Leonelas Cardenas steps down from the stage where she's just been presented with the 100 Women in Hedge Funds Young Achiever of the Year at the Prince's Trust Celebrate Success awards. Clutching her three year old daughter in one hand and her gong in the other, she looks lost for words.

"I can't believe it," exhales Coutts & Co's commis chef. "When I was put forward, I said thank you. But winning? I read all the other competitors' profiles and they were so good!"

Just a year ago, life was very different for Lea (which she prefers to be called). At home with her two year old daughter, with whom she fell pregnant before finishing school, she says: "I was isolated, out of work and feeling down about myself - a single, at-home mum, on benefits, with no belief, no education and no goals."

It was only when she came across an extended family member involved in the Prince's Trust's 'Get Into' programme for 16-25 year olds, that she decided to get involved. After completing the training, she was given a work placement with the Ritz hotel, doing administration. It was there that her chef ambitions began to peep through.

"At home, I would cook and want to explore different things but I never thought about it as something bigger or a career," she admits. Then the call came from Coutts asking whether she would be interested in a three-month placement in the catering team at 440 Strand. "I thought 'wow!' I was so lucky and privileged," she smiles shyly.

"My parents were always telling me 'try to do something'. Then I had my child. Now they say they're really proud of me and I feel my daughter can be too."

Lea proved a hit. With everyone from the head chef, Peter Fiori, to head of catering, Stephane Devaine, raving about her raw talent and commitment, Lea was offered a permanent position after her placement.

Since then, life has been hectic…but in a good way, she laughs. Work starts at 7.30am most mornings, which means waking up at 5am to get herself and her daughter ready before dropping her off with her parents. Then it's a whirlwind of activity until 3.30pm when she finishes, though it can be 9pm or 10pm if there are client events.

While other young adults might balk at this kind of commitment, Lea thrives on it. "I enjoy getting up early because it means I can relax and don't have to rush. And I take the rest of the day as it comes rather than stressing about it."

Currently, Lea's on 'pastries', the dessert section of Coutts' kitchens. She began a year ago on 'starters' and moves to 'sauces' (main courses) at the beginning of next year. This is where she thinks she her niche is.

"I think it's my calling but I'm not sure. When I began on starters, I didn't have much experience and didn't feel confident like I do now. Pastry has been nice and there are lots of people who specialise in that. But with mains, there's more running around, more variety and it's more physical."

Even getting the chance to learn about all the different section is something Lea relishes. "You don't get that in other places. They're moving me around and I'm loving it! Learning different things, names and parts of animals I never even knew existed!" she laughs.

"Now I can't cook at home! I'll do a normal dinner but nothing over the top. For dessert? Well, there's always Sainsburys!"

But, with the extra activity in sauces, isn't there extra hot kitchen tempers to contend with? "It's not like that," she insists. "If there is a bit of pressure, then after service they'll say 'Oh, sorry for doing that'. Everyone's really nice. I love waking up in the morning and coming in and seeing everyone. I enjoy it all, even the cleaning up. It's the people that make it so much fun."

Her work in Coutts has also had a dramatic impact on life outside it. Based in Forest Hill, but originally from Columbia, Lea says her parents are very proud of her progress. "They were always telling me 'try to do something'. Then I had my child. Now they say they're really proud of me and I feel my daughter can be too."

The other impact of work life is that she's less enthusiastic in her own the kitchen. "I can't cook at home!" she hoots. "I'll do a normal dinner but nothing over the top. For dessert? Well, there's Sainsburys! I'm just too tired, though I do force myself to experiment and practice a little when I do get time."

She's also started watching cooking programmes. "I didn't watch any until I started cooking," she admits. Now she knows which chefs would cut it in her kitchen. "I think celebrities have their niche, but there are a few who are trying too hard. Often I'll think 'we do it better'. I do have Gordon Ramsey's CD though, which I think is really good. I pick up some pointers from him."

Would she like to be the next Ramsey? Her current ambition is to learn, learn, learn. "I want to stay at Coutts as long as I can because I'm learning so much. And I have everyone there to thank for that. They are all trying to help me and I'm so grateful. If it wasn't for them, I probably wouldn't be here."

Beyond that, she thinks she'd settle for Peter's job. With mischievous eyes, she leans forward and laughs: "Once I learn everything, sure, I'll take him on!"

By Barbara Walshe