marcus wise

In 1984 I left school and started to work at the Golf Hotel full time as hall porter. Then moved back to the kitchen to work as Commis Chef. Moved to work front of house in the restaurant bars and banqueting at the golf hotel. All the time trying to get in to acting one way or another, but not trying to hard.
In 1987 went to work as Commis Chef near Henley on Thames. I was close to London and all my living expenses were being paid for so it was the perfect place .
So in 1988 moved back to Lincolnshire. No real job and no real plan to be offered a job work for a new restaurant opening Mantles Fish Restaurant. Soon I moved to the Petwood Hotel Woodhall spa to be the Restaurant Manager. Then to the Crown Hotel Bouroghbridge as Assistant Restaurant Manager. Promoted to Restaurant and Bars and Banqueting Manager and then latter became the licence of the hotelAlso in this time I got married and steeled down , not that I realised it at the time.
But in 1993 made redundant form Crown Hotel as hotel put up for sale. So I started to work as chef for catering agencies in and around Yorkshire and the Untied Kingdom. Not that this was the plan, the plan was to stay fount of house. But the money of the chef wage was better than the waiter. I then started my rebirth in to cooking and found that I was also very good at imitating other peoples cooking style. And soon I was to be a father and then I found the life of a chef no so good as seemed to be out cooking and missing my kids grow up
So I left the hotels restaurants and turned up out side a food factory. To start with for just a sort time to get me over Christmas and speed some time with the family. Now I am still there, from cook, to stand in team leader, team leader and now development chef. I would like to see what is coming next but only time will tell .