In this enlightening episode of "Chefs on the Pass," Phil sits down with the esteemed Andy Aston, a wellness and nutrition expert who transitioned from a 30-year career as a chef to become a beacon of positivity and well-being in the hospitality industry. Andy shares invaluable insights on the significance of consistency in messaging, creating a positive work environment, and the indispensable role of open, authentic communication.

#### Key Takeaways:

- **Consistency in Communication:**

Andy emphasises the necessity of consistent messaging and behaviour both in professional and personal spaces. This consistency is crucial for creating a positive culture and enhancing mental health and wellness.

- **Staying Connected:**

The episode delves into the importance of staying connected and fostering genuine relationships. Andy and Phil underline how vital it is to ask for help and maintain strong interpersonal connections.

- **Investing in People:**

Andy brings attention to the long-term benefits of investing in employees' happiness. A positive work environment not only enhances productivity but also fosters loyalty and personal growth.

- **Creating a Positive Culture:**

Andy and Phil discuss practical steps for fostering a mindful and inclusive workplace. Suggestions include early shift chats and ensuring proper hydration to make employees feel comfortable and valued.

- **Dealing with Difficult Conversations:**

Both Andy and Phil highlight the importance of addressing tough topics like mental health, cancer, and other personal struggles openly. They inspire leaders to facilitate conversations that allow team members to express vulnerabilities without fear.

- **Andy’s Inspirational Journey:**

Andy shares his personal story, including his transition from being a chef to focusing on wellness and nutrition. He recounts his own experiences with trauma and loss, emphasizing the power of focusing on positive memories and creating supportive environments.

- **Wellness Initiatives:**

As a wellness ambassador for the Craft Guild of Chefs, Andy discusses his role in leading wellness experiences and important discussions on topics like ADHD, cancer, and suicide within the industry.

#### Memorable Quotes:

1. "Creating a culture that allows freedom of speech and encourages authenticity and empathy is vital."

2. "Investing in people’s happiness is not just beneficial; it’s essential for long-term success in hospitality."

#### Call to Action:

Tune in to this thought-provoking episode to discover how you can contribute to a positive, inclusive, and supportive work environment. Learn from Andy's experiences and get inspired to implement small but significant changes in your workplace for the well-being of your team.

**Listen now and be part of the change in the hospitality industry!**

**Subscribe, Share, and Leave a Review:**

Enjoyed this episode? Don't forget to subscribe to Chefs on the Pass, share it with your network, and leave us a review. Your feedback helps us bring more insightful content to you!

**Support Our Sponsors:**

This episode is brought to you by Ramsden Recruitment - https://www.ramsdenrecruitment.co.uk/

Stay tuned for more inspiring stories and expert insights on the next episode of "Chefs on the Pass"!

Welcome to another episode of Chefs on the Pass. Today, we are joined by the incredibly talented Ruth Hansom, a star in the UK hospitality industry. Ruth shares the thrilling journey of her career, including an unexpected call that led to her TV debut and the behind-the-scenes challenges of working on popular cooking shows.

In this episode, Ruth provides an inside look at the teamwork and logistics involved in a high-stakes banquet episode, and how her TV exposure has connected her with patrons far and wide. Ruth's story takes us from her early days winning the Future Chef competition to becoming a head chef during lockdown, and ultimately, opening her own restaurant in a grade two listed building in Yorkshire.

Phil and Ruth also dive into their shared experiences in hospitality, discussing everything from the gruelling physical demands to the creative satisfaction of developing a restaurant. Ruth's commitment to sustainability, innovative use of ingredients, and efforts to involve the local community are truly inspiring.

Whether you're a budding chef, a hospitality veteran, or someone who loves a good success story, this episode has something for everyone. Stay tuned as we explore Ruth's remarkable career, her unique approach to fine dining, and the exciting future of her new restaurant.

Welcome, culinary enthusiasts and food industry aficionados, to the very first episode of "Chefs on the Pass," the official podcast of the Craft Guild of Chefs, hosted by Phil Street and brought to you in partnership with Ramsden Recruitment.

Established in 1885, the Craft Guild of Chefs has been a cornerstone of the UK's culinary scene, fostering a global network of talented chefs. Today, we are thrilled to kick off our podcast journey by diving deep into the Guild's fascinating history, exciting projects, and future ambitions.

Joining us for this special debut is none other than the National Chairman of the Craft Guild of Chefs, Mark Reynolds. Mark oversees various stadia across London for Levy UK and passionately drives the Guild forward with a vision for inclusivity and sustainability in the culinary world. During our conversation, Mark shares his journey with the Guild, his goals as chairman, and exciting initiatives like the upcoming chairman’s charity ball and a new app to better connect members.

Get ready for an engaging episode filled with insights into the Guild’s vibrant community, its dedication to uplifting the culinary industry, and Mark's inspiring perspective on leadership and collaboration. So, grab your aprons and tune in as we explore the rich tapestry of the Craft Guild of Chefs with Mark Reynolds!

Welcome to Chefs On The Pass, the brand new podcast from the Craft Guild of Chefs.

Over the Coming months we’ll be delving into all the incredible work the Craft Guild of Chefs gets up to, the marquee stuff you’ll have heard of down to the small unsung hero work.  We’ll also get some time with some of our industry's finest, the recognisable names and indeed the ones you might not have heard of that are still doing something worth talking about.

We’ll be leaving no corner of the industry uncovered in our pursuit to bring you the very best guests every month.

So, whether you're a culinary pro, an aspiring chef, or quite simply a lover of all things food and hospitality join me, Phil street for your monthly fix of 'Chefs on the Pass' so you can sharpen up your knowledge, gain some inspiration or just enjoy a good old culinary tale and a damn good laugh.

Available on your podcast app of choice and don’t forget to hit that subscribe button.

In this episode of "Chefs on the Pass," Phil delves into the multifaceted career and experiences of chef legend Ashley Palmer-Watts. We cover Ashley's journey from his early days in the culinary world, working alongside Heston Blumenthal for 20 years to his various entrepreneurial ventures, focusing on key highlights and challenges.

Here are the key topics discussed:

Early Career and Influences:

• Ashley's initiation into the culinary world in the early 1990s in Dorset.
• Initial inspirations from working in a multicultural restaurant environment and exposure to international cuisines.
• His early career choices, including apprenticeships and self-teaching in pastry.

Fat Duck Experience:

• Persistent efforts to join Heston Blumenthal at the Fat Duck and starting as one of the original team members in 1999.
• Development of the restaurant, including significant changes and achievements like earning Michelin stars and global recognition.
• Involvement in innovative cooking techniques and multi-sensory dining experiences.

Career Evolution and Challenges:

• Transitioning to head chef and achieving three Michelin stars.
• Further ventures like Dinner by Heston at the Mandarin Oriental, focusing on historical British cuisine and operational challenges.
• Emphasis on quality and consistency over chasing accolades.

Entrepreneurial Ventures:

• Pivot to developing Artisan Coffee during the COVID-19 pandemic and working on the Surrey project.
• Collaboration with Oisin Rogers and Charlie from Flat Iron restaurants on a British pub project, The Devonshire, emphasising high-quality meat dishes and crafting the perfect pint of Guinness.
• Creation of a butchery and in-house production to maintain quality at the Devonshire.

Design and Innovation:

• Integration of kitchen design with front-of-house efficiency and functionality.
• Involvement in projects that include pre-batched cocktails and sustainable spirits, emphasizing environmental consciousness.

Resilience and Networking:

• Importance of persistence, networking, and making opportunities happen.
• Reflections on sacrifices made for career advancement and the value of genuine passion.

Personal Touches and Insights:

• Enjoyment in working with colleagues described humorously and affectionately.
• Personal values like energy, methodical approach, and focus on innovation in both culinary and business endeavours.

• Phil Streat (Host) - Reach out on LinkedIn
• Ashley Palmer-Watts (Guest) - Instagram - https://www.instagram.com/ashleypalmerwatts/
• The Devonshire Instagram - https://www.instagram.com/devonshiresoho/

**Support Our Sponsors:**

This episode is brought to you by Ramsden Recruitment - https://www.ramsdenrecruitment.co.uk/

Stay tuned for more inspiring stories and expert insights on the next episode of "Chefs on the Pass"!

This month, we welcomed the dynamic Louise Wagstaffe to the Chefs on the Pass Podcast. In this engaging episode, Louise shares her fascinating journey from the bustling kitchens of fine dining restaurants to the strategic halls of food manufacturing, and eventually establishing her own successful business, Delicious by Design.

Explore the delightful intersection of creativity and science in cooking, and discover the importance of allergen awareness, food education, and evolving culinary careers.

In This Episode, You’ll Discover:

1. Family Dynamics: Louise opens up about starting a business whilst starting a family, with one very much helping the other in progression.
2. From Professional Kitchens to Personal Business: Listen to Louise’s journey from topping her class at college, through notable stints within a fine dining caterer in Birmingham, to a ground-breaking 14-year career at Vandenberg (Unilever). Hear how she leveraged her chef skills to launch and grow her business, Delicious by Design, with her family’s priceless support.
3. The Allergen-Free Revolution: Louise passionately discusses her work in creating gluten-free and allergen-free recipes. Learn about the growing importance of allergen awareness in the food industry and the market opportunities it brings, underpinned by her personal experiences and collaborations with organisations the Craft Guild of Chefs.

Key Takeaways:

1. Cooking Skills Matter: Highlighting the gap in food education, Phil and Louise underline the critical importance of cooking skills for nourishment and reducing food waste. Whether you’re a layperson or a professional, understanding the basics of cooking can transform your dietary habits and the environment.
2. Navigating Career Changes: Louise’s career trajectory—from fresh food kitchens to food manufacturing, and ultimately to owning a business—offers valuable insights on flexibility, seizing opportunities, and leveraging past experiences to carve out a fulfilling career path.
3. Allergen Management: Dive into the evolving landscape of allergen-free cooking. Louise emphasises the importance of creating appealing allergen-free foods and managing allergens in kitchen operations, not just from a compliance standpoint but also to enhance the dining experience and build customer loyalty.

Join us in this flavourful conversation filled with stories of bold career moves, family support, and the passionate pursuit of safe, delicious food. Don't miss this chance to gain a broader perspective on the culinary world with Louise Wagstaffe on Chefs on the Pass.

• Phil Streat (Host) - Reach out on LinkedIn
• Louise Wagstaffe (Guest) - Connect with Louise on LinkedIn or visit Delicious by Design's website for more information - https://deliciousbydesign.co.uk/

**Support Our Sponsors:**

This episode is brought to you by Ramsden Recruitment - https://www.ramsdenrecruitment.co.uk/

Stay tuned for more inspiring stories and expert insights on the next episode of "Chefs on the Pass"!

Guest

Orry Shand, Executive Chef at Ontier, National Chef of the Year 2024, and mentor to young chefs.

Episode Overview

In this inspiring episode of Chefs on the Pass, Phil dives deep into the culinary world with the distinguished Executive Chef Orry Shand, the 2024 National Chef of the Year. Discover the rich tapestry of Orry's journey, from his early culinary inspirations to the triumphant moment of winning the National Chef of the Year. Orry shares his wisdom on competition, the importance of organisation, and the camaraderie that thrives within the culinary community.

Key Topics Covered:

Orry Shand’s Journey to Culinary Excellence:

• Early influences in cooking, spurred by TV chef Gary Rhodes.
• Initial kitchen experiences at the age of 14.
• Rigorous culinary training and prestigious placements, including the Michelin-starred number one at the Balmoral Hotel in Edinburgh.

The Road to Winning National Chef of the Year:

• Insights into competition strategy and Orry’s meticulous preparation for each round.
• Detailed breakdown of his award-winning dishes: from the elegant starter of Turbot with smoked scallop mousse to the decadent chocolate dessert with Asian flavours.
• The emotional rollercoaster of the final results and the elation of victory.
• Celebrating success with a magnum of champagne.

Camaraderie and Competition:

• The supportive and collaborative spirit among competitors.
• Mentorship and the invaluable learning experiences facilitated by these events.
• Recognising the high standards and global recognition of the UK's hospitality industry.

Professional Growth and Development:

• Orry's current role at Ontier and the diverse responsibilities it entails, from onshore production to private dining and small corporate events.
• The impactful apprenticeship program designed to nurture future culinary talents with hands-on training.
• The importance of detailed organisation and maintaining clean, well-prepared cooking environments.

Advice for Aspiring Chefs:

• Encouragement to participate in competitions for personal and professional growth.
• Emphasising self-belief, organisation, and the importance of learning from each experience.
• Orry's thoughts on innovation, practical menu design, and balancing creativity with service and cost efficiency.

Quotes Highlights:

• "Staying focused and single-minded on your goals, even when judged by renowned industry figures, is crucial in competitions."
• "The camaraderie among competitors is something special; we help each other rather than trying to undermine."

Interesting Fact: Orry started working in kitchens directly as a junior chef instead of the typical route through kitchen porter duties, which set the stage for his early and intense exposure to the culinary world.

Connect with Orry: Stay updated with Orry's culinary endeavours by following his professional journey in instagram - https://www.instagram.com/oshand/

About Chefs on the Pass: Hosted by Phil Streat, this podcast is the Official podcast of the Craft Guild of Chefs and brings forth enriching conversations with leaders and innovators in the hospitality industry.

Instagram - https://www.instagram.com/craftguildofchefs/

Tune in to this episode to get inspired by Orry Shand’s dedication, skill, and passion for cooking.

In this insightful episode, Phil sits down with the inspiring Jess Latchford, a force for good in the world of sustainability. Jess, the mastermind behind Fresh Engage and Waste Knot, shares her incredible journey and the impact of her initiatives on creating a greener planet.

• Inclusive Sustainability: Phil and Jess emphasize that real change comes from inclusivity. They delve into how effective communication and involving all stakeholders are critical in driving sustainability initiatives that everyone can get behind.
• Procurement Power: Learn how the right procurement practices can revolutionize landscapes and significantly promote sustainable behaviors in businesses.
• Increasing Scrutiny: With regulatory bodies keeping a closer eye on environmental impacts, Jess and Phil discuss the importance of showcasing genuine, demonstrable efforts.
• Tailored Messaging: Jess sheds light on her experience in dealing with different stakeholders and the importance of customizing messages to resonate across various departments.
• Radical Responsibility: Phil introduces the concept of taking personal accountability for our environmental actions, a theme that resonates deeply with Jess’s experiences.
• Community Spirit & Responsibility: Jess touches on the hierarchy of needs and the privilege involved in being able to contribute to environmental causes while addressing immediate survival concerns.
• Role of Hospitality: Discover the multifaceted role the hospitality industry can play beyond just food service—it can be a hub for bigger conversations about social issues and community building.
• Mental Health and Nature: From the Waste Not People initiative to the benefits of connecting with nature, Jess shares compelling stories about improving mental health and well-being through nature.
• Overcoming Food Waste: Dive into Waste Knot's mission to combat food waste by efficiently redistributing surplus produce to those in need.
• Regenerative Practices: Jess talks about the importance of mindset changes in land management, spotlighting the benefits of regenerative agriculture.
• Educational Outreach: The conversation extends into schools where Jess works on teaching young minds about sustainability and food acceptance.

• “If you can, you should.” - Phil
• “It's a privilege to be able to help the environment and others.” - Jess

Phil wraps up this enriching episode by acknowledging Jess's passionate alignment with her mission and encouraging listeners to reach out to her for guidance. Jess extends her willingness to help anyone seeking direction in their sustainability journey.

Join us on this incredible ride to learn, share, and grow into more responsible stewards of our planet. Don’t miss out on this enlightening conversation!

• Phil Streat (Host)
• : Reach out on LinkedIn
• Jess Latchford (Guest)
• : Connect with Jess on LinkedIn or visit Waste Knot’s website for more information - https://www.wasteknot.org.uk/

**Support Our Sponsors:**

This episode is brought to you by Ramsden Recruitment - https://www.ramsdenrecruitment.co.uk/

Stay tuned for more inspiring stories and expert insights on the next episode of "Chefs on the Pass"!

In this delightful episode of "Chefs on the Pass," Phil had the pleasure of chatting with the culinary legend himself, Steve Munkley. Our delightful conversation covers a wide range of topics, from festive family traditions to the ins and outs of Steve’s illustrious career.

Here are some of the key takeaways:

Tales from Christmas Past:

Steve shares the heart warming tradition of being the chef for his large family on Christmas Day, despite often having worked earlier in the day. Phil and Steve both agree there's something magical about cooking for loved ones during the festive season.

Career Chronicles:

We journey through Steve’s diverse experiences in the culinary world, touching on his time at the Royal Garden Hotel, his adventurous year in Switzerland, and even a stint on the QE2. Steve’s career highlights the joy of variety, growth, and learning in the kitchen.

Learning from Mistakes:

Steve talks candidly about the importance of making mistakes and learning from them. From miscounting consommés to managing large teams, his stories reinforce that growth often comes from overcoming challenges.

Managing the Kitchen:

Steve shares insightful tips on the balance between being a great chef and an effective manager. He emphasizes the importance of delegating, mentoring, and creating a positive kitchen environment.

Passion for Young Talent:

Steve’s dedication to nurturing young chefs’ shines through as he discusses his involvement with the Graduate Awards. Encouraging the next generation is clearly close to his heart.

HRC Competitions:

We get a sneak peek into the world of culinary competitions at Hotel, Restaurant & Catering (HRC), including live cooking events and a focus on skills testing for students. It’s clear that these competitions are a beacon for emerging talent.

Craft Guild of Chefs:

Steve’s long-standing relationship with the Craft Guild of Chefs is evident, having been involved since the early days. He talks about the evolving nature of the Guild and how it continues to support and inspire chefs through various initiatives.

Throughout, Steve’s anecdotes—from mop bucket mishaps to culinary triumphs—highlight his love for the industry and dedication to nurturing the next generation of chefs. An enlightening and fun chat that's sure to inspire newbies and professionals alike!

Don't forget to subscribe, rate, and leave a review!

Contact Us:

Phil Streat (Host) - Reach out on LinkedIn

Steve Munkley (Guest) - LinkedIn – https://www.linkedin.com/in/steve-munkley-2830a71ba/

Craft Guild of Chefs Website - https://www.craftguildofchefs.org/

**Support Our Sponsors:**

This episode is brought to you by Ramsden Recruitment - https://www.ramsdenrecruitment.co.uk/

Stay tuned for more inspiring stories and expert insights on the next episode of "Chefs on the Pass"!

Episode 11 – Amber Francis – Becoming a Champion of Champions

Celebrating Resilience, Community, and Champion-of-Champions Moments

On this episode of Chefs on the Pass, fresh off the back of Great British Menu 2025, Phil sits down with Amber Francis, Champion of Champions, passionate educator, and all-around culinary force, for an unfiltered, inspiring look at life before, during, and after one of the UK’s biggest culinary competitions.

In this honest and open chat, you’ll hear about:

• Keeping the biggest secret in your career, months after filming wraps but before the world finds out.
• What it really takes to train for Great British Menu while juggling a full-time chef job.
• The teamwork, mutual support, and competitive spirit behind the scenes, why it’s not just about the food, but the people you cook alongside.
• The creativity marathon: building not just dishes, but props and stories that connect plate to person
• Moving from the Ritz London and fine dining into the world of school food - what Amber learned, what she thinks needs to change, and why it gives her the ultimate sense of purpose.
• The emotional highs and lows of competition: picking yourself up when things don’t go your way, and what it feels like when your dessert is crowned best of the best.

Listen now for:

• Amber’s advice for anyone thinking about entering a competition or changing career direction.
• Real talk about “tenacity” vs. “stubbornness,” and finding joy in food at every level.
• Why feeding and educating the next generation matters as much as winning trophies.
• Behind-the-scenes stories: from the French Laundry to school canteens, and everywhere in between.

Packed with honesty, inspiration, and passion for the craft, this episode is for anyone who loves food, believes in second (and third!) chances, or wants to hear how chefs are leading change in and out of the kitchen.

Contact Us:

Phil Street (Host) – Connect: Phil’s LinkedIn

Craft Guild of Chefs Website – craftguildofchefs.org

Amber Francis – LinkedIn

Support Our Sponsors:

This episode is brought to you by Ramsden Recruitment – ramsdenrecruitment.co.uk

Stay tuned for more remarkable stories from the pass and beyond, only on “Chefs on the Pass”!

This month, and with competition season fast approaching, Phil dives into the Young National Chef of the Year competition with three outstanding chefs who know all about the heat of the kitchen, both in service and on the competition stage.

Strap in as Phil chats with:

Rosie Welch – From culinary school skeptic to running her own dining events company.

Keira Carolan – A farm-to-fine-dining chef who thrives on open-fire cooking.

Jonny Smith – A fierce competitor who turned years of relentless practice into a championship winning moment.

The journey to competing at the highest level isn’t for the faint hearted. Expect a behind-the-scenes look at:

• What drives a chef to step into the pressure cooker of competition.
• The sleepless nights, practice runs, and make-or-break moments in the kitchen.
• The pure adrenaline rush (and sheer terror!) of presenting dishes to Michelin-starred judges.
• The unfiltered emotions when the winners are finally announced.

Listen now to hear:

• How competition shapes a chef’s career and mindset.
• The secrets to staying cool under pressure (even when something suddenly stops working!).
• What happens when you put your all into a dish—only to wait agonising hours for the verdict.

This episode is packed with insights, inspiration, and the kind of competitive spirit that makes the culinary world so exhilarating. Whether you're a chef, foodie, or just love a great competition story—this one’s for you!

Phil Street (Host) – Connect on https://www.linkedin.com/in/philstreet/

Craft Guild of Chefs Website – craftguildofchefs.org

Jonny Smith

Rosie Welch

Kiera Carolan

**Support Our Sponsors:**

This episode is brought to you by Ramsden Recruitment - https://www.ramsdenrecruitment.co.uk/

Stay tuned for more inspiring stories from the heart of the hospitality industry on "Chefs on the Pass"!

Welcome to another epic episode of "Chefs on the Pass"! In this riveting chat, Phil sits down with the remarkable Mex Ibrahim, Co-founder of Women in the Food Industry (https://womeninthefoodindustry.com/). Strap in for an engaging conversation that journeys from Mex’s early career in marketing to her inspiring work fostering gender equality in the culinary world.

Mex shares her fascinating career trajectory, which includes her early days at Yahoo, blogging about London, and playing a pivotal role at Great British Chefs. Hear about the innovative “Nom Nom Nom” competition and how it inspired a generation of food bloggers to swap their pens for pans.

The heart of the episode dives into the inception and evolution of Women in the Food Industry. Mex opens up about her friendship with Chef Asma Khan and their mutual passion for uplifting women in the culinary space. Together, they challenge the industry’s status quo, creating a platform that highlights not just chefs but women in all roles – food writers, nutritionists, farmers, and beyond.

Phil and Mex also tackle the pressing issue of gender inequality in the culinary field, discussing eye-opening statistics and what it truly takes to foster an inclusive environment. From empathic leadership to cultural shifts, discover actionable steps that can drive meaningful change in your workspace.

Plus, do you know how stand-up comedians and chefs might have more in common than you think? You'll have to tune in to find out!

Whether you're in the food industry or simply a fan of empowering stories, this episode offers a generous serving of inspiration, practical advice, and a sprinkle of humour. Dig in and enjoy!

Listen now to learn:

• Mex Ibrahim’s incredible journey from marketing to the culinary world
• The story behind the Women in the Food Industry initiative
• Insightful discussions on gender parity and inclusivity in the food sector

Get inspired and get involved at Womeninthefoodindustry.com and follow their exciting journey across social platforms.

Don't forget to subscribe, rate, and leave a review!

Contact Us:

• Phil Street (Host) - Reach out on LinkedIn
• Mex Ibrahim (Guest) - LinkedIn – https://www.linkedin.com/in/meccaibrahim/
• Craft Guild of Chefs Website - https://www.craftguildofchefs.org/

**Support Our Sponsors:**

This episode is brought to you by Ramsden Recruitment - https://www.ramsdenrecruitment.co.uk/

Stay tuned for more inspiring stories and expert insights on the next episode of "Chefs on the Pass"!

The Power of Tenacity, Mistakes, and Finding Your Path in the Kitchen

In this episode of Chefs on the Pass, Phil sits down with Mark McCabe, head chef at Simon Rogan’s Henrock, to discuss his unique culinary journey, from a late start in the kitchen to his emotional and high-pressure moments on Great British Menu. Mark opens up about his unconventional path to becoming a chef, the lessons he’s learned from his mentors, and the responsibility he feels in shaping the next generation of chefs.

In this episode, you’ll hear about:

• How Mark’s phobia of vomiting led him to cooking and hospitality
• The importance of saying “yes” to unexpected opportunities, and how one email changed his career
• The challenges of cooking under pressure on Great British Menu and learning to manage expectations
• What it’s like working for Simon Rogan and leading the team at Henrock
• The crucial role of mentors and how Mark supports younger chefs in their own journeys
• How hospitality needs to evolve in terms of work culture, flexibility, and fair remuneration
• The mindset behind thriving in high-stakes culinary competitions and pushing through self-doubt

Listen now for:

• Mark’s reflections on his first year as head chef and how he handles the grind
• Real talk on how failure can propel you forward and the importance of learning from mistakes
• Behind-the-scenes moments from Great British Menu, including the emotional highs and lows
• Why chefs need to support each other in the kitchen and embrace collaboration over competition

This episode is for anyone in the culinary world, who is passionate about thriving in high-pressure cooking, and anyone interested in the unpredictable, yet deeply rewarding, journey that is the life of a chef.

Contact Us:

Phil Street (Host) – Connect: Phil Street FIH | LinkedIn

Craft Guild of Chefs Website – | Craft Guild of Chefs

Mark McCabe – Instagram - @markmccabe_chef

Henrock restaurant - Henrock – Home

Support Our Sponsors:

This episode is brought to you by Ramsden Recruitment – ramsdenrecruitment.co.uk

Stay tuned for more insights and incredible stories from the pass and beyond, only on Chefs on the Pass!

Guest: Calum Montgomery, Chef Owner at Edinbane Lodge, Isle of Skye

Host: Phil Street

In this inspiring episode, Phil sits down with Calum Montgomery, a passionate, driven chef who’s put his heart and soul into showcasing the best of Scottish produce at the award winning Edinbane Lodge. From washing dishes at 14 to co-owning a fine dining destination with his father, Calum shares his gritty, honest, and at times hilarious journey through the kitchen, construction site, and entrepreneurial rollercoaster.

• Calum’s early dreams of running his dad’s business — and the surprising detour into hospitality
• Why working in Glasgow’s best kitchens reshaped his entire approach to cooking
• The emotional rollercoaster of restoring a 16th-century building into a restaurant with rooms
• The highs and lows of launching Edinbane Lodge and the importance of finding your why
• Building a workplace culture rooted in respect and fun
• Why the Isle of Skye isn’t just the backdrop, but the heart of everything they serve
• The importance of flexibility in hospitality and paying chefs for every hour worked

• What it really takes to transform a derelict building into a destination restaurant
• Straight talk on burnout, reinvention, and finding passion again and again
• The business philosophy behind success that feels good — for staff and guests alike
• Real stories of foraging, failure, family, and fish (sometimes all in the same day)

• Chefs and restaurateurs looking for long-term, sustainable success
• Young cooks wondering if they’ve “missed the boat”
• Hospitality professionals hungry for new models of leadership
• Anyone inspired by stories of grit, guts, and good food

Links & Resources:

• Phil Street (Host): Phil Street FIH on LinkedIn
• Craft Guild of Chefs: craftguildofchefs.org
• Calum Montgomery: @skyechefmonty on Instagram
• Edinbane Lodge: edinbanelodge.com

Ramsden Recruitment – Specialists in hospitality careers. ramsdenrecruitment.co.uk

Subscribe and tune in weekly for more candid conversations, behind-the-pass insights, and culinary journeys from some of the UK’s best chefs — only on Chefs on the Pass.

David Mulcahy & April Partridge on National Chef of the Year and competitions

Guests: David Mulcahy, Director UK National & Young National Chef of the Year

April Partridge, Head of Development at Opus Provisions, seasoned competition chef

Host: Phil Street

In this enlightening episode, Phil sits down with David Mulcahy, a veteran in culinary competition, and April Partridge, a “Battle hardened” competition chef, to dive deep into the world of culinary competitions, offering a unique perspective from both the judges' and competitors' side.

With their vast experience, they discuss the challenges, rewards, and personal growth that competitions bring, as well as their shared vision for a more connected and supportive industry.

In this episode, you’ll hear about:

• David’s two-decade journey in shaping the National Chef of the Year competition
• April’s transition from Michelin-starred kitchens to a new culinary path
• The unique experience of being part of culinary competitions, and how it helps chefs grow.
• The importance of camaraderie and resilience in the culinary world.
• The power of feedback and what makes a dish truly stand out in a competition.
• How competition can help you find your true cooking style and identity.

Listen now for:

• Why competing in culinary competitions is more about the journey than the win.
• How the pressures of competition shape your confidence and leadership in the kitchen.
• The real magic of culinary competitions, from the nerves to the triumphs.
• Personal anecdotes of competition victories, losses, and the valuable lessons learned.
• The surprising benefits of being part of an alumni program for past competitors

Memorable Quotes:

• “The biggest competition is yourself.” – David on the mindset of competition.
• “The real value is in the journey, the people you meet, and the lessons learned.” – April on why competition is not just about winning.
• “It’s not about impressing the judges; it’s about impressing yourself and staying true to your own style.” – David on the importance of authenticity.
• “Competitions help you understand who you are as a chef and where you want to go.” – April on personal growth through competition.

This episode is for:

• Aspiring chefs looking for personal and professional growth.
• Chefs considering entering competitions but unsure about the challenges.
• Culinary professionals looking for fresh perspectives on leadership and resilience.
• Anyone interested in learning how competition can help refine your cooking skills and career path.

Links & Resources:

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• David Mulcahy: LinkedIn & Instagram @davidmulcahy1
• April Partridge: Instagram @chef_april_lily
• National Chef of the Year: nationalchefoftheyear.co.uk
• Craft Guild of Chefs Website: https://craftguildofchefs.org/

Support Our Sponsors:

• Ramsden Recruitment – Specialists in hospitality careers: www.ramsdenrecruitment.co.uk

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Episode 16 – Ben Murphy on Playfulness, Perseverance, and Opening 74 Charlotte Street

Guest: Ben Murphy – Previous National Chef of the Year winner, Head Chef & Author

Host: Phil Street

In this exciting episode, Phil sits down with the hugely talented Ben Murphy, one of the brightest stars of the UK food scene, known for his playful plates, artistic presentation, and relentless pursuit of flavour.

From formative years under Pierre Koffmann and stints in some of the world’s toughest three-star kitchens, through the highs and lows of opening his first restaurant at just 24, to eight transformative years at Launceston Place, Ben’s story is one of resilience, connection, creativity, and growth.

Now, he’s embarking on a brand new chapter with the launch of 74 Charlotte Street by Ben Murphy.

In this episode, you’ll hear about:

• Ben’s early journey from Westminster Kingsway College to working with Pierre Koffmann
• His eye opening experiences in France, New York, and London’s two and three star restaurants and the lessons he learned
• Opening his first restaurant at just 24, and what it taught him about leadership and business
• Eight years at Launceston Place, where he forged his identity as a chef and mentor
• How lockdown shaped new ways of working and gave rise to home cooked fine dining
• His approach to playfulness in presentation while keeping flavour at the core
• What to expect from his new restaurant, 74 Charlotte Street by Ben Murphy
• His experience winning National Chef of the Year and how he prepared for it
• The process behind writing his first cookbook and what it means to him

Listen now for:

• Why perseverance through tough kitchens could help you
• Competition experience
• The balance between creativity, accessibility, and consistency
• Ben’s vision for the future of fine dining in London

Memorable Quotes:

• “You’re basically a sponge when you start out, absorb everything you can” – Ben Murphy
• “Playfulness is one thing, but flavour is always the priority” – Ben Murphy
• “Without the right relationships, you limit your chance of success” – Ben Murphy

This episode is for:

• Chefs looking for inspiration and direction
• Professionals curious about the realities of Michelin kitchens
• Anyone excited by the evolution of fine dining into something more accessible and fun

Links & Resources:

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Ben Murphy: Instagram @chefbenmurphy
• Ben Murphy’s Book: My Craft

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Guest: Daniel Galmiche - Michelin-starred chef, author, and champion of sustainability

Host: Phil Street

In this inspiring episode, Phil sits down with the legendary Daniel Galmiche, a chef whose career has spanned decades, continents, and countless kitchens - from Le Gavroche with the Roux brothers to award-winning restaurants in Scotland, Bristol, Singapore, and beyond.

Known for his infectious smile, love of nature, and heartfelt approach to cooking, Daniel shares stories from his journey to four separate Michelin stars, the lessons he learned from some of the world’s toughest and best kitchens, and why food, for him, is always about people, produce, and passion.

In this episode, you’ll hear about:

• Daniel’s early love of food and nature growing up in France.
• His career defining experiences at Le Gavroche and beyond.
• The importance of sauces and classical training in shaping his style.
• How Michelin recognition comes from cooking from the heart, not chasing stars.
• His years in Scotland and earning his first Michelin star there.
• Life in Singapore, Portugal, and the UK, including The Vineyard and TV appearances.
• The challenges and changes in the industry over the years.
• His personal journey through loss, resilience, and new beginnings.
• His latest venture, Daniel Galmiche French Kitchen, where he and his partner Elise celebrate produce, nature, and French culinary traditions through social media and content creation.

Listen now for:

• Why great food starts with respect for nature and produce
• The realities of pressure in Michelin-level kitchens, and why tough isn’t the same as bullying.
• The secret to consistency and why teamwork matters more than ego.
• Daniel’s reflections on life and staying true to yourself as a chef.

Memorable Quotes:

• “You don’t cook for Michelin. You cook for your guests, your friends, your family” – Daniel Galmiche
• “Without your team, you are zero” – Daniel Galmiche
• “Food equals nature, and nature equals sustainability” – Daniel Galmiche

This episode is for:

• Chefs and culinary students inspired by Michelin level journeys.
• Hospitality professionals seeking perspective on resilience and longevity.
• Anyone who believes food is about more than stars

Links & Resources:

• Craft Guild of Chefs Website https://craftguildofchefs.org/
• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Daniel Galmiche: Instagram @danielgalmiche_french_kitchen
• Daniel’s Books:
• Revolutionary French Cooking
• French Brasserie Cookbook: The Heart of French Home Cooking
• French Countryside Cooking

Support Our Sponsors:

Ramsden Recruitment – Specialists in hospitality careers: www.ramsdenrecruitment.co.uk

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Guest: Keira Carolan - Young National Chef of the Year, Chef at Henrock by Simon Rogan

Host: Phil Street

In this uplifting episode, Phil catches up with the newly crowned Young National Chef of the Year, Keira Carolan, who returns to the podcast after finishing third last year to share how she came back stronger, wiser, and more determined than ever.

Keira’s story is one of quiet confidence, persistence, and growth. From learning the ropes in Simon Rogan’s kitchens to taking the top spot in one of the most respected competitions in the country, she opens up about what’s changed in the last year, and what’s stayed the same.

In this episode, you’ll hear about:

• How Keira turned last year’s near miss into this year’s victory.
• The lessons she learned from a fiery barbecue incident and how it shaped her mindset.
• The value of feedback, resilience, and self-belief in the competition kitchen.
• Her journey at Henrock by Simon Rogan and how mentorship drives her development.
• The importance of teamwork, communication, and a calm head under pressure.
• How practice and preparation built her confidence for the big day.
• What winning Young National Chef of the Year really means to her, and what’s next.

Listen now for:

• Why setbacks are the best preparation for success.
• How discipline and positivity can take you further than raw talent alone.
• The role of mentorship and camaraderie in shaping young chefs.
• Why humility is a strength, not a weakness, in the kitchen.

Memorable Quotes:

• “You learn so much more when things don’t go perfectly”
• “It wasn’t about winning, it was about proving to myself that I could do better”
• “Every bit of feedback helps you grow, even when it stings a little”
• “The more you practice, the calmer you become, and that’s when you can really shine"

This episode is for:

• Aspiring young chefs dreaming of competing on the national stage.
• Hospitality professionals who believe in the power of learning from setbacks.
• Mentors and leaders supporting the next generation of culinary talent.
• Anyone who loves hearing stories of resilience, passion, and growth.

Links & Resources:

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Keira Carolan: Instagram @keiracarolan1
• Henrock by Simon Rogan: www.henrock.co.uk
• Young National Chef of the Year: www.nationalchefoftheyear.co.uk
• Craft Guild of Chefs: | Craft Guild of Chefs

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Guest: Danny Young – National Chef of the Year 2025, Head Chef at The Torridon

Host: Phil Street

In this inspiring episode, Phil sits down with the awesome Danny Young — National Chef of the Year 2025 and Head Chef at The Torridon — to talk about his journey from a curious young cook in the North West to one of the UK’s most exciting culinary talents.

Danny shares his path through Michelin starred kitchens, his approach to leadership and learning, and how the discipline of competition has shaped his creativity, confidence, and commitment to the craft. With warmth, humility, and humour, he reflects on what drives him to keep pushing for excellence while staying grounded in passion and teamwork.

In this episode, you’ll hear about:

• Danny’s early love of cooking and how curiosity set him on his path.
• The influence of Lisa Goodwin-Allen and his journey through Northcote.
• How joining The Torridon opened a new chapter of creative freedom and responsibility.
• The role of competitions and his winning National Chef of the Year journey
• What it really takes to perform at your best under pressure.
• The power of mentorship, feedback, and lifelong learning.
• Why creativity thrives in structure, and how Danny balances both.
• His views on kitchen culture, mental resilience, and leading by example.

Listen now for:

• Why passion without discipline won’t get you to the top — and vice versa.
• How competition pushes you to discover your true cooking identity.
• The value of surrounding yourself with people who challenge and inspire you.
• Danny’s thoughts on the next generation of chefs and how the industry can nurture them.

Memorable Quotes:

• “You’ve got to stay curious — that’s where all the great cooking starts.” – Danny Young
• “Competition teaches you how to handle pressure, but also how to enjoy it” – Danny Young
• “It’s not about ego; it’s about excellence” – Danny Young
• “You learn most when things don’t go right” – Danny Young

This episode is for:

• Chefs chasing excellence and growth in their craft
• Aspiring competitors looking for insight into the National Chef of the Year experience
• Hospitality professionals passionate about leadership, learning, and teamwork
• Anyone who loves hearing about the drive and heart behind great cooking

Links & Resources:

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Danny Young: Instagram @dannyyoungchef
• The Torridon: www.thetorridon.com
• National Chef of the Year: www.nationalchefoftheyear.co.uk
• Craft Guild of Chefs: | Craft Guild of Chefs

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Guests:

Mark Birchall - Chef Patron, Moor Hall (Three Michelin Stars) & Chair of National Chef of the Year Judges

Tom Shepherd - Chef Patron, Upstairs by Tom Shepherd (One Michelin Star) & Chair of Young National Chef of the Year Judges

Host: Phil Street

Recorded in the crypt at Fortnum & Mason on launch day of National Chef of the Year, Phil is joined by two of the UK’s most respected chefs, Mark Birchall and Tom Shepherd, now leading the judging panels for National Chef of the Year and Young National Chef of the Year.

From three Michelin stars to Staffordshire’s only Michelin-starred restaurant (At the time, congrats to "The Boat" since recording), this is a conversation about graft, humility, resilience, and what truly matters when it comes to cooking at the highest level.

In this episode, you’ll hear about:

1. Mark’s journey from school food tech classes to building Moor Hall into a three star destination
2. Tom’s early days in the Lake District and the moment he realised cooking was his calling.
3. The reality behind Michelin success, and the doubts that come before the breakthroughs.
4. Why hard work often trumps “natural talent”
5. The evolution of their own restaurants and why perfection is always a moving target
6. What they’re looking for in this year’s National and Young National Chef competitors
7. Why flavour beats fireworks every single time
8. The biggest kitchen clangers they’ve made along the way (yes, even three-star chefs mess up)

Listen now for:

1. Why confidence and authenticity matter more than complexity in competition.
2. The importance of cooking your food, not someone else’s Instagram version of it.
3. Why judges want to see personality on the plate.
4. How to handle pressure and still enjoy the moment.

Memorable Quotes:

1. “You sit down, you’ve got a plate of food, you want it to be delicious” - Mark Birchall
2. “Don’t look at Instagram and recreate someone else’s dish. Cook your food” - Tom Shepherd
3. “You’ve got to really want it” - Mark Birchall
4. “No one’s exempt from making mistakes” - Tom Shepherd

This episode is for:

1. Chefs considering entering National or Young National Chef of the Year
2. Hospitality professionals striving for excellence without losing themselves
3. Young chefs needing reassurance that doubt is normal, even at the top
4. Anyone fascinated by what truly drives Michelin-level ambition

Links & Resources:

1. Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
2. Moor Hall
3. Upstairs by Tom Shepherd
4. National & Young National Chef of the Year
5. Craft Guild of Chefs

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Guest: John Holden – Chair, Front of House Craft Guild; Hospitality Educator & Industry Advocate

Host: Phil Street

In this landmark episode, Phil sits down with John Holden to talk about one of the most significant developments in the Craft Guild of Chefs’ recent history - the launch of the Front of House Craft Guild.

A lifelong hospitality professional, educator, and passionate advocate for people facing roles, John shares how a phone call on a hotel balcony in Lanzarote turned into a once in a career opportunity: being asked to establish and chair a brand new professional body dedicated entirely to front of house.

Together, Phil and John explore why this moment matters, how the Guild came together at pace, and what it means for the future recognition, professionalism, and pride of front-of-house teams across the UK.

In this episode, you’ll hear about:

1. John’s journey through hospitality - from operations to education and industry leadership
2. Why front of house has long needed its own professional body.
3. How the Front of House Craft Guild came to life - starting with one unexpected phone call
4. The thinking behind building a diverse, skills-led committee from across the industry
5. Why front of house roles deserve the same professional recognition as chefs
6. The importance of community, mentoring, and networking in hospitality careers
7. What success looks like in the first year of the Front of House Craft Guild

Listen now for:

1. Why hospitality careers don’t need to follow a single, linear path
2. How education and real world experience must work hand in hand
3. What true professionalism in front of house really means
4. Why pride, identity, and belonging matter more than ever in hospitality

Memorable Quotes:

1. “Front of house needs a professional body it can be proud of” - John Holden
2. “This is about recognition and belonging” - John Holden
3. “We want members wearing the badge with pride” - John Holden
4. “This is about building something that will outlast all of us” – John Holden

This episode is for:

1. Front of house professionals at every stage of their career
2. Hospitality leaders passionate about people, culture, and professionalism
3. Educators and mentors supporting the next generation of talent
4. Anyone interested in how the hospitality industry continues to evolve

Links & Resources:

1. Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
2. John Holden: LinkedIn
3. Craft Guild of Chefs - https://craftguildofchefs.org/
4. Front of House Craft Guild - Front of House Craft Guild launches to help hospitality professionals | Craft Guild of Chefs

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Guest: Hayden Groves, National Chef of the Year 2013, Freelance Chef, Consultant, Author and Cyclist

Host: Phil Street

In this powerhouse of an episode, Phil sits down with Hayden Groves, former National Chef of the Year, freelance chef, consultant, author, and endurance cyclist. From flipping burgers at McDonald’s to leading kitchens for Lloyd’s of London and Barclays, Hayden’s story is a masterclass in perseverance, discipline, and self belief.

Hayden opens up about his unlikely journey from aspiring pro cyclist to award-winning chef, how sport shaped his approach to kitchen leadership, and the lessons learned from both triumph and failure, including the infamous “grouse incident” that nearly broke him but ultimately set him on the path to success.

In this episode, you’ll hear about:

1. Hayden’s early start in food and how important lemon drizzle cake was
2. How his love of cycling built the mindset that carried him through his career.
3. The intense years running the kitchens at Lloyd’s of London and Barclays.
4. Competing in National Chef of the Year - and what it took to go from third place to the top spot.
5. The story behind his blog It’s Not About the Grouse and how failure sparked a new chapter.
6. His ongoing work as a consultant, mentor, and advocate for balance and resilience.
7. The crossover between cycling discipline and kitchen excellence.

Listen now for:

1. How setbacks can become your greatest turning points.
2. Why discipline, focus, and humility are the foundations of success.
3. The parallels between elite sport and professional kitchens.
4. The truth about pressure, leadership, and learning to let go.

Memorable Quotes:

1. “I was probably that second mouse, the one that churned the cream into butter” – Hayden Groves
2. “It wasn’t about ego; it was about excellence” – Hayden Groves
3. “I didn’t need to be perfect; I just needed to make fewer mistakes than anyone else” – Hayden Groves
4. “That failure with the grouse, it hurt, but it made me who I am” – Hayden Groves

This episode is for:

1. Chefs chasing excellence, not just accolades.
2. Anyone learning to turn setbacks into success.
3. Hospitality professionals curious about leadership, balance, and long-term resilience.
4. People who love stories of grit, growth, and sheer determination.

Links & Resources:

1. Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
2. Hayden Groves: Instagram @haydenkgroves
3. Hayden Website – www.haydengroves.co.uk
4. Book: Back in the Saddle – documenting Hayden’s 3,000 km cycling challenge and recipes along the way
5. National Chef of the Year: www.nationalchefoftheyear.co.uk

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Guest: Duncan Biggs, Yacht Chef, Founder of Ocean Wave Monaco & Maritime Culinary Trainer

Host: Phil Street

In this episode, Phil dives into a world Chefs on the Pass hasn’t explored before, the high-pressure, high-reward life of a yacht chef.

Joining the show is Duncan Biggs, a chef with over 30 years’ experience in the yachting industry, who has cooked for billionaires, travelled the globe, and now trains the next generation of chefs entering the maritime world.

From the Bahamas to Antarctica, Duncan shares what it really takes to cook at sea, where planning is everything, produce is world-class, and your “kitchen” could be anywhere on the planet.

In this episode, you’ll hear about:

• Duncan’s journey from cooking with his mum to joining the Royal Navy.
• How a chance opportunity led him into the world of superyachts.
• The reality of life on board, from 30m family-style boats to 160m floating cities.
• The importance of preparation when your nearest supplier might be thousands of miles away.
• Cooking for billionaires, celebrities, and high-profile guests.
• Why feeding crew is just as important as feeding guests.
• The camaraderie and lifestyle that keeps chefs in yachting for decades.
• How the industry has evolved with bigger yachts and more adventurous global routes.

Listen now for:

• Why planning and logistics are everything when cooking at sea.
• The balance between fine dining and simple comfort food on board.
• What it’s really like cooking for high-profile guests (including a few familiar names 👀).
• Why the yacht kitchen is “like Hogwarts”, where the magic just has to happen.

Memorable Quotes:

• “You get the best produce and get paid well — it’s a great industry” – Duncan Biggs
• “When it clicks, it’s one of the best teams you’ll ever be part of” – Duncan Biggs
• “Sometimes the best meal is just something simple done really well” – Duncan Biggs

This episode is for:

• Chefs curious about alternative career paths beyond restaurants.
• Hospitality professionals with a love of travel and adventure.
• Young chefs considering yachting as a career move.
• Anyone fascinated by life behind the scenes on superyachts.

Links & Resources:

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Duncan Biggs: LinkedIn
• Ocean Wave Monaco

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Guest: Cherish Finden – Award Winning Pastry Chef, TV Judge & National Chef of the Year Judge

Host: Phil Street

Recorded in the crypt at Fortnum & Mason during the launch of National Chef of the Year, Phil is joined by the incredible Cherish Finden, one of the most respected pastry chefs in the industry and now part of this year’s judging panel.

From her early days training at the iconic Raffles Hotel in Singapore to building a career in London over the past 25 years, Cherish shares her philosophy on pastry, precision, and what truly matters when it comes to creating world class desserts.

In this episode, you’ll hear about:

1. Cherish’s journey from Singapore to the UK and her formative years at Raffles Hotel.
2. The influence of world class chefs and why technique matters more than certificates.
3. How London’s food scene has evolved over the past two decades.
4. Why classic dishes still matter, and how to elevate them without losing their soul.
5. The importance of simplicity and precision in pastry.
6. What she’s looking for as a judge in this year’s National Chef of the Year competition.
7. Why practice, repetition, and discipline are the keys to success.
8. How mistakes can sometimes lead to your best ideas.

Listen now for:

1. Why “action speaks louder than words” in the kitchen.
2. The secret to a perfect chocolate tart
3. Why every ingredient on the plate must have a purpose.
4. How to manage pressure and time in a competition environment.

Memorable Quotes:

1. “It’s not what you put on the plate, it’s how it tastes”
2. “Keep it simple, keep it real”
3. “Every ingredient must have a purpose”
4. “Practice, practice, and still practice”

This episode is for:

1. Chefs who want to improve their pastry game
2. Competition entrants looking to sharpen their approach
3. Hospitality professionals who value precision and consistency
4. Anyone who believes simple done well beats complicated done badly

Links & Resources:

1. Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
2. Cherish Finden – Instagram @cherish_finden
3. National & Young National Chef of the Year
4. Craft Guild of Chefs

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