Written on 23-Jun-2015
Kristian has worked with us since 2015 in a variety of establishments throughout Lancashire. After completing a years service with CJUK, Kristian joined our Elite Chef team.
What made you decide you wanted to become a Chef?
I started off as a Kitchen Porter when I was 13 and it just led from one thing to another.
What is your favoured corner in the kitchen?
Sauce or Main Course, I’ve always been told I had a natural gift for these sections.
What do you enjoy most about being a Chef?
That’s is not the norm, I would hate being in an office. Being a Chef doesn’t feel like work.
What do you enjoy least about being a Chef?
Hours and never knowing what you will be working a week in advance.
Is there any particular Chef you look up to?
Spencer Burge, he was at Fence Gate and is now at Bertrams and also Michael Noonan, Head Chef at Ribby Hall Spa, they both taught me everything I know. I doubt I could have done it without them.
What old tradition within the culinary industry would you bring back if you could?
People are all about volume and money now, we need to go back to homemade food. Less food but better quality.
What’s your top cooking tip for amateurs?
You need passion, you can’t be a good Chef if you are half-hearted about it. You have to live and breathe it!
If you could work in any kitchen for a day, which kitchen would it be?
Marco Pierre White – Harvey’s
What is your favourite ingredient and why?
Corriander, it will go with absolutely anything!
What’s the best thing about working for CJUK?
It’s the least stressful I have felt in ages. The team are always happy to see me.
What’s your most important piece of kit?
Pastry knife, 99% of chefs use one. I would be lost without it.
What makes a good Chef and what qualities and skills do you need to become a Chef?
Passion, organisation, a drive to be busy and always willing to help.