Corporate Magazine February 2019
It is love at first sight in our Old, New, Borrowed, Blue feature showcasing stunning, stylish and sophisticated hotels for meetings, events and weddings. Take a walk down the centre aisle for a company awards event in a unique venue and discover a day in the life of an executive chef…plus lots more meeting room and event space inspiration inside February's edition of the Corporate Magazine! READ NOW >> https://www.findmeaconference.com/magazine
It is love at first sight in our Old, New, Borrowed, Blue feature showcasing stunning, stylish and sophisticated hotels for meetings, events and weddings. Take a walk down the centre aisle for a company awards event in a unique venue and discover a day in the life of an executive chef…plus lots more meeting room and event space inspiration inside February's edition of the Corporate Magazine!
READ NOW >> https://www.findmeaconference.com/magazine
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
A Day in the Life<br />
MARTIN PICK<br />
HEAD CHEF AT DOUBLETREE BY HILTON SHEFFIELD PARK<br />
Coming from a foodie family and helping in his uncle’s<br />
restaurant, Martin Pick knew from a young age he wanted<br />
to be a chef. He’s been feeding that passion for over 27<br />
years now with the last year heading up the kitchen team at<br />
DoubleTree by Hilton Sheffield Park.<br />
The hotel offers 131 bedrooms and features a piano bar and<br />
restaurant, together with extensive conference, banqueting<br />
and wedding facilities, welcoming up to 300 guests for a<br />
dinner dance and 500 delegates for theatre-style events.<br />
We caught-up with Martin to find out what life is<br />
like as a head chef:<br />
“Depending on the time of the year and the type of events<br />
we have booked at the hotel, a typical day starts at around<br />
10.00am. The first job of the day is to look through my<br />
mountain of emails and action messages from those<br />
‘insomniac’ suppliers that seem to email me at 2am!<br />
Next is to ensure that the whole team is organised for the<br />
day ahead. Planning is crucial to a smooth operation in a<br />
busy hotel. This includes the important task of checking<br />
stock and, of course, the quality of deliveries. I then run<br />
through the next two day’s events with the chefs on duty and<br />
organise all the timings for the all-important preparations.<br />
39
Change language