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Blood Sweat and Jambalayas

May
6

A Day in the Life of a Soul Food Chef

The Soul Food Project is a way of life for me as much as a job. I’m privileged enough to work with a team of people who are passionate about food, music and most importantly banter! My days are surprisingly varied for a working chef; they can consist of anything from a normal day of lunch and dinner service; to an afternoon of filming for another epic SFP trailer or to being involved in one of the many pop up events that we do.

The most rewarding part of my job are the aforementioned pop up events, they are undeniably hard work and at times stressful, yet it gives both myself and the team  real pride to bring the weird and wonderful to the blossoming Birmingham food scene.

An average event day is always an early start; we finish any outstanding prep and then start the long and intricate process of setting up for the day at the prearranged venue. For a man with notoriously weak knees and wrists this is always the hardest part of the day for me! After a final briefing from the ‘Commander in Chef’ AKA Carl Finn we are ready for the punters. My role on the day can be anything from chef, to bar tender, to host; it all depends who we’ve got on board.

Once the customers have been fed and watered we start closing down with the end goal of a post event beer dangling in front of you like the proverbial carrot. When that moment finally arrives we all sit down and reminisce about the day and events gone by. As I said working for Soul Food is so much more than a run of the mill job; and I wouldn’t have it any other way!

© The Church, JQ - a Soul Food Project joint
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