CURTIS WRIGHT, BACK TO YOUR PLACE

Curtis is a passionate chef with great interest in everything he does. Curtis has a strong background in established kitchens, like Byfords and The Pigs, and experience in a London Michelin-starred restaurant, as well as having a Richard Bertinet patisserie qualification! Curtis is now head chef and leader of the Back To Your Place kitchen. Curtis enjoys creating menus and making food for everyone including his friends and family and would one day love to release his own cookbook!

What keeps you motivated?

What keeps me motivated is creating new menus. I enjoy receiving emails asking if I could come up with a special themed menu. For example a Mexican dinner party. Also, learning new skills and techniques keep me motivated.

What is one of the best or most worthwhile investments you’ve ever made? (Could be an investment of money, time, energy, etc.)

One of the best investments of time and energy for me was my week-long work experience on January 21st 2019 at Core by Clare Smyth in London. Which was Gordon Ramsay's head chef. They now have 3 Michelin stars. It was such an amazing experience seeing such top quality food, attention to detail and the drive and long hours in a busy kitchen. It was such an eye-opening experience. I certainly learnt a lot and realised how easy we have it sometimes.

In the last five years, what new belief, behaviour, or habit has most improved your life?

In the last 5 years, a new behaviour has helped improve my life is time management and planning. I always allow myself more time than I need. Not allowing enough time has caused a couple of mistakes for me, but these mistakes have enabled me to learn.

If you could have a gigantic billboard anywhere with anything on it — metaphorically speaking, getting a message out to millions or billions — what would it say

You only live once it's not a rehearsal. Give it your best shot.

What was your journey into (and through) the business?

My journey through the business started when I did my work experience at Byfords in the bakery with Paul Abendroth. He taught me a fair few things I know and still use now. After my work experience, I was offered a Saturday job. I started the full time when I left school working in the bakery and then I worked in the Byfords kitchen. Then the opportunity came up as head chef at Back To Your Place. Which I love everything about, from seeing the bride and groom from meetings and taste testing to their big day. Seeing that job satisfaction is unreal. I also work at pigs when not doing Back to Your Place.

What is your advice for future team members?

My advice is to turn up to work prepared to listen with what we like to often say is PMA (positive mental attitude). Continue to keep pushing to learn every day. However big or small that something is. Never take life, job, love, for granted. If this pandemic has taught us anything it should be this.