Chasing the Culinary Dream – A young man’s journey pursuing his passion
There has been a sharp decline in the number of students choosing hospitality as a third level qualification. Traditionally, hospitality has been perceived as a transient industry, with predominantly part time or seasonal employees. Many young people work in the industry but do not envisage it as a career Ongoing efforts have been made within the industry to challenge this perception and to promote hospitality as a worthwhile career which offers an abundance of opportunities for further training and career progression.
I recently met with Thomas Edwards, a 23-year-old graduate of Atlantic Technological University. Thomas shared his experiences as a young person embarking on a career in hospitality. We also discussed how his love for cooking began at an early age and how Thomas was able to reignite this passion many years later. Thomas is passionate about his work and his love for all things culinary and he highlights the many benefits of working in the industry.
Thomas Edwards – Where it all Began
Firstly, Thomas takes us back to his childhood in Galway, in his kitchen with his parents.
“As a kid the only hobby I ever really had was cooking. My mother and father taught me how to cook at an early age and how to make different types of food, how to gather ingredients and how to mix and bake. This was an activity I really enjoyed and was very much interested and observant as a result. I recall watching cooking programs with my dad on TV and this further piqued my interest in cooking. I was amazed at how different dishes could be created with few foods and flavours”.
Thomas was introduced to the world of hospitality at a young age and the industry was integral part of his life Thomas’s father Warren Edwards is Director of VDA Telknot Group for Ireland and the U.K, the largest global leaders in technology solution in the hospitality industry. Warren has worked in the industry for over 30 years and as a child Thomas accompanied him on my business trips and visited various hotels and as Thomas maintains the industry was ‘ingrained’ in him from childhood. Thomas shares that despite his love for cooking, he never really thought about cheffing as a career choice. Instead, Thomas opted to explore another subject which he had a keen interest in and undertook a degree in History. He hoped to become a history professor, a lecturer or a curator in museums.
The Pandemic – a Time to Reflect
However, the pandemic hit, and of course change was imminent for many people, including Thomas.
“During the pandemic, I had to study and attend lectures online. This was not ideal, but it did give me the time and space to reflect and to restore my passion for cooking. I started looking at cookery shows and videos and began cooking different things that I had never cooked before and experimenting with different combinations of foods and flavours.”
Thomas completed his degree in history, but at this point he knew he wanted to pursue this passion for cooking and decided to strive for a career in the hospitality industry.
Learning the Craft
In 2021, Thomas got his first job in as a kitchen porter, and he thoroughly enjoyed his work, the environment and the people. The experience and knowledge he gained in this role was invaluable to his career moving forward
“I kept a very close eye on the chefs and what they were doing, the way they handled food and their hand movements whilst preparing dishes. I was essentially learning the craft through observation. One day one of the chefs came to me and asked me could I help the guys in the kitchen, he then produced a chef’s jacket. I was super excited and proud to be asked to take on this role as it was an amazing opportunity for me”
He then moved on to McHugh’s Traditional Pub and Restaurant in front of house, where he had different roles and responsibilities, this too proved very beneficial in terms of customer engagement and people skills. He spent a year and a half at McHugh’s and then got the opportunity to work as a chef at The Oslo Bar and Restaurant in Salthill where he works at present as a Sous Chef.
Culinary School
In 2021, Thomas returned to education and began a culinary degree at the Atlantic Technical University in Galway, where he studied subjects such as food science and technology, first in first out methods and systems and HACCP principles and practices. Such subjects formed the theory element of his course. They also took practical and live service classes and work placement.
“These classes were a fantastic way to get the proper experience, and this really helped when it came to my work placement. For people coming straight from leaving cert it is a fantastic opportunity to experience everything first hand”.
“This rounded experience was hugely beneficial moving forward in my career. For my work I wanted to try something different so I became a Commis Chef at Ashford Castle in County Mayo which is a beautiful place with a fantastic kitchen, and I learned more there than I could ever imagine”.
The Benefits of Working in the Industry
Thomas also shared his views on the public perception of working in the industry and acknowledges the need to change this perception
“The perception of working in hospitality needs to be changed. It needs to be more open and inviting. The benefits must be promoted; the benefits of working with customers and guests and the benefits of working with your team. Young people need to get a sense of the team spirit, the camaraderie, and the friendships and connections which can be made in this industry
We also touched on the work life balance in the industry, which has always been a bone of contention between businesses and their employees.
“The work life balance is coming into play a lot more recently. For example, in the winter you get shorter hours when it’s not as busy and days off are more likely to be together. As chefs we like a social life as well!”
Thomas’s message to Young People joining the Industry
I asked Thomas what words of wisdom or advice he would give to other young people who are considering a career in hospitality
“I won’t sugar coat, it can be stressful, and it is hard work, but I would urge people to look past this and consider the sense of achievement that this role can bring. I fell in love with it from the first moment I set foot in the kitchen until today. I love my job, and I always have and always try to make people happy. And the best way to make people happy is through food. One thing that can turn a bad day into a good day in an instant is a good plate of food. I love being the one who can provide people with this”
Moving on- End Goals
Moving forward Thomas’s dream would be to have his own restaurant in the Netherlands, his fiancée is Dutch/Irish and they plan to move over there. He fell in love with the Netherlands, the language, culture and of course their traditional foods which can be only described as ‘simple, homely and comforting food with a lot of cheese’
Thomas’s story, the drive, passion and the commitment he has for his work is inspiring. The key takeaway is an understanding that career paths are not always linear, and diversions will often occur, but if you have a genuine interest and love something so much can be accomplished. His story also illustrates how working environments in the industry can be supportive and embrace career progression.
