I am a fully qualified chef,back in the day's of city and guilds,did a 4 year apprenticeship at Pembroke college in Cambridge.
Have worked in just about every type of catering establishment from hospitals to my dads pub.
Did win the N.H.S Employee of the year back when I worked at Papworth hospital,as I laid on a buffet for Lady Di ,when she came to open a new ward there.
Last job was as head chef at a new motorway service station,was head hunted by them,started off ok,as they wanted to be the first to do real food,all freshly prepared with local ingredients ,lasted for a few months like that,then the frozen stuff started coming in,managers were all twits,company was French,say no more.
Meanwhile my wife had started up a cleaning agency,she was constantly on at me to leave,but I kept saying I was sticking it out for the redundancy pay off,as I knew they were going down.
About 8 months later I got the letter and the pay out I was expecting,so put the money into a machine and all the other gear,I am in my 7th year now,and love my job,when I am busy,not so much when it's quiet.