Nine reasons why i’m a chef.
I gave up a career in the corporate London world to become a chef, I put my suit to one side picked up my knives and never looked back. When I tell most people I usually get a look of bewilderment and one question — why?
It’s a good question, the down sides of the industry are evident — the hours are long, there is a hell of a lot of stress and the money is frankly outrageous.
These are my reasons as to why I do what I do:
1) The food — it has to be. To me no matter what good memory I look back at in my life food is always a part of it. Food can comfort, it can express and it is remembered. For example my mum’s apple pie is the best and when I make it now it reminds me of home. My grandmothers roast potatoes were amazing and when I make them the way she taught me it is a way of keeping her memory alive. They are simple foods but they evoke feelings and represent family.
2) Teamwork — there are very few jobs that you end up working so closely with people as much as cheffing, I spend 14 hours a day with my work colleagues, more than I spend with my family, friends or the girl that I’m going to marry. We fight, bicker, annoy the hell out of each other but as soon as service starts we are always one unit.
3) Plating — food is art! The colours, the shapes and symmetry are a living canvas — you can take something basic and make it beautiful.
4) Experimentation — some food combinations work, many don’t! But every single one of them causes a reaction. Whether it’s chilli and chocolate, rhubarb and custard or beetroot and cherry. All will make you stop and think for just a second or two.
5) Pride — everyone is looking to be recognised in one way or another and when you create a dish that gets good feedback it makes you feel good.
6) Experience — I’ve tried a lot of different foods from beef tendons, stinging nettles, 60 year old balsamic vinegar and even a suckling pig. I’ve made a jus that has cooked for over 50 hours from start to finish. I’m proud of my experiences each of them makes me a better chef.
7) Knowledge — every chef has different strengths but it is one of the few industries where knowledge isn’t hidden. Maybe I’ve just been lucky but if I’ve ever needed to find something out I’ve asked. The same applies when people have asked me — If I know it I’m happy to teach it.
8) Stress — this is an odd one but it works both ways. Services are busy, you literally can be doing ten things at once and it can be tough. But when you start to master it, to feel in complete control amongst chaos it’s actually a pretty good feeling.
9) Pleasure — it may seem obvious but I like what I do. I enjoy cooking it’s why I gave up my job in the first place. Most people spend over two thirds of their life working, it’s a lot easier if you like it.
It’s not for everyone and as with every career path it has its highs and lows. For me I know I am meant to work with food — I can not imagine my life without it.
Really it comes down to what fulfils you, cooking is my passion and food was my first true love.

