Paul Heathcote, Heathcotes Brasserie

The Staff Canteen

Paul Heathcote discusses his role as Owner/Chef at Heathcotes Brasserie and his own inspirations with regards to pursuing a career as a Chef.

Name: Paul Heathcote, MBE

Paul Heathcote

Place of work: Heathcotes Brasserie, 23 Winckley Square, Preston 

Role: Owner/Chef

Follow Paul on Twitter: @paul_heathcote

Bio: Paul Heathcote, the Lancashire owner and Chef of Heathcotes Brasserie, is a Chef, restaurateur and a food consultant who spent 12 years under the guidance of Raymond Blanc at Le Manoir aux Quat’ Saisons. Heathcote has made several appearances on our screens and currently runs several restaurants including The Olive Press Preston, the Longridge Restaurant and Heathcotes Brasserie.

Chef Skills

Paul Heathcote 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?

25 years.

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

2 years apprenticeship or college 2/3 years in a less senior position and 2 years learning to delegate and take the rough with the smooth, 1 year Sous Chef, 1 year Head Chef.

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

Paul Heathcote food

Work with the best that will take you. Never be afraid of taking a position lower than your expectation (remember cream always floats to the top).    Work harder and better than the person at the side of you.  Listen, watch,  replicate.  Never be afraid to say “it may be a stupid question but……”

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

 Anyone who is over the age of 26 with a good reputation.

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

Someone who eats out, reads cookery books and shows common sense as it's not common.

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The Staff Canteen

The Staff Canteen

Editor 26th January 2017

Paul Heathcote, Heathcotes Brasserie