I am enjoying now.
I am quite overwhelmed with the response here in the UK and Poland. The most exciting part is that this happens every year and it is open to all professional chefs.
As the deadline to enter NCOTY 2020 draws closer (Friday, 12th of April), all I am trying to do is to motivate all of you. I remember how hard it was to get ideas together and put them on paper. I was always too busy, I never had enough time, I set it back countless times.
We all know that nothing comes for free; but as my mentor always used to say, you have to push yourself in life.
Sometimes I wonder where I am heading. I hope that from all the trips, TV appearances and extra work I am putting in, the future will be as exciting as the present.
There is no guarantee of course; it is quite possible that when the hype dies down, everything will go back to the way things used to be. This doesn’t worry me. Everything that is happening now is so beneficial to my progress as a chef, it is life experience that cannot be unlearned.
And whatever happens, I will still be doing what I love most: cooking.
The same applies to any competition or challenge. It is great to win, but sadly there can be only one winner. You still have everything to gain by taking part. It doesn’t matter how far you go, because you will still become a better chef as a result. Most importantly, you will meet great people and mentors along the way. You will become stronger, more skilled and more determined to succeed than ever before.
Time now to crack on; good luck!
About Kuba Winkowski
Kuba has enjoyed cooking for as long as he can remember. He grew up in Poland where the restaurant scene and eating out culture hardly existed, a career as a chef was not highly regarded and did not give many perspectives - cooking was thought of only as a hobby.
He came to the UK to learn how to cook professionally, first at The Thanet College in Kent, then at Broadstairs in Kent.
Kuba won cooking competitions in two countries, did stages at Le Gavroche, Rhodes 24, Buckingham Palace and The British Embassy in Paris. His first full time job as a Commis Chef in Le Manoir aux quat’ Saison under Raymond Blanc and Gary Jones.
In February 2010, he joined the Timmers as Sous Chef, becoming head chef two years later. In his first year running the kitchen, Kuba was awarded 3 AA Rosettes. The chef has appeared on Saturday Kitchen on BBC2, Saturday Morning with James Martin on ITV.
