The emphasis of the challenge, and of Padma’s introduction, is not only to translate abstract concepts to the plate but to be creative and daring in preparing a Top Chef contestant’s worst nightmare: dessert. Padma tasks the chefs with the not-so-easy challenge of plating their fears in an unexpected and unfamiliar kitchen. The chefs take an unexpected turn on their way to the Quickfire and end up on a day trip to a spooky location for a similarly eerie challenge. As they work to bounce back after Tom’s evisceration, the cheftestants comb over their past mistakes and attempt to rectify them in a fast-paced episode. If you’ve enjoyed hearing from Honey, why not get some facetime IRL? Evelyn’s Table are on the lookout for an Assistant Maitre D’ hereand The Palomar are seeking keen CDP’s for The Palomar.The chefs on Top Chef are feeling the pressure after a brutal judging panel and a shocking double elimination last week. The River Café… I’ve never been!!! *Shhhh! If you’re splashing out, where are you dining first? I also love MEI MEI in Borough Market, and also Padre Tacos next door. We work on the edge of Chinatown so I go to BUN HOUSE and Chinese Bakery at least once a week. Know your stuff, work hard and trust your worth. What advice would you give your past self you wish you could have known? The company I work for now embodies compassion, empathy and diplomacy and I’m SO lucky to have found them. As I get older, I value empathy and diplomacy more than ever, which is so much harder for a company to pull off over a ’tough shit, this is hospitality’ culture. I could never just work for a brand or product. I find a leader I want to work for and figure it out from there. Personally, I have always worked for PEOPLE. How has your outlook on what makes a valuable employer changed through your career? There’s being a team player when your team is in the shit and then there’s poor organisation. If an employer consistently asks you to take extra shifts and you’re salaried. And besides, I was learning so much and got to taste and run through a vineyard and call it work!Īt what stage have you felt the balance has been tipped? I did a bit of inward looking and realised I was loaded in so many other ways than just cash. I was once moaning to someone at a party in my early twenties about having a low salary, and they stopped me short and said, “the money will come”. What are the merits of choosing experience over salary early on? Since then, I’ve travelled all over the world, working in wine bars, restaurants, festivals, vineyards, learning all I can about wine and surrounding myself with some pretty sensational people. Basically, I just loved serving people and wine gave me a vehicle for that and I loved there was also an academia to it, too. That’s when I started working for restaurant Fifteen and made the happiest accident through becoming a sommelier. All I knew when I came out of uni in 2010 was that I wanted to work in Jamie’s marketing department, but there wasn’t a grad job going. I started as a bartender for Jamie Oliver. Take us through your career journey so far – the highs and lows and what’s built you to be the person you are now. Here Honey gives us some incredible advice and inspiration in our latest Career Quick Fire, taking a shallow dive into the deep waters of different jobs. But she fell into the wine industry almost by accident. Honey Spencer’s career has taken her all over the world in some incredible places, from Sydney to Copenhagen and even to a guest somm position at Noma Mexico.
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