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MEET THE CHEF BRIGADE - RICHARD BARWICK


Quickfire Q&A with…Richard Barwick, Key Accounts Manager, National Accounts, Hobart Chef Brigade

 

It was a chance walk-out by an incumbent breakfast chef that gave 16-year-old Richard Barwick his first taste of life at the professional pass. On his very first day as a waiter at a Trust House Forte hotel, full of bravado, yet deficient in practical cooking experience, he answered his manager’s pleas to don the whites following the regular chef’s sudden and altogether unexpected exit.

“The manager said to me, ‘do you know how to cook?’ and I completely lied and said ‘yeah, of course I do…’. It was a real baptism of fire because I really didn't know what I was doing, but I was a quick learner and it sparked something in me”.

Now a catering and national account specialist, yet someone who still thrives on the chase and thrill of a sale, we spoke to Richard to discuss his industry background, his love for the entrepreneurial culture at Hobart and an enduring passion for pudding of the steak and kidney variety.

What’s your background in hospitality?

It’s been varied. I started at Trust House Forte, but I’ve also worked for holiday camps. I spent four years working for Pontins. I also worked in a pub on Dartmoor, in the kitchen, out the front, working the bar and even doing the cellar work with the real ale cask barrel changes – tapping and spilling and all that kind of stuff.

I also spent a while at catering college in Torquay – did my City and Guilds – before going straight into industrial airline catering.

After a time, I’d got to the stage where I had young kids and I was working every other weekend and so I eventually moved into sales, originally as part of Diversey Chemicals and then to Hobart, where I've been for the last 20 years. Fantastic.

How many years have you been in the business?

41 years. Quite the grounding.

Any notable mentors?

I’d have to say my first regional manager, Ian Parr, who showed me the ropes at Hobart. He's retired now but was a good guy and a mentor; he had a lot of time for me and used to call me his ‘Lucky Rep’. Good times.   

What is it about the industry that you love the most?

For me it’s the chase of the sale. I still have a passion for it even now.

Biggest issue(s) affecting kitchens?

Staff. 100%. I talk to my national account customers a lot and although, in the main, they’re upbeat about business, the constant feedback we’re getting is that they are finding it hard to find and retain good people.

Why do you love being part of the Hobart Cook Brigade?
Freedom – there’s a real entrepreneurial side to ITW (Hobart’s parent company), in fact it’s one of our core values. You are encouraged to work in a similar way. We’re all pulling in the same direction to achieve the same goal, but you feel like you have agency in how we get there.

Favourite piece of Hobart kit and why?

Got to be the High Speed Steamer. It’s so unique and can do things that no other bit of kit can do.

The kitchen is on fire, what’s the first thing you take?

Probably my Hobart mixer. If I could lift it! Although, it would probably survive the fire. In fact, it would probably outlive us all!


What’s the best meal of your life, and why?

I think probably one of the last times my parents were together – they’ve since passed away. We had a huge great family meal, and I cooked good old-fashioned steak and kidney pudding. We had everyone around the table – everyone you love in the world. It was a cracking meal.

If you could only eat one cuisine for the rest of your life, what would be your go to?

I’m big on fish. Any fish will do

What would be the dish that you would cook for the rest of your team?

Steak and kidney pudding.

Who’s your favourite chef, dead or alive?

Rick Stein.

What’s your guilty pleasure food?

I’m not big on any sweet stuff, but I will always have room for scones and jam. Not really a guilty pleasure, unless you’re in Devon but enjoying it the Cornish way!

Favourite cookbook?

Anything with Rick Stein on the cover.

Cheffiest thing in your home kitchen?

A temperature probe. Absolutely essential.

Best back of house setup?
It was an install we did in London at the Royal Academy of Engineering. No expense spared, had absolutely everything. The most well equipped and stylish looking kitchen I've seen.  

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