How To Become A... Head Chef | The Reality of Running a Professional Kitchen скачать в хорошем качестве

How To Become A... Head Chef | The Reality of Running a Professional Kitchen

What does it really take to become a head chef in a top London restaurant? In this episode, Grace speaks to Andy, Head Chef at ROVI (Ottolenghi group), about the real journey from washing glasses in a family restaurant to leading a 20+ person kitchen team. We discuss: ✔️ Growing up in a hospitality family ✔️ Going to culinary school vs learning on the job ✔️ Moving countries to grow your career ✔️ Kitchen hierarchy & working your way up ✔️ What a sous chef does ✔️ What a head chef really does (hint: lots of admin & leadership) ✔️ Managing stress in high-pressure kitchens ✔️ Menu development & seasonal cooking ✔️ Leading teams & building kitchen culture ✔️ The future of the hospitality industry We also talk about: Why restaurants are more fragile than people realise Supporting independent hospitality businesses The realities of long hours & unsociable shifts Whether owning your own restaurant is still “the dream” If you're interested in: Becoming a chef Culinary school Working in restaurants Hospitality careers Opening a restaurant Food entrepreneurship This episode gives you an honest look at life behind the scenes. 🔔 Subscribe for more real career journeys every week. Resources: https://ottolenghi.co.uk/pages/locati...