Dez Turland, Brend Hotels

The Staff Canteen

Dez Turland discusses his role as Development Chef at Brend Hotels and his own inspirations with regards to pursuing a career as a Chef.

Name: Dez Turland

Dez Turland

Place of work: Brend Hotels

Role: Development Chef

Bio: Dez started his career working at The Ritz in London, before moving back to Birmingham to work at Metropole Hotel NEC and a small city centre Michelin rated restaurant. He was then approached by a former Sous Chef from The Ritz to help open a boutique hotel, the Alverton Manor, in Cornwall. After spending two years there Dez took on his first head Chef role at the Greenbank Falmouth.

Next, in 1991, he moved to the Brend Hotels and the Royal Duchy, in 2008 he took on the role of group development Chef for Brend Hotels.

Chef Skills

Dez Turland 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.

What experience would you say is needed to progress to the top level of the industry? 

Experience plays an important part of any Chef’s development, and it is extremely vital that any Chef has the ability to soak up knowledge. This industry is remarkable in that every day it brings new challenges and scenarios which all go to help the development of a young Chef in his ambition to reach the pinnacle. Stages are a great way of a Chef learning as they allow the individual to see how different kitchens operate, whilst gaining that all important experience that will benefit you in later life.

How many years would this normally take? 

That’s a really difficult question to answer as a lot of it depends on the individual’s desire to want to learn. I’ve come across many Chefs in my time in the kitchens that seem to want the money and the glory before the hard work.

Look as it as a footballer and how many young kids want to be the next David Beckham, how many make it? Much can be said about the life of a Chef. It’s hard work, long hours, but only 100% dedication will get you to the top.

What would be your main five tips to anyone trying to make it as a Chef?

  • Learn from your peers, ask questions more questions and more questions- we are here to help and guide the young Chefs of the future.
  • Desire – you need to have that burning desire to succeed where others fail and fear to tread.
  • />Determination – to carry on pushing forwards in your ability to learn, as well as from your head Chef you can learn so much from cookery books, magazines even television programmes. I have nearly 250 cook books and still every day I’ll have a read through one last thing at night, you never stop learning.
  • Dedication – to succeed in this demanding industry takes a Chef with “balls” and the dedication to surpass yourself each day. When your friends are out partying on a Saturday night you may well be busting a gut in a kitchen that is 100 degrees but it’s the dedication to the love of the job that sees you through another service and back again the next day to satisfy the customer.
  • Satisfaction – When you’ve ticked all of the above to the best of your ability then you know that you’ve the satisfaction of achievement.

Who would be the key Chefs or restaurants to get into contact with for those aspiring to have a career in the industry? 

There are many great Chefs and restaurants here now in the UK who have a vast amount of knowledge to pass on to any aspiring youngster. However, I would say it’s important to try to find somewhere local to start your training, somewhere you feel comfortable in and where you can start to learn the basics about cookery.

Every great dish starts from the beginning of cookery and you need to understand the principles of cookery first. You can always apply for an apprenticeship or commis Chef position here at Saunton Sands Hotel, great training, stunning location and awesome food.

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;
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The Staff Canteen

The Staff Canteen

Editor 20th April 2017

Dez Turland, Brend Hotels