I joined Sodexho in January 2002 as an executive head chef at Eton College. A typical day: I start work and meet the team. Every day is a different day and we are only as good as our last meal. We want every meal to be a good one and we achieve that by talking through the process of production with the team - briefing and de-briefing. That is a typical day in the kitchen and in the office - obviously the sort of role that I have is a dual role.

We do about 900 a day which comes up to about a weekly figure of about 12,500 units per week over breakfast, lunch and supper and that's just core business which is 90.3% of what we do. Everything you do needs to be creative. Everything you approach needs to be creative and we are supported with that. We have the freedom to do that within the company. I think five years down the road it is pretty good and I don't see myself being anywhere else. This is a good company to work for.

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