Phil Harrison, The Anglesea Arms

The Staff Canteen

Phil Harrison discusses his role as Head Chef  at Anglesea Arms and his own inspirations with regards to pursuing a career as a Chef.

Name: Phil Harrison

Place of work: Anglesea Arms

Role: Head Chef 

Follow Phil on Twitter here: @_angleseaArmsW6

Bio: Phil Harrison is the Head Chef at Anglesea Arms in Ravenscourt Park, where he previously worked as Head Chef for one and a half years, at the beginning of last year, the pub then closed in February but Phil is now back there as Head Chef to return it to its former glory.

Chef Skills

Phil Harrison 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 advice would you give to someone just entering into the industry?

Listen to what you’re being told. Most Chefs now will not shout and terrorise their staff as it doesn't make them any better, if mistakes are made, (which will happen) then take the bollocking on the nose and don't make the same mistake twice. 

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

What is 'top level of the industry', 3 stars? Because if that's the case not many people ever reach it. To be a Head Chef at a good place, in guides, winning awards, there are so many different variables to take into account, where and who with have they worked before are key.

But in general Commis and CDP need to take more time at both levels to become better a Chef, so many are being rushed through because of celeb Chefs and money. 

Ultimate top tips:

1. Work hard.

2. You will work more hours than any of your non-Chef friends and at shitter times, except this.

3. Say goodbye to family and friends as you won't have time to see them.

4. Be humble

5. Do not lie about anything!!

 A young chef should always seek out the best place they can work at, but they must make sure that's what they want to be cooking, there's no point in working for Simon Rogan if you want to cook Italian, or working for David Everett Matthias if you hate the idea of foraging. 

They need to look for places that cook food not open up packet and tins.

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

I use a CV to look at time spent at a job and where they have worked. But it is mainly down to the interview, getting a good feel for someone, asking them questions about food and listen to their responses.

You want people that are excited by food, love food, interested by food. Not some idiot, who when asked: "what his favourite vegetable was" replied 'I don't like vegetables, I'm a meat kinda guy" (obviously that guy didn't come back for a trial).

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The Staff Canteen

Editor 13th April 2017

Phil Harrison, The Anglesea Arms