The City of Oxford Guild of Chefs has launched a new campaign to tackle the shortage of skilled professionals in the industry and encourage more Oxfordshire residents to consider a career in the kitchen.
As part of the initiative, five leading chefs from across the county have shared their personal stories, highlighting their passion for cooking, the life skills gained, and the career opportunities available.
The campaign, led by Guild Master Ben Gibbons, is designed to inspire both young people and those looking for a career change.
“Cheffing is an amazing career, but there’s a real shortage of people pursuing it,” said Gibbons. “I’m passionate about getting more young people cooking, because it’s a life skill everyone should know – and there are so many career opportunities. If you’re feeling lost right now, or unsure of what to do next, you should definitely consider cheffing.”
The campaign launched earlier this month with Oxford Chef Talks, a series of short films profiling local chefs and their journeys. New videos are being released weekly on oxford guild of chefs website, with teasers and behind-the-scenes clips shared via Instagram.
Among the featured chefs is Theo Selby, Head Chef at the two Michelin-starred Le Manoir aux Quat’Saisons in Oxfordshire. Selby left sixth form after realising he was more passionate about his after-school kitchen job than his studies.
Reflecting on the industry, he said: “I’m not necessarily sure that hospitality or cheffing is an attractive industry from the outside, but, you know, test it out, do a work experience, put yourself in a position where you could experience it… I couldn’t think of anything better.”
Aimee Collins is Executive Chef and Owner of Five Little Pigs and The Bear of North Moreton. “If your brain is engineered that way to sort of express yourself creatively through food, it’s amazing. It’s joyful,” she explained.
Despite running two local eateries, Collins describes herself as an accidental restaurateur, with her love of cooking snowballing into a successful career. Collins is passionate about using high-quality, local produce in her kitchens and says cooking is her love language.
Sean Ducie, Head Chef at The Queen’s College Oxford, has cooked in diverse settings. “One of the most special things about the job is I really love cooking for people… seeing them happy and smiling,” he said.
Ducie always knew he wanted to be a chef and some of his earliest memories are of watching his mum cooking. Working in kitchens from the age of 14, Ducie’s cheffing career has taken him to F1 racetracks, boutique hotels, country pubs and Oxford Colleges.
For Maria Gonzalez, Founder of Maria Bonita Bakery, food is about memory and connection. “I just love to create memories, good memories, around food,” she shared.
Maria discovered a gift for cooking after her mum died, when she learnt she could re-create her mum’s recipes from taste. But she didn’t think she’d ever master baking. Now, she runs Maria Bonita Bakery in Oxford, supplying some of your favourite coffee shops with delicious (and beautiful) baked goods, having trained in boulangerie at Le Cordon Bleu.
Ben Gibbons, Head Chef at St Anne’s College, who describes himself as having been “‘off the rails’ as a teenager”, says working in an Oxford college kitchen at 17 gave him a new start and that he channels a love of art into plating. He added: “I never dreamed of becoming a chef. Now I’ve managed to become a head chef and run a guild in Oxford. You know, anyone can do it.” – Gibbons
The City of Oxford Guild of Chefs is a voluntary organisation of professional chefs dedicated to showcasing the culinary talent and vibrant hospitality industry in the Oxford area.
The Guild hopes these candid stories will encourage school-leavers, career-changers and anyone seeking practical life skills to explore roles in hospitality and discover the many pathways cheffing can offer.
Photo credits: The City of Oxford Guild of Chefs and Stone Barrell
