Ross Sneddon, Claridge's Hotel, London

Ross Sneddon discusses his role as Head pastry Chef at Claridge's, London and his own inspirations with regards to pursuing a career as a Chef.

Name: Ross Sneddon

Place of work: Claridge's, London

Role: Head pastry Chef

Bio: Having worked in various hotels throughout his career and for Thorntons, as a development Chef Ross Sneddon is now settled as head pastry Chef for luxury 5-star hotel Claridge’s in London. Running a pastry kitchen that works throughout the night.

Follow him on Twitter here: @ChefRossSneddon

Chef Skills

Ross Sneddon 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 your current position?

Over a year.

What experience and how many years would someone need in order to progress to the top level of the industry?

To get to the top level in pastry you need about 15-20 years’ experience, working in different environments at the top level and working with people who can continually teach you. I think you need to focus on continuing and improving what you do, you need to keep a humble attitude and realise that this is a massive

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field that you need to learn. It’s about working those hours and the practice that you have as a lot of things develop naturally for people.

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

1. Be prepared to work long hours

2. Have a good attitude

3. Be humble

4. Do stages

5. Be genuinely interested in your subject

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

For pastry shops, I would say William Curley and Pierre Hermes. I would also recommend getting experience at a grand international hotel ideally with five stars and at a Michelin restaurant.

What are you looking out for on a CV or in an interview if someone was applying to work with you?

Good previous experience, humility, and to be bright and enthusiastic.

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