How did you start working at The BSN and which aspect of the job do you enjoy the most?
Pure accident, saw the advert, was coming from another job as a sous-chef doing freelance catering for different events. I stumbled upon the application and decide to respond. One day, I was walking in town with my wife and got a call to come for an interview. I said sure, but I was caught off guard, I wasn’t expecting it. I went ahead and made a plan of how to prepare for the interview. From very start of me coming in I had a great connection with Liz and Suzanne and rest is history…. I’m now a year in and it’s just been great. Great experience. This great organisation starts with a great team, which is what we have at ILA.
I love the look on peoples’ faces when they’ve been fed and had the full ILA experience. It’s done with love, it’s not simply thrown together.
The role as a service host and caterer to different opportunities, it feels open and broad, the relationship that we build with clients and customers. Response that we get back is very positive.
We asked Richard to recommend a recipe–here’s one for healthy start to the day!