As a chef i believe we have one of the most demanding jobs in the hospitality industry and most probably within the top 5 in the world as professions. In the kitchen it can become very stressful, hot, chaotic but very rewarding at the same time. The reason why i became a chef is because there is nothing better than seeing a happy, full and smiling customer!! It really gives the chef some job satisfaction when the customer sends back a message to the kitchen ‘compliments to the chef’. Its extremely rewarding for the kitchen when this happens. Moreover, chefs are blessed with a trade and which not a lot of other professions are, is that chefs are able to take their trade global and work anywhere in the world. This is the most exciting part of being a freelance chef.

Being a freelance chef you are not limited to staying put in the same kitchen and cooking the same menu. Chefs have the ability to pack a ruck sack and a knife and set out on a journey cooking their way around the world!! Just like i did!! Its an incredible opportunity for any chef wanting to learn and further their knowledge with different cuisines from around the world and sampling new dishes. Also discovering new produce that they may never have heard of. I urge every chef who is at a loose end and wanting to change, try something new, to do a little research pack a bag and just go!! I blind folded myself and threw a dart at a map of the world, wherever it landed that would be the place i would go. It just happened to land in France!! Ive never looked back since that day,  only forward!!