Having made an impression while on work experience , I was offered a trainee job as part of a team of 10 chefs producing between 1,600 and 1,700 meals each day. I progressed through the ranks to senior sous chef and, having always been a keen competitor, as a means of testing my culinary skills against others I entered Sodexo Chef of the Year in 1998, and won it. I won other national and international competitions and, within a year, I become an executive chef .
I also worked alongside other independent school chefs on menu development and when executive development chef Tom Allen was appointed, and Independents by Sodexo introduced its ‘fresh food from scratch’ ethos, I found myself in demand to support the work Tom was doing in raising standards across the Independents by Sodexo portfolio.
I enjoy the variety of the job and find myself in all sorts of different situations, for instance helping to mobilise a new contract, or providing support to existing contracts with things like their counter presentations. Equally I could be training other chefs within the business or developing new food concepts. No two days are the same and I love it!
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