Edge Forum

 After leaving the college course studying the subject that he always wanted to James went out into the real world to find a job in the industry. Now tha is all history and he owns and cooks in a great restaurant.

 What do you do?

 I‘ve always been interested in cooking since I was at primary school.  I remember being the only boy in the class of 5 year olds with a Toby Kitchen!  I also used to really enjoy baking with my Nanna.

 What was your journey like to get where you are?

 After leaving school I went to College as a full time catering student but I hated doing Key Skills, I felt it was no help to me and all the paperwork that came with the course - all that rubbish, it was a complete waste of time.  I just wanted to work in the industry so I left and got a job.  I had always had a job while at school as a waiter so I was getting useful front of house skills anyway. 

I got a job at the Ramsbeck Hotel on Ullswater where I was encouraged to go back to college day release, which I discovered was the best of both worlds.  I was getting the experience of a busy kitchen and work environment and going to college to learn the finer skills.  I stayed at College on Day Release until I completed the NVQ Level III in Food Preparation and Cooking and NVQ Level III in Food and Drink Service.

My last year at college was mad.  Our lecturer entered a team of us for the national Nestle Toque d’Or Catering Competition and we won.  At the same time I entered a written competition to the Gordon Ramsay Scholarship and I was runner up in his College final. As a prize I was taken to Switzerland on a 5-day tour, which included the internationally famous catering college in Lausanne.  It was an amazing experience.

These two competitions were the springboard into making contacts in London and another ex-Carlisle College student Scott Price was a great contact as he was already doing really well in the top London restaurants – now he is Head Chef at one of Gordon Ramsay’s new restaurants.

After the Ramsbeck, I started working for Angela Hartnett at the Connaught but decided to only spend 6 months in London and planned to move back North.  I worked as the senior chef at the Thorpe Park Shore Inns hotel in Leeds where I gained experience in doing large functions.  I then started to look at opportunities to buy my own restaurant but the Leeds area was very expensive and so when I heard a café/restaurant was up for sale in Carlisle I decided to make that my first step.  I opened Bijou in 2007.

What was you education like?

 I went to Trinity Secondary school in Carlisle which was ok but I didn’t do very well in my GCSE’s.  I found it a chore to go and often had detentions because I just couldn’t be bothered.   I wasn’t really enjoying it.  I loved history but found maths a chore.  Since I left school I can manage accounts and have learnt a lot more naturally through business picking it up as I go along.  I think I have become more interested in study with maturity.  I am now keen to follow my interest in history in a more academic way than when I was 16.

 What does success mean to you?

 Success to me is basically making money.  After all it is what makes the world go round and having a healthy bank balance is how I would judge my success.

 What challenges have you faced?

 My main challenges have been trying to change the already successful café style restaurant that I have bought into what I wanted.  I know I upset some of the regulars by making changes but I wanted a more contemporary city restaurant, without losing business. To some extent I have compromised and run a lunchtime style café and a more exclusive restaurant style in the evening.

I also opened the restaurant just as the recession was starting to hit and I had a few sleepless nights but I have managed to make it work so far.  It is hard to keep pushing your name out there and some people expect a Michelin star restaurant due to my training background but that is not what I want for Bijou.

 Did you have any support?

 I have had great family support.  My Dad has become a sleeping partner in the business and I have lots of support from other family members too.

 What drives you?

 I am driven by success.  I would hate to fail.  I have only ever failed a couple of competitions but have always taken something from them and learned more; so I have won something anyway.  I would love to attain celebrity status one day.

 Who is your role model?

 I have two role models; the first is Neil Ferguson – Head Chef of the Connaught.  The way he runs a kitchen is second to none.  My second role model is Andy McGeorge my Head Chef and trainer at the Ramsbeck Hotel Ullswater.  He has achieved the best balance of industry accolade (a Michelin Star Chef) family and work life balance. 

 What advice would you give to young people?

 My advice to others would be to learn how to take knocks.  The pay is poor and the hours long and so too many people leave the industry because of it.  Go to college but work too – an apprenticeship is the best way, hands-on in a real work situation is vital.  Put everything you have in and you will get out more than what you put in.  You will gain respect early. The keener I was to learn; the more my tutors gave me. 

 What do you think education should be like?

 College is a great way of learning but the paperwork is what puts so many people off.  Assessments and signing off bits of paper are what make people leave.  Key skills are a waste of time you learn through the work you are doing if you are on a day release course.

I am now keen to put something back into education myself and so I have started working closely with my old college tutor, Andy Stacey, who is still a friend and mentor.  I help him with the Nestle Toque d’Or competition work and take on students from the College to work with me. I also judge competitions at local schools - The Schools Master Chef, organised through Springboard.