Artisan Recruitment UK. Ltd recently got the chance to ask George Boarer ‘Young Chef of the Year, 2017’ a few questions about his inspiration and ambitions for the future.
1. How old were you when you decided you wanted to become a chef?
I was sixteen going on seventeen, so at quite late age really. I would like to say that I’ve had a burning passion to cook amazing plates of food since the age of three or four, but that was never the case. I enjoyed baking with my nanny as a small boy, so I guess that sparked it all off, but it wasn’t until I saw an advert for an apprenticeship at a local restaurant, decided to apply. It was only after I got the position that I realised how much I loved cooking and I’ve never looked back.
2. Who do you admire most as a chef?
That’s a tough question to answer. There are so many top flight chefs. If I had to pick just one, it would have to be Sat Baines. His food isn’t over complicated, more culinary perfection.
3. What is the best part of being a chef?
The best part of being a chef is being able to be creative, making something that seems so normal and everyday make people say “WOW!”
Basically, I like pleasing people, using my skill and creativity to surprise and delight.
4. What is the worst part of being a chef?
I really can’t think of a downside. As long as you stay focussed and ambitious you’ll never see any.
5. What is your ambition for the future?
I want to carry on achieving and pushing my boundaries. Eventually, I will have a restaurant to call my own.
George is currently a Sous Chef at Etch in Brighton, West Sussex.
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