SIMPSONS RESTAURANT, BIRMINGHAM

At the young age of 17, I took a big leap and handed my CV in at this fancy restaurant which had a Michelin star. In the heart of Birmingham city centre, I’d hit the jackpot and was accepted into the kitchen. I was the handyman willing to peel 10kg of prawns and potatoes, all the little tedious jobs that no-one wanted to do. It was an exhilarating real experience which I had to work hard at to maintain my employment. It was my privilege to work alongside Luke Tipping and Matt Cheal, the head and sous chefs with loads of experience and I was soaking up as much as possible with the time I had with them.

I was young, eager to ask questions, enthusiastic to learn everything about everything and inquisitive. My skills were improving each day and I was gradually beginning to love the career more and more. For every chef with high ambitions, working in a Michelin star restaurant is like playing football in the Premier League. But I was in pain and knew I couldn’t continue, so unfortunately I left with a sore heart.

The good thing about working in a Michelin starred restaurant is that your standards like attention to detail, time management and communication increases along with your confidence. If that means keeping your section clean or laying your asparagus tips all the same way that’s what had to be practised. One of the biggest positives is you leave with irreplaceable experience and tonnes of ideas, recipes and menus. I have documented all of them on here because I have an obsession about keeping all my recipes and menus.

I’ve always kept this in the forefront of my mind, “if I want something desperately, I need to go out and get it because no one is going to get it for me.” When I wanted this job at Simpsons I offered to work for free for a week to show my determination and willingness. It paid off and eventually I was working there during my college diploma.