Marcel’s Monthly Chef’s Table – Selected Chefs Are Dishing Up Some Bites for Your Brain
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Today: David Campbell, Hotel Manager
In this sixth edition we are going to meet David Campbell from Canada. I met David many years ago in San Diego when we both cooked at the tallest waterfront hotel on the west coast of the United States.
Since then, David has been travelling the world and fell in love with Asia where he currently resides.
Let’s dig right into it and see what David has to say:
David, how did you start?
“After completing High School in Toronto and without a confirmed direction towards higher education I landed in a Casual Service American Chain restaurant because a couple of my friends were working there. My first position was as a line cook mostly working the grill and rotisserie. I fell in love with cooking almost immediately. And quickly moved on to fine-dining restaurant kitchens and culinary school.”
What made you decide to become an Expat?
“In my first trip to Asia I stayed at the Grand Hyatt Erawan and was amazed by the buffets, the food quality, the amenities and the sheer number of staff and what could be done with them. The food and beverage programs were on a level that domestic (U.S.) Hyatt’s could not compete with — except for maybe a few select Park Hyatts! I decided that my goal would be to go anywhere in Asia. I was fortunate enough to land a job opening at the Grand Hyatt Steakhouse in Hong Kong as Chef de Cuisine in June 2010 and the rest is history.”
Being an Expat, what is it like?
“I love being abroad. You learn about new things, new people and experience things that cannot be experienced from home or through travel. There are certainly nuisances in some countries that can be become bothersome, and some cultural differences that can be hard to comprehend. In China communication was difficult as English is rare in the hospitality business, so I learned Chinese! In my experience in Asia, the people in general are fantastic and mean well but sometimes are not direct in their communication or feelings and prefer to either go quiet or speak behind your back. Of course, this can be avoided if you are always fair and open with your team.”
“For me, as long as the life and the money are better in Asia, I’ll stay. My wife can have a full-time maid, my children both go to a great international school and can speak three languages well and are learning another.”
“The hardest part is being away from family. There’s no free-babysitter, and there are no big holiday dinners as we work holidays — and we’re busy!!”
“My only dark spot in Asia would be Singapore. A beautiful, sterile city but in terms of work I found it to be almost toxic. Entitled associates, strange labor laws that lead to under-staffing and racism. I would truly avoid working there ever again. The pollution in Beijing was challenging, but I understand they have this mostly under control now. China is amazing, if they — the government — want something done, it gets done!”
What amazes you?
“The people and the talent I have been blessed to work with are amazing.”
“I’ve worked in hotels with ten expat chefs and you learn something from all of them. Different techniques, ingredients, management styles and creative processes. You can’t read this in a cookbook, watch it on TV or learn about it in school, you have to experience it first-hand.”
What is your advice for young cooks who just start off?
“Work harder. Try harder. Be smarter. Be open. Care about your peers. Understand that you need to put in the work first and then get the praise, whether this is a promotion or a raise.”
Share a short story with us:
“Love on the road! I met my wife in Hong Kong. My daughter was born in Beijing. My son in Shanghai. We have all learned a great deal from each location and our love has grown through all the ups and downs and cultural experiences. My love of food and beverage has grown especially from living in countries where food is the most important thing on everyone’s mind!”
How can your story inspire others?
“Coming from a chef background without a fancy education I have managed to move up the ranks and am currently in my third hotel as Director of Food and Beverage. I continue to feel that coming from a chef background gives you the drive and work ethic you require to be successful, as well as the competitive nature to beat out your competition for jobs and career advancement.”
Thanks for reading this post!
Picture by Sasin Tipchai on Pixabay
What amazes you? How do you inspire others? Let me know in the comments section below!
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If you are hungry for more tips and info on the world of cooking then please visit my website www.marcelriemer.co. There you can find lots of interesting videos, my blog and NEW BOOK!
Best wishes,
Marcel
