It’s an exciting time for Londoners as the greatest sporting event in our history takes shape. We will welcome millions of visitors to the capital and the UK in 2012 for an unforgettable experience. Thousands of talented, hands-on people are helping London prepare for the 2012 Games. We go behind the scenes to talk to one of these lucky people, Head Chef Mike Smith…

Making the Games: Head Chef

When did you decide this career was for you?
I was offered an apprenticeship and getting that was a big thing. I knew then I was sorted for the rest of my life.

Do you regret not going  to university?
No, I made the right choice for me. I was fully trained and earning by the time I was 20. Now I’ve got a nice house, a lovely family, I’ve travelled the world and I got all of that through cooking.

Why be a chef?
I’ve always had a passion for food. I knew that if I became a chef once I’d qualified I’d be able to travel, hence I’m over here in England now.

Worked anywhere nice?
I’ve worked in brilliant places; all around Australia. I’ve worked on ships, I spent a couple of years in Indonesia cooking at a casino and now  I work in the UK in this beautiful restaurant.

What is the best thing about on-the-job learning?
You can pick up something different from everyone you work with. During a busy service it can get pretty heated in the kitchen but if you take on board what’s said to you,  you can come a long way.

Career path
Food Certificates
These are essential  courses to take as you  gain experience.

Commis Chef
This is an apprentice chef role and all the best cooks have been on one once!

This case study was supplied with permission of Edge.
 

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