“I had a bit of a reckless youth and went off the rails. My parents got divorced and I was really lost,” Ben Gibbons, head chef at St Anne’s College in Oxford and Guild Master at Oxford Guild Of Chefs tells us.
“I just didn’t like being in a classroom, didn’t get any grades apart from art, started drinking and dropped out of college. I didn’t have any plans and had no idea what to do with my life. I was a bum. And then my father sat me down and pointed out that there were chefs in the family and as I enjoyed cooking at home why not give cheffing a go.
“And I absolutely loved it. It got me back on the straight and narrow. I loved the creativity, the adrenaline, the camaraderie. It’s a great life. But it also gave me a structure. So yes, it changed my life,” the 40-year-old explains.
Which is exactly why Oxford Guild Of Chefs has released the Oxford Chef Talks films of five leading Oxfordshire chefs sharing their personal stories and passion for the profession, to highlight both the life skills and career opportunities that come with working in the industry.
“There are lots of people out there who don’t know what to do, are a bit lost, or need a career change, and we want to inspire them and encourage more locals to consider a career in catering,” Ben adds.
The Oxford Chef Talks (watch them here oxfordguildofchefs.co.uk/careers) have already created a huge buzz, but Ben is keen to concentrate on the positives rather than focus on the lack of chefs in the industry. “Yes there is still a shortage of chefs, but we’re not going to get people to join around so much negativity. We want people to know how amazing it is to be a chef not people off,” Ben says.
“So no more negative headlines. We want to encourage people to become chefs because it’s such a great industry, that’s what this is about. And if there is a lack of chefs, all the more reason,” he says.
The films feature Theo Selby – Head Chef at Le Manoir aux Quat’ Saisons, Aimee Collins – Exec Chef and Owner at Five Little Pigs, Wallingford, and The Bear of North Moreton, Sean Ducie – Head Chef at The Queen’s College Oxford, Maria Gonzalez – Founder of Maria Bonita Bakery and Ben Gibbons himself.
“We are taking positive action through these films to demonstrate why people go into the industry, how much they love it and what they enjoy about it, to inspire people and promote the industry.
“We need to bridge the generation gap, get younger people into the industry, into the kitchens and show them what they’re missing. We want to open up the conversation and hope the hospitality industry will use them as a tool.
“Because Brexit, Covid and politics have been the perfect storm for the demise of chefs, but there is also so much positive news. The Activate Learning catering courses in Oxford are full and there are lots of apprentices coming into the business.
“We’ve had lots of people starting apprenticeships in the Oxford Colleges, they get snapped up, and it’s a great place to learn alongside top chefs, as are restaurants. And we need to support our independent restaurants and keep fresh, new talent pouring in.
“So go to the Oxford Guild Of Chefs careers page and take a look. Give cheffing a go. Start as an apprentice. And then you can do anything from working on a cruise ship to top restaurants and catering. You will land on your feet very quickly,” he says.
“When I was at school no one ever suggested I could do cheffing as a job, and there was no career advice then, so watch the videos and hear what these five incredible chefs have to say, because there are some amazing stories out there.”
Find the Oxford Chef Talks at oxfordguildofchefs.co.uk/careers
