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  • Mise en Place

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

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  • 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
tom_greening

Eat My Words – Tom Greening

This week in Eat My Words we speak to a Private Chef, Tom Greening who previously worked at Swan @ The Globe. We place a lot of Private Chefs so if you are interested in hiring one or are looking at moving into the private sector yourself, be sure to check  our latest vacancies

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

The last Michelin I ate in was Guatier Soho and I was hugely disappointed as the service was terrible and the food was very average

Which is your favourite local restaurant?

Favourite local place to eats a tough one because Iv only just moved to a new part of London so I’m yet to discover my new ‘local’ eatery. Although I worked the a few years ago The Swan West Malling has always been a great local brasserie that really supports the area .

What is the most difficult part of your job?

Hardest part of my job is time management, as a private chef I cook,clean and do all my own shopping which in London is a blessing as I can hand pick the very best seasonal produce, see my fish and meat before I buy it which is very satisfying.

What annoys you in the hospitality industry at the moment?

The most annoying thing about the industry for me is the velocity of which ‘trends’ seem to come and go and as a result you see these new openings see a boom and then there forgotten about.

What personal attributes do you think make a good chef?

I think a good attribute for a chef is to stay positive regardless as a kitchen feeds off emotions so if there’s a bad air it can affect the whole team which then leads to the food suffering.

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

Master the classics!!
I completely embrace modern cooking techniques but you should always learn and enjoy making the classics there the backbone to food worldwide!

What should a chef working for you, never do?

Don’t clock watch!!! If your worried about losing time don’t be a chef.

Which Chef (Chefs) do you most admire?

I admire most chefs but food wise, Tom Aikens, Tom Kerridge , Sat Bains and Wylie Dufruse at WD50 NYC best meal I have ever had !!!

People always ask chefs what their last meal on earth would be… Instead, if you had to cook one last meal (the last dish ever!) what would it be and why?

Last meal to cooks easy, A rib of beef for Sunday lunch because that’s the meal for friends and family!

Thanks Tom.

Posted By Mise En Place Private Chef Recruitment

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