F & B : Chefs to watCh
Lauren Callighen executive chef , Regent Palms tuRks and caicos Lauren Callighen ’ s career started humbly as a waitress but has since reached some amazing heights , including collaborating on a menu with the late Nelson Mandela ’ s daughter and granddaughter for the 2013 Caribbean Food and Wine Festival .
Age : 31 Hometown : St . John ’ s , Newfoundland , Canada
Education : Algonquin College of Applied Arts and Technology , Ottawa , Canada
Career highlights : Senior sous chef for Club Med ; executive chef at the Somerset on Grace Bay ; three-time nominee and winner of Chef of the Year at the Hotel Association ’ s Star Awards
Why you work at a hotel : “ You get to meet so many interesting people , and there are a lot of opportunities for growth and cross-training .”
Biggest challenge as a chef : “ Logistics . I am envious of chefs who can just walk to the market daily and pick up goods . I often have to plan menus months in advance and give my suppliers as much notice as possible to source new ingredients .”
Why you became a chef : “ I love the high energy of being in a kitchen during a busy service . There is no feeling like it , and the sense of accomplishment and gratification at the end of the day is so rewarding .”
Where you want to be in 10 years : “ I would really like to explore other careers within the hotel family and perhaps be more front of the house .”
Rochelle Daniel executive chef , l ’ aubeRge RestauRant on oak cReek , l ’ aubeRge de sedona , aRizona Rochelle Daniel has taken on some big challenges — acting as a personal chef for families with special nutritional needs and offering food demonstrations through Food Network , to name just a couple — but she says the best part of her current job is simple : the lush setting at L ’ Auberge , which inspires her daily .
Age : 29 Hometown : Phoenix
Education : Scottsdale Culinary Institute , Scottsdale , Arizona
Career highlights : Recognized as one of the Verde Valley ’ s top five sous chefs by Arizona Republic ; named Best Sous Chef by azcentral . com
Why you work at a hotel : “ I wanted to learn the corporate side of a hotel environment with many different food and beverage outlets and give myself the challenge to learn all operational sides of things , including finances .”
Biggest challenge as a chef : “ Being a young woman in the industry .”
Why you became a chef : “ To be challenged and work with people who had the same energy . I found my passion for food within that challenge .”
Where you want to be in 10 years : “ I want to be an influential chef — one of the chefs who changes the evolution of food .”
Priya Darshani sous chef , outRiggeR on the lagoon , fiji Priya Darshani understands her hotel ’ s F & B needs on all levels , having started there in 2003 as a trainee chef and working her way up to her current role — in which she leads fine-dining restaurant Ivi and all VIP catered functions .
Age : 29 Hometown : Sigatoka , Fiji
Education : Certificate in commercial cookery from the Fiji National University in Nadi ; industrial training at Outrigger on the Lagoon
Career highlights : Won a bronze medal in the semifinal of the Global Chef Challenge in Perth , Australia , in 2013 competing against chefs from throughout Asia Pacific ; won FTE Master Chef at the Fiji Tourism Expo in 2014
Why you work at a hotel : “ This is where you get to see all types of cooking and learn the most cooking skills .”
Biggest challenge as a chef : “ Balancing my time between shift work and family .”
Why you became a chef : “ I ’ m a big-time foodie . My interest in cooking also was inspired by the smart-looking chef ’ s uniform and hat !”
Where you want to be in 10 years : “ I ’ m striving for an executive chef role .”
www . hotelsmag . com July / August 2014 HOTELS 51