Often, we meet chefs who exude enthusiasm for their work and have a CV packed full of aspirational restaurant and hotel brands. James Golding is one such chef. Having graduated from The Savoy Hotel scholarship, Le Caprice, Limewood and The Pig are just a few of his career achievements and he is also no stranger to Channel 4’s Sunday Brunch. Much like other chefs who have excelled in hospitality, James has branched out and now works as Head Chef for the Table Talk Foundation, a charity that’s inspiring the next generation to build a foundation in food.
How and when did your passion for food and cooking begin?
When I was a child, there used to be a rule in our house where we had to cook together as a family before I was able to play on my Mega Drive, which at the time was very frustrating, but, now I can see it inspired me to get into the world of cooking and hospitality as well as obviously eating all the amazing food that I was exposed to as a child. I think cooking at home with parents or family really helps kids understand how to eat well, and the joy of cooking.
Can you tell us about Prept?
Prept is an educational charity that helps kids build a foundation in food and cooking. Its purpose is to build and support the foundations of food culture in the UK – inspiring a new generation through food, to live happier and healthier lives. We work in primary and secondary schools, as well as holiday clubs to give young people the opportunity to roll up their sleeves and tuck in!
What inspired you to make the change from working at Michelin star restaurants, to working for a charity?
After years cheffing in London, New York and along the south coast I’ve always been learning new things, and I believe kids have an inherent interest in food – it’s one of the many joys of childhood after all – so being able to work with Prept, as Head of Food Education, seemed a natural progression for me. It’s incredibly rewarding and I love it. I also run my own company called nomadic sporadic, running trips to our house in Tuscany and curating exciting food experiences.
You have been in the role there for just over a year now, how different is it to working in a restaurant?
It’s very different to working in a restaurant, but I’ve always had the belief that you should nurse and train the young staff coming up through the ranks and I’m doing the same with our Prept workshops. It doesn’t come with the same stress of service, but you still have a responsibility to teach young people the important life skills of cooking and the knowledge of food provenance and sustainable practices.
What do you enjoy most about your role at Prept?
I love it when you get direct feedback from the students on how they’re going to show their parents or siblings how to cook what they have done that day or understanding methods and information that we have taught them throughout the sessions. They are learning real life skills and it’s very rewarding when you see how happy they are when they leave.
What are your plans for Prept over the coming 6 months?
We’re focusing on our secondary school sessions. It’s an amazing opportunity as we inspire as well as teach the kids about all aspects of hospitality and front of house as well as cooking demos on the classics like risotto, meat and fish dishes which are sometimes too expensive for schools to be able to demonstrate. We are also starting to build our online content, making our education more accessible to all children regardless of location, so it’s hugely exciting for us.
Have you experienced any setbacks in your career and how did you deal with them?
Yes, when I was Head Chef at Soho House in New York, I broke my heel bone into five pieces and was off my feet for about a year. It was extremely stressful as we had just had our first child Rex, but we were very lucky to have support from family and friends. I think you just have to stay positive, keep moving forward and realise that you have the time now to learn more about food and try out recipes which I never had time to do before.
What inspires you to continue working in the hospitality sector?
Hospitality I think is one of the most exciting sectors to work in. We’re like one big family even though it’s such a big industry, our common interest in food and drink keeps us going. The excitement of finding a new product, eating a new dish or trying a new wine always creates enjoyment and fulfilment. I don’t think I’ll ever leave hospitality because there are so many different elements that keep things exciting and relevant.
How would you like to see the industry change in the future?
I think the industry changes every year mainly for the better and has come a very long way since I became a chef back in 1994. I think it’s continuing to improve with regards to our kitchen culture, pay and quality of food, so I would like to see it continue to go onwards and upwards. I would like to see more involvement from chefs to inspire young people, I know that time is always a factor, but to help young people understand, we need to give them an insight into how amazing the life of a chef can be.
What recipe have you selected to share with us and why?
I’ve selected a beautiful autumn salad that I eat at home, it’s roasted pumpkin with shredded ham hock, British salad and a Maple and truffle dressing. It’s actually the same salad that I cooked on Sunday Brunch recently so check that out if you need any pointers.
