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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

    lady chef
  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

    chef, waiter
  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

    bar man

Archive for the ‘Industry News’ Category

Christmas is coming, and so is the Real Food Christmas Market!

Wednesday, November 18th, 2015

That indulgent time of year is coming up and what better way to inspire and delight those taste buds than by heading along to a festive food festival!

We’ve picked out one of our favourites for you…..

WHAT:       Real Food Christmas Markets at Kings Cross.

WHERE:    Kings Cross Square, in front of the station, along Euston Road N1C 9AL

WHEN:     Tuesday 15th – Thursday 23rd December, from 12.00pm – 7.00pm daily

There’ll be the best seasonal foods – what better place to grab your festive food shop?!

Top treats include:

  • British and continental cheeses – what Christmas is complete without cheese?
  • Christmas puddings, from mince pies, browies and cakes to the real deal itself.
  • Organic, free range and cured meats
  • The perfect gifts for foodies, whether hampers, handmade chopping boards or a crafted knife

Find out more on the website here.




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Eat My Words – Executive Chef Rob Shipman

Thursday, October 15th, 2015

Last summer an exciting opportunity arose for an Executive Chef in a top dining establishment in Casablanca, Morocco.  Mise en Place matched the role with the very talented foodie Rob Shipman over 18 months ago now.

Rob is all too familiar with high-spec food ideas and creations, having cooked for a number of celebrities.  He’s recently started his own blog ‘The Food Guy’ , sharing food inspiration, recipe ideas and tips alongside some beautiful snaps of his latest creations.

Here, we talk to Rob about his experiences in the cheffing world, where he likes to eat and what it takes to work in the kitchen.

Which is the last restaurant you visited and what were your thoughts?

Last night I went to a sushi restaurant in Casablanca call ILOLI.  There are many places doing sushi over here but this is the only place I’ve found so far that’s worth trying.  It seems that Morrocan’s are quite fond on deep fried sushi rolls with cream cheese.  This is what I’m trying to avoid.  The chef/owner of ILOLI has become a friend of mine now, he comes from Tokyo, the food is great and I can sit at the sushi bar and chat in Japanese all evening; it’s the only chance I get these days to speak Japanese.

Which is your favourite restaurant?

This is a very difficult question for me….! One of my favourites is perhaps Michele Bras in Hokkaido.  I’m still a big fan of Nobu and Zuma also.

What is the most important attribute for a chef to have, working in your kitchen?

That’s easy….honesty….if people are not honest with themselves, ultimately they are not being honest to the guest and this becomes a quality issue.  In my kitchen dishonest people are out!

If you had to give one piece of advice to an up and coming chef, what would it be?

Work hard…..always do your best and never make excuses….(that’s three pieces of advise as I’m not sure if one piece of advice will ever be enough!)

What would you choose for your last meal?

Veal carpaccio with loads of shaved white truffles and a bottle of vintage Montrachet.

Who would be your ideal dinner companion?

My wife.

Which chef(s) do you most admire?

Nobu, Ferran Adria, Tom Aikins.

What is your signature dish of the moment?

Nigiri sushi of tuna and salmon with white truffle oil, fleur de sel and lime juice.

What do you cook at home on your day off?

It’ll normally be a BBQ or a Moroccan tajine.

Have you had any recent food discoveries?

Yes – spaghetti with jumbo prawns and Moroccan chermoula sauce.  I made it at home recently and it tastes amazing!

What is your favourite piece of kitchen equipment?

My honyaki sashimi knife….it’s worth about $2,500 and was given to me as a gift by the owner of SUISIN knife factory in Osaka


We asked Rob for feedback on his experience of working with Mise en Place in looking for and securing a new position; here’s what he had to say:

“I highly recommend Mise en Place, Very professional, well connected and able to find great opportunities for talented people in the hospitality industry. I have first hand experience with this recruitment agency and I do recommend to job seekers and to employers.”

Follow Rob’s latest recipes, ideas and creations on his blog.


If you are looking for a new challenge or role in a top end hospitality and catering role, register on the Mise en Place website here to find out about the latest available roles.  

You can also submit your CV directly to our website, enabling us to identify the role(s) for you.


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The Cookery and Food Festival 2015

Wednesday, August 26th, 2015

_DSC8590Dubbed ‘The Glastonbury of the cheffing world’, the Universal Cookery and Food Festival 2015 is an annual celebration of the seasons and the harvest, taking place on 23rd September.

The show see’s live demo’s, farm tours, culinary innovation and discussions, topped off with a barbeque and beer at the end of the day.

For those that work in the catering and hospitality sectors, it’s a great opportunity for networking, learning and trying out new products and ideas!

Find out more information about the day and details of how to register for a place, below.

The Universal Cookery & Food Festival
Wednesday 23rd September 2015
Vallum Farm, Military Road, East Wallhouses, Newcastle upon Tyne, NE18 0LL
£99.00 + VAT per person




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Food Festival Fun

Wednesday, July 8th, 2015

As the premier recruiter for top catering and hospitality positions, we are pretty focussed on good food here at Mise En Place, and like to keep up to date with the latest foodie events and festivals.

This month see’s the Love London Food Festival on 13th July at Regent Street, London, from 11am – 4.00pm and the Walthamstow Garden Party on 18 – 19th July.

Love London Food Festival is a free festival showcasing and celebrating the best of London’s world class food culture.  There street will be lined with over 50 of the best food vendors and independent restaurants in around. 

love london food festival

The Walthamstow Garden Party is a free festival weekend event in Lloyd Park ran by the Barbican Centre, the London Borough of Waltham Forest and Real Food Festivals.  As well as a plethora of street food that’ll be featured at the event, there will also be music, dance, arts and crafts, so this is one for all the family.

cupcakes at wlathamstow garden party     walthamstow garden party    flowers at walthamstow garden party

There’s a whole host of food-focussed events and festivals coming up over the summer months, we’ll keep you posted with more information.

In the meantime however, we’d recommend popping along to a Real Food Market in your area.




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Calling all Skilled and Creative Pastry Chefs!

Thursday, May 28th, 2015

Mise En Place  are excited to announce that Love Productions are launching a brand new TV series for BBC Two ‘Bake Off: The Professionals. They’ve brought the excitement of amateur home baking and bakers to a wide audience. Now it’s time to showcase and celebrate the elite from the world of professional pastry in the UK.

This series will aim to see professional bakers at their best and represent the wonderful range of pastry chefs the UK has to offer. Love Productions are looking for teams of three people to take part in a televised series to find Britain’s best pastry chefs. This is a groundbreaking new series that will, for the first time, give professional pastry chefs across the country a platform to showcase their skill, passion and artistic flair.

This will be an exciting celebration of patisserie in Britain and the people who dedicate their lives to their profession. They  will be looking for teams of three people with one member of the team to be led by a team captain (head chef) who will then nominate two other members to join them.Does this sound like you or someone else you would like to nominate? If so please do get in touch with Love Productions to find out more about how to enter your team into this fantastic opportunity.

For further information, or to request an application form, please contact the team at love productions on 0117 307 2348 or email casting@lovewest.co.u

love productions


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Global Chef Recruitment

Monday, December 15th, 2014

Regardless of whether you dream of being a chef running a five-star hotel kitchen or independent restaurant operation or perhaps you’re more interested in being a restaurant manager who gets to pull the whole show together, attaining your dream role can be a challenge. In a competitive industry such as hospitality, it would be foolish to restrict yourself to your country borders. If you have never considered taking an overseas job, it might be time to start thinking about it. The fantastic thing about being a chef if that you can apply your talents anywhere in the world. There are many advantages to becoming an international head chef.

Global Chef Recruitment

Why Become an International Chef?

Mise en Place is a leading catering and hospitality recruitment agency, providing high calibre international hospitality roles in management and senior chef jobs. A huge advantage of working overseas is that there are vast ranges of competitive roles for you to obtain. You can learn a lot more about different cooking styles when you move out of your comfort zone. You will get to experience a wide variety of cultures and cooking styles/ingredients. Although you can learn the basics, there is nothing like actually living in the culture, breathing the aromas of the more exotic foods and seeing with your own eyes how chefs prepare dishes that have been prepared for generations in the same kitchen. Working in an international hospitality role is a great way to improve your work experience and CV with comparatively high salary remuneration and excellent relocation packages. It’s also an excellent opportunity to save as your accommodation cost will generally will always be included in the package. With new techniques, foods, and dishes learned, you will become a better chef and in higher demand.

Global Chef Recruitment

Mise en Place has worked in partnership with Admirials Inn Antigua

It’s understandable that moving to another country can be intimidating, particularly to someone who has never travelled before. There may be concerns about language barriers, different climates or even dealing with foods that you’ve only ever read about. Mise En Place are experts in bespoke international chef recruitment and our role is to ensure that both you and your employer enjoy this transition. You will soon find yourself learning to deal with your new environment. Whether you are currently working in the catering and hospitality industry and are currently looking for the right catering recruitment agency to help you in finding the right job, or are just interested in seeing the range of catering jobs that are available right now, please contact us. We currently have a range of diffferent opportunities in Burma, Abu Dhabi, Thailand, Moscow, Channel Islands and China.


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Eat My Words – Chef Chris Cunningham

Monday, September 29th, 2014

This week we talk with Chef Chris Cunningham who has been a Private Chef for most of his career, working for 4 wealthy families over the years and still works with one and has done so for the past 16 years. Chris is also writing a book about his Private Chef experiences and enjoys sharing the joy of his work with others in the industry. We ask Chris about his work and what it takes to be a happily employed Private Chef.

Chris your work experience and qualifications make you a sought after Private Chef world wide. Not only do you have a Grande Diplome De Cuisine Et De Patisserie but you hold a B.A. in legal studies from the University of Pittsburgh. What prompted the change from legal studies into being a Chef?

Actually, I have always been into cooking. I started baking cakes and selling them when I was twelve years old and even catered in college.  I was interested in law, but after a trip to Europe, specifically France, I fell in love with cooking all over again. I decided that if I was going to cook for a living, I was going to learn in France. 

You also mention that you not only worked for one Billionaire, but you actually have worked for four! Do you still continue to work for them in any capacity or others as a Private Chef?

Yes, I still work for the same family and have for 16 years. I began when their children were 3 an 4. I just sent the youngest off to college. Yes, they are still Billionaires, but don’t act like it. We are very close. I have worked for three other families, all of whom are so called  ”Billionaires”. I don’t think about that very much, I have a job to do and can’t get caught up in the hype.

What is the most amazing/interesting or just plain weird experience you have had with a client when cooking for them?

When I began in private service, I was the Chef for the President of American University in Washington D.C. During graduation, the daughter of King Hussein and Queen Noor of Jordon was graduating. The king was not supposed to attend, but decided to come at the last minute. I had prepared a private reception lunch for the royal family in the President’s office. The King decided to hunch down behind the door and jump out and surprise his daughter when she arrived. She was thrilled and tears flowed everywhere. 

What would be your most difficult part of the day when working for a wealthy family?

The constant interruptions make the day difficult. There are a lot of people, working and maintaining a 40,000 sq food home and property. My kitchen is located right in the middle of the main house. Workers, deliveries and other staff are always around. It just slows down my job, even though there is no way around it.

What is the most unusual dish you have had to prepare for a family you’ve worked for?

My boss is of Lebanese descent and her parents owned a number of restaurants while she was growing up. A dish of lentils and rice called Mujadara is one of the families favorite side dishes. The recipe consists of a small list of simple ingredients. Perfecting it the way they wanted took me almost a year. One of the most difficult tasks of being a private chef is making the families traditional foods taste like they are used to. 

Who in the industry is your favourite Chef?

Thomas Keller is my favorite chef in the industry. His meals are perfection and creative. His restaurants are amazing, especially his organization in the kitchen.

What’s one piece of advice you valued receiving in your career?

The owner of the yacht I spent five years working on was a very successful businessman. When he hired me, he didn’t offer me a starting salary. He asked me what I wanted to be paid. He explained that the hours are long, the job is demanding and he wanted to hire the best person. His advice is hire the best people and pay them what they think they deserve. Then he gave me more than I asked for anyway. He explained, people generally know what they are worth, but will often sell themselves short. It was a great lesson for me.

What tip/s would you give to those who are looking to be a Private or Personal Chef?

It’s personality, not necessarily the food. Succeeding in a private chef position is 90% personality and 10% skill. Don’t get me wrong, you have to be a good cook, but if you work everyday inside someone’s home, they had better like you, If you screw up a sauce, you can’t swear and throw the pot at the dishwasher, when your boss is twenty feet from you playing with her five year old.  Don’t miss out on a great career, just because you think you are not a good enough chef. Wealthy employers are looking for more.

Do you train or coach other up and coming chefs in the industry? If so what is the most valuable piece of advice would you give?

I do work with other chefs in the industry. Travel, travel, travel! As a chef, you will learn so much from other cultures and cuisines, but you must go there. Also, work in as many venues as you can. All chefs have something to teach you. Don’t discount the other cooks around you either, many have a wealth of experience but don’t necessarily want to deal with the management side of the industry.

What are 3 favourite places/dishes you love to prepare?

I wouldn’t say I have three favorite dishes to prepare, but I do love putting together speciality events. I then can research many different dishes to prepare. Everything from breaking the fast on Ramadan, to preparing a Passover Seder dinner, to having a memorial Japanese dinner for the Enola Gay exhibit at the Smithsonian. Ok, I love making beans and greens, cassoulet, and a really good homemade Reuben.

If you could prepare a full course menu for anyone in the world, who would it be?

I would like to prepare a full course meal for both sets of my grandparents. I didn’t know them very well and my paternal grandfather died before I was born.

You are currently writing a book about your experiences working as a Private Chef, when are you planning to publish it?

Writing the book has been an on going project for five years now. I have recently changed literary agents, but I hope the book will come out sometime late next year. 

Are there any projects that you are currently working on that you’d like to share with our audience?

The book and related articles are pretty much taking up most of my time. I have two more articles coming out in the Pittsburgh Tribune Review, one on my days in Paris at Le Cordon Bleu and the other about working on a private island. 

Thank you Chris for sharing a great insight into your experiences as a Private Chef. Best wishes for your book and we look forward to reading it when it is published!


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Need a Grant? Hospitality Action Could Help

Friday, December 27th, 2013

For 5 years each May, Hospitality Action (HA) has run their fundraising week with participating restaurants and employees across the country. Hospitality Action is the trade charity offering a crucial lifeline to people of all ages, working and retired, from the hospitality industry. Whether they are approached by a chef, chambermaid, school cook or bar staff, Hospitality Action will endeavour to support, whatever the difficulty. The charity receives no government funding and so is dependent on individuals and corporate bodies from within the industry.

HA Week, took place on the 13th -19th May this year and involved a whole host of fundraising activities across the entire hospitality industry. These funds go towards providing vital assistance to all who work, or have worked within hospitality in the UK and who find themselves in crisis.

To learn more about Hospitality Action visit their website www.hospitalityaction.org.uk or follow them via twitter: @HospAction

One way Hospitality Action assists is by providing grants to industry members. The three types of grants the charity offers are: 

  1. Essential Needs Grants

These are awarded for assistance towards the cost of an item or need considered essential for the wellbeing or improving the quality of life of the applicant. For example cookers, medical equipment, fuel bills.

  1. Crisis Grants

Crisis grants are awarded to applicants of working age who have suffered a sudden loss of income due to bereavement, illness or injury. Awards are usually for a maximum of one year. This grant aims to help the applicant to adjust to their new circumstances before returning to work.

  1. Top-Up Grants

These grants are awarded to people who have spent most of their life within the hospitality industry and are now on a very limited income.

More information about these grants can be found at: www.hospitalityaction.org.uk/what-we-do/grants/

Penny Moore CEO, Hospitality Action said: “Sometimes all it takes is a very small change in circumstances to tip the balance and turn a manageable situation into an unmanageable one. An extended illness such as cancer can lead to a drop in pay. Other circumstances such as a relationship breakdown, bereavement or redundancy can also put a strain on the household budget. Whatever the crisis we will endeavour to be there for industry members in need.”

For further information about how you can apply you can download their application: www.hospitalityaction.org.uk/wp-content/uploads/2013/01/Application_FinancialAssisNew.pdf or please call 020 3004 5500 or email info@hospitalityaction.org.uk


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Eat my Words – Sean Bone

Sunday, December 15th, 2013

This week we talk with Chef Sean Bone. Sean is a Private Chef in Vancouver, Canada and has worked on large Estates and Private Yachts for wealthy clients and also works as a ‘TV station Chef”.  He talks with us about his current work and what it takes to be a Private Chef.

Sean you are a Certified Private Chef working for a large family in Vancouver on their motor vessel. Is this a full time job for you or do you have other clients you attend to also? 

I am a Red Seal Certified Chef who has worked in the private industry since 2009.  I have worked both on an estate and on yachts.  I recently retired my position working for a large Canadian family and am now focusing my efforts on building my personal business – which exclusively aims to provide private chef services.   At present I have numerous clients and have recently been picked up by a local television station as “station chef”.

What is one thing that you need to be aware of or prepare for when working in a non-standard environment like a boat?

Excellent organization, time management and pre-planning are vital to your personal success.  It is also always important to expect the unexpected.  Last minute changes are commonplace in this industry.  

You started cooking from an early age with a heavy influence from your Mother and Grandmother both of Italian descent. What is one thing they taught you that you still do to this very day?  

I still use a number of skills that my mother and grandmother taught me.  One that I hold dear to my heart is incorporating courgette flowers into summer cuisine.

Who in the industry is your favourite Chef or is there anyone in the industry you would like to cook with? 

I have a number of Chefs that are my favourite, but if I had to choose one – I would have to choose David Everitt-Matthias.  He has had a humble, yet rewarding career.  He works with his wife and he is an advocate of foraging. 

What’s one piece of advice you valued receiving in your career from your mentors? 

The best piece of advice I ever received from one of my mentors (Chef Michel Jacob) was to always work as though you had a video camera on you.  This helped me to always be aware of my demeanor, cleanliness and overall organization.

What tip/s would you give to those who are looking to be a Private or Personal Chef? 

The list of advice that I would give is very large.  However, the top three tips would be: 1). You must love your food first before anyone else can love it, but you shouldn’t be arrogant about your food, you also should learn to accept that you cannot please everyone, 2). Your job is to please your client and guests first and foremost; therefore it is extremely important to create thoughtful and nutritious food, 3).  Always be organized by knowing your menus in advance.

What is the strangest request you’ve had from one of your Private clients?   

I suppose it’s not really THAT strange, but in my entire career as a Private Chef, the one thing that stands out is that I was asked to prepare potatoes as a side dish for every single dinner for 3 full years.  Let’s just say that I have a “large” repertoire of potato recipes under my belt.

What are 3 favourite places/dishes you love to prepare? 

I love to prepare braised meats (traditional and sous vide methods), stuffed pastas and breads made from natural starters.

If you could prepare a full course menu for anyone in the world, who would it be? 

I would love to prepare a full course meal for someone who is underprivileged.

Do you have a simple recipe that you would be happy to share with our readers? 

You can find a few of my simple (homestyle) recipes online at www.chefseanbone.com/blog

Anything else you’d like to say or share? 

Being a Private Chef seems glamorous but it is equally as challenging as being a restaurant chef.  Be prepared to be the first one awake and the last one to leave your post.  However, receiving compliments from your guests can make any long day worth every minute.  

Many thanks to Sean for taking time out of his very busy schedule to take part in our interview. Sean’s website can be found at www.chefseanbone.com and you can follow him on Twitter @ChefSeanBone as well as Facebook at: https://www.facebook.com/SeanBonePrivateChefServices



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Eat My Words – Stacie Pierce

Thursday, December 12th, 2013

Today we talk with Stace Pierce a Private Chef who serves the very wealthy in Manhattan and the Hamptons in New York, an exclusive holiday destination for the elite.

Stacie was in great demand when we spoke to her therefore due to time constraints,  she sent a short bio of her career so far, which will give you great insight and inspiration…

I knew I wanted to be a chef since I was 14 years old, I am now 46.

I worked in a French restaurant and pleaded to get a job at 15 years old.  They finally gave me a shot  as a dishwasher and I had to work for free for two months to show that I really wanted it.

After two months I was given a prep job… no more dishes for me!  I loved the feeling of family within the kitchen and it feels very much like a team of any type such as sports, acting etc… 

I began to change my classes around in High School  to allow me to get to the restaurant by 1:00.

 By 17, I was accepted into the prestigious Culinary school “The Culinary Institute of America“.  I was one of the youngest at the time to be accepted! 

After CIA I went straight to New York and pounded the pavement and showed up over and over to the restaurants I wanted to work in. My first was “The Four Seasons”.

From there I had a 15 yr career in New York City as a Pastry chef to Union Square Cafe , Monkey Bar, Gotham Bar and Grill, to name a few.

I’ve been in many magazines and on T.V.  I’ve been lucky to have been given many opportunities to cook for movies and photo shoots.

I ended up (unfortunately)  going through a divorce. My husband and I had a home in Park Slope, Brooklyn as well as Sag Harbor, New York. I stayed in Sag Harbor and literally fell into becoming a private chef.

I’ve been doing this for years now and work with clients who ask me to help them celebrate their most special moments.

When I cook I allow the food to be the focal point . I live in an area that is filled with farm stands and artisanal shops.

The clients I have eat at the Best Restaurants in the world. They own planes, trains and lots of automobiles, not to mention the Yachts!  They do nothing small and entertain big. They have butlers, chauffeurs and lots of “people” (which is also a big part of the job). 

A couple of years ago I bought a large catering company 185 employees. We did Big clam bakes on the beach , huge soirees, benefits etc.  Although it was fun, I missed the personal relationship between myself and the client. I sold the company to work on two other projects I am now pursuing presently.

Stacie’s projects are specifically working on a small restaurant where it will be more like a home environment it is very unique and she has wanted to cook in this type of setting forever. Stacie is also working with a woman who wants her to help roll out a dessert line,  mostly frozen cakes.

The above along with beginning to book up for the holiday season is a challenging yet exciting time for her now. For more info about Stacie visit her site: www.beautifulfoodbystacie.com

Thanks Stacie and all the best wishes for your business!


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