Military Discipline, Major Events, and Inspiring the Next Generation of Chefs
On this episode of Chefs on the Pass, Phil sits down with Ian Page, Group Executive Chef at Sodexo Live and Craft Guild of Chefs Young Chef Ambassador, for a fast-moving, hugely passionate conversation packed with stories from military kitchens, major sporting events, global aviation catering, and the future of hospitality.
From cooking in the Royal Air Force and feeding troops in the field, to running large-scale operations at Royal Ascot, Chelsea Flower Show, Henley Regatta, and The Open, Ian shares the adrenaline, chaos, camaraderie, and pure buzz of life behind some of the UK’s biggest culinary operations.
Full of energy, humour, honesty, and serious passion for developing young chefs, this episode is a brilliant reminder that hospitality is about far more than what happens on the plate.
In this episode, you’ll hear about:
- Ian’s journey from wanting to become a helicopter pilot in the RAF to discovering life as a chef in the military
- Cooking in every environment imaginable, from silver-service officer dining to feeding troops in the middle of nowhere
- The excitement and pressure of Greenfield event catering and why major events became his passion
- Building temporary kitchens from scratch at world-famous events like Chelsea Flower Show and Royal Ascot
- Why reacting quickly under pressure is one of the most important skills any chef can learn.
- Ian’s move into global aviation catering and managing international culinary operations across the UK, USA, and Johannesburg.
- The incredible cultural food experiences that come from working with chefs around the world.
- Why hospitality still offers some of the best life skills and career opportunities anywhere.
- His mission as Craft Guild Young Chef Ambassador to inspire, nurture, and sustain the next generation entering the industry
- Why the industry needs chefs everywhere, not just in Michelin-starred restaurants, but in schools, hospitals, care homes, prisons, events, and the military.
Memorable Quotes:
“You’ve always got to have a plan B, plan C, plan D” – Ian Page
“There’s nothing better than when a kid makes something and feels proud of themselves” – Ian Page
“If we don’t have young chefs, we don’t have an industry” – Ian Page
“Nobody else in the world is getting to do this at that moment” – Phil Street
This episode is for:
- Young chefs exploring the huge variety of opportunities hospitality offers.
- Hospitality professionals who thrive on energy, teamwork, and pressure.
- Anyone fascinated by the hidden world behind major events and aviation catering.
- Industry leaders passionate about mentoring and developing future talent.
- People who believe hospitality is about people as much as food.
Links & Resources:
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