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.

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The  Staff Canteen

The Staff Canteen

Editor 27th October 2016

Chris Simpson from Restaurant Nathan Outlaw