Former Great British Menu 2016 contestant and now chef director Ronnie Murray tells us about his career and how he found success as a chef despite his disability.

“Back in the day my biggest bugbear was lighting the stove," Ronnie remembers. “You have to hold the pilot light, and I haven't got the best reach in the world. I had to hold the light with my knee and flick a lighter on the switch at the back, bending over far too close and watching out for my eyebrows. It's amazing – I've got no eyebrows left!"

After seven years at Hix Restaurants as group head chef, Ronnie built his own restaurant business out of his own home, Peckham Manor. Moreover, he is a consultant for restaurants in their early days, so we asked for his advice for employers looking to employ and accommodate disabled chefs in their businesses.

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“You have to put the work in, but you reap your rewards," he says. “I've done some work with a restaurant in Design Museum in Islington – their benches are far enough apart and it's one of the best laid out kitchens for disability access that I've seen.

“I would sit down with the team before they start, and tell them we've got this chap coming, this is his situation, this is how to deal with it, should anything happen, so everyone's aware of what they need to do whether you've got an Epipen or pills, or stuff that needs to be administered, or a phone number to call.”

Ronnie also has numerous positive memories of chefs with disabilities.

“There's a lot of repetition in kitchens. All the veg is portioned, you spend 30,000 a year on two chef de parties, and they put stuff in poly cups everyday. I'm not saying that is all people with autism can do, but they're very good at that. And if you tell people with autism that you want pea puree at 90 grams, every pea puree will be at 90 grams. You don't have to check it because it will be done. As long as you put them in a safe environment, and out of the heat of the kitchen, then they are a fantastic resource.”

Ronnie’s experiences are not a thing of fables. Our Facebook commenters have shared their own experiences and disabilities, and we couldn’t be happier for their successes!

Andy Voice, writing on our Facebook page, challenged the perception that physically disabled chefs cannot produce delicious food quickly in a professional kitchen. “I have a stoma and other problems and don’t care what others say” wrote Andy. “I love my job and work harder and faster than most others in the kitchen. I don’t let my disability affect my ability.”

Teresa Phillips, also writing on our Facebook page, said that working has actually provided much-needed therapy to counter the effects of her brain injury.

“I find people with disabilities are often the most reliable as they want to prove they can do it. I also have a brain injury and was told I couldn’t run my own catering business… I proved them wrong!” she wrote. “My memory actually improved along with my fatigue issues.”

Dale Whitney, who has epilepsy, said that his heart is in the kitchen. He was diagnosed with the condition four years ago, but said he is “out of it” when he is fit.

Steven Grant has torsion dystonia affecting the right side of his body. He is now self-employed, but he asked 'would other kitchens take a chef in this situation?'

Ronnie noted that 'we're in crisis with the recruitment of chefs across the industry' and that 'disability communities are demographics that's not really tapped into'.

There are many more benefits for employing disabled workers, but Ronnie feels that ultimately it is the largest businesses that need to start employing people with disabilities, to set an example for smaller companies in how to accommodate and make them feel welcome.

In the kitchen, that accommodation could mean having a supportive staff and having equipment that would ease the work load for chefs with disabilities. For example, Rexmartins came out with a range of cookers that allows equal opportunities in the kitchen.

RMB Pro Induction Griddle uses electromagnetic energy to cook food quicker, maintaining high quality and safety. So if chefs struggle to stay standing for too long, this introduction griddle will cut cooking time.

“I think the biggest thing is that technology has really helped us out," Ronnie said.

With available equipments and clear social and economical benefits of employing disabled workers, hopefully, companies will realise the value of disabled workers.

“I think the biggest thing is not sweeping stuff under the carpet," suggests Ronnie. “Get it out in the open, have a chat about it, and then move on.”

>>> Related: Culinary Ability Awards calls on restaurants to offer those with disabilities a place in their kitchen

As for those with disabilities, Ronnie’s advice is to find the right place for your own needs.

“It's about finding that right kitchen for you," Ronnie says. “Not everyone fits in a certain environment. It's about personalities, and the environment in the kitchen. So I think my advice for anyone with a disability or not is you need to get yourself into the right kitchen. If it’s a comfortable job and the right place for you, then it will fit. If it's not right, go and look somewhere else. There's plenty out there.”

by Thao Ly Nguyen