Case study Luka Seddon What: Apprentice commis chef for CH&Co Group Where: Mansion House, London
How did you become an apprentice commis chef at Mansion House and what does the job entail? I initially contacted the University of West London about joining an apprentice programme. They put me in touch with a few companies and after a trial with CH&Co Group I knew the company was for me. I was placed at Mansion House and I love working there. It is a banqueting kitchen and we also do private dinners for a range of VIPs, including prime ministers and heads of state.
foodservice Fabulous facts about
● It is a growing sector and with each new contract, there is potential for your career to progress quickly.
● It’s much easier to transfer between front- and back-of-house roles than in hotels or restaurants. You don’t have to remain a commis chef – unless you want to. You could work up to become a commercial manager, or account manager.
● Compared with restaurants, most contracts tend to offer more sociable hours.
● Large foodservice companies in particular have huge training resources.
● Talent and hard work will pay off. There are lots of examples of people who started low on the career ladder and are now account managers or directors.
● There is no age barrier to becoming a manager; it depends on your ability and drive. Some are young, but others grow into the role later.
● As foodservice companies increasingly take on facilities management, such as cleaning, reception and car parking, you also get a shot at developing new expertise.
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Who or what inspires you? My biggest inspiration is probably my father. He is also a chef and owns his own bar and restaurant on Tower Bridge. His determination is a massive inspiration and it has taught me that passion and dedication does equal success. I also greatly admire Karen Poynter, Chester Boyd’s executive chef. She is so talented and such a positive role model for female chefs.
How did you become interested in the hospitality industry? Most of my life I was more interested in eating food than cooking it. When I was studying for my A-levels I realised that I was happiest making lunch or reading my dad’s old cookery books. So, at the age of 18 I decided to become a chef.
What are your future plans? There are so many opportunities. I’d like to travel around South America as I love the cuisine. I also want to work in restaurants, markets, vineyards and hotels all over the world to become a very well-rounded chef. Eventually, I’d like to own my own small business, perhaps an inn or a small hotel, and cook great food using the skills I’m developing.
Has anyone ever tried to talk you out of a career in hospitality? I know I want to be a chef and I’m prepared to work hard to make it happen. I’m a strong person and passionate about my career and I’ll embrace every challenge.
foodservice careers in...
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