Skip to content
  Saturday 1 April 2023
Latest
13 March 2023The National Football Museum <strong>Offers Organisers a Unique Space</strong> 13 March 2023Energy Sapping 10 March 2023Sold Out Screens for King Charles’ Coronation 10 March 2023Dress to Impress 7 March 2023Greener Doors 28 February 2023Experience the Exceptional 23 February 2023Lime Venue Portfolio Joins ABPCO 22 February 2023Team Up 17 February 2023A New Face 16 February 2023Stress Matters Joins mia
HEN logo
  • Home
  • About
  • Magazine Issues
  • Content
    • Features
    • Industry News
    • Blog
    • Interviews
  • Competitions
  • Resources
    • Event Organisers & Suppliers
    • Team Building Resources
    • Expert Opinion on Venues
  • Featured Businesses
  • Advertise
  • Contact
HEN logo
HEN logo
  • Home
  • About
  • Magazine Issues
  • Content
    • Features
    • Industry News
    • Blog
    • Interviews
  • Competitions
  • Resources
    • Event Organisers & Suppliers
    • Team Building Resources
    • Expert Opinion on Venues
  • Featured Businesses
  • Advertise
  • Contact
HEN logo
  H&E North Meets  Future Proof
H&E North Meets

Future Proof

HENHEN—20 October 20220
FacebookTwitterPinterestLinkedInTumblrRedditVKWhatsAppEmail

We sit down with Monica Galetti, former MasterChef: The Professionals Judge and Chef Ambassador for the 2023 Hotel, Restaurant, and Catering Show to discuss her career, event catering tips and her favourite dish.

Hi Monica! You’ve had quite a career. Tell us how you got there…

I started my career in New Zealand. I did my training there and then started taking part in competitions while I was working, representing New Zealand in competitions in Australia and Oceania before coming to Europe. I fell in love with it here, particularly London. I sent my CV off to loads of Michelin star restaurants and Michel Roux Jr. at Le Gavroche was the first to reply so I took up a position as a commis there.

In 2004, I moved to open Le Gavroche in Mauritius, and later I opened my own restaurant, Mere, which is named after my late mother. In 2008, I became involved in filming MasterChef, initially a short 15-minute stint on television but my role continued to grow, and it’s something that I still love being a part of, seeing the new talent of the future.

So what started your interest in cooking?

More stories

Safety First

18 April 2022

Seeing is Believing

14 February 2022

Changing Times

15 August 2022

Playing by the Rules

14 February 2022

In Samoan culture food is very much about family. I took the fresh ingredients for granted as a child, everything grown or caught fishing. I’ve always loved being a part of the excitement in the kitchen, so it was natural that I became a chef.

What will your role at the show involve?

I’ll be there during the salon that they have, just to talk and hopefully inspire young chefs to get involved in the industry.

There’s been a huge shortage of new talent coming through and the pandemic had a massive effect, so I want to show that it’s still an exciting and rewarding industry to be in.

The cook-off is always the best part. I mean it’s great to meet new producers as well and have people showing off their wares, but it’s when the adrenaline gets pumping and the chefs are really going for it, especially in that last half an hour.

Is it very different running a kitchen in a restaurant and catering for an event?

It’s a massive difference when you’re dealing with hundreds and thousands of covers. It’s been awe-inspiring when I’ve done large events, how smoothly it can be run, even with the sheer amount of work.

You have to try not to lose your cool, especially if you’re the one heading the team. If you lose it, you lose control of the service. It’s part of managing and learning this is very different to just cooking.

Finally, what’s your comfort food after a long day of cooking?

Well, I’m going home tonight, and my husband is doing a nice roast, which will be lovely. Home cooking is so nice, although I don’t think any chefs go home and do six courses for themselves.
I love a roast chicken, to the point that my daughter went off it for a while because we were having it so often!

FacebookTwitterPinterestLinkedInTumblrRedditVKWhatsAppEmail

HEN

In It to Win It
Casting Experience
Related posts
  • Related posts
  • More from author
H&E North Meets

On the Rise

14 March 20230
H&E North Meets

Green Machine

20 February 20230
H&E North Meets

Switch it Up

13 February 20230
Load more
Read also
Featured Businesses

King Richard III Visitor Centre

29 March 20230
H&E North Meets

On the Rise

14 March 20230
News

The National Football Museum Offers Organisers a Unique Space

13 March 20230
Features

Energy Sapping

13 March 20230
News

Sold Out Screens for King Charles’ Coronation

10 March 20230
Features

Dress to Impress

10 March 20230
Load more
Recent Posts
  • King Richard III Visitor Centre
  • On the Rise
  • The National Football Museum Offers Organisers a Unique Space
  • Energy Sapping
  • Sold Out Screens for King Charles’ Coronation
    Hospitality and Events North
    Hospitality & Events North has become the leading media for the MICE and events industry since its launch in 2006. We are a bi-monthly, glossy A4 magazine, covering all of the latest industry news and views. Each issue is packed full of interviews, features and competitions tailored to our readers’ interests.

    # TRENDING

    EventsVenuesEvents industryHospitalityCOVID-19Virtual EventsCoronavirusSustainabilityCOVIDTeam BuildingHotelsYorkshireLockdownHybrid eventsNewsInterviewEvent TechEvents newsLeedsConferences
    © Copyright JLife Ltd 2023, All Rights Reserved
    • Privacy Policy
    • Terms and Conditions