This month’s Featrued Chef…

Steve Titman

Executive Chef, Summer Lodge Hotel

Steve Titman

The Staff Canteen is delighted to feature Steve Titman from Summer Lodge Hotel, where since joining the hotel has regained it’s 4 red stars and has achieved 3 AA Rosette status. Steve shares his tips, advise and career progression with the Staff Canteen.

Steve, in your own words what made you decide to become a chef?

“It was something I always wanted to do. I never thought of becoming a mechanic or something like that, it was from an early age, I made my career choice. Home economics had to be there.”

Did anyone advise you to be a chef?

“No, my home economics teacher advised me not to. Well, we used to make quiche, sad pastry at the bottom; every week it was lasagne or quiche, and that was what GCSE home economics was. There was me, and one other lad in the class and the rest were girls, we stuck it out and we passed.”

Where did you go to college?

“Sheffield College as it had a very good reputation.”

What did you do at Sheffield?

“Two years general catering 706 1 & 2. Third year was the year NVQ’s came in so the college ran a professional chef’s diploma which was endorsed by some of the London chefs, and we ran NVQ 3 beside it.”