F & B : LIFE IN THE KITCHEN
THE SWEET SIDE OF LIFE
William McCarrick
When William McCarrick joined Çıragan Palace Kempinski Istanbul earlier this year as the hotel ’ s executive pastry chef and master chocolatier , he brought with him nearly 3,000 pastry and sweets recipes collected during his training throughout Europe as well as time as an executive pastry chef at several 5-star hotels in addition to Harrods of London . McCarrick has even co-founded a smallscale chocolate company . HOTELS spoke with him about showcasing his talents on a new stage .
HOTELS : How closely do you work with the other chefs and F & B staff at the hotel ?
William McCarrick : We have a great relationship . Each morning [ Food & Beverage Director Michael Braun , Executive Chef Sezai Erdogan and I ] meet on the balcony to have a coffee and discuss our day ahead . Most of Michael ’ s best concepts are over a double espresso !
I believe we are a good team of people that complement each other in many aspects , and this is valid for the whole 250 employees of the F & B department .
H : How is working as a pastry chef and chocolatier at a hotel different from doing so at an independent restaurant or retailer ?
WM : It is very different . In a small artisan chocolate business you are everything — the accountant , chocolate maker , pot washer , delivery driver , salesperson , event organizer and marketing department . In a hotel you must follow an organizational structure . This , I felt , would be the biggest challenge coming into my role at Çıragan Palace Kempinski . As a huge compliment to our executive chef and director of F & B , this was never a subject because we have a dynamic team spirit .
H : What advice would you give to someone starting out in the industry aspiring to your position ?
WM : Do everything you possibly can to gain entry into the kitchen of a top pastry chef . Forget about position or salary . This will come later .
BALANCING ACT
In addition to serving as executive chef at The Table Bay Hotel , Jocelyn Myers-Adams takes care of a toddler at home , with a second baby on the way .
Melissa Godinez isn ’ t afraid of making tough career choices . Shortly after becoming sous chef at the Peninsula Beverly Hills in 2005 , she became pregnant and decided to focus on her personal life . She took another year off in 2008 to spend more time with her 2.5-year-old son . “ I wasn ’ t scared to settle for a lesser position for the sake of my personal priorities ,” says Godinez , currently banquet sous chef at Millennium Biltmore Hotel Los Angeles . “ Lo and behold , opportunity always knocked . I attribute that to my professionalism and my positive attitude . It ’ s important to find an employer who respects that I have a family , which is what I ’ ve found at the Biltmore .”
A successful culinary career can demand a delicate balancing act for any chef , but in many cases this is especially true for women . Take Jocelyn Myers- Adams , executive chef at The Table Bay
Hotel in South Africa , who juggles her professional position and taking care of her 20-month-old daughter with her husband who also works in hospitality — all while she is pregnant with her second child . “ I have never allowed anything to stop me from attaining my goals and have never had anyone treat me differently than any other chef ,” Myers- Adams says . “ As long as you approach your career with that mindset , there should not be any difficulty .”
Julia Brandt , executive chef at Millennium Bostonian Hotel , also acknowledges the demands of her job , but she does not feel burdened by the 12-hour days . “ Management comes really easily to me ,” Brandt says . “ I happen to be really organized , and I think that is the real key to being successful both in the job and in your life outside work .”
54 HOTELS November 2013 www . hotelsmag . com