My passion for cooking began in young age of 3. I just loved to get involved in that very busy environment of mom kitchen and I remember like it was yesterday when mom was giving me to taste all kind of goodies and let me to prepare wee tasks.
That passion stayed with me until today. When I graduate from secondary school, choosing my future profession was a straight call. During my culinary studies I took a job as chef de party covering all the weekend and free time I filled up with joy of cooking. The atmosphere in the hospitality has its magic. In my age of 17 for the first time I got an opportunity to run my own Kitchen with all duties and responsibilities. It was very hard and stressful experience for two seasons, but I would not exchange for anything. After Graduating Culinary collage I took a job as Sous chef in 3*Hotel with fine dining restaurant and could learn and cook beside one of the best Head chef in County in Czech Republic. Year later I got an offer to go as chef to the Ireland. Cook Internationally was my big dream. Over past 11 years I worked in Ireland with number of great chefs and had pleasure to see many of different kitchens environments.
I go through all kind of variety of chef positions from chef de party, sous chef, Head chef , pastry chef to breakfast chef. Therefor in the past as a chef I realized that every kitchen around the globe has something in common and that is an environment, attitude, passion. The main problem is that most of the passion takes form of rage-about the combination of ridiculous workload and unreal expectations of the HOD ( Head of Department ) . Hospitality staff members should be aware of high expectation from beginning of employment no matter on what position we are hired but is up to HOD how well we going to be trained. And is up to HOD what expectation from first day he is going to set. Sadly enough the blame usually go rather on regular staff member than HOD that is a cruel reality of hospitality industry. Next issue is an attitude around and in the kitchen mainly. Principles, code of ethics, misconduct of some of the leaders is unacceptable in today modern kitchen. Young chef suffering over some one EGO or GREED is absolutely unnecessary. 85 per cent of new chefs is leaving industry not only for poor pay, long hours or too many of them but the main reason is attitude of employer or HOD. Number of studies and researches proofs how unhealthy and destructive stress environment is! And yet we still run hotels and restaurants according to 20-30 years old rules. Hundreds of modern industries, corporations realized that if you are able to running your company by keeping your employee happy they are becoming more than 60per cent more productive. So my question is why not making fairer and more welcoming hospitality industry for its new member. Well-being, right communication, mutual respect is just about a right effort and it costs nothing. Mindfulness today has bigger values then bonuses in form of cash. Remember that! I believe that out there are more people with same opinion and that is time start to do something about that before is too late. My vision is to become hotel and restaurant consultant with specialization in well-being, communication and human relation supported by fallowing education; Restaurant and hotel management- Human resources management- Employment law- Equality and diversity- Collective Bargaining and the theory and practice of negotiation. I working on project regarding all hospitality issues listed above in form of seminar where I will be able to look up on problems and solutions of it closely. Supported by chef surveys I’m planning to put up online soon. I believe as a consultant I will be able to share these ideologies around Ireland and help change quality of not only chefs’ environment but whole perspective of leading hospitality in modern and happier ways.