Damon Little, Sommelier at Restaurant Nathan Outlaw

The  Staff Canteen

The Staff Canteen

Editor 3rd November 2016

Chef Career Advice

Based on his extensive experience working as a Sommelier, Damon Little offers his advice to aspiring Chefs in an attempt to help them on their journey up the career ladder:

The advice that I would give for somebody leaving college and wants to be a food serving professional, would be to first of all, find the niche you are most comfortable in and what your more passionate about, that way your working career would be very streamline and you know there's a saying that if you enjoy your work, you never actually work a day in your life which I think is a good way to live.

As a food serving professional entering the industry can expect in the future very rewarding working environment especially when it comes to the guests, you are ultimately there for when you manage to achieve a situation that the guests will return time and time again. I think that it’s the most rewarding thing building those relationships with customers as well as staff members, it is very important.

The best bit of career advice I've been given is our company motto that simply stays strong, If I've been given a CV and they want to apply in the position of basically a petit Sommelier what I'm looking for is experience a qualification that has a very good foundation, which is obviously paramount and really exciting and then that first impression of reading that CV get it right, keep it short because I don't want to sit reading a CV all day and just focus on your qualifications, your experience but then, at the actual interview what I want to see is passion that’s the most important thing to me somebody who wants to be and not somebody who has to be the whole you know just pushed into the position.

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The  Staff Canteen

The Staff Canteen

Editor 3rd November 2016

Damon Little, Sommelier at Restaurant Nathan Outlaw