Hospitality Skills Academy

WorldSkills 2009 has recently finished in Calgary and Adam Smith deservedly brought home the Gold for the cooking skill and out of 33 countries competing for the title it is great to know that the UK is making a mark in the industry. 

Talking to Adam behind the scenes of the Ritz was quite surreal and especially in the staff canteen.  Adam came across quite shy at first but as soon as I started asking about the competition he revved up a gear and the passion shone through.  I actually asked him his age half way through as I couldn’t believe the maturity and dedication he exuded.  So without delay here’s what our WorldSkills 2009 Gold medal winner had to say.

Natalie: What was it like going over to Calgary?

Adam: Daunting.  There was a lot of hype, the team in the UK really ‘bigged’ it up; they were preparing us for the worse.

When we got there we were working in really small corridors with other competitors coming in and out.  The other side of the work area (about a metre) away were judges and spectators; we could hear people’s comments, good and bad.  It was pretty off putting but I just kept my head down.

Natalie: What was the best part of the experience?

Adam: Definitely the closing ceremony- the atmosphere was amazing.  I just sat there hoping my name would be called.  When the chef from Germany and then Korea were called I heard my name, and after four days of competition and one day waiting to find it was so tense and it was a complete relief when my name was called.

It would have been awful to come home with nothing; I would have been so embarrassed.

Natalie: How did you prepare for the competition?

Adam: I went through a selection process.  I went for WorldSkills last year and had been through a two year process prior to the competition.  Due to another member of the team being at the maximum age it would have left him unable to compete again, so I saved myself for this year.  Out of the selection there were three of us left until June, when we completed four selection events and had the final.  From June until august I was working five days a week in the kitchens here and then the other two training.

I also went to the Landsdowne and the Emirates Academy in Dubai for four days which was a great experience.  Chef (John Williams) was my mentor at work and was quite scary at times, but when I did well I got a pat on the back. 

Natalie:  What did you prepare for you dishes?

Adam:  There wasn’t just one dish! There were 6 modules, including 3 types of canapés- 10 of each with specific key ingredients, scampi, chicken and vegetables which had to be produced within 2 and a half hours.  I enjoyed the main best; I produced a spinach crusted saddle of lamb with a char truce of polenta, green beans and pumpkin.

Natalie:  Was it tough to create your menu?

Adam:  well we have a list of main ingredients with a selection of others that we can add to the dish.  It was a challenge to work for different pallets, you want your food to appeal to 33 judges from around the world, and you don’t want to be offensive with your flavours.

Natalie:  Has John (Chef) as I now know he is known, helped you develop for the competition?

Adam:  Chef has been great; I have had complete support from the team and have had help in perfecting my dishes.  When asked to be the Sous Chef a day before leaving it really showed that I was ready for the competition. 

Natalie:  What do you think the UK needs to do to prepare for WorldSkills in the future?

Adam: I think people need to realise the benefits for the competitor and the businesses they come from.  There should be more publicity on the event, we came 7^th in the world out of all of the teams which is a great success- it would be great if people could see this and be encouraged to get involved.

Natalie:  Any tips for young chefs?

Adam: keep your head down and stick at it, you’ve got to have the right attitude to succeed.