26 Feb 2020
Peter Joyner Food Development Chef gives advice on entering the industry. He explains the best advice he was given was to make sure 'it's perfect'.
In terms of CVs, Peter said he looks for enthusiasm to learn and the willingness to go the extra mile. He offers aspiring industry professionals his career advice and industry tips from his many years of experience of the industry.
He said: "The best bit of a career advice I was ever given is to make sure it is perfect - whether it's Michelin-starred food or a chilli con carne just try and do it as best as you possibly can. Don't settle for second best, it has to be right!"
"We don't necessarily look for skills because we have some great teaching and we can give them the skills."
At Elior, Peter said, chefs can expect "a great career" and "great opportunities in different sectors."
He added: "We work in so many different markets, so you can work in a football stadium, a rugby stadium, from fine dining to corporate hospitality to doing massive events. You can also travel the world, so there are huge opportunities out there."