Tom Brown, head chef, Outlaws in Rock

The  Staff Canteen

The Staff Canteen

Editor 18th May 2017

Chef Career Advice

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

The advice I'd give to young Chefs in the industry is aim high always aim high get the best job you can as early as you can and never work anything less than 100 % always work as hard as possible.

The only prerequisite of being a Chef is that you have to work hard, you don't have to have anything else as long as you’re willing to adapt and work hard that's all you need to do well in the industry.

A young Chef from this industry can expect long hours a lot of long hours, learning new skills every day, really the UK is great for food at the moment there's a lot of interesting places and they can just expect to learn lots and see lots of new things and get a really good job satisfaction from the amazing things that they will see.

The best bit of careers advice I have ever been given was by my old boss Paul Ripley and he said to me it doesn't matter what you do in life, it doesn't matter whether your cooking food or cleaning a toilet, doing anything just do whatever you can to the best of your abilities.

I'm looking for passion mostly a good attitude someone that's going to push themselves and try and sort of raise their game to the standards that we set. I wouldn't expect anyone to work any less hard than anyone else who already works here. A young Chef can expect from a career in Nathan Outlaw to learn new skills every single day, they'll see some of the best produce available in the UK they'll certainly learn a lot about fish.

There are great opportunities for you obviously, we do everything that we can to build these Chefs and to give them a good platform to go on in the industry so yeah a lot of education in the industry I suppose you could say.

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 18th May 2017

Tom Brown, head chef, Outlaws in Rock