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Simmie Vedi

Head Chef

Total years spent working within the industry?
4 years.

How did you get into Hospitality?
I'd studied law and politics for a long time, but couldn't stand the thought of living my life working in those sectors. I was cooking a lot at home and my dad pointed out that I should just see where the cooking would lead me. My first job was as a pot wash/line chef in a Marston’s pub, and at this time I was aware of some of the career paths that I could take, and it has been my focus to learn as much as I can to progress within the kitchen.

What do you most enjoy about this industry?
Definitely the people, we are all so very different, but we all have this passion for hospitality, and that unites us.

What does a typical day look like for you?
During the lockdown, life has admittedly been a little calmer; cooking at leisure has been a treat. A "normal" day consists of an 8am start at work, I grab a coffee, make doughnuts, redo menus if needs be (we change our menus weekly) and prep until lunch service. Then lunch service, reset for dinner, dinner service, evening preparation, clean down and out by about 10 or 11pm.

The single most important piece of advice given to you?
I have two, the first is to not let a lack of confidence stop me from taking the next step. The second is to never ever settle for second best because someone else has made you feel worthless. Step the fuck up and attack it! 

Three dinner guests - who would they be?
Nina Simone, Nelson Mandela and Akala.

The last book you read or documentary watched?
The last documentary I watched was 13th on Netflix. The fact that we go by, year after year and this documentary remains so relevant is heartbreaking. Last book, I re-read of Khalid Hosseini's A Thousand Splendid Suns.

Finish the sentence, the future in hospitality is....
Going to be interesting, for sure!

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