As promised after our post of Sam Drakard's sushi making video yesterday - please find his interview below.
A great example of what a chef needs to do/ achieve to get to where Sam is now.
What is your background - how did you get to where you are now?
Started my Life as a chef in London, training in Michelin restaurants under some of the best chefs in Europe. Did a few stints in hotels and then into the private industry. Correct training when your younger is vital to understanding what's involved on every level. Being a private chef is different to anything you will have experienced in your working life and you will rely on your training more than you think whilst learning the difficulties sometime associated with being a private chef.
How many seasons have you done?
Scary to think but I have done 4 and a bit winter seasons, more than most but no where near some of our more seasoned friends.... (you know who you are!!)
Do you prefer ski seasons or summer seasons?
That's a tricky one.
Although waking up every morning to the sound of the sea, taking coffee in a bright lively Plaza whilst surrounded by happy sun blushed people is amazing.... There is a certain magic to the mountains. Once your up on the peak of the glacier, looking down at your run, friends and colleges by your side. Well there not much better in the world is there. Apart from the joy when you finally nail a high altitude soufflé!
Have you worked with any celebrities? If so can you give us a bit of insight?
Being a private chef I have had the pleasure of working with some of the highest VIP’s there are. This summer alone I worked for Slash, Dj Paul Aoki & another VIP who’s name I’m not aloud to mention but is a very famous actor & he’s equally famous wife. Its always a bit nerve racking the first time you meet a VIP, you soon realize that they are just normal people living (kind of) normal lives. After a few high end clients you start to take it all with a pinch of salt. Until the time you catch yourself having morning coffee with someone you have spent your life watching on the big screen. It becomes a little surreal.
What's the craziest request you have had from your guests?
That unfortunately I cant possibly answer on here. Let me put it this way..... I'm a CHEF and even I thought “err ok”. I’ll leave it at that but be prepared for ANYTHING.
Do you have any words of wisdom to chefs new to season work?
“Work hard, play hard” Has never meant as much as does when your in the private industry. Hone your craft, learn new things, experiment. but above all....... Do your job well, turn up on time and always ALWAYS remember how lucky you are to be working in some of the most amazing places in the world, with some of the most professional and skilled people you will EVER work with in your life.
For the seasonnaires out there - I am sure everyone wants to know the kind of tips you can earn . . . .what's average and what is the best you have received?
Well that's a bit personal!!!!
Ballpark you can earn between 50- 1000 euro’s a week. My best was more than double that for a 5 day week. Never expect a tip, Never work just for tips. Do your job well with a smile on your face and you will be rewarded for your efforts, trust me.
Finally what's next in Sam Drakards adventures?
Its always fun & games in my life. After nearly 8 years as a private chef I am still massively in love with this industry. I have 3 thing on the cards at the moment. One offer for a VIP couple in LA. Head chef to the King of Jordan, in Jordan or another winter season in Austria. So busy time for me.
If you are looking for staff like Sam to work in your luxury ski chalet or summer villa then please contact Silver Swan Recruitment - we are able to supply the best chef's out there, we can even organise cook tests for you to sample their creations before placement,
click here to visit the Silver Swan website or contact
enquiries@silverswanrecruitment.com for further information on how we can help find your perfect staff.
Interview by Sam Drakard, images provided by Sam and are all is own work.
