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Meet Ryan, a chef from Belgium and Steve, a chef from Wales

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Meet Ryan, a chef from Belgium and Steve, a chef from Wales

Steve Jones, Wales (UK)

Steve JonesI’m a second chef at Ysgol Aberconwy, Conwy, Wales

Started at Sodexo: April 2009
Home is: Colwyn Bay, Wales

Favourite part of UK: Llangollen, North Wales – because there is plenty of white water for canoeing. 

Q. Outline a typical day for us. 
A. I start my shift at 8.00am sharp and my first task it to fill the sanitizer bottles. I then serve on the counter at school breaktime and head straight into lunch from there, assisting the head cook in all food preparation. We clean down the kitchen before clocking off at 2pm and when I get home I like to have a cup of tea and head into the garage to work on my son’s car – he competes in Autograss Racing during the season and has a very well used Nissan Micra that needs a lot of help. 

Q. Tell us a task that you do at work everyday. 
A. Make pizza from scratch. 

Q. What piece of kitchen equipment can’t you live without?
A. The kettle. Oh and Cheryl, the cook in charge. 

Q. What is your favourite kind of food to cook? 
A. I love cooking stir fries, and the pupils really enjoy them too.

Q. If you could cook alongside any professional chef, who would it be and why? 
A. Gordon Ramsay, to see if I could still manage a busy a la carte service. 

Q. What would be the soundtrack to your everyday work for Sodexo?
A. Let Her Go by Passenger

Q. Tell us something about Colwyn Bay that makes it special. 
A. The location. Whatever you want to do or see – mountains, countryside, sea, rivers – Colwyn Bay has everything close by. 

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Ryan McGhee, Belgium

Ryan McGhee

I’m a chef/unit manager at Odisee College, Brussels

Started at Sodexo: January 2015
Home is: Aarschot, Belgium

Favourite part of Belgium: Leuven – it has the longest bar in the world!

Q. Outline a typical day for us.  
A. I manage a café on the busy campus, serving anything up to 400 people daily. Things kick off at 7.15am sharp and I get straight into making around 60 takeaway salads. Members of the team arrive around 8am and pitch in – there’s five of us in total. That takes us around an hour; then we make the sandwiches. We can make anything up to 50 a day for delivery around campus. I also handle supplier ordering, billing and all paperwork. I usually do that in the afternoon, plus some some prep for the next morning. I leave around 5pm latest. 

Q. Tell us a task that you do at work everyday. 
A. Read my emails first thing in the morning to check the orders that have come in – if I don’t, bad things happen! 

Q. What piece of kitchen equipment can’t you live without?
A. The combi oven. You can cook almost anything in one of those. 

Q. What’s your favourite kind of food to cook?
A. Flemish beef stew, a classic dish.

Q. If you could cook alongside any professional chef, who would it be and why?
A. Gordon Ramsay, because I’m curious to see if he swears as much in real life! Jamie Oliver would be my second choice, but he’s a bit hyper so not sure I could cope with him for too long. 

Q. What would be the soundtrack to your everyday work for Sodexo?
A. Next Episode by Dr Dre – we have a jukebox in the café and the students put it on at least three times a day. 

Q. Tell us something about Brussels that makes it special. 
A. The beer of course. Belgium brews over 700 types.

You can read more 'Side by side' stories here.

 

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