Find out what inspired AJ to become a chef and how he keeps the busy Byfords kitchen motivated.
A couple of decades ago, I done a shift at the Lavender House in Brundell. It was just a washing up shift, and my older brother at the time was Head Chef there, and seeing him cooking and the passion all the chefs had there (and them constantly giving me free food) just kind of made me want to do that.
The first dish I ever cooked at home was toad in the hole, and it came out flippin’ awful. It didn’t rise, literally the whole thing went in the bin. That was absolutely terrible. But the first successful dish, probably a roast dinner, something more traditional.
On Instagram, there’s a chap called Alfie Cooks. All of his food looks absolutely amazing, it’s all vegetarian. I’m not vegetarian myself, but obviously you can tweak it to add meat if you wanted to. But his food is absolutely lovely, it all looks like it’s cooked from fresh.
And then Christo, Richard and MC, the chefs I work with at Byfords. I work with them so much, like 50 - 60 hours a week, you’re around these people and they become your heroes. They have all different abilities, and you get to see it in person.
Long walks. It’s just nice to stretch your legs and be outside. Obviously being indoors at work for a long time, you kind of just want to enjoy some fresh air. Or bike rides as long as I don’t keep falling off - I haven’t had much luck with that recently!
The unknown, I reckon. Coming into work, you never know how busy we’re going to be, or quiet. Mainly busy, the majority of the time. But you can come in, it’s all hands on deck and you’re just straight into it, there’s no time to think. You’re helping, let's say, the breakfast chef first thing in the morning, he needs a hand, he’s got a lot of checks on. There’s never a dull day; even the quiet days there’s still plenty to do.
After being here for so long, it sounds generic, but it does feel like you’re working with a family. I see some of these people more than I see my other half and my actual family. Luckily, we all geta long really really well. It’s quite nice, you’re in such a nice community of people it just feels like family.
I’ve got roughly 12 or 13 chefs, and say it’s a really busy service, the best way to motivate them is to just still talk to them politely. Instead of stressing them out by shouting and making them feel overworked, just talking to them politely. When I’m calling checks, just please and thank you at the end of sentences; it might seem quite bizarre saying that after everything but it shows you care. If one chef in particular is struggling, just to jump on and help them.
At Byfords, my favourite dish to make is the paella. It’s absolutely amazing, I love seafood. We get a lot of the ingredients quite local, and it’s just really refreshing and filling. And I like that it comes in a little cast iron pan!
Sounds a bit weird because a desert island would be boiling hot, but I love ramen. I just love ramen, plain and simple! Pork belly, chicken, it could be anything. That would be my winning dish.
