Today is International Chefs Day 2024, which this year emphasizes ‘Growing Great Chefs’ to cultivate a passion for cooking in children worldwide.
To inspire young culinary enthusiasts to consider a career as a chef, we reached out to prominent chefs across the UK for their insights and advice for those aspiring to enter the profession.
Dan DaCosta, Head Chef, The Fox Dining Rooms, Foxhills Club & Resort
“The advice I would give to any aspiring chef is to truly be passionate about cooking. While a love for food is essential, stepping into your first kitchen will reveal whether the pace and environment suit you. Initially, it may be challenging, but don’t let the fear of mistakes or the need to ask questions hold you back. Embrace the experience. Working in hospitality offers incredible opportunities and the camaraderie of a team centered around great food and service is unmatched. After 11 years in this field, I can confidently say there’s no other career I would prefer.”
Sabrina Ghayour, Chef, Food Writer, and Hospitality Action Guest Chef
“Aspiring chefs need hands-on experience to discover their interests and passions, not just within the kitchen but in life generally. Our role as chefs is to support, nurture, and engage with them. Simply planting a seed and hoping for it to grow won’t work. Understanding challenges and allowing space for growth is crucial instead of labeling them as lazy or inattentive. My advice would be for aspiring chefs to assess their skills—both strengths and weaknesses—and leverage these effectively. It’s exciting to see industry leaders actively engaging with grassroots initiatives, as motivating kids while they’re young helps them strive for more.”
Danny Melhuish, Head Chef, Green & Fortune at Central Hall Westminster
“Great chefs aren’t born; they’re fostered, guided, and fueled by passion. My first role as a kitchen porter introduced me to a fantastic Head Chef who mentored me and ignited my love for cooking. Today, I’m fortunate to work alongside my son, Jaden, a Demi Chef de Partie. I’ve been Head Chef at Green & Fortune for six years and have had the creative freedom to innovate menus for events. Sharing this journey with my son is a special privilege. My tip: take the time to learn your craft thoroughly. With passion and persistence, you can climb the culinary ladder. Cooking is an art—don’t hesitate to break boundaries and offer fresh perspectives.”
Josh Lindeberg, Head Chef, The Royal Society of Chemistry at Burlington House
“A successful career as a chef hinges on attitude. Be prepared to work hard, learn from every opportunity, and contribute to a positive kitchen culture. Enthusiasm will naturally attract opportunities, and experienced chefs will be more inclined to mentor you. Balancing calmness with passion is essential; it helps refine your skills and build strong relationships within the culinary community. Staying composed under pressure while channeling energy into your craft will earn you the respect of your colleagues and foster an environment of growth.”
Amit Kothavade, Head Chef, The Clermont Charing Cross
“An aspiring chef should possess passion and dedication toward their goals while committing to their dreams without wavering. Focus on mastering the basics and staying attentive to detail—every aspect counts—yet remain composed amid the kitchen’s busyness. Most importantly, cook from the heart and serve with love.”
Kamaldeep Singh, Executive Head Chef, The Royal Horseguards Hotel
“My advice for aspiring chefs is to absorb as much knowledge as possible early in their careers. Train under a skilled chef to strengthen your culinary foundation. There are no shortcuts to success; passion and hard work are key. Arrive early, stay late, and immerse yourself in your craft to improve continuously. Travel and explore different kitchens globally, but don’t chase money initially—success and recognition will follow when you excel and work under the best in challenging environments. Be eager to learn and strive for perfection while exploring diverse cuisines to enhance your understanding of flavors and textures.”
Aaron Craig, Head Chef, The Milner York
“My advice to aspiring chefs is to be a sponge: absorb as much knowledge as you can by working in reputable kitchens and honing basic skills until they’re perfected. Seek out opportunities under acclaimed chefs to expand your experience and sharpen your abilities. Above all, maintain your passion for your craft, and never let it go.”
