14 years ago, nearly to the day I went to do a food hygiene course at a place my mum worked. I'd been out of work for a while following a six month stint at Painting and Decorating and I'd decided at a change in career. I was 17 so it wasn't that scary a thing back then, it was something I just needed to do. I never liked Painting and Decorating, it just wasn't me. Anyway, I went to do this food hygiene course because I'd decided what my new career would be, I'd decided to become a chef.
I'll never forget a moment while on this course. It was the dinner break and the man who was running the course sat down for a chat. He asked me what I did to which I replied that I was between jobs. He then said, and I can remember this like it was yesterday, 'I've got one piece of advice for you, don't become a chef, whatever you do, don't become a chef!'. A week later, that's precisely what I did.
Do I regret becoming a chef? Do I have any regrets over a 14 year career? Not really, no. If I had my time again I wouldn't go into catering but it's why I did in this life and my life wouldn't have been as rich had I not pursued it or stuck at it. I've met some amazing people, had some amazing experiences in some fascinating places. Being a chef has been rewarding in so many ways and I certainly don't look on it as a failure or a mistake. I can 'retire' knowing I've covered virtually every area of catering (banqueting, restaurant, bistro, pub and ala carte) apart from fast food (thank god!). I've worked in every area of the kitchen delivering some pretty amazing food. I've cooked for the stars (I cooked Dennis Taylor a cheese and ham omelette in '02) and I've made Head Chef. Overall I can look back on my time as a Chef as a success.
My first job was at a Hotel in my hometown of Chesterfield called the Ringwood Hall Hotel. I spent nearly 4 years there before (at my request) I got a transfer to the companys sister hotel in Widnes. Widnes is a strange town near Warrington and St Helen's and I made some great friends while working at the Everglades Park Hotel. I spent 14 months there before I got the chance to work abroad.
Working in Spain at the La Manga Club resort was amazing. I was 22 and I had the time of my life. I was out every night before working through some pretty monstrous hangovers the following days. I worked in a restaurant called La Finca which was English run under a head chef I still consider to be the best head chef I worked under. On my day off I'd go snorkelling before hitting the bars at night and in work I learned things I still use today. I managed 10 months though before I came home and headed to Bakewell to work at the Rutland Arms Hotel.
I had the most fun at the Rutland Arms, the kitchen team being quite a boisterous bunch. We used to wind each other up and play pranks but the work got done. It was a sad day when that team broke up but break up it did and 3 years later I headed back to Spain.
This second stint in Spain was different because I was older but it was still a good experience. It was great to be back working under the head chef and it felt like I'd never been away. I managed another 10 months before I decided (due to my gender issues) that I needed to be back in England. I flew back and went to work at a hotel in the hope valley in the heart of the Peak District called Losehill House Hotel.
Losehill was good experience in that the menu changed daily. The head chef was a really good desert chef so I learned a lot in that regard. It was a nice place to work and is possibly one of my favourite kitchens in the view we got. Most kitchens have a couple of small windows with views of back yards or brick walls. At Losehill we had a big window with a an amazing view of the valley. I left after 6 months to work back at Ringwood Hall Hotel.
Being back at Ringwood was strange because while it was 7 years on since I'd left, nothing had changed. It was within the first 6 months that I 'came out' to everyone about being trans and within the first year that I began my transition. Everyone was so good and so accepting about it that I'll always have a special place in my heart for Ringwood. The fact that everyone knew about my trans status though was actually one of my reasons for leaving because I needed to wok somewhere where I could be Emma the woman rather than Emma the transexual. Id spent 3 years at Ringwood before I went to work at a newly opened place in Tuxford called The Fountain.
My time at The Fountain was good in that I learned a lot and I made some great friends. It was bad in the way it ended. While here I became head chef after the owners left. The new owners then forced all of the staff out so I had to move on. The place I moved onto was a pub/bistro in Devon called The Cromwell Arms. I enjoyed my time there and it was a nice stop gap before I had my operation in March. Devon is a truly beautiful place full of some amazing characters.
And here we are now, at the end of a career, looking back. As I've said, I don't have any regrets. Why am I 'retiring' then? Why end a career when I have had such fond times? I just don't want to be a chef anymore. The thought of spending the next 30 years in a kitchen horrifies me pretty much. Now is the right time for a change it really is. I'm on sick until the end of June and then I get to start on a clean slate and its so exciting.
So what of my future? Well I'm planning on going into teaching. I'm going to go back to college to redo my GCSE's in English, Maths and Science (part time yearly courses at my local college) in September. Once I've passed them I'm going to do an Access to Higher Education course in teaching (another yearly course) before going to do my diploma and teacher training. In the mean time I'm going to get my CRB check done and then do some voluntary work in a local school. I'm also going to get a job to pay the bills and I'm going to help my parents out on their new pub. As long as I don't end up back in a kitchen again, I'll be happy.