The Power of Tenacity, Mistakes, and Finding Your Path in the KitchenIn this episode of Chefs on the Pass, Phil sits down with Mark McCabe, head chef at Simon Rogan’s Henrock, to discuss his unique culinary journey, from a late start in the kitchen to his emotional and high-pressure moments on Great British Menu. Mark opens up about his unconventional path to becoming a chef, the lessons he’s learned from his mentors, and the responsibility he feels in shaping the next generation of chefs.In this episode, you’ll hear about:How Mark’s phobia of vomiting led him to cooking and hospitalityThe importance of saying “yes” to unexpected opportunities, and how one email changed his careerThe challenges of cooking under pressure on Great British Menu and learning to manage expectationsWhat it’s like working for Simon Rogan and leading the team at HenrockThe crucial role of mentors and how Mark supports younger chefs in their own journeysHow hospitality needs to evolve in terms of work culture, flexibility, and fair remunerationThe mindset behind thriving in high-stakes culinary competitions and pushing through self-doubtListen now for:Mark’s reflections on his first year as head chef and how he handles the grindReal talk on how failure can propel you forward and the importance of learning from mistakesBehind-the-scenes moments from Great British Menu, including the emotional highs and lowsWhy chefs need to support each other in the kitchen and embrace collaboration over competitionThis episode is for anyone in the culinary world, who is passionate about thriving in high-pressure cooking, and anyone interested in the unpredictable, yet deeply rewarding, journey that is the life of a chef.Contact Us:Phil Street (Host) – Connect: Phil Street FIH | LinkedInCraft Guild of Chefs Website – | Craft Guild of ChefsMark McCabe – Instagram - @markmccabe_chefHenrock restaurant - Henrock – HomeSupport Our Sponsors:This episode is brought to you by Ramsden Recruitment – ramsdenrecruitment.co.ukStay tuned for more insights and incredible stories from the pass and beyond, only on Chefs on the Pass!

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