Gareth Mullins

So if you've done something wrong and someone has to correct you, they don't have time to say, oh, Gary, excuse me, I need to go through something.

It's quite...

The direction can be quite direct.

And that is very hard to hear at the start.

Now as you move on through your career.

You'll start communicating a little bit direct.

And it's not because chefs are rude.

Or they like shouting at each other.

It has to be quick and direct communication.

Like what happens on a sports pitch.

When players are talking to one another, they talk to each other really quickly and directly.

And the same thing goes on in professional kitchens.

So what I would say, the best piece of advice I give any young chef, don't take it very personally at the start.

You're in there to learn how to do something.

And as you move and navigate through your career, and if you're working for the right person, they'll identify that that person that's taking it personally, they'll take them to one side and they'll say, look,

We've just had a service today that was a little bit shaky.

This is what happened.

This is what you need to learn.

And this is how we came out the other side of it.

I think I've told this story before.