Nostalgia
…it all started from an early age. Food was a big part of my upbringing in Czech Republic and I spent a lot of time in the kitchen helping my mum with cooking, mainly baking. I was always at her feet, sometimes just watching how things were done. I fondly remember my mum passing me the empty bowl so that I could scoop out the last bits with my finger! My Dad was also a good cook – he had a few signature dishes that were his to cook; if Segedinsky goulash or roasted whole duck with dumplings, with white and red braised cabbage was for Sunday lunch, then it was my Dad that made them! The kitchen was my place, it was full of love and those memories have stayed with me and inspired me throughout my career.
Paving the way in Prague
The Start Career Path
I didn’t particularly enjoy or thrive with academia at school, so at the age of 14 when it came time to decide which career path to take I could hear my parents words “be in the kitchen – you will always have something to eat, you’ll be in a warm environment and, you love food!”. It was an easy decision really; it felt right and, of course, I fell in love with the culinary world straight way.
I completed three years of culinary school in Prague, followed by two years of hotel and management – graduating in 2005. Two years later I moved to England with the idea of staying for a year, but fifteen years later here I am, happily married to my wonderful English wife, with two lovely sons.
First Steps in England
Learning The Trade
My very first job in the UK was cooking at a nursing home in Surrey, which was a great place to start learning the basics of the trade – cooking for many, and cooking for many dietary requirements. From there I moved on to larger chain restaurants such as Mitchells & Butlers and Jamie’s Italian. After a few years I moved to the Midlands as Head Chef at a family-owned pub in Worcester, The Masons Arms.
bib gourmand year
Taste the Difference
I finished my English culinary courses NVQ level 2 and 3, as well as NVQ level 3 in Pastry. From there my direction changed and I started to embrace the world of fine dining in the position as Sous Chef at The Inn at Welland. This was without question the biggest challenge I had faced in my career up to that point, a challenge that I took huge pleasure in. I relished the opportunity to cook creatively using top local products; proper, fresh, seasonal cooking. A year later The Inn at Welland was awarded with Bib Gourmand. That place changed and shaped me as a Chef.
becoming self-employed
Rewarding Evaluation
After my first son was born I knew that I had to slow down in order to maintain a good family-life balance. After a few years I made the big decision to become a self-employed Chef and I have never looked back. I love it. I love the fact that I can work in different kitchens, meet new people and explore new ways of cooking.
I enjoy the flexibility and being able to apply all the knowledge I have gained over the years into varying businesses; it is demanding being able to slip into a working environment that might be completely new, which is also why it is so rewarding. I love taking on a job, approaching it with hard work, a calm and positive attitude and then seeing the results of helping both the kitchen team and business that have entrusted me with the position in the first place. That’s what I call a rewarding career.
I enjoy the flexibility and being able to apply all the knowledge I have gained over the years into varying businesses; it is demanding being able to slip into a working environment that might be completely new, which is also why it is so rewarding. I love taking on a job, approaching it with hard work, a calm and positive attitude and then seeing the results of helping both the kitchen team and business that have entrusted me with the position in the first place. That’s what I call a rewarding career.
Keeping it simple
Chef Marek Now
Chefs are often questioned on their style. In the past few years I have had the privilege of working with Chefs of all levels. Some of these amazing Chefs have become friends for life – I have learned from them and they have influenced me in the best way. Italian, French and British cuisines are the ones that I have been influenced in the most. It’s all about using local produce in their prime time. My key rule is to keep it simple, and to not over complicate or confuse flavours.
So far, as a self-employed Chef most of my jobs have been for employers that I have worked for before; this has worked out organically because many of them became friends and they are happy to bring me back because of my abilities and my attitude; equally it is always nice for me to go back to familiar places where I feel welcome and am treated well: The Inn At Welland , The Masons Arms, The Beckford Inn, Course Lawn Hotel. But I am also looking for new challenges and establishments where I can make my mark – so please do get in touch if there is an opportunity that I can help with.
So far, as a self-employed Chef most of my jobs have been for employers that I have worked for before; this has worked out organically because many of them became friends and they are happy to bring me back because of my abilities and my attitude; equally it is always nice for me to go back to familiar places where I feel welcome and am treated well: The Inn At Welland , The Masons Arms, The Beckford Inn, Course Lawn Hotel. But I am also looking for new challenges and establishments where I can make my mark – so please do get in touch if there is an opportunity that I can help with.