Jesse James Boyle

• Being a chef teaches a great deal, there are countless principles, mindsets, and attitudes that come with being a chef that can and should also be used in any workplace.
• Team work and the acknowledgment of the importance of your role within the team was something I had to learn very quickly when I started working in the kitchen; some vital skills to working well in any kind of team; to be able to recognize that if you fall you cause everyone to fall.

• As well as Prep chef at wimbledon tennis championship, with the menu made by well known chef Michele Roux, and him being there overseeing everything had to be perfect which put my skills to the test and forced me to learn a great deal.

Brigad is a hospitality agency, I have done many chef shifts with this agency; working at lots of different establishments with different cuisines forcing myself to learn fast.

Chef - Asian stye cuisine.

Mediterranean style food, I worked mainly on the starters and deserts section, and worked my way up to veg and fish for main courses.

Event work, for example, weddings, parties, PA events etc.

I work as both a chef and front of house for these events.