Andy McFadden, L’Autre Pied

The  Staff Canteen

The Staff Canteen

Editor 2nd June 2016

Name: Andy McFadden

Place of work: L’Autre Pied

Role: Head Chef at L’Autre Pied

Bio: Working through some of the best restaurants in Ireland and on the continent, McFadden, head Chef at L’Autre Pied, has gained a wealth of knowledge and skills that are still with him to this day. The talented Chef has been awarded many accolades in the course of his budding career and has also been a finalist in the Gordon Ramsay scholar award.

Follow Andy on Twitter: @Andy_McFadden

Chef Skills

Andy McFadden takes us through her 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?

Three years.

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

It’s a hard question to answer...it takes years to develop and gain the right level of experience to progress to the top level, it doesn’t just happen overnight, cooking is a marathon not a sprint and requires sheer hard bloody work and focus.

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

/Foie Gras, Agen Prunes, Pomegranate, Turnip

My advice to young cooks is to find a good kitchen to get the basics and to not be in too much of a hurry to climb the ladder.

 Write everything down, always stay positive and never give up, strive to give everything every day Always be respectful to your colleagues and your Chef…And also try to enjoy your job.

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

 Obviously, a restaurant with a Michelin star has a certain level of pedigree, but there are so many great restaurants/Chefs now and all very different. You need to do stages and see where’s the right place for you.

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

The biggest thing for me is attitude, if they have the right attitude and are willing/eager to learn, you can take anyone to a higher level.

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The  Staff Canteen

The Staff Canteen

Editor 2nd June 2016

Andy McFadden, L’Autre Pied