Adam Byatt discusses his role as Chef/owner at Trinity and his own inspirations with regards to pursuing a career as a Chef.
Name: Adam Byatt
Place of work: Trinity
Role: Chef/owner
Bio: Chef, restaurateur, food writer, father and husband Adam Byatt has appeared on our screens a number of times as a regular on BBC1’s Saturday Kitchen and numerous other cooking and lifestyle shows. Chef Byatt prides himself on being a mentor to young Chefs starting in the business, both in his own restaurants and also through his work with the Academy of Culinary Arts.
His own culinary journey started in the kitchen of the legendary Claridges Hotel at the age of 16. The father of two is keen to use every opportunity to teach his children the importance of the following food from the river, as he is a keen fisher, ocean, and pasture to plate as well as connecting with the ingredients and their source.
What experience and how many years in your opinion would someone need to progress to the top level of the industry?
A minimum of 15 years at a high level with a cv that is progressive and intelligently thought through. Breaks in the CV are fine but clear career progression working at establishments that are in line with your end goals and values are more important.
What are your ultimate top five tips for someone looking to start a career in the industry?
1. Plan your career intelligently with the end goal in mind and work at establishments that reflect that path.
2. Get solid training with mentors that have a vested interest in your future and be prepared to give back to them and the industry at the other end.
3. Work harder and be better every day than your where the day before.
4. Work stage days in lots of establishments to fathom out what suits you best and only work where you know you will progress.
5. Be willing to sacrifice your social life, friends, and family in exchange for long term career.
6. Don’t work anywhere that you would/do not enjoy eating at.
Who are the key Chefs and restaurants that someone should be speaking to and trying to gain experience with?
It very much depends on where they want to end up in the industry.
What are you looking out for on a CV or in an interview if someone was applying to work with you?
CV: How well typed and delivered with a cover note the cv is will normally equate to how the Chef in question performs in the kitchen.
Interview:Energy, passion, honesty, clarity of direction, intelligent questions and a good understanding of my establishment.
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