Shooting stars

Thirty out of 30 Acorn winners agree: it is no good contemplating going into the catering and hospitality industry unless you are prepared to work long hours.

Gathering at Gleneagles hotel, Auchterarder, last week to receive their Acorn Awards (sponsored by CPC Caterplan), most also agreed that, slowly but surely, standards of service and personnel are improving.

But some begged to differ, including Paul Bates, senior sous chef at the Swallow Royal, Bristol. He is concerned that poor pay and ridiculous hours discourage quality people from entering the industry.

Other trends our bright young things recognised were: the emergence of high- volume and themed-restaurants; a swing to brasserie and pub-restaurants; movement toward a simpler style of food based on good ingredients (and, generally, a simpler service style); and, in business, a continuing move from in-house to contract catering.

What the 30 Acorn recipients have in abundance is a passion for their work, and a thirst to achieve bigger and better things - which doesn't mean these potential 21st-century leaders have not experienced the odd hiccup during their careers.

Simon Boyle, senior sous chef at Dormy House, Broadway, Hereford & Worcester, is a good example. His first day in London's Savoy kitchens was spent ruining 700 tomatoes in an attempt to sculpt 350 tomato roses.

And Nicholas Tysoe, catering manager, Granada service area, Stafford, spent £13,000 building a games room at Welcome Break's Fleet service area, only to be told to pull it down. Better not to dwell on the time Katherine Young, marketing manager, Wimpy International, served a customer in one of Wimpy's Glasgow restaurants with a banana longboat instead of a banana milkshake.

Mishaps are all part of the learning curve and have not prevented any of our 1996 winners from going on to excel in their respective industry areas, or from collecting accolades which culminated in capturing prized Acorn Awards.

As Lindsay Gray, area manager, Nelson Hind Catering, says: "The Acorns are very motivating for ambitious people, almost a benchmark award."

DANIELLE ABRAHAM (26)

Senior consultant

Stern Rozier Durant

Career highlights: A degree in institutional management at the Polytechnic of North London (1991), was followed by industrial placements, including stints with Roux Restaurants and Town & County Catering. Since then she has worked for Sutcliffe Catering and Summit Catering in managerial roles, before joining catering management consultants Stern Rozier Durant in 1995.

Reasons for entering the industry: "An interest in cooking developed into an interest in catering as a whole. I am very keen to improve all aspects of catering, and particularly enjoy contact with people."

Aspirations: "I would like to grow with the company, and get involved in opening more branches. I want to be recognised as a professional who is good at what she does. Long term, I would like to start my own business, perhaps in 10 years' time."

HOLLY ADDISON (25)

Divisional director,

restaurants and themed concepts

Berkeley Scott Selection

Career highlights: Completed (aged 18) a degree in modern languages. Selected by the Disney Corporation to be part of its one-year World Fellowship programme, she joined Disney full-time and spent two years in the USA before returning to work in food and beverage recruitment for Disneyland Paris. She joined recruitment consultants Berkeley Scott in 1993.

Reasons for entering the industry: "Working for Disney got me hooked. The buzz of a constantly changing environment drew me in, plus the chance to progress quickly."

Aspirations: "I would like to progress within Berkeley Scott, controlling an area of the company in 10 years."

MARCUS ASHENFORD (25)

Head chef

Lovells at Windrush Farm, Minster Lovell, Oxfordshire

Career highlights: Trained at Cheltenham Catering College before spending three-and-a-half years with Ramón Farthing at Calcot Manor, Tetbury, Gloucestershire. Moved to the Waterside Inn, Bray, Berkshire, and stayed with Michel Roux until joining Lovells in 1994. Since taking over as head chef he has netted stars from Egon Ronay's Guides and Michelin.

Reasons for entering the industry: "I did cookery as a wheeze, to get out of doing woodwork or metalwork at school. But I began to excel and, after joining Calcot, was really motivated by Farthing. It's the creative process that really gives me a buzz."

Aspirations: "My passion is cooking, and I want to continue doing that. To have your own restaurant is every chef's dream but, at the moment, I don't want the financial pressures that brings."

PAUL BATES (27)

Senior sous chef

Swallow Royal Hotel, Bristol

Career highlights: Trained at Thanet Technical College. First full-time job was as a commis at Claridges, London. Spells in London, at the Ritz Club and the Hotel Inter-Continental London (under executive chef Peter Kromberg), followed. Moved to the Swallow Royal in 1994 where he was involved in preparing fellow Acorn winner Simon Hulstone for his gold medal triumph at the Youth Skills Olympics in Lyon.

Reasons for entering the industry: "My grandparents ran a guest house, but that was not the catalyst. I've always enjoyed cooking and it seemed a good idea when I left school to go into catering. I'm more obsessed now. I like the challenge of having everything stacked against you and of overcoming the odds. I also get a lot of satisfaction from working with and motivating young people."

Aspirations: "Ultimately, I would like a job like Kromberg's. It has all sides of the job, fine dining, café dining and so on."

JULIE BELL (29)

Sales manager

Gleneagles hotel, Auchterarder

Career highlights: BSc in management studies for hotels from Surrey University (1988). Joined Gleneagles as a food and beverage trainee manager. Became a sales executive in 1990 and, since January this year, has been responsible for events sales at Gleneagles, in addition to looking after sales in the UK, France and Scandinavia.

Reasons for entering the industry: "My aunt and uncle used to own a seaside hotel in Wales and I got hooked by the 24-hour nature of hotels. You have to like people to go into the hotel industry; delighting the customer is what really gives me a thrill."

Aspirations: "I definitely want to stay in sales and marketing. I love sales. I see myself staying at Gleneagles. I would like to become sales and marketing director."

SIMON BOYLE (23)

Senior sous chef

Dormy House, Broadway, Hereford & Worcester

Career highlights: Trained at Slough College, and Bournemouth & Poole College. First full-time job was with Anton Edelmann at London's Savoy in 1989. He then moved to Chewton Glen, New Milton, Hampshire, and the Bell Inn, Aston Clinton, Buckinghamshire. In 1994 he joined Dormy House. He is the founder chairman of the Graduates Académie Culinaire de France.

Reasons for entering the industry: "My mother says that from the age of five I always wanted to be a chef. When I was 13, I saw a magazine article on Edelmann and said: ‘That's who I am going to work for, either that or be the lead singer of Marillion.' It's the service I get a buzz from - the hours and hours of preparation, and that vital hour before service when the adrenalin really kicks in."

Aspirations: "I'm not sure I want the hassles of running my own restaurant. I would rather work for a bigger organisation, although I prefer the atmosphere of working in a small country house hotel team. I fancy doing a TV series, a proper cookery school series - but keeping it fun."

CAROLINE BRADLEY (28)

Catering manager

Metropolitan Police Service

Career highlights: Trained at Scarborough College then joined London Park Hotel as a trainee manager in 1987. Moved on to Kensington Palace Hotel and Park Court Hotel (as restaurant supervisor and assistant food and beverage manager respectively), both in London. In 1990 she was appointed catering manager with the Metropolitan Police Service, where she has catered for royalty on two occasions.

Reasons for entering the industry: "I was hooked by the atmosphere, and being part of a team in an unpredictable environment. You can be yourself in the industry and get on quickly if you show commitment."

Aspirations: "I would like to give something back to the industry. I like the thought of being involved in training (perhaps at a college), where I can help influence development and raise the standards of people coming into catering."

MICHAEL CAINES (27)

Head chef

Gidleigh Park, Chagford, Devon

Career highlights: Trained at Exeter College, then worked at Grosvenor House Hotel and Ninety Park Lane, London, before being commended to Raymond Blanc at Le Manoir aux Quat'Saisons, Great Milton, Oxfordshire. Three years at Le Manoir were followed by stints working in Paris and Burgundy with Joâl Robuchon and Bernard Loiseau respectively. He returned to the UK two years ago to take up his first head chef position at Gidleigh Park.

Reasons for entering the industry: "I always had an interest in cooking. I used to cook cakes for my friends when I was at school. A friend was going to Exeter College to be a chef, so I went too. Then the passion for cooking developed."

Aspirations: "I want to realise my potential. It doesn't matter whether I am employed by somebody or whether I work for myself, I am open to suggestions. It is my duty to bring on young chefs, to develop more and more good chefs. Success breeds success."

KATHARINE CAMPBELL (28)

Catering manager

High Table

Career highlights: Trained at Westminster College. Joined Sutcliffe Catering as a trainee manager in 1987 (ran the hospitality department at BBC Wood Lane, London, for the company). Moved to Wates Leisure as a conference co-ordinator. In 1991 she joined forces with High Table and is catering manager for the French bank, Société Generale.

Reasons for entering the industry: "I decided in the sixth form that I wanted to work with people. The hospitality industry offered that opportunity. I get a great deal of pleasure from organising things, especially front of house."

Aspirations: "I want to stay in operations, in contract catering, and probably with High Table. I would like to be an operations director in another 10 years."

STEPHEN COLLEY (29)

House manager

Cliveden, Taplow, Berkshire

Career highlights: Trained at Carlett Park College, Eastham, Merseyside, before being taken on as a trainee manager at Thornton Hall Hotel, Wirral, where he remained until 1986. After a brief spell as head waiter at Park Gate Hotel, Wirral, he moved south to Cliveden and worked his way up from senior footman to his present position.

Reasons for entering the industry: "I worked part-time in a hotel while I was at school and the prospect of travelling and meeting people attracted me to hospitality. And I thought the industry would be a growth area, with plenty of employment opportunities."

Aspirations: "I enjoy the variety of work that I do now, and get pleasure from running a successful ship. I like being involved in the financial and personnel aspects of the job. I would like to progress within the company, ultimately to the general manager spot."

ANTHONY DEMETRE (29)

Head chef

L'Odéon, London

Career highlights: Trained at Solihull College of Technology and Ettington Park, Stratford-upon-Avon. Between 1988 and 1995, he worked his way up the chef career ladder via Blakes Hotel, London; Lucknam Park, Colerne, Wiltshire; the Castle Hotel, Taunton, Somerset; and L'Ortolan, Shinfield, Berkshire. He then moved to London, to Tante Claire, the Greenhouse and the Four Seasons Hotel. In 1995 he helped Bruno Loubet set up L'Odéon.

Reasons for entering the industry: "I wanted to do something skilful. I really enjoyed cooking so it was a natural thing to do. I like the fact that every day is different, and relish the pressure."

Aspirations: "In 10 years I will still be in the industry, possibly abroad, perhaps in the USA, maybe running my own high- volume restaurant because that's the way the industry is going. It would have to be financially rewarding, otherwise I'm happy to stay working for someone else."

MARK EGAN (28)

Executive housekeeper

The Excelsior, Heathrow

Career highlights: Began his career as a receptionist/cashier at his present hotel after gaining his Btec diploma. In between he had spells in domestic service management in three hospitals, plus a two-year stint at the flagship Disneyland Paris hotel. He returned to England, via a sojourn at the Inter- Continental hotel, New York, to take up his present job.

Reasons for entering the industry: "At 16 I didn't want to stay in school and at the time (in the 1980s) there was an emphasis on the leisure industry. As I was interested in the production of food, I decided to give the industry a try."

Aspirations: "In 10 years I see myself as general manager of a 250-300-bedroom, four- or five-star hotel, probably abroad."

CATHERINE FEATHER (28)

Training manager

Compass Group

Career highlights: Trained at Colchester Institute before joining Ladbroke Hotels as a duty manager in 1987. Spells as catering manager for Debenhams and Mars Confectionery followed. She switched to training work with Alpha Flight Services in 1991, and joined Compass in 1994 as a training officer.

Reasons for entering the industry: "My parents were hoteliers (I remember topping and tailing sprouts in front of the TV on Christmas Day, when I was about seven), and so I went into the industry automatically."

Aspirations: "The next step for me would be to become training manager for a division. I want to stay involved in training. I get great satisfaction from seeing 12 eager delegates putting everything we've discussed into practice."

PATRICK FISCHNALLER (26)

Restaurant manager

Le Pont de la Tour, London

Career highlights: Trained at the hotel school in Grenoble. Began his career as a commis chef at the Michelin-starred Arc-en-Ciel in his home-town of Lyon. Gained experience working in hotels throughout France before coming to England to work at Le Gavroche, London. He joined Conran Restaurants in 1992, initially as a head waiter.

Reasons for entering the industry: "My parents have a restaurant in Lyon, as does my aunt. I have a brother and cousins in the business as well. It was natural to go into the business. I wore my first bow-tie at the age of 12 and used to help out in the restaurant, more as a duty at first. I would have preferred to be out enjoying myself on Saturday nights, like the rest of my friends."

Aspirations: "I wanted to have my own place by the age of 25, so I am behind at the moment, but that is my ambition."

PHILIP GOLDING (27)

Head chef

Tutto!!, Chiswick

Career highlights: Trained at Brooklands College, Weybridge, then joined the Forte graduate chefs advanced course in 1989. First full-time job was at the Hyde Park Hotel, London, then to the Wentworth Club, Virginia Water, Surrey, and finally to Tutto!!, initially at Heathrow, now in Chiswick. Has competed in and won medals at competitions too numerous to mention, as well as finding time to train the next chef generation at Butlers Wharf Chef School.

Reasons for entering the industry: "I started cooking because my mother and father were successful working parents. As the eldest, I had to get dinner for my brothers.

Mashed potatoes were my first success. I would never serve just plain mash, I'd add onions or other extras. It was the challenge of doing something simple, but making it taste good that interested me. I'm still known for my mash."

Aspirations: "I want to run three restaurants, keep training, and retire to the Philippines in 25 years."

LINDSAY GRAY (30)

Area manager

Nelson Hind Catering

Career highlights: BA in catering studies at Napier University (1988). Joined P&O Cruises as a wine steward for a year. Then joined Sutcliffe Catering, initially as a deputy group manager. Two years later she moved to Catering & Allied, finally teaming up with Nelson Hind in 1994.

Reasons for entering the industry: "As a little girl I wanted to be a purser on the QE2, but after working on a cruise ship I realised it was still a male-dominated world and it would have taken me forever to get to a senior post. So I switched course. What I really enjoy is working on a day-to-day basis with a very diverse sector of people."

Aspirations: "I want to be a director of a company by the time I'm 40, but it doesn't have to be in contract catering."

KEITH GRIFFITHS (30)

General manager

Briggens House Hotel, Stanstead Abbots, Hertfordshire

Career highlights: Trained at Colchester Institute. Started hospitality career with Crest Hotels as a trainee manager in 1987. After three years he left the company to join Queens Moat Houses for four years, before finally teaming up with County Hotels in 1994 as a general manager at the Europa Hotel, Tyne & Wear. He is currently on his third general managership within the company.

Reasons for entering the industry: "I read Arthur Hailey's Hotel and quite fancied the idea of working in the industry. I regard managing people to be one of my strengths - a service industry provides more scope for that."

Aspirations: "A corporate position does not appeal because I really get a buzz out of contact with people. It would be nice to own and run a hotel, or manage a bigger and better hotel."

MICHAEL HANSON (28)

Area manager

Baxter & Platts

Career highlights: Trained at Slough College and Huddersfield Polytechnic. Joined Gardner Merchant as an assistant catering manager. From there he progressed to deputy manager of the Bank of England's in-house operation, and moved to Baxter & Platt last year. Since 1993 he has been chairman of the European Catering Association (London branch).

Reason for entering the industry: "My father was a contract catering consultant, so I grew up with an interest in food. What really attracted me was the chance to work in an exciting environment where you pull things off against the odds. Things are always happening."

Aspirations: "I want to go as far as I can: managing director of a contract catering company, my own or an existing one. Or perhaps even owning and running a restaurant."

JULIET HAYES (29)

National account manager

Regal Hotel Group

Career highlights: Trained at Barnstaple Technical College before beginning her hotel career as a junior receptionist at the Ladbroke Hotel, Bath. Moved to Wroxton House Hotel, near Banbury, Oxfordshire, where she switched to sales. Rapid promotion was followed by spells of work with Spring Hotels and the Perequito Group. She joined Regal in 1994 as a sales manager.

Reasons for entering the industry: "My gran had her own outside catering business, so that influenced me. I was also attracted by the challenge of competing for, and winning, business. That is what motivates me."

Aspirations: "I would like to progress within the Regal Group - area sales manager would be nice."

SIMON HULSTONE (23)

Chef saucier

Swallow Royal Hotel, Bristol

Career highlights: Began his meteoric career as apprentice chef in 1991 at Selsdon Park Hotel, Croydon, Surrey, under the direction of Freddie Jones. Since then he has worked at Hanbury Manor, near Ware, Hertfordshire, and Ston Easton Park, near Bath, before joining the Swallow Royal. He is the recipient of 10 awards, including the culinary gold medal from the 1995 International Youth Skill Olympics.

Reasons for entering the industry: "My father is a chef, so it is in the blood. At home he used to talk about food and got me interested. Then I did part-time work as a teenager at the Imperial Hotel, Torquay, where Dad was head chef, and found out what good fun a kitchen could be. I like the challenge of the controlled chaos of a busy service."

Aspirations: "Eventually, I would like to start my own restaurant. I have always wanted to work abroad and have just heard that I got a job as chef de partie at the Regent Hotel in Auckland, New Zealand. It's a lower position because they don't know me, but there will be a chance to move up."

GLYN STEVENS (26)

Sous chef

Atrium, Edinburgh

Career highlights: Trained at Castle College, Sheffield. First full-time commis position was at Christopher Wren's Hotel, Windsor, in 1989. He moved to Edinburgh in 1990, to the Howard Hotel, where he met Andrew Radford, with whom he has subsequently worked in the short-lived Waterloo Place and, currently, the Atrium. Among his accolades is Egon Ronay's Guides 1996 Chef of the Year.

Reasons for entering the industry: "When I went to the careers officer at school, I said I wanted to be a chef or a mechanic. But being a chef is the only thing I have ever wanted to do, probably because I've always liked eating."

Aspirations: "I want to stay in the business, but whether running my own place or working in a different area, I'm not sure. Even though I get a kick out of knowing people have enjoyed my food, I don't want to be a 12-hour-a-day kitchen-worker for the rest of my life."

TIM TURNER (30)

General manager/director

Whites Hotel, Gibraltar

Career highlights: Trained at Thames Valley University. Began his hotel career with Embassy Hotels as a trainee manager. After a stint at the High Wycombe Crest Hotel, he left England, first for St Lucia, then Gibraltar, where he joined the then Holiday Inn as front of house manager in 1990. Since being appointed general manager and director in 1994, he has steered the hotel through re-branding from Holiday Inn to Whites Hotel, and pushed the operation into profit.

Reasons for entering the industry: "My father used to work for British Airways. I was used to, and enjoyed, staying in hotels. I liked the idea of working in a very social environment."

Aspirations: "I want to own a hotel (a country house-style hotel with quality food and rooms), in the UK or abroad, anywhere that will make a definite return on the investment."

NICHOLAS TYSOE (25)

Catering manager

Granada Service Area, Stafford

Career highlights: Joined Welcome Break on its graduate training scheme and spent seven years with the company, working as operations manager at various locations. In 1995 he joined Granada, where he has been responsible for setting up its new Stafford service station.

Reasons for entering the industry: "I started as a washer-up. The shift manager encouraged me go into the industry full-time. The prospect of £80 a week at the age of 16 was strong.

"I never fancied sitting behind a desk, and loved the unpredictability of catering."

Aspirations: "I'd like to be a general manager on the motorways, and deliver something above the norm in the short-term. In 10 years? I would like to be with Granada in a regional role."

CHARLOTTE VICKERS (29)

Assistant banqueting manager

The Dorchester, London

Career highlights: Organised the Acorn presentation lunch in 1995. Trained at Oxford Polytechnic and Westminster College. Her first full-time job was as banqueting sales executive at the Savoy, London. She joined the Dorchester in the same capacity in 1992, before being promoted to her present position.

Reasons for entering the industry: "There is so much scope, so much variety in the industry as a whole, and that makes it exciting to work in. It is very challenging to walk into work every day not knowing what is going to happen. And dealing with people every day is certainly very stimulating."

Aspirations: "Long-term, I want to stay in hotels, but not necessarily on the banqueting side. I would like to be general manager of a hotel. If I could find the right backer I would do it myself."

JOEL WHEATON (29)

General manager

TGI Friday's, Reading

Career highlights: Joined TGI Friday's as a line cook in 1989, before returning home to Los Angeles to study economics at the University of Northridge. Returned to the UK, rejoined TGI Friday's and rose rapidly through the managerial ranks. He has consistently won accolades for himself and his restaurants, including International Manager of the Year (the first from the UK) when he was based in Cheltenham.

Reasons for entering the industry: "I did a diploma at the Cordon Bleu Cookery School in order to stay in England. I had always liked cooking, but intended going into accounting or economics. After working as a line cook for TGI Friday's, I was hooked. It was exciting to be in at the beginning of everything and have the chance of autonomy at a young age."

Aspirations: "I would like to stay with Whitbread, maybe not at TGI Friday's. I'd be very happy to be a director in any of the company's outlets."

PAUL WILSON (27)

Executive head chef

Quaglino's restaurant, London

Career highlights: Trained at Cassio College, Watford, and the Stafford Hotel, London, before working his way through some of the most prestigious hotels and restaurants in the country, including the Inn on the Park, Le Meridien, the Dorchester and Hanbury Manor.

Joined Conran Restaurants in 1993, achieving his current position in February of this year.

Reasons for entering the industry: "I always cooked a lot with my mother at home. After working part-time in a hotel kitchen the atmosphere hooked me. There is never a dull moment."

Aspirations: "I love what I do, but in 10 years I'm not sure that I will still be a chef. I would like to be a restaurateur and maybe write a cookbook."

DAVID WOODS (29)

Senior personnel AND training manager

Queens Moat Houses

Career highlights: Career began on the Forte Hotels management training programme. Subsequent jobs with the company included operational management positions in food and beverage. Switched to training at the Grand Atlantic in Weston-super-mare (personnel and training manager). In 1994 he joined QMH in his current position.

Reason for entering the industry: "My parents worked abroad, so I spent a lot of my early years in five-star hotels. The first hotel I remember is the Salti Oberoi in Katmandu - the swimming pool was huge. I got a kick out of the lobby area. It was really impressive, all marble."

Aspirations: "In 10 years I'd like to be the director of a hotel company, ideally QMH, but I am not sure what my boss will have to say about that."

SIMON WRIGHT (27)

Food AND beverage manager

Churchill Inter-Continental, London

Career highlights: Trained at Ealing Hotel School. Worked five years in UK hotels, mostly in London (including Whites and the Ramada), before a stint in Sydney as bar manager at the Café Royale. Returned to London in 1991 and got on to the 10-year Portman Inter-Continental "Fast Track" training scheme. He is still on it and has done spells of work at company hotels in Paris and London.

Reason for entering the industry: "Fell in love with the craziness of the industry when I worked as a kitchen hand in a North Yorkshire hotel. When I started, one of the chefs soaked my overcoat in water and put it in the freezer. When I went home it was as stiff as cardboard. A baptism of ice, so to speak."

Aspirations: "My next move would be to become resident manager of a hotel, perhaps abroad. Ultimately, I would like a job at corporate level. There are too many theorists up there. They need hands-on experience."

NANA YAW NTIRI-AKUFFO (24)

Premier sous chef

The Savoy, London

Career highlights: Trained at Westminster College, where he won Chef of the Year award in 1989. Prior to joining Anton Edelmann's team at the Savoy in 1990, he did a stint at Ménage à Trois, London. The youngest-ever sous chef employed at the Savoy, he was promoted to his present position in 1995.

Reasons for entering the industry: "I love the challenge of being able to cook something from any ingredients. Creativity, man-management, being part of a team, meeting deadlines - that's what it's all about."

Aspirations: "I'd like to go back to Ghana, and I want to be a head chef. I wouldn't be averse to owning my own restaurant. It depends what comes up."

KATHERINE YOUNG (29)

Marketing manager

Wimpy International

Career highlights: Gained a BSc in agricultural science at Nottingham University. Joined Gateway Foodmarkets in 1987 as a sales promotion executive, rose to become tactical marketing director. Joined Wimpy in 1993 as marketing manager for Wimpy Restaurants and Wimpy Express.

Reasons for entering the industry: "I've always been involved with food; my parents were farmers. Catering is a constantly changing industry and I like the marketing challenge of putting plans on the table and seeing them through."

Aspirations: "I am interested in owning my own business in the industry, either within food or marketing."