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1st November 2007 - Edge Awards 2007
David Mayhead
Holroyd Howe (catering)
David Mayhead is a Chef de Partie at Holroyd Howe, a catering solutions business for blue chip clients in business, media and educational environments. It sources fresh ingredients, which are then prepared and served by its local site teams in over 120 locations across the UK.
David Mayhead joined Holroyd Howe as Commis Chef in 2004 at the age of 18 after completing a full time NVQ level 2 in Catering. It was a temporary summer job at a unit with a busy staff restaurant and thriving hospitality function. David was inexperienced and shy, however his hunger for knowledge through his passion for food was obvious along with the fact that with training and direction he would shine.
David planned to return to college to complete his NVQ level 3 but realising how much he was learning in a 'real' environment used Holroyd Howe's offer of time off work to study and completed his level 3 as an evening class.
He was promoted to Chef de Partie and went from strength to strength by grabbing every opportunity to learn including attending all of the company's Foodfile Live! sessions, a number of our Practical Cookery courses and working in other units for periods of time to experience different operations and service styles.
In 2005 he was half of a team that won the company's annual Chef's Prestige competition – the prize for which was the opportunity to gain hands-on experience in Andrew Fairlie's kitchens at The Gleneagles Hotel.
David is currently working towards becoming a Sous Chef and then a Head Chef in London; his eventual ambition is to run his own restaurant and would like to use any prize money to help him gain experience outside of the kitchen in management roles.
Edge Awards
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