Going back to being a chef

hamish morgan

hamish morgan

Student Chef 22nd June 2017

Going back to being a chef

so last year in april I started going to slimming world at the time I was deeply unhappy and weighed in at a ludicrous 35 stone now just over a year later I have lost over 8 stone and made the choice to go back to working in a kitchen as a chef. now I have only been back doing this about a month and have now hopefully found a chefing job that will work for me. as a sous chef in a gastro pub i have found that people across the industry remeber me from over 10 years ago. Now the hardest bit was the first month my body getting use to the shear abuse we put ourselve through as a chef and the other which you just don't notice is the really bad diet and how easy it is to forget to eat and replace this with alcohol

But and it is a big butt cheffing is an addiction for me, just the other day I got reminded of this with a conversation with some one from my past. This is a funny addiction as for myself i have found that whilst I suffer heavily from anxiety, though when I am working as a chef this gets a lot less of a problem. Now the decision to go back working as a chef was not easy and some people who may have found the way i have been weird, and I hope that any one who has found this is still around to see the postive but awkward choice has on me . this and the biggest thing I did before i went back was slimming world

the other thing I am find is eating the right things to lose weight is incredibly hard, even eating when in a kitchen that does not inspire me is difficult. so this morning I made a decision that every I have to cook and post at least one health meal a day

so i wrote a blog about my diet and other thing to do with my weight loss if anyone wants a look follow this

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you