Every day, across Angel Hill Food Co., chefs bring together culinary skill, creativity and practical experience to deliver food for the people and communities we serve. As our business grows, so does the range of customers, settings and expectations our teams respond to, requiring colleagues to adapt their approach while maintaining the care and attention that go into every plate.
International Chefs Day is an opportunity to recognise the people behind that work. From developing new dishes and working with seasonal ingredients to adapting menus and service to different environments, our chefs play an important role in how customers experience Angel Hill Food Co.
Their stories are different, shaped by family, culture, experience and the opportunities they have taken throughout their careers. What connects them is a shared love of food and a commitment to bringing that into their work every day.
A Love of Food, Rooted in Everyday Life
For Alex Metcalf, Chef Manager, Healthcare & Education, a love of food begins with the ingredients nature provides and the connections created around the table.
“My Love of Food comes from the seasonal foods our planet naturally gives us, eating seasonally allows us to enjoy foods when they are at their very best. I also enjoy food when eating with friends, family. Food has an ability to bring so many people together and create strong memories.”
Alex’s perspective reflects the many reasons people choose a career in food. Seasonal ingredients offer inspiration for menus, while shared meals create opportunities for people to connect. For chefs, these experiences can influence everything from the ingredients they select to the dishes they develop and the way they approach service.
Adapting as the Business Grows
As Angel Hill Food Co. continues to develop, our chefs and catering teams work across a broad range of environments, each with its own requirements. A school kitchen, a healthcare setting and a busy workplace restaurant all demand different approaches to menus, service and the people being catered for.
Responding to those differences takes culinary knowledge, teamwork and an understanding of the customer. It can mean developing new concepts, introducing different ingredients, responding to feedback or finding practical ways to deliver a consistent service as expectations change.
Our colleagues bring that adaptability to their work every day. Their experience helps translate the wider direction of the business into food and service that work for individual customers and the people they serve.
Different Journeys, Shared Commitment
There is no single route into a career in catering. Some colleagues find their inspiration at home, learning from family and the food they grew up with. Others discover their interest through training, early kitchen roles or the chance to explore new cuisines and techniques.
Those different experiences help shape the breadth of knowledge across our teams. Food carries cultural influences, personal memories and regional traditions, giving chefs a wealth of inspiration to draw on. Sharing that knowledge helps introduce customers to new flavours while keeping familiar favourites on the menu.
Developing Skills and Creating Opportunities
A growing catering business also creates opportunities for colleagues to learn, develop and take on new responsibilities. Building culinary confidence, sharing knowledge between teams and giving chefs the chance to test ideas all help strengthen the food offer.
That development matters at every stage of a career, from colleagues building their foundations in the kitchen to experienced chefs taking on leadership responsibilities or helping develop menus and concepts across the business.
“The dough module for culinary classroom really excited me as I’ve had little experience in doughs and baking. I learnt a lot of new skills at this session and, as always, had a great day with the group.”
Amy Holland, Chef Supervisor, Distribution & Logistics
For the Love of Food
Behind every meal is a team bringing together ingredients, knowledge, planning and skill. The work takes place in different kitchens and service environments, but it shares a common purpose: to serve food that people enjoy and to deliver an experience that reflects the needs of the customers and communities we work with.
International Chefs Day gives us a moment to recognise the people who make that possible. Their creativity, adaptability and willingness to share their knowledge help Angel Hill Food Co. continue to grow while developing the food and service we provide.
To our chefs and catering colleagues across the business, thank you for the work you do, the experience you share and the love of food you bring to every service.
For The Love Of Food.
