![\"James](\"https:\/\/restaurantsbrighton.co.uk\/jobs\/wp-content\/uploads\/2019\/08\/James-Villers-Chef-at-Wickwoods.jpg\")
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Sum up your work life right now in one sentence.<\/h2>\n
My life now is well balanced; filled with working hard in a job I love, but still getting the best quality time with my wife, daughter, family and friends.<\/p>\n
What do you think is the best thing about being a chef?<\/h2>\n
The best thing is being able to express yourself through food and making others happy. Cooking is a form of art for chefs<\/a> who can express their thoughts and love for food. You can bring happiness and joy to people you don\u2019t know by sending out a perfect dish or dessert, or homing in on a classic so it brings backs memories of loved ones.<\/p>\n Where do I start!<\/p>\n Never in a million years did I think I\u2019d do as well as I did, I\u2019m no Steven Edwards<\/a>, but at that time in my life I really surprised myself. I applied off the back of a dark period in my life, I had just had of a mental break down from being overworked in a role which I had left. I felt like I didn\u2019t know my trade, that I wasn\u2019t a strong, knowledgeable chef. So I thought I\u2019d enter a competition and test those feelings. I had applied the year before but got turned down, so I thought I\u2019d give it one more go. I was blown away when the call came in to say I\u2019d got on the show; I thought “well they must like me!”<\/p>\n The whole experience for me was a learning curve and the confidence boost I needed. I was me on the show, honest, humble and open. To have senior chefs like Monica and Marcus quiz you, ask you your opinion and push your knowledge was fantastic. I just remember every stage I progressed calling my wife, Chantel, or my mum and saying \u201cI\u2019ve only bloody gone and done it, I\u2019m the next round\u201d, it was weird. I never got overconfident with my successes, as I only knew what I knew and I stayed true to that.<\/p>\n I remember making it into the semifinals so clearly, I\u2019m a big guy with a big heart which I wear on my sleeve and I\u2019m not ashamed to say it made me shed a tear. I remember Gary Maclean (my year\u2019s winner) giving me a hug and saying \u201cget in there big man.\u201d<\/p>\n The semis was a blast. I did all I could do and I had one of the best dishes. I cooked my Dish of Love, dedicated to my darling daughter Alexandra, which is my play on the old classic fish and chips. The dish made it into the top two in that round and this saw me straight through to the next stage into the professional kitchen. This scared me as I\u2019d never worked in a Michelin kitchen, never mind working alongside Alyn Williams at the Westbury. It was amazing truly amazing! If I lived in London I would have applied for a job there. I went home that night shattered but knowing I had smashed a busy lunch service on the busiest section and in a 35 cover service, I managed to do 20 of my pigeon dish!<\/p>\n Then I had my final cook-off. I got marked down on under seasoning my halibut, big portions and the \u201cvat\u201d of calvados needed to go with my dessert, as Marcus put it. It was gutting not to have made the final four but I walked away with my head held high and knowing that I do know my trade.<\/p>\n The experience of MasterChef will stay with me until my dying day.<\/p>\n Scary.<\/p>\n I did three years full-time as the NVQ set up was different back in 1999. Once I got into the swing of it I loved every minute. It was hard but I soon learned that if you put in 110 per cent and showed true grit the lecturers would help you all they could.<\/p>\n My first two years were kitchen, restaurant<\/a> and pastry. Then in the third year, we got to pick, so naturally, I picked kitchen.<\/p>\n I think where the course has changed over the years I would highly recommend doing an apprenticeship. It seems a better way to learn on the job.<\/p>\n The main influence was a brilliant Scot called Brian Wilson. I was heavily dyslexic and he had the patience to help me learn all I needed to, it never mattered how long it took. He was a true hero and sadly no longer with us, which upsets me as he never got to see how well I did on MasterChef.<\/p>\n Victor Palladino my restaurant lecture was another, he showed me precision and patience and how to curb my frustrations.<\/p>\n All my lecturers had an influence as they all had something different to teach.<\/p>\n I was about nine, whenever we went to my nan’s house she\u2019d make tea for the afternoon and I would help cut the cake, make the sandwiches, and take the orders. I loved it.<\/p>\n I would always sit in with my mum watching all the old cooking shows too, I just loved it.<\/p>\n There are loads, in this industry you meet so many people. When I was 23 my first mentor was a brilliant French Chef called Alain Perdrix, he helped me in my first Head Chef<\/a> role. I owe this guy a lot. The knowledge he gave me at that age has helped me to this day.<\/p>\n My best mate is an influence as it doesn\u2019t matter how long it is before we see each other it\u2019s like it\u2019s never been that long. With all the hours I\u2019ve worked and occasions I’ve missed he\u2019s always there like a best friend should be, I love him dearly.<\/p>\n Ben Mckellar was another influence, I had always admired his career and the Ginger Group since my college days. I loved the Ginger Pig<\/a> from the day it opened so then to be Sous Chef was amazing and then to head up the kitchen in the Ginger Dog was truly special.<\/p>\n Alyn Williams played his part too, he showed me I could hold my own within a Michelin kitchen so when I saw Matt Worswick advertise for a CDP at the Latymer I thought \u201cwhy not?\u201d I spent 13 months learning and growing, working alongside Matt and the team. Matt helped me learn how to work under pressure well and keep your cool while cooking at a high level.<\/p>\n My biggest influence though was my uncle Ray, sadly no longer with us. He championed my career from day one, was always interested and always came to the restaurant I worked in. I\u2019m proud to still be using some of his knives today. I\u2019m sure he\u2019d be proud of the chef I\u2019ve become.<\/p>\n My main motivation is trying my hardest for customer satisfaction.<\/p>\n I\u2019m a British boy and I love some of our well-known dishes. I love to take those classic flavours and turn the dish on its head; so it’s done differently but when you eat it, it will remind you of the original dish.<\/p>\n I also try and adopt the practices of other successful chefs, I saw something Duncan Ray put on twitter once \u201cprecision, restraint, simplicity\u201d so true.<\/p>\n You\u2019ll never always get it right but pushing yourself and your team is the motivation you need. Stay honest and don\u2019t over complicate.<\/p>\n I wish I\u2019d been told it\u2019s hard but stick with it. My advice would be no matter how hard it is, it will reward you in the future. Hard work pays off.<\/p>\n Dedication, passion, willingness.<\/p>\n I look for past education, how long they\u2019ve stayed in a job and where they have worked previously.<\/p>\n I like to do a phone chat first before arranging an interview. You can ask them some questions to try to judge how passionate they are and if they want the job to boost their career or whether they just need a job<\/a> and the money.<\/p>\n James Villiers wanted to be a chef. It\u2019s all I have known, but later in life, I would have loved to have been a comedian. I\u2019ve always been the joker, I love to make people happy and laugh.<\/p>\n Try to be a comedian. I love comedy.<\/p>\n Yeah, as a young chef I made many mistakes but I was honest about them and I learned from them as we need to do. I\u2019ve driven all the way back to work one night to place the orders because I\u2019d forgotten to place them. I\u2019ve done worse but I\u2019m not telling you about them!<\/p>\n Who knows! I’m not sure if I\u2019d go on the telly box again.<\/p>\n![\"James](\"https:\/\/restaurantsbrighton.co.uk\/jobs\/wp-content\/uploads\/2019\/08\/James-Villiers-Masterchef-Cod.jpg\")
<\/p>\nSum up the MasterChef experience and how it felt getting through to the semi-finals.<\/h2>\n
![\"Masterchef](\"https:\/\/restaurantsbrighton.co.uk\/jobs\/wp-content\/uploads\/2019\/08\/Masterchef-James-Villiers.jpg\")
<\/p>\nYou trained at Brighton college of technology (now Greater Brighton Metropolitan MET) – how was this experience and would you recommend it?<\/h2>\n
Who was your influence at MET?<\/h2>\n
![\"James](\"https:\/\/restaurantsbrighton.co.uk\/jobs\/wp-content\/uploads\/2019\/08\/James-Villiers-Masterchef.jpg\")
<\/p>\nWhen did you realise you wanted to work in hospitality?<\/h2>\n
Which colleagues, friends or mentors have been your biggest influence?<\/h2>\n
What has been the James Villiers mindset or philosophy?<\/h2>\n
![\"In](\"https:\/\/restaurantsbrighton.co.uk\/jobs\/wp-content\/uploads\/2019\/08\/James-Villiers.jpg\")
<\/p>\nTell us something you wish you had been told at the start of your career?<\/h2>\n
What three qualities do you look for when recruiting chefs?<\/h2>\n
![\"The](\"https:\/\/restaurantsbrighton.co.uk\/jobs\/wp-content\/uploads\/2019\/08\/James-Villiers-1.jpg\")
<\/p>\nWhat makes you want to interview a candidate?<\/h2>\n
What did you want to do when you were growing up?<\/h2>\n
![\"Wickwoods](\"https:\/\/restaurantsbrighton.co.uk\/jobs\/wp-content\/uploads\/2019\/08\/James-Villiers-Masterchef-1.jpg\")
<\/p>\nWhat do you think you would be doing if you weren\u2019t a chef?<\/h2>\n
Any kitchen mistakes that have kept you awake at night and you would like to confess?<\/h2>\n
What\u2019s next for James Villiers?<\/h2>\n
![\"Wickwoods](\"https:\/\/restaurantsbrighton.co.uk\/jobs\/wp-content\/uploads\/2019\/08\/Wickwoods-Pub.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"