George Young

Following a food oriented trip to Japan and much of South East Asia I returned home, and encouraged by friends in the trade began freelancing as a chef, working a variety of mediums, cooking private dinners, meal preparation services, catered events and parties, ranging from full three course banquets in private homes for up to 60 covers, to canapés and bar food for parties of 100 plus.

Cooking a completely vegan diet in a team of two, I volunteered as a cook onboard the Sea Watch 5, a boat sailing for the organisation of the same name, working as an emergency response vessel, responding to distress calls in the Central Mediterranean sea.

The majority of our mission, we housed 35 crew members but once completing two rescues, our souls on board count rose to 132, accounting for 97 guests we housed for just over a week. As is the nature of ship work, one has far more responsibilities than just their title so I found myself involved in mooring operations and guest care to name a few but of course as cook it was my responsibility too to create varied, nutritious and protein rich vegan meals for all while adhering to dietary restrictions .

Having never sailed before it proved hard work, in challenging conditions, but the feedback from guests and crew spoke for itself and the whole endeavour proved to be an incredible experience, one from which I learnt plenty.

Leaving Tollingtons for only their sister restaurant down the road to cover a vacancy, I shifted gears from Spanish fish to regional French cuisine. Cooking under Fin McDonald and Josh Swinney, again employing adaptability and versatility, putting out dishes for a daily changing menu, serving a bustling pub in the heart of Arsenal, acclaimed for their trust worthy, rustic cooking but best known for their sole permenant menu item, the Dexter Cheeseburger.

Working as part of a small team in an open kitchen of a Spanish fish bar I built experience working with fish butchery and preparation haggling fast and busy services, under the guidance and expertise of the wonderfully talented Ed McIlory of Four Legs fame.

Volunteering with the amazing organisation RCK, out of a warehouse in Calais' industrial district, upon arrival I was made responsible for the cooking of meals to feed up to 400 people daily, making a variety of stews and curries, knowing only the ingredients one had available that morning and working with more pots and burners than crew members it was an incredible and invigorating challenge, cooking culturally appropriate food for peoples in migration in Northern France, building experience in adaptability and perseverance I'm very grateful to have under my belt.

I worked, filling a brief vacancy at the acclaimed Soho institution, for a couple of months before a scheduled closure permitting kitchen renovations. Though only a brief stint I learnt plenty recipes in the way of classic, rustic, Italian cooking, with a focus on seasonal produce and continued my practice in adaptability working with a daily changing menu.

• Aware that I have begun my career in kitchens later than many in the industry I have been doing my best since my return to London to develop as much of a variety of experience as I can. The best way to do this, as has been advised by many friends in hospitality is to spend time in as many different kitchens as possible. That I have been doing in the form of staging, during the month I was looking for work in London and since finding employment, on my days off. I have found my time in different kitchens to offer fresh and exciting perspectives, highlighting the beauty and diversity the restaurants London has to offer. Recent stages include One Michelin Star restaurant St John, with Steve Darou, St John Bread and Wine with Farokh Talati, Rochelle Canteen with Hector Henderson and Sous Jacob Farley. One Michelin Star restaurant Behind with Andy Benyon and The Plimsoll with Jamie Allan.

• I began at Papi restaurant under the guidance of Chef and proprietor Mathew Scott and Head Chef Jack Coggins where I was swiftly welcomed into a small team of 4 chefs. Preparing and cooking an ever changing and innovative menu, I have been offered chances to work with a vast variety of ingredients, techniques and recipes, often inspired by chef Matthew’s experience working in French and East Asian cuisine. The restaurant operates with an open kitchen and an intimate chef’s table. There I not only learnt to cook in front of the pressure of an audience, but to engage our guests while doing so. Papi restaurant opened only 7 months before my joining, so I’ve had the incredible opportunity to take part in its growth. Working as part of such a small team has offered the necessity to engage with all aspects of the running and functioning of the restaurant, improvising and problem solving, harnessing the ever important skill thinking of thinking on ones feet.

• After studying in Mexico City I found employment as a commis chef in Meroma, Roma Norte working with local and sustainable suppliers and cooking a mix of Mediterranean and Mexican inspired dishes. I began in preparation but was encouraged to float between stations working with cold starters and small plates, before moving onto plating where I shadowed our Chef de cuisine during service. My main responsibilities lay in the restaurant itself but on several occasions I was selected to work with our two founding chefs, catering private events for up to 100 guests. During my time there, I significantly improved my Spanish and my technique but what drove me most was my desire to work in this profession. Prior to my time in Mexico I had no professional experience in a kitchen but I quickly learnt to love the work and the creativity and discipline that drives it.