Quickfire Q&A with…Paul Ricketts, National Account Manager, Hobart Chef Brigade
Having started out – like so many in the hospitality industry – in the pot wash as a fresh-faced teenager, Paul Ricketts worked his way up through the ranks, honing his skills on the various stations in the kitchen and learning life lessons at the pass; insight and knowledge which would stand him in good stead when he made the leap to sales.
Now a bona fide expert in the world of catering equipment, with over 25 years’ experience under his belt, we sat down with Paul to discuss his love of the hospitality industry, why KPs are the most valuable members of a kitchen team and why his lamb shish is the stuff of legends.
What's your background in hospitality?
I started in the pot wash at the age of 16, and then slowly gained experience in different hotel kitchens before deciding to move away into the world of sales – initially in chemical sales before moving on to large catering equipment. I feel so at home in the hospitality arena – I can speak the language of chefs and general managers and get a good understanding of what they really want and need on a day-to-day basis. Because of my background in kitchens, I’m confident that I can supply the right information they need and specify the right piece of kit.
Any notable mentors along the way?
There was a Sales Director [at Hobart] called Steve Martin who I looked up to and worked with for a long period of time – especially when I was first coming into the Hobart world of catering equipment. In every job you have good days and bad days, but Steve had a knack for flipping those bad days into good ones. It’s something that stayed with me. I’d also call out Glen Moore who was a great chef I used to work with and followed around to various establishments – I felt I really improved under his mentorship.
What is it about the industry you love the most?
“It has to be the people. The people and the buzz that comes with kitchen life. Hospitality is an industry that’s always moving forwards and offers so much variety. One day I could be in a military barracks, the next a Five Diamond hotel – no two days are the same.”
In your view, what are the biggest issues affecting professional kitchens at the moment?
Labour is a massive issue at the moment and as a result any sort of multifunctional products are really coming into their own. Energy costs too – there are restaurateurs out there who just aren’t making money because any profit that they used to make is now being pumped into energy bills and the cost-of-living. But it’s in our interest to get out there and talk to those struggling as I really believe we’ve got the products available to help people save money and start to increase margin and profitability again.
Why do you like being part of the Hobart Chef Brigade?
For starters, I get to use great produce and great cooking equipment on a day-to-day basis and I’m lucky enough to work with a great team. I’ve also always enjoyed working with chefs and so for me, this job is the perfect mix between project management but also getting stuck in and being hands on.
What’s your favourite bit of Hobart kit?
Tough one. I think at the moment it has to be the Precipan. Simply because of its multifunctionality – the amount of different cooking processes you can do with it is incredible.
The kitchen’s on fire – what’s the first thing you take?
After myself? The team. And if it’s just one member... The KP. Good kitchen porters are very hard to come by and they’re the boiler room of the business!
What’s the best meal of your life, and why?
Seafood Risotto on Nissi Beach, Cyprus, on my honeymoon. Feet in the sand, beautiful view, and incredible food.
What’s your go-to world cuisine?
Turkish.
What’s the dish that you would cook for the rest of your team?
My legendary lamb shish. I’ve perfected the blend of spices over many years, and no, I can’t tell you the secret! I’d have to kill you.
Who’s your favourite chef, dead or alive?
Gary Rhodes.
And favourite cookbook?
Ramsay in 10. Life can be so fast-paced and when you’ve got a family, I think it’s important to be able to quickly create a healthy, nutritious meal using fresh ingredients. Jamie Oliver’s another good one for fresh, quick dinners.
What’s your favourite ingredient?
Lamb.
What’s the cheffiest thing you have in your home kitchen?
My Air Fryer.
What’s the best back-of-house set up you’ve seen in a restaurant?
The Berkley Hotel, Knightsbridge. You can tell it’s been well set-up and has a good all-round flow to it. It’s got great cooking suites for the restaurant and the working environment is fresh and bright and clean considering it’s near middle earth down in the basement! And it’s got a great team of people working there too.
We invite you to come and meet our chef brigade and experience the benefits of cooking with Hobart for yourself, book a demonstration.