CHEF'S PLATTER
'I TOOKAWEEKEND JOB AS ACOMMIS CHEF AND ITALLSTARTED FROM THERE' Starting his career under the guidance of Gary Rhodes, Michelin star Chef Gary Foulkes has since worked with a whole series of acclaimed chefs including John Campbell, The Vineyard at Stockcross; Richard Neat and also William Drabble at the Aubergine in Chelsea. During his twocity tour of India with All Things Nice to host a dinner in Mumbai and Delhi, Chef Foulkes spoke about his timeline of career in the culinary arts sphere By Akshay Nayak
What inspired you to pursue a career in the culinary arts field? It just kind of happened. I went on a week's work experience when I was at school
and spent a day with the different departments - my final day was spent in the kitchen there was so much energy in there and everyone seemed to be having a great time and
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enjoying themselves whilst they worked. I liked the look of it and thought, let’s give it a go, I took a weekend job as a commis chef and it all started from there.
What were the initial challenges and opportunities that you faced while pursuing a professional career in the same? I think the initial challenges
for young chefs remain the same as when I started cooking... a lack of sleep, a new pressured environment, in many cases moving away from home, working evenings when your
