This industry still faces challenges in recruiting young people to enter it and I am committed to making sure Sodexo can offer a valuable career opportunity for our chefs.
Craft Guild of Chefs and the National Chef of the Year
As well as your role at Sodexo you are heavily involved in the Craft Guild of Chefs and the National Chef of the Year competition. What’s it like to be a part of that and what drew you to it?
I was National Chairman and I’m now Vice President of the Guild and have instigated many changes over the years. In particular I have driven and reshaped the National Chef of the Year competition. In my view it’s as strong as it ever has been! I’ve got a big legacy to protect and it is important that the UK’s premier chef competition remains relevant, reflects today’s fast moving market and of course the chefs who operate within it. We actively encourage chefs from all sectors and ethnic restaurants to enter. More recently I have introduced The Young National Chef of the Year competition which has been a tremendous success. Each year we make changes and adapt the competition so it’s always relevant and in line with today’s market.
Are those changes what keep the competitions credibility?
Absolutely, for example we are looking at ethnic diversity and gender diversity because this competition is not just about winning a medal or an accolade. It’s actually a whole programme where people will be training. So whether they win or not there are a number of different plus points to entering the competition. From a career and a self-development point of view as well. I would say Chef of the Year is unique because of the communication we have with chefs and industry partners which is significantly more than any other I have ever been involved in.
Does the calibre of judges encourage chefs to be a part of it as well?
Absolutely! Last year, throughout the competition and particularly in the final, the judges were of a phenomenally high calibre. It was a huge draw and I think for chefs when they are being told they should enter, seeing their peers actually being physically involved that says a lot about the competition.
You mentioned gender diversity, would you like to see more women taking part?
In this industry there is a pattern where female chefs are concerned, in that at a senior level there are less female chefs who are known. This year, for the first time in the NCOTY history we will have a female chair of judges – Clare Smyth. She will be a very strong ambassador and she will lead the team of judges. Ultimately what we want is a very diverse collection of entrants no matter what their background or gender.
Advice on entering National Chef of the Year
So what advice would you give chefs looking to enter?
I would say firstly that passionate, driven, well-motivated chefs who want to progress in their career should take up this opportunity that will give them exposure and a stepping stone. This competition offers a lot of support, a lot of mentorship and it encourages and helps people to do as well as they possibly can. It’s a tough competition but it’s a fantastic competition.
You’re clearly very passionate about what you do, do you still get the opportunity to cook yourself?
I do because I do a lot of the chef training, and I do a number of charity dinner events in aid of Stop Hunger Charity. So although not cooking on a daily basis I have to be absolutely on the ball when it comes to knowing what our chefs are doing in terms of training and from a menu development aspect. I need to know what is being cooked on a daily basis. I love cooking, I don’t get to do it as often as I’d like but that’s the sacrifice you make when you are in different roles. I’m never happier than when I’m cooking and surrounded by other chefs.
