Adebola Adeshina’s journey as a chef has not always been an easy one. As an immigrant child growing up in East London, he faced racism and was even told that he’d never go far in life. Facing down every barrier, Ade has gone on to work with Marcus Wareing and Gordon Ramsay. Coming from a background of discipline, Ade has powered his way through to become Chef Patron of The Chubby Castor in Peterborough and is adding to his portfolio with The Yard, an alfresco restaurant at the same venue. An advocate for equality, respect for co-workers and promoting a good work/life balance, Ade is also fueled by a passion for sustainable food, ensuring his ingredients are ethically sourced, grown responsibly and raised correctly.
When did you decide on a career in hospitality?
At age 13 I decided I wanted to be a chef, I had always loved watching my mum and sister cook when I was younger. It just intrigued me. We also had animals, with a little farm in our garden.
How have you honed your skills over the years?
I’ve always tried to keep up with the latest trends and stayed focused on what people like and enjoy, when it comes to being a chef it has changed so much over the past 30 Years it’s really become more of an art than just good food.
What did you gain from your experience working with other chefs like Gordon Ramsay?
While working with other chefs I gained respect for myself, other people and the produce we use. If you don’t have respect for yourself how can you respect others?
Have you experienced any set backs in your career and how did you deal with them?
I’ve had a lot of setbacks in my career, I’ve had a mental breakdown which showed me how to focus on myself. I did this through spirituality, meditation, yoga and practising positive mental wellbeing.
How has your experience shaped the boss, manager and mentor you are today?
My experiences within the hospitality chef industry have made me value and respect people as you never know what people are going through, but especially that you can still smile through the pain.
When working on new dishes, what is your development process?
Every season my team and I discuss what’s in season, then I send them away for them to pick what they would like on the menu. They come to me with the whole dish from the meat to the purees to decorate the plate. We then go through each dish they like and pick the ones that we all like the best. We imagine, try, test, serve.
What are your main flavour influences?
I don’t have a main flavour influence; I like every flavour this planet has to offer!
What are your plans for The Chubby Castor for the next year?
My main goal for Chubby this year is to open The Yard – our alfresco dining restaurant in our garden. And to also get our first Michelin Star! I would also love to expand our garden to increase the capacity so we can use more of our own vegetables.
What changes would you like to see in the hospitality industry to improve it for the next generation?
Hospitality needs to change how much hypocrisy there is, as no matter who the person is, their beliefs or nationality, everyone has a gift and that should be recognised!
What inspires you to continue working in the hospitality sector?
I am inspired by other people. When people tell me I won’t succeed or be able to create what I want to create, it just makes me hungrier to succeed.
