Loving life in hospitality
More online
www.thecaterer.com Louisa-May Matthews
Louisa-May Matthews, 23, has become a serial winner at international cooking competitions when she’s not working as a junior sous chef for Sodexo at Eton College. She talks to Janie Manzoori-Stamford
How did you find your way into the hospitality industry? I joined Worcester Technology college after taking part in a taster day through secondary school at 16. After my first full-time year I found I had a natural flair and a real passion for food. My lecturer Nick Bryan encour- aged me to take part in culinary salons, such as Wessex Salon Culinaire and Hotelympia. After coming away with three gold best in class medals, it wasn’t long before I got noticed by judges in the competition circuit. I then entered the WorldSkills competition in 2011, which was held in London. After the first two selection rounds held in 2010, I was spotted by Michael Godfrey, the executive chef at Eton College and a well-regarded competition chef. I joined Eton later that year to work for and be mentored by him. Under his guidance I have gone from strength to strength.
Did anyone try to put you off? I was always made fully aware of the negatives that came with working in hospitality from my father – who was also a chef in his 20s – such as the long hours, lack of social life and especially the setbacks that I might face trying to make it in a male-dominated industry and environment. However, it has never put me off what I do; if anything, it has only ever made me more passion- ate and driven.
What are you doing now and how did you get there?
I’ve been at Eton now for four years and have climbed up through the kitchen ranks rather quickly, considering my age. I first started as a commis chef, going on to chef de partie and my cur- rent role is as a junior sous chef.
CV highlights
2014 Senior Sodexo Chef of the Year 2013 Vocational Skills Ambassador in China in partnership with the British Council 2013 UK representative for cookery at WorldSkills Leipzig 2012 Young Master Chefs of Great Britain winner 2012 UK-NZ Culinary Challenge winner
And I can’t forget Michael God-
frey, my mentor, my friend and my rock. We have shared the good and the bad, the ups and downs. He’s never failed to listen and sup- port me and is the whole reason I have achieved what I have.
“The taster day I had through secondary school changed my entire career aspirations and my life”
I still compete, but at the moment find great satisfaction in encour- aging others in their first compe- titions and supporting them with my knowledge as best I can.
Did you know right away that this industry was for you? I find it funny looking back that, all through my childhood, I had high aspirations to be in the med- ical profession. But the taster day I had through secondary school
– which, at the time, was just a punt at something different – changed my entire career aspira- tions and my life. After the first year of studying for my catering diploma, I found myself thinking about food even in my spare time. I then found competitions, got the bug, and the rest is history.
Have you had a mentor along the way?
My parents have played a massive part in my success. They’ve both been there when I needed to let off steam, but also to share in my triumphs. They want me to better myself and have never failed to surprise me in how far they will go to support me. When they took two weeks’ holiday to go on a road trip across Europe to be with me during the final days of interna- tional competition, I have never felt so proud and grateful to have such loving parents.
What’s the most inspiring day you’ve had in your career? My proudest moment was com- peting
internationally against
52 other countries in WorldSkills Leipzig in 2013 with the Union Jack on my back. With multiple setbacks during the competition and with the added pressure of consecutive medals being won before me, I still achieved a Medal- lion for Excellence at the age of 22.
Would you recommend the industry to others? I would recommend the catering and hospitality industry to any- one. I think if you love to cook and have drive and determination, then it stands you in good stead for success. However, people should not underestimate the hard work it takes, and in our industry nothing is handed to you on a plate. The opportunities are out there, but it’s up to you to go out and grab them.
66 | The Caterer | 20 March 2015
Looking for your next job? Turn to page 67 or go to
jobs.thecaterer.com www.thecaterer.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80