Pathways: George Asan, commis chef, Apollo hotel

02 December 2021 by
Pathways: George Asan, commis chef, Apollo hotel

The former soldier, Basingstoke College hospitality student and part-time commis chef at the Apollo hotel in Basingstoke tells Lisa Jenkins how he fell under the cooking spell of his Romanian mother and grandmother

Did you study a hospitality-related course at school/college or university?

No, I never really had any interest at a young age, but I loved to cook with my mother and grandmother, so maybe that's where the influences came from.

What was your first job?

My first job was as an auto mechanic at the age of 14.

What initially attracted you to working in hospitality?

I have a passion for food and always have. I love cooking from scratch. I have a very large family and we always had a lot of leftovers, so we made meals from what we had and came up with some very tasty meals.

Why did you decide to change careers and pursue a career in hospitality?

I enjoy working in pressurised environments, and in this role there are deadlines all the time.

Who was your first role model in hospitality?

I always liked to watch Anthony Bourdain and Gordon Ramsay on TV, but since I've started college, I must admit that the chefs I work with here are to be admired – they do exceptional work.

How did you decide on your career direction? Were there any influences or experiences that led you to take the route you have?

I have always been inspired by food, and at some point I guess it was inevitable that I would end up doing that which I love. At home, growing up, I learned to cook from scratch. My mother and grandmother were great influences. As a Romanian, the food in my country is influenced by the Middle East, and South and East European cuisines. Many Romanian dishes have Turkish, Russian and Austro-Hungarian influences.

Could you talk me through the steps in your career to date?

My first course of study was in applied psychology at university. Before completing the course, I signed up for the army and soon volunteered to go to Afghanistan. After leaving the army, I worked in construction, setting up my own business. I moved to the UK and worked in sales for some time before becoming a chef.

Have you entered any competitions that have supported your progression?

Yes, I have entered some competitions through my college and recently won silver for my War on Waste entry in the British Student Culinary Championships.

What are the biggest challenges you've faced working in hospitality?

I suppose balancing my family life with my career. I am married with nine children – that's a lot of responsibility. We lost one child some time ago and this has continued to impact on family life.

What advice would you give someone starting out in the industry?

My best advice would be to trust your gut instincts – anyone in this industry will know exactly what I mean.

What are your future career goals?

My goal currently is to introduce as many people as possible to different flavours and experiences, especially Romanian. I hope to establish my own food business, perhaps a mobile food truck, so watch this space.

Would you recommend a career in hospitality to your friends and family?

Yes, definitely. We can all work to inspire others, and I hope that is exactly what friends and family see in me.

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