Chef Appreciation Week 2025: Q&A with Apprentice Commis Chef

In celebration of Chef Appreciation Week (7th-13th September), we spoke with Apprentice Commis Chef – ESS Energy, Phoebe Lawson about what inspired her to become a Chef, her mentors and why catering and hospitality is such a great industry to work in.

What inspired you to want to become a Chef?

I feel lucky to have been exposed to culinary careers through my family connections and my school. Three years ago, at the age of 15, I had the opportunity to enter the Springboard FutureChef competition. I took part in several heats, starting in my school and progressing to local and regional rounds before the final in London. I was incredibly proud to win the competition, which opened up many possibilities for me. It confirmed to me that I wanted to pursue a catering career, and I haven’t looked back.

Tell us a little about your career to date.

After winning the SpringBoard FutureChef competition, I gained some experience in restaurants and contract catering and have since completed my L6 Apprenticeship in Professional Cookery. My current role is Apprentice Commis Chef at ESS Energy.

Earlier this year I was proud to win some awards at the International Salon Culinaire competition in London, including ‘best in show’ for my restaurant plate, as well as gold and best in class for my main course plates, a best in class for my dessert plates, two silvers and a bronze for afternoon tea.

Who inspires you?

I’ve been lucky enough to work with brilliant mentors. A huge shout out to Graham Singer – Culinary Director for ESS Energy, Government & Infrastructure and Compass Scotland – he has devoted time and effort to developing my skills and confidence.

I’ve also had fantastic opportunities for work experience through the Master Chefs of Great Britain (MCGB) and Stevie McLaughlin at Restaurant Andrew Fairlie, who is committed to inspiring the younger generation.

What do you like most about being a Chef?

Working as part of a team – I’ve learnt so much from my talented colleagues and mentors, who inspire me every day.

What are your biggest learnings so far?

I enjoy taking part in competitions, and they have taught me some valuable lessons which aren’t just useful in the kitchen but transfer into my everyday life as well. Things like the importance of perfecting the basic skills and reframing nerves as excitement.

What are your career ambitions?

My personal goals are to seek out new challenges, take advantage of opportunities to travel and experience different cuisines, spend time learning from senior Chefs and continue to broaden my skills.

What would you say to people considering a career as a Chef?

Go for it! I’m passionate about promoting culinary careers – particularly to young people who may not be aware of what the industry has to offer. You have great opportunities to grow and train, with mentors and chefs who are dedicated to supporting the young talent coming in.

Final words for Chef Appreciation Week?

I love being a Chef, it gives me the ability to be creative, work with great ingredients, tell a story through food and make people smile with my dishes. I would like to say a big thank you to all the Chefs I work with, who have supported my culinary journey so far.

If you’re interested in seeking out a new career or taking the next step, you can find out more about our apprenticeship programmes and vacancies here: Career Pathways | Early Careers | Compass Group UK&I