how i got here: sabrina gidda, chef, consultant, author and ambassador, pancreatic cancer uk
Our ‘how i got here’ series continues with Sabrina Gidda, Chef, Consultant, Author and Ambassador, Pancreatic Cancer UK.
what does a typical working day look like for you?
Every day is so different dependent on what stage of the journey my clients are at. My work involves a lot of creative development, launches, activations - it is wonderful to bring ideas to life. When the planning stops - it feels great to put on my jacket, pick up my knives and head into the kitchen.
why do you work in hospitality?
I joined the industry completely by chance - but once I arrived, it was impossible to leave! I found the energy of it all so exciting and of course, the people. I have had the pleasure of working with some extremely talented, hard working and inspiring individuals all of whom help make the work feel so much more rewarding. There is a particular sense of team play that is very special - there is always something to be learned.
how did you get to where you are today?
I began in Fashion Design, then PR & Marketing and transitioned into hospitality by chance. I began in gastro pubs, contract catering, opened restaurants, looked after a Womens members club here in London and Los Angeles before setting up my own business. Something I have always wanted to do. Working for myself enables me to be incredibly creative for my clients - but also allows me time to develop my own projects and work on collaborative partnerships.
what's the best part of your role?
The best part of my role is working with great people and watching them grow. There is a real sense of pride and joy when you see people who worked with you go on to do brilliant things. I also have to say - being able to enjoy great hospitality regularly. Amazing food, brilliant service - wonderful people - what else do you need?
what do you wish people knew about being a chef and consultant?
There is a remarkable amount of effort, time and commitment that goes in to juggling multiple clients and offers. And as with most hospitality jobs there are always those moments where something completely unscripted happens, something doesn't work on launch night, or something goes awry - and as is always the case, the show must go on!
what advice would you give someone who wants to be a chef?
I am a Chef, but have worked front of house, as management, running teams, multiple sites and have a background in retail and PR & marketing. I would say that all knowledge is valuable - so learn as much as you can because you never know when your transferable skills can be useful. Networking, connecting, collaborating and a curious mindset will stand you in good stead.
thank you for sharing sabrina.
The exclusive opportunities mum has access to could include your dream job. Our expertise helps you make informed career decisions. Why not get in touch to discover your next role?