Become a Creator today!Start creating today - Share your story with the world!
Start for free
00:00:00
00:00:01
#10 Charlie Jeffreys - Behind the scene of fine dining
85 Plays3 months ago
On today's episode of the check on podcast, we hear from non other than Charlie Jeffreys.
Charlie is a Dorset boy, who started in a humble restaurant in his home town, and he made the decision to fly the coop, and try his hand in working for Alain Ducasse in London.
Charlie talks to us about kitchen culture and how it was a shock to the system, the physical signs of stress, and what it was like being on MasterChef the professionals and getting to the final cook.
Charlie also eludes to his future plans for something special!
Please enjoy, Charlie Jeffreys
Recommended
Transcript
Introduction & MasterChef Journey
00:00:00
Speaker
Welcome, welcome to the Check On podcast. And on today's check, we have a very talented chef who worked under Alain de Cass and Jean-Philippe for six years. Charlie Jefferies was on MasterChef the Professionals 2022 and made it all the way to the finals. And Charlie tells us his experiences working for Alain de Cass, what it was like working at such an iconic restaurant and the stress levels that it entails.
00:00:26
Speaker
He also tells us his plans to open his own venue in the not too distant future. So please enjoy Charlie Jefferies.
00:00:44
Speaker
And we are recording. Welcome. Welcome. How are you? Thank you very much. I'm great. How are you? Yeah, I'm good. I'm really good. I'm a bit cold, if I'm honest, but I feel like I'm always cold here. I mean, the temperature's just dropped, doesn't it? The last the last week or so, she's gone, bam, hello, hello, winter. Awful. I'm not ready. Yeah, no, indeed.
Early Inspirations & Culinary Beginnings
00:01:05
Speaker
So I thought we might start off um by you telling me a little bit about where you grew up um and sort of what that was like.
00:01:13
Speaker
Yes, I grew up in a ah beautiful place called Dorset. It's the south on the on the coast of the UK. um And I mean, I couldn't really complain about it, to be honest. The only thing you can say, maybe it was a bit of a cotton ball and you have to leave, but ah but I left at 17, so that that was okay. um it was It was a place where it was very comfortable to grow up. The outdoors was there. Everyone was very super friendly. Everyone knew everyone. like It's not a huge county either. So yeah, it was it was amazing. um And I guess that kind of how I fell in love with food, just because the the nature and the outdoors were we right on my doorstep.
00:01:49
Speaker
Is it a big food scene where you grew up? um Food scene, as in restaurants, not so much. It's more about um just the nature's there. So you've got the coast just there. So I'm a very keen fisherman. um And you then you you also also got lots of woods. um and So there's just lot there's lots of outdoors there that you can sort of like connect to. And of course, as we all know, the the nature and and is where it sort of starts from, is is then goes into into the sort of food and cookery. so Was that sort of a really big part of your life going foraging and fishing and things like that before you were a chef? Yeah, definitely. Yeah. Yeah. Fishing's always been sort of a big part of my life. I started like kind of, I wouldn't say super young, but young. um So the coast was always there. um Foraging sort of came a bit later as well. But you know, like even even just going for a walk around the forest um with a family, you know, that even that was sort of early doors and that was that was the sort of Sunday thing to do, you know.
00:02:45
Speaker
And then did you start cooking where you grew up? ah Yeah, I started in a small um ah small hotel, I guess. they had so I think they had eight rooms, you eight rooms, and we were cooking for about 20 people. um And it's most mostly sort of neighbors and just the surrounding area. um And yeah, it was really nice. It was me and one other the chef.
00:03:07
Speaker
Um, so small, uh, small team. Um, and then there was a sort of couple of front of house, um, all cooking for at least 20 people. So, um, yeah, it was, it was a super nice place to start off, especially for such a young, young age. I started when I was about 14 and, and did not cooking. I started when I was, I started washing up as, as my chef started to be honest, a bit cliche, maybe.
00:03:31
Speaker
Um, so yeah, I started started doing washing up and then, um, and then he basically said, you want to earn a bit more money? And I said, yeah, definitely. And wait and start yeah, exactly. Yeah. Um, and then start cooking on sort of Friday and Saturday nights, washing up on Sundays. Um, and then, and then went on from there, really.
00:03:50
Speaker
So that's that's sort of how you got into the cooking side of it, is someone just said, do you want a different role? And you said, yes. Yeah, it was really. it was netflix sort I never really thought it was going to be a career. um It was never really sort of like, OK, cooking can be a career. It was never sort of um amplified, really, in in my life. It's not really something you go out and and do. And especially school, they weren't ever like, OK, go and be a chef. You can earn money from this. um even my age, which is crazy, isn't it? It's only like, you're only talking 10 or 12 years ago, um but I guess it does still happen. It probably still happens now. They're not, they're not going to be like going, you know, go out and cook. They're going to be like, go and go to university. And that was the sort of thing. um So yeah, he said, he said, go, you know, do you want to add a bit more money? And I said, yeah, definitely I want to add some more money. And then I guess just, just clicked with it and fell in love with cooking. What did you want to do before you decided you were going to start cooking?
00:04:46
Speaker
Oh, I mean, a few things went round my head, like vet or a school teacher and all that kind of stuff. But I mean, ah maybe it was just sort of a bit of a... I didn't really know what I wanted to do, I guess. um Not at 14, I'm sure. Well, yeah, exactly at 14. So even before it I finished school, I knew I wanted to be a chef. So um it was pretty simple with me. as soon As soon as that sort of Friday and Saturday night cooking came and I knew that I fell in love with it, it was quite simple. Then school pretty much went downhill from there because I knew I was going to leave.
00:05:17
Speaker
what what made What made you fall in love with it though? um Loads of things really. um I guess the like I said with the connection with nature, so that sort of like joined it then.
00:05:29
Speaker
um Just the team spirit in the kitchen is amazing. like It's just like another family. um Got on really, really well with Jamie, the head chef there, um the head chef owner. and um And yeah, just had a really good relationship with all of them. And they're just like my family. And especially when you're that you're that age as well, um it's it's nice, isn't it, to then go into somewhere else and and have that good family vibe, I guess.
00:05:54
Speaker
Yeah, it's a really, I mean, i'm I'm sure you find it in other industries as well, but I think it's very unique to our industry, that sort of camaraderie that you get from the kitchen. Yeah, he really took me under his sort of like wing as well. It was that kind of like, I guess in a way a bit of like a father figure um and and just sort of like, you know, we're gonna make you a good chef. Yeah, did he do that? I'm not sure, but.
00:06:21
Speaker
yeah um What kind of food were you cooking there? um Just good classic English english food. um Everything was coming from a couple of miles away. um and just cooking it really simply. It wasn't anything um crazy. You know, we weren't putting like loads of powders into stuff or any gels or anything like that. It was it was quite simple cookery. And to be honest, that's all throughout my career. It's been, um okay, when I started going to Aunty Cass, it started to get more complicated, but it was still it was still a cast iron pan and and and to sear the meat into loads of butter and there was no sort of thermometers, there was no sous vide, there was no,
00:06:58
Speaker
Let's say science behind it was all just by touch smell and and look um So yeah, really quite. I'd say really quite classical cookie. I've always done I think that's a really important foundational starting point though, isn't it? Like if you started at a restaurant that was all into powders and chemicals and doing lots of different fancy things, I feel like sometimes you miss those first basic steps of the of the basic cookery, which is what we build all of the fancy stuff from. But um but yeah, I think it's really important to have those so sort of solid foundations. Exactly. Yeah. Having that good base. I totally agree. How long did you work there for?
00:07:38
Speaker
um four years, bit over four years. Did about two, nearly two years of washing up and then I did about two and a bit of cooking. And I actually did my apprenticeship there as well, which took, um I think it took about 18 months. um And then as soon as that was finished, literally the the month after, um which was ah just a month after my 18th birthday, I moved up to and move up to London. That's crazy. How was that?
London Move & Professional Growth
00:08:08
Speaker
Mental.
00:08:09
Speaker
yeah it was It was absolutely crazy. um And looking back at it now, it's just like, don't I don't actually know how I did it. um I mean, 18, I had no friends, no family in London. I think the closest family member was probably Dorset, so about two and a half hours away.
00:08:27
Speaker
um I went up, went and started at the Dorchester, um at the grill. At that time it was actually Alan's gas as well. um And I lived in a, I wouldn't even call it a flat, it was pretty much a shed.
00:08:43
Speaker
where Where it was, um I mean, it's gonna sound so snobby now, but then the bathroom, the the shower, the bed, the kitchen was all in one room. um You could say it's a studio, but it wasn't a studio because it was like, I think it was like two meters squared. It was unbelievable. Oh my God. Yeah, it was just insane. um Paying crazy price, of course. um But it was in Kensington, it was amazing. So it was like literally 20 minute cycle ride to work, so.
00:09:12
Speaker
ideal for me to be, you know, doing long hours and being able to to wake up in like two minutes before you want to go to work. True chef style. Yeah, exactly. But yeah, it was just it was just it was super difficult to go from, like I said, from that cotton wool environment in Dorset and having, you know, you have to drive to work and you had to, um you had your family in the doorstep and, you know, the coast and the big outdoors and then you go up to London, it's like the polar opposite. um So yeah, it was difficult, but but I love it um and I still love London. What made you decide to make that move at 18? I guess it was, I was i was ready to move, um personally. Ready for, I guess, a bigger step in in in career and life. um
00:10:07
Speaker
But also I think it was just more of it it was an opportunity that the the Jamie said to me that, you know, you're going to go up to London. And I was like, yeah, let let's do it. So yeah, that was pretty much, I guess it guess it was a bit of a push. Push and also, you know, personal life was was ready to go. So. That's really cool though that he gave you that push that he was like, you know, you've done your time with me. Now it's time to sort of spread your wings and go and learn some new things.
00:10:32
Speaker
Yeah, exactly. I think, and especially as a mentor, and I always start screaming about this, it's just to have a really good mentor. um And I think as is it what I do know as ah as a mentor, you do need to to push them people on, you can't keep hold of them. um and in some In some selfish way, keeping hold of them is is not um is not you know not the best thing for them. So that was his idea, to to get rid of me.
00:10:58
Speaker
and I don't think it was getting rid of you, but I think that's a very nice yeah nice touch. um what was your What was your first day like there? Was it scary? Um, at the Dorchester. Um, yeah, pretty scary. I mean, you kind of, I went in, I went so in it as cocky because I'm not, it's not really my personality, but I went in there confident and I still, I remember the first day I started chopping an onion and they were like, I would like a Brinwars please. And Brinwars down in Dorset and a Brinwars up in um London is totally opposite.
00:11:31
Speaker
And you think, yeah, I can do every Mars, no problem. Like this is just a, it's just a dice. It's easy. I went out there and they're like, what the hell is this? um So that, that literally put me on my feet straight away. um Or my bum, let's say. um Yeah. So it was pretty scary. Um, and just, you know, going from two chefs to 30 chefs, um, going from English speaking to French, Italian, um, Korean to Japanese to, you know, there's loads of nationalities. Um, and just, yeah, just a totally different environment. Um, but cool. Feels like you might've almost had a ah culture shock, even though it's only a couple of hours away. Yeah, no, indeed. Yeah. Dorset is very, um,
00:12:17
Speaker
Mono is very one. It's very, it's not very, um there's not loads of cultures down there. um It's very, it's a bit like Cornwall, Devon, we're all the sort of same. um There's not much difference there. um So yeah, going out to London and having that sort of experience is, yeah, it's totally different. Were you just so sort of driven and into it or did you miss having the space and the fishing and the outdoors and stuff like that as well?
00:12:46
Speaker
I definitely missed it, yeah. um Yeah, you can not you could never. Yeah, you can never say that you sort of like, okay, now I love London. um No, Dorsey's always gonna be there and Dorsey's always gonna be the best. um But London, I guess I eased into it and it became it became easier. um Every sort of day became better. um You then get friends out there. You you understand where things are and you get your favorite pub and you get your favorite restaurant. and
00:13:17
Speaker
Yeah, things become, you know, it's your new life, I guess. Don't you? It's wherever you move, you're going to, you're going to get used to it at some point. Um, and yeah, it it just became getting better. um Did you bond with the team pretty quickly? Like 30 chefs, there must've been some people there that you sort of really clicked with. Cause that's always a really important thing when you sort of start a new job in a kitchen, isn't it? You feel like a bit of a fish out of water and you know, all of a sudden you start making these sort of chef mates and trying to make it happen.
00:13:45
Speaker
Yeah, of course. um I mean, as as as you as you know, when when you go into a restaurant, you you get put into a section um and now on that section, you've probably got one or two other people with you. So you really are in the trenches with the other people. So um you do become quite good friends or you become worse enemies because either you can't do it or they can't do it.
00:14:07
Speaker
um So yeah, just you sort of, is that is that brotherhood um and you're in it together. um it's It's a crazy environment in in a kitchen where, you know, you work all day for this service um and then you go into service like you're going into war and you're you're going in it together. and i It's crazy really, because at the end of the day, all we're doing is cooking food for people to eat. I mean, it's it's mental. but um Yeah, there's there's some there's some crazy shit that goes on in kitchens. So you do you do definitely make friends. Yeah, it's funny. it um it's so Like you said, it's just it's just cooking. We're just making food for people. And of course we put pride behind it, but it never feels that simple. Like when you're going into a really busy Saturday and you're a little bit in the shit, it just it feels like tunnel vision. This is all that matters. This is all that exists.
00:14:57
Speaker
Yeah, exactly. Yeah, yeah, yeah. Yeah, it's a weird feeling, but everyone loves it. That's where all chefs. yeah Did you enjoy your time there? ah Yeah, I loved it. Yeah, actually loved it. um And even Alan's gas was was even better. it was it was It was definitely the right move for me at that time. um And It was at just that high standard and you'd you'd be fighting every day to get to that standard. you You'd never personally reach it from the chef's point of view. um So it was just that, yeah, that strive of just keep you know keep pushing on. um And i guess I guess I have that sort of competitiveness. I can't even fucking say that. Within me. So yeah, it's that kind of that kind of thing that you just gotta keep going.
00:15:50
Speaker
what did you What do you feel like were the most important things that you learnt in your time there? um
00:15:58
Speaker
Teamwork literally does make the dream work. That is like 100% true, you can't do it alone. um any Any kitchen won't be won't be a proper kitchen without without a good team.
00:16:10
Speaker
um And just really good basic, like we were just speaking about basic cookery skills um and just done it perfectly. Like, you know, every every day you're doing quite similar things. um You know, you're you're doing the same thing, roast it roasting that pigeon on the crown. You're doing the same thing with with um making sure you turn the artichoke the right way. And you're not just doing one or two, you're doing like 40 or 50 artichokes every day. And you're doing 40, 50 pigeon every day. So that repetitiveness is is like crucial. and And yeah, that that that kind of like classic crookery just yeah became ingrained in me. You feel like I taught you a lot of discipline. a Discipline for sure. Maybe not the correct discipline, but definitely definitely taught me discipline. What do you mean by that? um that's that's I mean, the that i mean it's it was an amazing place. um some Some things may be one of the easiest, let's say that. um
00:17:10
Speaker
I remember one one day, I shouldn't probably go too deep into it, but one one one day I um was getting literally 15 minutes before service, I was just getting the kind of final things ready for service. And um I went to go grill my cucumbers. we're doing um We did sous vide cucumbers, like compressed cucumbers, and then we'd scoop out the middle, barbecue them really heavily, and then we'd um fill it with cheese. so and sorrow and all that kind of other stuff. And um just about to grill the cucumbers. Started grilling the the first half, got to the second half, put them on the tray. As I put them on the tray, I turned round. As I turned round, there's another chef behind me. All my cucumbers on the floor. This was like five minutes before service.
00:17:57
Speaker
all the cucumbers on the floor. I mean, I'm sure loads of people have these stories, but this was probably one of the worst for me. And it was one of them days where you're just like constantly running and you're just not getting to that end of that Meason Plus list. um And I was like nearly there and I was like, okay, this is the last kind of job before service. We should be just enough ready. And of course then that happens.
00:18:20
Speaker
this hemorrhage comes out my nose, my nose starts bleeding. It was a nightmare, I'm crying. It's just unbelievable. Like it was just one of the days where it was just, yeah, awful. and And it just, everything felt horrible. And then that was just sort of like the last cherry on the top sort of thing. um So yeah, days days like that. And then of course um that comes back to then discipline, all that kind of stuff. You just think you failed and um yeah.
00:18:50
Speaker
Yeah, difficult. Of course, as we fixed it all and it was all okay. And, um and you know, that's that's this sort of, the the brotherhood comes or comes back and um the camaraderie comes back. But yeah, not not not the easiest day in the kitchen.
00:19:07
Speaker
Don't you feel like sometimes those moments with a little bit of hindsight, they, they almost feel amazing in some way because you have that really quick reflex of how to fix your mistake. Like sometimes I love it when that, I don't love it when I make a mistake, but when you make a mistake and you have the tools and you're like, okay, I know how to fix this. It feels really cool to be able to just pull something out of your ass and make it happen.
00:19:31
Speaker
Yeah, 100%. Yeah. And if that's something, you know, exactly that. if If you're going to make mistakes and learn from them, and most of the time you do learn from them.
Learning from Mistakes & High-Pressure Experiences
00:19:40
Speaker
So making mistakes is definitely um definitely encouraged, I guess. um You need to you need to make mistakes to learn.
00:19:48
Speaker
Yeah, it doesn't feel nice in the moment, I guess, but like I said, with hindsight. Not when you got a hemorrhage coming out of your nose. I totally skipped over that. What happened? Was that just from stress or? I think just literally pent up stress, like the whole day of just, yeah, not. I mean, this this was back when I sort of first started at Annals Cass and we were working crazy hours um and you'd come in even earlier without the chef knowing.
00:20:10
Speaker
um and and and trying to get that list done. I mean, the list was just so long um and all the jobs, they're not like really quick jobs. They all take their their certain amount of times. And like these cucumbers, they they take a long time c to compress and and to finish. They haven't got one step and it's finished. you know They've all got these next steps. um So yeah, lots of stress and then bang on the floor.
00:20:37
Speaker
I remember I used to go in early. I, we don't have Michelin stars in Australia, but when I moved to Sweden, I started working in my first Michelin star restaurant and I was only on the snack section to start with. That was it. And I was doing a little bit of garnish for the rest of the team, but I would, everybody else would start at, I don't know, 12 o'clock, maybe one o'clock. And I would be in there at 10, nine, eight, sometimes if I was really in the weeds.
00:21:00
Speaker
I just, I could not make it happen. And I remember feeling so behind. I was like, how is everybody getting everything done? And I have to come in hours early. Just pretend like I just got there, you know, when everybody else came in. Just to get this snack section done. It was so disheartening sometimes. Yeah, it's horrible. It is horrible. You do think you're not good enough.
00:21:23
Speaker
But it's good to come in early, so shows you're strong. it just It's good to get that prep list done. There's nothing worse than you know being half an hour away from service and still having prep jobs done and you can't get set up properly. It's just the most stressful feeling ever. Yeah, it's horrible. It's horrible. And then even when you've been starting service and you've still got stuff to do, it's like, yeah, juggling a lot of things. But that's that's being a chef and that's why we all love it, I think.
00:21:51
Speaker
Yeah, I don't know if I love those moments. I think I love a lot of other things about being a chef, but those moments of not being set up in service starting is awful. Yeah, not the easiest. Have you had a nose blade since from stress?
00:22:05
Speaker
ah Yeah, actually, like quite a bit in London, um they were sort of like, I wouldn't say regular, but yeah, i used I used to definitely get them. I guess that's just how my body like reacted to stress really, um other people, wherever they get um from stress or nothing could be lucky. But yeah, no, I used to like, um be asleep at night and it'd be like two or three o'clock in the morning. And I'd be like, what the hell is that dripping on my chest?
00:22:30
Speaker
um And it'll be blood, yeah, crazy. um Now I haven't had one for so ages, yeah, a long, long time. um So I don't know if it was stress or or what it was, but probably just run down. That must've been really annoying because everybody else has you know their own stress things and how it comes out in their body and probably can hide it. But it must've been so annoying to get a nosebleed and everyone's like, oh, Charlie's stressed.
00:22:56
Speaker
Yeah, exactly. Yeah, yeah, yeah, totally. it It wasn't actually abnormal. There was a few few guys that, I mean, if you saw someone turn around and they've got like a tampon up their nose, they know you know you know what's going on. And yeah and and to be honest, you're not surprised either. You're just like, all right, yeah.
00:23:15
Speaker
yeah that Was that the hardest place that you've worked then in terms of like workload and stress levels? Yeah, 100%. Yeah, definitely. Yeah. But one one of the best um or the all the best. um I spent a lot of time there I was there for about six and a bit years. Oh, wow. Okay. um Yeah, a long, long time. And some may say maybe too long. um But now I was learning every day. um And even towards the end, it was more like a management and and orders and more computer and admin stuff rather than actually cookery. So there was sort of like, it was endless things to learn um and I was constantly learning. So I just thought, why why would you leave? Why the hell would you leave if if you're learning? um So yeah, I stayed there.
00:24:01
Speaker
Yeah, especially because if it was, um I can imagine if you felt that stress and that pressure and at the very start, as you sort of progress through, you you feel like you're getting a grasp on it a bit more. So it must be more a compelling reason to stay if you're sort of feeling more comfortable in that role than what you did to start with.
00:24:21
Speaker
That's exactly, it's 100% actually. um And you actually, you get, you you have that sort of um feeling of reward in a way that you've sort of not completed it, but you've, you feel, like I said, comfortable and and good about the work and good about yourself. So um that was definitely something that was keeping me there as well. Yeah. Did you have a look at going anywhere else? So you were just very much focused on staying there.
00:24:46
Speaker
Yeah, so there's a few places that I've always wanted to work or chefs that I've always wanted to work for. um But it was just not the right time and not the right opportunity. And even when I knew that we had sort of had to leave, it was ready, it was ready to go. The MasterChef came up. It pulled me back even even more. um But then, ah you know, wouldn I wouldn't, I wouldn't, there's no regrets at all. And there's no, I should have left or shouldn't have left. um Because that's not, that's not me. And I don't, I don't regret things, things happen for a reason. so Yeah, I think everybody has their own opinions on how long you should stay at a place. And, you know, everyone, chefs always say, you know, only stay at a place for a year because after a year you stop learning and maybe at certain restaurants, that's true. But if you're somewhere where you're constantly learning, then, you know, there's, there's a very good reason to stay. I always get annoyed when chefs tell younger chefs, you know, you should only stay for six months to a year at a place. It's like, well,
00:25:42
Speaker
to the individual and the restaurant. Yeah, I'm totally, I'm a bit biased on that, but I totally disagree. I i think you have to stay at least two years. um And because you're not going to learn, you you you learn, you can learn a few recipes, maybe, but you're not going to learn the chef's, um the chef's way of cooking, you're not going to learn the the team, you're not going to, you're not going to have that is nothing's going to be strong, it's all going to be it's going to be quite weak, because you just haven't had the time to to learn um and learning comes from practicing and practicing comes from time. So without that time. Yeah, especially at a place as complex as where you were working. Yes, indeed. Yeah, exactly. Yeah, I would say, yeah, I guess it was. Yeah, definitely. Yeah, it probably was quite complex. And just having that standard, I guess, was was difficult to achieve. So you need time to. To get to that. Did you have a favorite section that you worked on?
00:26:40
Speaker
um Not really, they're all grey. I love the fish section, um just because I guess that's quite a connection for me at home. um And I love to work with fish, it's amazing. and um Always the butchery is quite good as well. um ra Raw products are really good, like even like prepping vegetables and stuff like that, like artichokes or turning anything um is is amazing. So I guess that's sort of like the prep side of it, I love all of it.
00:27:10
Speaker
Did you ever get to go on desserts? A bit, but not much. It was never, um ah I don't know if it's the same, I don't think it's the same actually in all restaurants in in that sort of level, but Alan Tkass was very, it was very separate. So you couldn't, it was a separate kitchen um and separate people who sort of had to be.
00:27:32
Speaker
I wouldn't say qualify, but sort of like you'd you'd have to say, oh I want to go into pastry and that's it. Then you move it, you move over to pastry. And, um, I guess it was just not really an opportunity for me either. Cause I was just, I was learning everything in the kitchen and and I felt like I was still learning like I just previously said. So, um, pastry never really sort of came up. And then how did, how did master chef come up? Is it something that you thought that you were always going to do or was it just something that was presented to you?
MasterChef Experience & Reflections
00:27:59
Speaker
um It was never really on my mind to be honest. I've always wanted to do Great British Menu, um which has always been sort of quite a big dream of mine. I never really even watched MasterChef to be honest.
00:28:10
Speaker
um And then they came in, well, actually you had Dan Lee that was aiding you on the podcast. So they came into Alan Degas and they did their final, whatever it was. um And I was there, I was watching it. And then one of the directors after said to Jean-Philippe, you know, if you've got any got any chefs that want to do it. ah um And then he came and then Jean-Philippe, the exec chef of of Alan Degas then came up to me and said,
00:28:41
Speaker
do you want to be a master chef?" And i I kind of just went, yeah, yeah, let's do it. um So yeah, then i I went through, like everyone else, I went online and signed up and got through and yeah. Just that easy. yeah No, it was bloody hard. It was a lot of steps actually. ah I didn't ah didn't imagine it to be that many sort of steps before you even even get onto to onto TV, um, you know, yeah they have to accept you on your way. You know, obviously, but yeah, they have to accept you on the, on the application and then you need to go and have ah a phone call and then you need to go and have a video call thing. And then you need to, you know, there's a lot of, um, yeah, a lot of back of our things before you even say hello to a to a camera. And what was your, what was your skills test?
00:29:33
Speaker
The worst skill test ever. I mean, they say they say they don't pick on people and they don't pick on your weaknesses. I mean, yes, of course they do. In that questionnaire they give to you at the start, they say to you, what's your strongest things and what's your weakest things? And I'm like, okay, fish is quite strong, meat's quite strong. What's weak? Pastry. So the first thing ah I get right in front of me when I go into MasterChef is pastry.
00:30:02
Speaker
So I had to do a vegan, kind of vegan milfoy. And it was filo pastry instead of puff pastry. It was coconut cream instead of normal cream, um exotic fruit. So like so many things I'd never ever touch and I wouldn't even touch at home really. It's not really something that I'd ever cook with or even eat. um So yeah, just disaster. What happened?
00:30:29
Speaker
And it was like, you have no no respect for the pineapple and all this kind of stuff. Yeah, I got i got proper beasted. Yeah, not not not the best. um But you know what? So beer got to the end, didn't I?
00:30:48
Speaker
They definitely must pick on your weaknesses because I know my skills test was a dessert as well. And me and Kyle, both I think said that dessert and pastry was not one of our strengths. So they absolutely, they must. They say it's random, don't they? But ah yeah, ah I'm not sure I believe that either. um There's a few other people that also said that their weakest bit was not prepping fish, was prepping fish, sorry. And they had ah they have to fill it a fish for their skill test. so um Yeah. But I mean you what what we mean, what we're talking about is ah is a competition at the end of the day. so Yeah, of course they were pretty drama. Exactly. Of course, they're going to get your weakness. How did you find the whole experience? Were you still working while you were doing MasterChef? Yeah, yeah, still still working. um So I went on my sort of days off. Lucky enough that we closed on Sunday Monday, so I was able to go into the into the kitchen um um and practice. So that was great. um
00:31:48
Speaker
And ah yeah, the process is amazing. I said the other day I wouldn't do it, but I think I would. um And win next time.
00:32:00
Speaker
um But yeah, it it was amazing, like really, really cool process. um as as a chef in in this in this sort of like industry, you just go through them sort of stages of like, okay, this is what you're doing and and that's just sort of life. um So to be able to get a sort of off the branch opportunity to to go and do something different um and to be behind a camera and to be on national TV, I mean, yeah, truly amazing experience and one ah you know one I treasure really.
00:32:30
Speaker
I feel like you must have had a good management style on the show from working um where you were sort of always running around and having a huge prep list and having to have very good time management skills. I imagine that must have helped you a lot in the competition.
00:32:46
Speaker
Yeah, you say that. It did. It did help me a lot. But not the skills test. So they were like, you got 20 minutes and you say time management, I guess that is the the thing as well. But it was more of like time management is you've got no time. So do it as fast as possible. So I'm going in there going, Oh my god, 20 minutes. So I went in there and did it in like 10 and Greg turns over and goes, Are you done? Like in that sort of like look and the voice as well. And I'm like,
00:33:14
Speaker
Yeah. And he's like, I don't think that's good. ah And then then then you get you, of course, you get all like scared and you got all the cameras around you and all that. I'm like, okay, maybe I should do something else. so I started caramelizing pineapple. And yeah, just it was a disaster from the from the from the get go, really. But then, yeah, towards towards the sort of end when you had when you knew what you were cooking. um Yeah, I did so many time trials. I had a good prep list.
00:33:44
Speaker
um and stuck to the times and and stuck to my list. I'm a very sort of OCD with like that. So I'll be there ticking each one off and making sure everything's done in the right time and in the right manner. So yeah, you're you're definitely right by that sort of like management where I've come from with Alan to cast where everything needs to be done perfectly and and done in a good time. um Did yeah, did help me and in that way. Did you have any really bad rounds that you sort of weren't impressed with?
00:34:16
Speaker
I guess you couldn't really get any worse from the skill set so you know it didn't really go that didn't really go that that bad to be honest. i've quite yeah It's quite level throughout the whole competition really. There's a few rounds like I overcooked my pigeon and in um one of the rounds. um I undercooked a few of the fish in another round.
00:34:36
Speaker
So like small small mistakes but yeah like you know like them small mistakes could actually cost you the competition so i was lucky that others made bigger as mistakes i guess. ah um never never never so much where I was like, right, okay, I'm i'm going. ah maybe Maybe the pop-up round where I was doing like a um ah soccer pancake and I was stuffing it with crab and peppers and stuff. um And they the people we went to just bought a brand new planter that wasn't like seasoned at all. So of course, like all the pancakes I was putting on there were just sticking like crazy.
00:35:14
Speaker
um And that that was a bit like, I spent like a good hour and a half just like scraping off like stuck pancakes. And that was like, you get to that point where you're just like, well, what should I do? Should I just literally just like chuck my tools down and be like, I'm not doing any more or do you try and find a solution or do you just keep sticking at it? So I just literally kept going and going and going. And of course, by that point, because I've scraped off so much pancake mix, it became somewhat seasoned.
00:35:42
Speaker
um So yeah yeah, it worked in the end. So that just shows you a bit of grit, doesn't it? Were you panicking at that moment though? ah Yeah, super panicking. Yeah. and And they saw it because they they're all like, bring the cameras over, bring the cameras over. Like, yeah. Okay. Bring the cameras over. They're the worst for that. I had something similar happen in my pop-up round. Everything was fine. I was on time just, and I was pretty happy with everything. And the deep fryer that I had, it had a timer on it. And I had the timer on to test it to start with and to make sure it was all working. Everything was fine.
00:36:19
Speaker
And then somewhere the timer had gone off and I hadn't realized, and I went to drop my thing in the fryer at service time. Oh, I think I saw this and it was off, wasn't it? It was off. It was worse than off. The, you know, like the tabletop fryers, they have to have the pins sitting in the right position. They had been knocked somehow. And so even trying to turn it on, it wouldn't turn on. They had to like, get one of the guys from the, from the pop-up venue. He had to stick his hand in the fryer, try and lift everything up to get it all in. It was so bad. And as soon as they saw me panicking, I heard Marcus. Marcus is like, get the cameras over here. And I'm like, no, don't get the cameras over here. Yeah. It's TV, isn't it? That's what it is. I know, but like, oh, I was seeing red. I was steaming. Yeah, I bet. It's horrible because it's that sort of thing where you just want to do your best. And when something
00:37:15
Speaker
When like I guess on a piece of equipment or something like that then fails, you're just like, you feel completely useless and yeah. As that comes back to you when you're saying you you sort of switch on and go, what what do we need to do to fix this sort of situation? um And as quickly as possible, because you're obviously against time. yeah Yeah, we were literally about to serve. Awful. did it So did you get it fixed until it turned on? Did you put a pan of oil and like on the stove?
00:37:41
Speaker
No, they, they just turned it on. It took about sort of six, seven minutes to heat up. It was only a small fryer, but because it was service time, it was so embarrassing. I was with Tom who ended up winning and everyone thought he was going to be the winner during the ah competition. So I was with him and I was already like, Oh my God, like this is not happening. So he had to serve his stuff first because he had octopus and he didn't want it to, you know, go to your, maybe it turned off your fry.
00:38:07
Speaker
Maybe he did. I'm going to ask him that now. I've never wanted to say that out loud, but maybe he did. Yeah, bit a bit of good competition. I'm going to get him on and ask him. Yeah. Did you have any favorite moments in the competition? No, I think all of it was pretty light. Yeah, I loved it. Like towards the end, like you just get used to like the cameramen, like they all sort of become your friends and you're all having a laugh and Um, yeah, the first sort of like, I'd say two or three. Um, I don't know what you call them episodes, maybe. Yeah. Episodes or yeah, whatever. Um, that, that was like probably the most difficult. And then towards the end, you just, like I said, like just get used to it and the cameras become.
00:38:55
Speaker
human, if you like, before, before they look like these big like black things are right in front of your face. And um yeah, super scary. But then when you actually realize there's a human behind it, and it's all okay. And it's a thing, I think. Yeah, exactly that. Yeah. It's quite good fun.
00:39:14
Speaker
Yeah, you do kind of tend to like blank them out almost like you're just doing your cook and towards the end, like you say, when you're getting used to them, you've got this camera so close to your face that you could almost head butter or looking over your shoulder or something. And it's almost like it's just not there anymore. Yeah, exactly. Yeah. Becomes quite, yeah, quite easier. Yeah. You still got a competition. And then how did you feel in the final? Um,
00:39:42
Speaker
it's it's a weird one because i felt like super confident like all the way up to it and i think i did like quite good dishes like all the way up to it and i always said to myself two things i would never do ice cream in master chef and i would never because it always looks rubbish on tv and i would never do duck because they always complain about the skin of the duck like always you watch all the master chefs and they're all like the the crispy skin is not crispy skin or the fat's not rendered and like it's just yeah and the ice creams always get melted because they never stay frozen in the freezer or they're outside all the time because they're waiting to be filmed um so I always say to myself I won't do it but of course being bloody stupid like the last bloody hurdle that I need to jump over I go and do it and I did an ice cream and I did duck
00:40:29
Speaker
um say yeah not not not the best and of course then they complained about the dark skin not being crispy and I do find like sometimes with that kind of stuff I think they do kind of like point out the obvious what what from what like a viewer can see um like it's obvious that the skin like some parts of skin was was not crispy and they can see that on like the camera so then it's obvious then people then Actually that the viewer can relate to it, which I guess makes sense, but it's the kind of thing where if I went back on the show that I just make it, I do much more simpler food and just ah like super perfect. I think I did some somewhat overcomplicate things. I don't think you need to. Were you on time or were you running show on time?
00:41:14
Speaker
No, no, I was on time. pretty i did I did fine with the timings, to be honest. and Every time I was ah was up, ready ready to go. And actually, I like ah learned towards the end. I did a lobster and watercress dish. And I cooked the lobsters, and of course, then you put it in ice to stop it cooking.
00:41:32
Speaker
but I didn't bother to reheat the lobster because what's the point? Because ah it stays outside waiting for like two hours behind the bloody scenes watching the camera. So um you save time then from not having to reheat things. so You just cook it and when it's cold, it's cold.
00:41:47
Speaker
I think I learned that about halfway through. There was one point, I think it might've even been my signature round. I did lamb. Monica came around to me and she's like, make sure you get that on early and rest the shit out of it because you don't need to reheat it really. I mean, you kind of, if you want to, but get it on now, w rest the hell out of it and just let it do its thing and get everything else ready. And I think that was probably the most valuable piece of information that I ever got on that show. Yeah.
00:42:15
Speaker
Because it's that fine balance between and I really didn't get this at the start. I went in and going thinking it's it's a cooking competition. um But it's not. It's a fine balance between cooking and a TV show. And it's ah probably more towards TV show than it is actually cooking. um So exactly what Monica is saying is making sure it's perfectly rested so there's no blood dripping out. That's for the TV, right? Yeah, but then she but then they do still see that they still see you cooking it. They still see that that it's pink. They still see that it's rested perfectly. So um There is still somewhat of a cookery involved and and it is still a cooking competition. I do find that the TV side is is quite strong in it and I didn't realise that at the start.
00:42:58
Speaker
Yeah, I think that I definitely went in thinking, treat it like a service, you know, that lamb has to be hot when you play it out. I almost feel sorry for the people that didn't make it through the first couple of rounds that they didn't get the opportunity to realize how much of a TV show it was. like Like you said, it's about cooking and it needs to taste good and you need to be creative, but there are some things that you can do that you don't need to sort of, like you said, reheat things.
00:43:25
Speaker
Yeah, yeah. Needs to need to look good on the camera kind of thing. Were you happy with your final dishes? um No, because I didn't win. um Yeah, I mean, there was there was obviously a few mistakes, like I decided to um cook the whole duck on the crown.
00:43:47
Speaker
um which was just a mistake. I wish I just literally took them off on um from the from the breasts and just cooked them because then you could literally just stick them in a pan and leave them like I was i was messing around with putting putting the duck on the crown and then and then not fitting in a pan properly and then like not resting properly. It's just like a disaster. um So I'd feel like having just two breasts in a pan would have been like much better for space and time um and probably then crispier skin.
00:44:15
Speaker
um So yeah, I do kind of wish I did that. I did a dessert where the ice cream was, I did like a kind of posh eating mess, I guess. I did like a hollowed out meringue and then I put loads of like compressed pineapple and tarragon and different things inside. Then I put a scoop of tarragon sorbet and then I did like a foam of yogurt.
00:44:34
Speaker
But of course, like, plate and that and then it being left out or put in, I asked them to put it in the freezer. And of course, it's just not going to be the same as when you first did it. The foam is going to be more like compressed and down and rubbish. The ice cream is melted and the meringue is soggy. like ah Like, I don't even know why I chose that for a final dish. I mean, it's just like that that kind of dish is like you you would have if you were doing it for service, it would have to be like done and sent like within like a couple of seconds. um And I'm thinking about doing it on a TV show where it's got wait for cameras. Yeah. Bad decision on the menu point of view. That is like one massive tip and advice is like, if someone's going to go and do my chef is really think about that kind of stuff.
00:45:16
Speaker
um and don't don't think it's like a service where you're gonna send out. I mean, there is some parts, like there was like, obviously with the um critic round, that that literally is like a service and that goes out straight away. um But most of the rounds are the food does all kind of wait. So yeah, definitely just don't do ice cream or strawberries.
00:45:39
Speaker
Well you can, but just negotiate with them and be like, I need to, I can scoop you one plate, then take the sorbet off. And then when it's going to the judges, I will scoop you another one.
00:45:50
Speaker
Yeah exactly you do need to fight your way a little bit don't you with the with the producers and yeah. Yeah I feel like that's definitely I probably only learnt that in the final round to be fair but I definitely said this is what I'm doing um and it's not going to be a complete dish everything's going to be ready but I need to do this and this at the very very end for it to be a complete dish because otherwise yeah nice yeah.
00:46:14
Speaker
do they So what did they say then? Because that's not really something that you can help. I mean, that was your dish. And yeah, the foam and the sorbet and all of that probably didn't do what it needed to do. But I always find it hard that they can critique you on that because it would have been perfect when you made it, if that makes sense. Yeah, I mean, they they do come around and try certain things, don't they?
00:46:35
Speaker
um But of course they didn't try the whole dish until it's obviously finished. um And I guess that's why they they you know that's why I didn't win because they critiqued me on that final dish and and it wasn't as ah you know as I wanted it and as I finished it a couple of hours before. Do you feel like that's what that's what really kind of put the nail in the coffin? ah Yeah, with the dark and certain things like I did like like my starter was a language scene, courgette and almond. um
00:47:07
Speaker
dish and melon. So it was kind of like weird, wonderful sort of langoustine salad for like prawn cocktail. And they just said that the langoustine was lost and it was true. Like the langoustines were tiny and I just put one per person and it was just, yeah. was There was loads of so small mistakes and yeah, Nikita was, I said i said it and I say it now that she was a serving winner on on that day, definitely.
00:47:32
Speaker
um And she was kind of, you know, she did it in a way that, let's say she kept it kind of more simple and did everything absolutely perfect. And that's obviously the best thing to do. And that's why she won. Yeah, it's still hard though, isn't it? Like, I don't know if you're like me, sometimes I replay it in my head and think if I had executed it the way that I had in my trials, that I might've had a chance of winning.
00:48:03
Speaker
Yeah, I guess there's always a should've, would've, could've and all that kind of stuff, isn't it? Maybe we'll get to go back for the Christmas rematch. Yeah, I'm waiting for it. I haven't had any emails yet. I keep trying to put it out there into the universe, but I haven't had any emails either. Yeah, yeah, yeah, cool.
00:48:21
Speaker
Tommy and I have both said that if we get invited back for the Christmas rematch, if one of us does, that we'll be really pissed off at the other person, um, whoever gets invited, but we'll also be really happy for each other. So yeah yeah we've got a little pact going on. Nice. I, um, I was doing a little bit of research on you and it came up about watercress.
Family Influence & Future Plans
00:48:44
Speaker
Yeah.
00:48:45
Speaker
what's What's with watercress? The sentence literally said, Charlie has a strong connection to watercress. Wow.
00:48:55
Speaker
Wouldn't everyone want to know? No, it's not it's not that deep. um Basically, my um my great uncle owns the watercress company, which is a big um big company that grow watercress basically. And they supply to like Waitrose, Tesco's big supermarkets. But they also supply to like a good amount of Michelin star restaurants in London and restaurants in London. We used to use them all under gas. And I use quite a bit of it and promoted I guess on MasterChef. I'm also a massive lover of watercress. So yeah.
00:49:33
Speaker
Okay, cool. Watercress everywhere. I just read it and I thought it was a very odd sentence, so I needed to to figure out what was going on there. Yeah, that's pretty much it. My my yeah my my great uncle earned the watercress company, um so its it's obviously a big connection for me to to use it and eat it.
00:49:49
Speaker
Okay. Cool. Um, I wanted to also ask, did you, because you're still working for under cast while you're doing master chef, did you feel any kind of pressure? Like because in restaurants like that, the team is usually quite skilled and it can be a little bit competitive within the kitchen. Did you feel the pressure of doing well, getting to the final and winning from where you were working? Yeah, of course. Huge pressure. Um,
00:50:17
Speaker
I always said to myself, I wanted to get to the final three. That was the goal. Winning, of course, would would be better, but if I didn't, fine. um Final three is good enough for me. um So of course, yeah, every round. It was kind of like, it kind of went really fast, but not. um And every sort of time I got through, it was just sort of like another blur.
00:50:41
Speaker
um So I never really thought about like, I knew there was pressure there, of course, like every time you go, there you go, and that's scared. But I never felt, yeah, I don't think I ever, I gave myself time to think about the pressure. It was more about just, just let it get it done and do you do your best and that was it really. But of course, like the pressure back, back in the kitchen, you know, is obviously there and huge. I didn't want to sort of like let myself down or,
00:51:10
Speaker
or oh letting no one else down, I guess, yeah. Were they supportive of you, though? Oh, huge, yeah. Yeah, massive. And going back to like having a strong mentor like Jamie and and then i then obviously John Philip, they're both like, both the chefs were kind of like father figures. They were both, you know, they're both there for me for my personal life and and for my cooking as well, um professional life. So, yeah, it was it was like,
00:51:39
Speaker
It was easy to do it with with him sort of thing. It was just, it was just, yeah, it was amazing. um And he, you know, they they all helped me very easy, I guess that's the right thing to say. um There was never sort of like,
00:51:54
Speaker
and it comes back to that sort of, was there pressure? Yeah, there was, but because it's like I just said, with the brotherhood, it just comes back to that again, where it's like, you're in it together in a way. The same sort of thing in MasterChef, I felt like, it is, of course, it's a competition, and of course, it was, ah my printer's doing something. and
00:52:13
Speaker
um Comes back to that sort of, um
00:52:19
Speaker
yeah like brotherhood and and everyone's in it together I felt rather rather than like you're in this competition and um you're you're against each other of course but it felt like you were all doing it together against the judges in a weird way um so yeah that was that was quite nice and and everyone felt that and in that in my year so that was like yeah it was it was it was nice it was never And it was super sad to like see people go. like It was never like, yeah, great, you're gone. like Another one killed sort of thing. Yeah, so it was it was good. ah It was a nice, healthy competition. Did you expect it to be like that? No, not at all. No, you go in it you go in it thinking. I mean, I guess the first day as well, and or even as even the second second day, everyone's a bit, you know, I want i want to get through and you know want I want to do anything to to get through.
00:53:11
Speaker
um but never expected it to be so so kind, I guess. Everyone was sort of like, you know, what are you doing today? And, um the you know, what what was your mistakes or what was better? Like, that everyone was like, yeah, everyone was in it to to make things better for everyone, which was which is nice, it was good.
00:53:31
Speaker
Yeah, it was definitely like that in my year as well. It must be like that most of the times. is yeah I think because you're just all in this big experience together and nobody really knows what's happening or how it's going to go when everyone's stressed and anxious. half you ah You know, up and pacing around the room waiting to go in and half of you are sitting down sort of, you know, looking off in space. And I think it's a really big bonding experience, which is crazy. Cause I definitely thought it was going to be dog eat dog, you know, like don't tell anybody what you're doing. Don't tell anybody any tricks or tips and.
00:54:04
Speaker
ah you know by the end of it we were kind of all sitting in the room together and someone was like oh I really want to do this for a dish and someone would say yeah that's a good idea but don't forget it's gonna sit there for this long and all of that kind of stuff kind of like helping each other which was really yeah brilliant yeah so good yeah it's a very different experience yeah well I would hope like most competitions are like that really I'm sure they're not but um Yeah, it does make things like much easier, let's say. It could be, like you said, dog eat dog, and it'd just be a horrible, horrible experience. I think that part of that makes it yeah why it's such a good experience. ah What kind of a chef is Jean-Philippe? I've heard a lot of different things about him from different people, but I don't really know anyone like you that's actually worked with him.
00:54:51
Speaker
um He's obviously been classically trained as ah that's what Alain de Cass is all about. um Very much um using everything from from nature. That's very much Alain de Cass as well. So he has all these like attributes with Alain de Cass where he's I guess he's learned and kind of has to follow, um because of course, it's Alan to cast question on the end of the day. But then he's got this massive Jean-Philippe Blonde twist, where it's, um Dan mentioned it the other day, and it's quite nice that he sort of picks up on it, where it's this, this sort of like,
00:55:33
Speaker
easy easy sort of natural plating and cookery, where nothing's really massively touched, nothing's massively changed or anything like that. So most of the dishes, and I guess it came through in my dish as a master chef, so so most people have seen that as well, but where I did a dish in master chef where it was based around carrot, and that was pretty much quite a lot with with allender gas if there was more than three ingredients it would be it would be kind of wrong um and it was never it yeah it was always sort of that sort of like stay between that four ingredients but don't don't just do three ingredients change them three ingredients so you have three ingredients but maybe like 20 different elements um
00:56:16
Speaker
So yeah, like cooking carrots in carrot juice and using the tops of the carrots to make a pesto and then wrap that pesto around the carrots. Yeah, just and just super natural, easy flavours that things haven't had to get loads of things done to it to to change it. um So super talented chef and someone to definitely have as a mentor and and to learn from 100%. That's what I stayed there for six years. Yeah. That's really lucky though. I'm so glad that you got to have sort of that mentor and that experience. I feel like it's something that makes me sad when I see chefs that don't have that. Cause you know, like you and like me, we've had those experiences and those really strong role models to kind of base our careers off.
00:57:03
Speaker
Yeah. Yeah. It's amazing. Yeah. I wouldn't, wouldn't change my career path at all. Um, yeah. Super lucky with the two mentors I had or have what had. Yeah. I know you can't say too much about it, but what, what is in the future for you? Um, so yeah, I can say a little bit, but, um, yeah, it's not been completely released yet. So when is it going to be released?
00:57:28
Speaker
Um, not, not 110% sure yet. It's still, it's still kind of under wraps. We need to confirm a few things, confirm sort of, yeah, before it's officially, officially out. I don't want to do it half-heartedly. It's gonna, it's gonna come out proper.
00:57:47
Speaker
um So basically I'm ah opening a pub um and the opportunity is with a architect um and he basically approached me um from MasterChef wanting to open up a pub and wants me to to run it basically um with with my name above the door so it's that sort of like collaboration, I guess, between this amazing building built built by a highly skilled architect, which in somewhat he's he's famous in his and has side of his business, um and then and then myself as as the chef and and guest owner, runner of the of the place.
00:58:25
Speaker
um So yeah, it's super cool. And I'm kind of like, like I was saying before, completely at my depth now. And at the moment it's it's like, um what what table heights do you want? And how much kilowatts does a thermo mix produce? And all this kind of stuff. And it's like,
00:58:45
Speaker
I have no idea. So a lot of research, a lot of time, a lot of planning. um The building is, right as we speak, is pretty much just four walls and nothing else. um So a lot of work, no roof at the moment, the roof's just come off. um So a lot of work to be done. um And hopefully it's gonna be, hopefully it's gonna be amazing. But yeah, big um big pressure, but um but yeah, really, really cool. and super excited for it to to get going. Are you nervous about it? Yeah, super nervous. Yeah, super nervous. It's one of, it's because you're going from, um i've never I've never had my own place before, obviously, and I've never even been a head chef, so to cook my own food and to be, okay, you've had that sort of thing with my chef-ish, but it's nu it's nothing really, it's a pin needle. So to have your sort of food and
00:59:41
Speaker
serve it to to real guests and for guests to pay for it and you know hopefully be happy is like, yeah, it's massive really. And that's just a very, very, very, very small part of it. Like, okay, and i can I can cook so that's okay. It's it's you know the the bills and paying everything for all that and and yeah, all the all the small things that come with the business where it's just, yeah, it's huge and there's so much to to think about. um So yeah, it's massive.
01:00:11
Speaker
Do you feel like you have your own sort of identity to be able to put on a menu? Yeah, I think I think i have enough to, um yeah, definitely to to open up a place. um And there's always been things in my mind, I guess all chefs have it, don't they? when Especially even when they're when they're growing up and when they're working in different places, you have your your own ideas and you of course you play at home and you cook for your family and in different private events and whatever.
01:00:39
Speaker
um So yeah, I've done done lots of that and lots of thinking and um yeah, definitely have have a menu. um But I still think it's gonna, there'll still be that development. It would never be and never be, this is me and that's what I'm gonna be like for the next 34 years. No, it's gonna be definitely developed um throughout the throughout the restaurant as well.
01:01:01
Speaker
Oh yeah. Which is super exciting. and Excuse me. Um, I think that's probably one of the best things about being a chef, isn't it? That, you know, like things that you did three years ago, you look back at it and you're like, wow, that's aged. Like it's always progressing. no, definitely. Um, and that's the most. Funnest part of it, isn't it? Change. Sometimes the hardest, but yeah. Yeah, no, exactly. Yeah. No, indeed.
01:01:27
Speaker
Well, I can't wait until that's announced. That sounds like a really exciting venture. I hope you you don't get any more nosebleeds from trying to open up your own place. Yeah, they'll be coming back now. it Sounds very stressful, but um I think everyone's going to be very excited to see when that gets announced. as Yeah, thank you.
01:01:46
Speaker
I have one last question for you. Everybody hates it, but I'm trying to make it my tradition, so we're gonna butre going to keep doing
Advocating for Hospitality Careers
01:01:53
Speaker
it. Yeah, keep doing it, yeah. If there was one thing about the hospitality industry that you wish more people knew, what would it be?
01:02:04
Speaker
um Very good question to definitely keep it. And it's interested as it would be it interesting to hear what what different chefs say. I would say it's bloody amazing, that's for sure. And I still think there's it comes back to what I was saying before, it still comes back to um This career is not as shined brightly as it should be. It's not something teachers, I don't know, maybe it's changed now in schools, but certainly in my in in my era, which is only, you know, like I said, 10, 15 years ago, it's not that long ago.
01:02:45
Speaker
that cooking and or even front of house being hospitality it's not it's not shouted about enough um and it can be a career and you can earn good money you can you can travel the world with it it's like it's it's an amazing career um all it within hospitality whether that's anything in in hospitality um So I just think, yeah, if people need to know something, it's it's it's an amazing career and there's amazing people behind hospitality and it should be definitely felt more about in schools.
01:03:19
Speaker
Yeah, I don't know why it's not like trades in general. I don't know when this shift happened where it was very much like, you know, you go to university and that's it. Because it definitely, I remember when I was in school, we used to have trade shows come around and show you the different options that weren't going to university. And I think nobody wants their kid to become a chef. And I don't know why, because it's such an amazing career. Like you said, you can travel all around the world. You don't need to speak the same language even. Yeah. Yeah. All right. Let's shout about it.
01:03:48
Speaker
Yeah, definitely. 100%. Yeah. That's why apprenticeships are so good as well. And that's, I mean, that you could talk about that for so long as well. um And I did apprenticeship and yeah, it's amazing. You get, you you get to earn your own money at like 16. It's amazing. and you And you learn your, you learn your trade straight away. um Yeah. I like that. Getting to cooking. Promoting the industry. I love it. Yeah, definitely. Well, thank you so, so much for coming on. This has been a long time coming and I'm really glad that we made it happen. So thank you for sharing your experiences and for promoting the industry. Everyone needs to keep an eye out for when you're going to release on socials what you're doing. I know I really did. Good. Thank you. But until then, good luck with everything. Get some tampons for your nose pleats. Yeah.
01:04:38
Speaker
Cheers. We'll have a chat soon. So thank you so much. Thanks so much for for having me on. Bye. See you later.