Marcus Eaves, Head Chef, Pied a Terre

The  Staff Canteen

The Staff Canteen

Editor 29th December 2016

Chef Career Advice

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

My names Marcus Eaves, I'm from the Pied a Terre restaurant, the best advice I'd give anyone that's just about to leave college and become a Chef would be to look around try and find maybe a good restaurant, or good hotel and look for either an apprentice position, or a Commis Chef position and start at the bottom and work your way up.

Young Chefs can expect from our industry today plenty of hard work, plenty of ups and downs when you've had a good day it's absolutely brilliant, but there's plenty of weeks and days where it is tough but if you stick at it and push on the rewards are great. The best piece of careers advice I've been given is enjoying what you do, just go in day in day out and enjoy your environment, enjoy learning and enjoy just cracking on every day.

When we get people apply to us at Pied a Terre the best things we look for is just a really good attitude, good knife skills, very good basics but after that, it's really important that people just enjoy what they do, come in and just really want to be there. A Chef can expect from their career at Pied a Terre plenty of hard work, plenty of rewards and at the Pied a Terre it's a great place for progression really.

Find a Chef Job

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The  Staff Canteen

The Staff Canteen

Editor 29th December 2016

Marcus Eaves, Head Chef, Pied a Terre