Subject Material

Chef in the UK

Published: 27.04.2015, Updated: 05.03.2017
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Kokken

Are you thinking of becoming a chef when you are finished at school? Would you consider working abroad in an English-speaking country after your apprenticeship is completed? If so, the interview below will give you an idea of what it is like to work as a chef in England.

Picture showing a Chef workingChef working.

Chef preparing foodChef preparing food.

Chef cookingChef cooking.  

Listening

Before listening, use the dictionary to check that you know the meaning of the following words: by default; from scratch; flair; palate; under pressure; catering; like-minded; cover; produce (noun); haven’t got a clue; the noughties is a term for the time period, 2000 to 2010

Listen to the following interview with a chef in the UK and find out:

  • Where he works. (type of company - large/small, etc)
  • Where about in the UK he works.
  • Why he chose this profession.
  • What type of tasks he has to do on a typical day at work.
  • What personal qualities he suggests are needed by a chef.
  • Does he describe any work processes or services that he provides?
  • What he likes best and least about his job.
  • How he thinks this line of work will change in the future.
  • Where he sees himself in 5 - 10 years' time.

 

Chef - Interview 

Apprenticeship and Training

  1. Find out about becoming a chef in the UK. Make a table with 3 columns: What does the job involve, the salary, and the qualifications and training required. Below, you will find some useful links.
  2. Now compare a chef's job and education in the UK with a chef's job and education in Norway. Utdanning - Yrkesbeskrivelse 

 

Dialogue

 

After you have practised, add more dialogue for some of the following situations:

  • Jonathan disagrees with the chef about the shrimp cocktail and suggests something else.
  • The chef agrees that they should make Crème Brulé, but they don't have all the ingredients. Jonathan has to get them.
  • The chef tells Jonathan that for dessert they should use local seasonal produce. Jonathan suggests something.