Mike Mounfield, L20 Hotel School

The Staff Canteen
Mike Mounfield

Mike Mounfield discusses his role as Assistant Principal at L20 Hotel School at Hugh Baird College and his own inspirations with regards to pursuing a career as a Chef.

Name: Mike Mounfield

Place of work: L20 Hotel School at Hugh Baird College

Role: Assistant Principal of Hugh Baird, director of L20

Bio: Mike joined Hugh Baird College in the October of 2012. Before this, he worked at Kendal College in Cumbria for eight years. There he was the head of hospitality and over six years created the Grade 1 Lakes Hotel School.

Follow L20 and Hugh Baird on Twitter: @L20hotelschool @hughbaird

Chef Skills

Mike Mounfield takes us through his personal experiences whilst being in the Culinary Industry. These key skills that young Chefs and industry professionals learn as part of their basic training.

How long have you been in this role? 

Since November 2013.

What are your ultimate top five tips for someone looking to start a career in the hospitality sector?

1.  Find out which role in the trade you want to work in

2.  Be like a sponge and absorb as much information about the trade as possible; the roles, the influencers and the produce.

3.  Be prepared to work extremely hard

4.  Keep focused and motivated

5.  Don’t give up!

What are the main things that aspiring Chefs should be doing to build their CVs up? 

Ensuring you reflect on all of the experiences you have as a student, apprentice or new employee. The trade likes to know the Chefs you have worked alongside, and this helps build a new Chefs network. 

Who are the key Chefs and restaurants that someone should be speaking to and trying to gain experience with?

This can vary from region to region and the aspirations of the individual. If a student has a desire to work with a particular Chef, here at the L20 Hotel School, we will do our best to assist that ambition.

How important would you say education is in this industry?

The industry is an education!

Any other tips from a cookery school perspective? 

To delegates and students; make the most of the opportunities that you are presented with. To Chefs in the trade; find the colleges that are making a difference and work with them. However, like regional food, you may have to source further afield to achieve this!

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The Staff Canteen

The Staff Canteen

Editor 11th May 2017

Mike Mounfield, L20 Hotel School