We feature some of the best chef’s in the world on The Staff Canteen but where would they be without their KP? We thought it was time to celebrate the unsung heroes of the kitchen in a new monthly feature, KP of the Month, and kicking it off is Mark Ulph from Thompson’s, Isle of White.
Nominated by sous chef Simon Ulph (also Mark’s son) we spoke to Mark about working for Robert Thompson, why he loves being a KP and the most annoying things chefs do in the kitchen!
Were you surprised to be nominated?
Not really, it’s Simon and he would do that sort of thing.
Why did you want to be a KP?
Initially I was just helping Robert out because they were short staffed at weekends, I recently retired but I’m only 50 and if I’m honest I was bored to tears! I really enjoy working in this environment,
I worked for myself for the last 18 years and even though I’m in the kitchen I am my own boss. I do what I need to, to keep the kitchen running. It suits me down to the ground – I try to keep them up when they are going down and I enjoy the banter.
Simon mentioned you are not just in the kitchen you do the maintenance at the restaurant too.
Yeah, anything they want me to do, I will do it.
Are you happy as a KP or would you like to progress into the cooking side of the kitchen?
I’m happy doing what I’m doing. I watch these boys cooking and I think ‘I don’t need that pressure at my time of life’ and I’d lose the ability to take the micky when they went down wouldn’t I?
KP Heaven and Hell
Hell
Coffee cups! I hate coffee cups. They are fiddly, they are hard to transport, I can’t carry a tray – give me a tray and I’ll throw it over my head! I hate coffee cups with a passion. To the point where I’ve stopped drinking coffee at restaurants myself.
Heaven
I enjoy the whole thing. The banter, everything. Saturday night is a great night, after service if we’ve had a good week it’s a great atmosphere.
What’s it like to work at Thompson’s?
It’s a great kitchen. There’s no fighting, there a good bunch of lads and they all get on well. We are under a lot of pressure some nights, doing 30 covers in an hour but we get through.
We pull together as a team and it’s a good environment to work in. Robert is a great boss, very focused, very driven, sees everything and he’s fair.
As a KP, what’s the most annoying thing chefs do in the kitchen?
To be honest, what they are is untidy Herberts! They will do their own thing and they will just leave stuff lying around and I have to tidy up after them as if they were children sometimes.
It doesn’t bother me because I just accept it for what it is. They do what they do, they put stuff down and if I don’t pick it up it will still be there a week later.
What’s one thing chefs could do to make your life easier?
Nothing really because if I ask them to do something they will, they are quite compliant. So I’ve got that sorted actually
And do you get to try the food – that has to be a perk!
I’m fed like royalty. Quite often I get given food as a bribe so they get their stuff done first! A deal sweetener.
Would you encourage other chefs to nominate and celebrate their KPs?
Absolutely! At the end of the day we are the kitchen butlers and we should be acknowledged for what we do. Without us it’s a very difficult world in the kitchen.
