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Head Chef  Mike

“ I’ve cooked for a lot of celebrities - from rock stars to royalty. ”
Tweets

  • I'm at the University of Bath at the Paralympic training camp and the team is all here! Ellen

  • If you're after a way to get into festivals free, try and get involved with catering companies. Mike

  • I fly to America today to work on the US Open. New York is one of my favourite cities. I can't wait! Lucy

  • Our new TV commercial airs today. It's so satisfying to finally see it on the box. Andy

  • Wicked computer generated pic of the #Olympic Aquatics Centre in action... our favorite so far! http://cot.ag/cQVTAl

  • Sent off the Thunderbirds designs yesterday, just got to wait for approval ..hopefully there'll be no complaints! Tommy

  • Leon's team aren't the only ones working on the Olympic village. Landscapers hv now begun work on the park & wetland! http://bit.ly/d3one2

  • London 2012: Mike will be chef to rockstars and movie stars. #Dreamjob? It's within your reach - see how he got there! http://bit.ly/mtg-m

  • Want a sneak-peak behind the scenes at London 2012? Come meet the talented team helping us prepare for the games! http://bit.ly/mtg-hm

  • Ever wondered what it would be like being on the Olympic contruction team & actually building these incredible venues? http://bit.ly/mtg-ln

  • How will the completed course look? Here's an aerial map courtesy of Wikipedia: http://cot.ag/d8hDYl

  • For all the kayaking fans out there... a behind the scenes glimpse of progress at the Lee Valley White Water Centre! http://cot.ag/aa9xmk

  • So what's it like trying to train and control one of these majestic birds? ...why not ask Malcolm our Falconer! http://bit.ly/mtg-ml

  • Fact: the Falcons patrolling the Olympic Park for pests will be travelling at speeds up to 322 km/h making them the fastest animals on Earth

  • And on the topic of video - Olympic Stars of the past and present celebrate two years to go till the 2012 games! http://cot.ag/aGaQ1W

  • #London2012: Andy's going to be getting up close & personal filming stars like Chris Hoy & Usain Bolt. Your job one day? http://bit.ly/mtg-a

  • Have you got what it takes to work on the Olympic team? The search for up to 70,000 London 2012 Games Makers has begun! http://cot.ag/brwQoO

  • @ActiveKC Thanks guys :)

Who?

Mike Smith, 40

My job
I'm Head Chef in the restaurant that is closest to the Olympic Park
You don't need to go to University to be a chef do you?
Not at all. You don’t have to be academic to make a good chef.
  • imageimageimageimageimageimageimageimage

My best bits

more
  • It's great atmosphere in the kitchen during the World Cup- we've got guys working here from all over the world so there's always someone looking nervous!
    sun, 27 jun 10
  • The Olympic Park is coming along so fast now, it seems like there's a new stadium cropping up every time I turn around!
    fri, 18 jun 10
  • If you're looking for chef work, check out sites like Gumtree for jobs you can do in the summer holidays.
    thu, 17 jun 10
  • I'm menu planning which means I'll be eating well today!
    mon, 12 apr 10
  • It's the weekend! Chefs work hard but we play hard too!
    fri, 02 apr 10
  • I love driving into work and seeing the Olympic stadium being built - especially when the sun's shining!
    fri, 12 mar 10
  • My passion is taking ingredients and turning them into something amazing.
    mon, 08 mar 10
  • I got into cheffing because I wanted to travel, that's how I came over here from Australia.
    tue, 09 feb 10
  • Things got heated in the kitchen today with my team. It's cool though. You’ve got to have the fire and passion to be inspired.
    mon, 08 feb 10

My career path:

  • Pot Washer
    You have to start at the bottom but the kitchen experience is spot on.
  • Food Certificates
    These are essential courses to take as you gain experience.
  • Commis Chef
    This is an apprentice chef role and all the best cooks have been on one once!

Ask me about my job

Ask
* see terms and conditions see some questions and answers
Previous month
September

One of the best ingredients I get to work with is salmon fresh from our smokery, if you want to have a look around we're doing an open day with a food market in October – you might even see me doing a cookery demo!

wed, 25 aug 2010

My restaurant is so close to the Olympic Park but you can be right in the heart of the action! They're looking for volunteers to help out at London 2012 - sign up!

mon, 23 aug 2010

If you're after a way to get into festivals free, try and get involved with catering companies. The big ones will need potwashers and waiters, it's hard work but you'll learn a lot and have a laugh with your team.

mon, 23 aug 2010

If you missed my kitchen starring in the Masterchef semi final - get it on BBC iplayer!

wed, 18 aug 2010

Celebrity Masterchef is happening right now in my kitchen! It's funny seeing them sweat over a job we do every day! They're not doing badly though. I've seen some good knife skills!

thu, 12 aug 2010
 
Edge.co.uk - Know your options

CloseWho?

Mike Smith, 40

When did you decide a practical career was for you?
I got to year 12 in school, did two weeks and decided it wasn’t for me. I’d already been offered an apprenticeship and getting that was a big thing. I knew then I was sorted for the rest of my life and I had a career behind me.
Do you regret not going further in school?
No, I made the right choice for me. I was fully trained and earning by the time I was 20. Now I’ve got a nice house, a lovely family, I’ve travelled the world and I got all of that through cooking.
Why be a chef?
I always had a passion for food. I knew that if I got a cheffing position once I’d qualified I’d be able to travel with it, hence I’m over here in England now.
Worked in any cool places?
I’ve worked in brilliant places; all around Australia. I’ve worked on ships, I spent a couple of years in Indonesia cooking at a casino and in the UK I’ve cheffed at amazing hotels and now here at this beautiful new restaurant.
You don't need to go to University to be a chef do you?
Not at all. You don’t have to be academic to make a good chef.
What is the best thing about on-the-job learning?
You can pick up something different from everyone you work with. Recipes change from chef to chef.
Restaurants seem like a great place to learn hands on – is that true?
During a busy service it can get pretty heated in the kitchen but if you take on board what’s said to you, you can come on a long way, quickly.
What does it feel like to be part of the London Olympics and Paralympic Games 2012?
Our restaurant is just a stone’s throw away from the Olympic Park and in 2012 the whole world will be coming past our front door. This will be the pinnacle of my career.
Why would you recommend your job to someone?
It’s never mundane. Everything is always changing, some days you are cooking for 50 people, another day it’s 250. The banter in the kitchen is always different and it’s a good laugh.
University isn’t the be all and end all is it?
Not at all. I thought it was going to be and I never got there. Unless you know you want to be a doctor or a lawyer, there are plenty of other careers out there.
CloseWho?

Mike Smith, 40

What’s the toughest challenge you’ve faced so far and how did you deal with it?  Tom, 16
The hours can be hard. When I was training I missed out on my mates’ 18th and 21st birthday parties because I was working weekends. That’s the industry - if you are willing to sacrifice a few things the rewards are there in the end.
What advice would you give to a teenager like me who’d like to follow in your footsteps?  Jessica, Birmingham
Have a passion for food Jessica. Do the best you can at school, you don’t have to get ‘A’s. Knock on the doors of restaurants you think you might like to work in and ask if they need any help.
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