Chris Simpson from Restaurant Nathan Outlaw

The  Staff Canteen

The Staff Canteen

Editor 27th October 2016

Chef Career Advice

Based on his extensive experience working within the Culinary world, Michelin Star Chef, Chris Simpson offers his advice to aspiring Chefs in an attempt to help them on their journey up the career ladder:

A Chef that's just about to leave college, the advice  I would give them would be to get themselves into a good kitchen with a background of a good Chefs and stay there quite a long time you need to get a solid sort of background of maybe 3-4 years when you first step into a kitchen out of college, I think that's the best advice I can give.

I think in our industry today there's so much going on so many good Chefs out there not just in London but throughout in Cornwall, in Europe, Holland, France there's so many good Chefs out there and there are so many great opportunities if people find the right Chef to work for.

The best bit of careers advice I've been given is to get with a Chef who is moving forward in terms of standards and quality and therefore you will progress better as a Chef as well. If someone applies here in the restaurant I'm looking for someone who's interested. When you are first starting out you don't have to be excellent but you do have to be interested in what you're doing and an interest in fish is important as well, definitely.

A Chef can expect from a career at Nathan Outlaws obviously, to begin with. The different types of fish and also the different areas you've got the restaurant in port Isaac which is the Tapas restaurant which you can learn a lot from that as well and also in London you have Outlaws at the capital.

Find a Chef Job

Whether you're an aspiring Chef soon to be leaving education, or you are an established Chef looking for a new culinary challenge, we have a variety of Chef roles to suit you;
- Head Chef Jobs
- Executive Chef Jobs
- Sous Chef Jobs
- Commis Chef Jobs
- Chef de Parties Jobs
- Pastry Chef Jobs

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 27th October 2016

Chris Simpson from Restaurant Nathan Outlaw