Patrick Hogge

My day starts as every day should start with a high quality double espresso. Then I get the ovens on and start preparing breakfast. Two of my six staff are with me by now. We continue preparing fresh soups and hot meals for 60 to 1000 people a day. When I have a quiet moment I go to my of ce and ensure all my paperwork is done.

How did you get your job?
I had always hoped to end up working at Highlands College in the catering and teaching department. I saw the job advertised on the Gov.je website and I knew I had to get the job.

What motivates you in this role?
I am driven daily to better myself and to also do my best for my customers, providing them with the best quality food. As my opportunities continue to expand, it keeps my passion alive. For example, teaching Low Water Fishing through the ACE programme and my Budding and Aspiring Chef courses.

Are there any future skills you will need to learn for your role?
I am currently doing an assessors course to ensure I am able to assess students that come in to my kitchen and I keep up-to-date with current trends in catering to broaden my skill set.

What are the three most important skills required for your role?
Patience, it seems simple but it is extremely important when you are working under pressure and with so many people, whether its staff or customers.
Flexibility, is important because I have customers with specific needs. I need to be able to cater for them at a moment’s notice or the cheeky ones that always come in late.
I keep an open mind to the fact you never stop learning and can always improve.

What advice would you give someone interested in a career in your profession?
You have to have a passion for cooking for people and always be willing to take a risk.

FUN FACT
One of my favourite things to do is foraging at the low water markfor fresh shell fish and other marine life. (Sometimes for the pot!)

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