What It Takes with Olly Fawcett

• 20 Years of Trial and Error to Find Success – Adam Byatt

  Adam has been through every challenge that chefs might have to go through, in order to find the level of success they are trying to hunt for. In this episode, Adam shares his journey of growing from Apprentice to Head Chef, to now operating 6 separate locations at the highest level. I learn't so much about sacrifice and dedication in this episode, and it was amazing to hear some of the day to day challenges that Adam overcame to get to each new stage of his career. Follow Adam: https://www.instagram.com/adambyatt/?hl=en https://www.instagram.com/trinityclapham/?hl=en https://trinityrestaurant.co.uk/ Follow Olly: https://www.instagram.com/olly.303/ https://www.tiktok.com/@ollyfawcett303?is_from_webapp=1&sender_device=pc https://www.linkedin.com/in/olly-fawcett-668566177/ Get frequent behind the scenes updates from Olly: https://whatittakes.kit.com/51cd36dc35

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• How Her Condé Nast Experience Powered Lucy Cleland's Magazine Triumph

  Lucy started her publishing career at Conté Nast after landing her first role in their new client focussed publication department. After becoming bored of the lack of challenges Condé provided her she found her self on a ranch in America trying to write while living a peaceful life. Fast forward a few years, and just before the 2008 global economic crash, she launched a a magazine with her now husband, that is still running today, so how did she do it? Follow Lucy and Country & Town House: https://www.linkedin.com/in/lucy-cleland/ https://www.instagram.com/countryandtownhouse/?hl=en https://www.tiktok.com/@UCiE95hXklR6uGGDYL4ddHWw Follow Olly: https://www.instagram.com/olly.303/ https://www.tiktok.com/@ollyfawcett303?is_from_webapp=1&sender_device=pc https://www.linkedin.com/in/olly-fawcett-668566177/ Get frequent behind the scenes updates from Olly: https://whatittakes.kit.com/51cd36dc35

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• Finding Success with a Chaotic Creative Mind - Martyn Odell

  Martyn Odell has had one of the most interesting careers that we have had on the show. From being the lead in a live nudity comedy show as a 20 year old, to working inside Joe Wick's Bodycoach business, and now taking on the global issue of food waste. There isn't much that Martyn hasn't yet done! But how can someone like Martyn achieve so much, and continue to balance the scales of life, work and pure passion? We tried to find out. Follow Marytn: https://www.youtube.com/@UC2qIX8cVL5LY0ZqTz7BjMNg https://www.tiktok.com/@lagomchef https://www.instagram.com/lagomchef/ Follow Olly: https://www.instagram.com/olly.303/ https://www.tiktok.com/@ollyfawcett303?is_from_webapp=1&sender_device=pc https://www.linkedin.com/in/olly-fawcett-668566177/

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• Why Many Great Chefs Fail to Master Management - Elliot Grover, Exec Chef at 45 Park Lane

  Elliott Grover joined us to share his incredible journey through the restaurant world. After leaving Cornwall at 15, he worked his way up to become Executive Chef at The Cut, Britain's best steak restaurant, while also creating the menu for The Oscars. He began at The Ivy, moved to Le Caprice during its prime, and spent eight years at London's famous seafood spot, Scott's. After running ten restaurants at The Ned and heading up Duck & Waffle, he was selected by Wolfgang Puck to lead the kitchen at 45 Park Lane and oversee the food for The Oscars.From Britain's finest kitchens, Elliott serves up amazing stories about food, leadership, and life in top restaurants. Follow Elliot & 45 Park Lane: https://www.instagram.com/elliottgrover/?hl=en https://www.linkedin.com/in/elliott-grover-8a175a51/ https://www.instagram.com/45parklane/?hl=en Follow Olly: https://www.instagram.com/olly.303/ https://www.tiktok.com/@ollyfawcett303?is_from_webapp=1&sender_device=pc https://www.linkedin.com/in/olly-fawcett-668566177/ CHAPTERS 00:00 Introduction to Elliot Grover 01:20 Growing Up Watching Rick Stein 03:00 16th Birthday in Le Caprice Kitchen 04:05 Career Move: Relocating to London 06:00 Inside Le Caprice 07:15 Elliot's First Day at Le Caprice 10:00 Working with Chef Lee Bull 15:16 Transition to Scott's Restaurant 17:08 Leadership in the Kitchen 19:00 Eight Years at Scott's: Lessons from a Long-Term Chef Position 24:30 Kitchen Management: How to Look After Your Culinary Team 30:00 Key Factors in Successful Kitchen Team Management 31:15 Public Misconceptions Of The Kitchen 34:05 Trust in the Kitchen 35:30 Poor Management at The Ned and Nick Jones 38:00 Food Quality at Duck and Waffle 40:02 Dealing with Pressure in the Kitchen 44:00 Landing the Dream Job: Interviewing for Wolfgang Puck's Team 47:30 Working with a World-Renowned Chef, Wolfgang 49:38 The Wolfgang Puck Philosophy 51:00 Cooking for the Stars: Elliot's Experience at the Oscars 53:00 What It Takes to Be an Exceptional Chef

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• Perfect Ted Co-Founder: The Struggles of Running A Multi-Million Pound Brand | Marisa Poster

  Marisa Poster, co-founder of PerfectTed, shares her journey from a challenging childhood in New York to launching a clean energy drink brand. Struggling with ADHD and anxiety, she found relief in matcha after realising caffeine worsened her symptoms. After moving to London, Marisa and her co-founders identified a gap in the market for quality matcha. Their appearance on Dragons' Den led to a partnership with Steven Bartlett, resulting in millions of orders overnight. Marisa discusses the overwhelming success they've experienced, achieving £1.4 million a month—far surpassing their initial forecast of £1 million a year by year three. Follow Marisa & Perfect Ted: https://www.linkedin.com/in/marisa-poster/ https://www.instagram.com/perfecttedenergy/?hl=en https://www.instagram.com/mposter/?hl=en https://www.youtube.com/@UCmyWvhJdwHbWn8A7BeqtaTw Follow Olly: https://www.instagram.com/olly.303/ https://www.tiktok.com/@ollyfawcett303?is_from_webapp=1&sender_device=pc https://www.linkedin.com/in/olly-fawcett-668566177/

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