We always say you're only as good as a standard you walk by.

You need to have the vision to be able to see what's wrong, but it's the how you deal with that as a person. We should be striving for better all the time. What do you think I would have had to show in terms of development for you to turn around go, Jack, you've gone from an okay chef to a good chef. The chef's mentality is it can always be better. You're only as good as the quality you walk by. That's brilliant.

Hi, my name's Lloyd Mann and I'm the global executive chef at Sodexo with 426,000 team members across 43 countries and this is my duvet flip.

Why chefing?

A lot of it was to keep me out of trouble. My nan was a good cook and so to keep me out of trouble she would give me little jobs to do around the kitchen. That's where the passion came from. Nann and granddad, keeping you out of trouble and then you just falling in love of it and building a career out of it, it's just incredible. What does an apprenticeship chef does? They have to be curious. It's around having the right attitude, give them the right structure to learn, but also there's got to be a little bit of magic. You know, they've got to have that kind of desire to do more. How long does it take to become a qualified chef? Normally between two to three years, it's really accessible. It's a career that you can get into at any stage. I could go in day one, I'm learning. Regardless, it's a life skill that everybody should learn how to cook.

I've got three daughters. They can all cook reasonably well. At home you get to be a judge chef? No, I get to be a personal chef when I'm home. I love it. What's your duvet flip? What keeps you out of bed in the morning to flip the duvet? I think it's, hi, my name's Lloyd Mann and I'm the global executive chef at Sodexo.

I wanted to come on my duvet flip as a challenge to myself, but also to represent the chef community at Sodexo and the kind of

culinary community as a whole. I hope people take away from this episode that the chef world is

approachable, there's some great opportunities for them to kind of develop into. Jack is really cheeky with the way he approaches things. So I'm expecting some good banter, which I'm fine with. And he'd better not ask me about my favourite dish. Okay, let's do this. Lloyd, welcome to my dovee flip. How are we? Very good. Thank you. Thank you for inviting me.

We're going to learn all about your career, where it started, and you're giving away something right now on what you do now.

But I want to get there, but I want to go back to the beginning. First job, what was it, and what did it

teach you about the world of work? So my first job, and I'd always wanted to be a chef,

so it's a really simple one, if that's not the giveaway. So I've always wanted to be a chef.

That's all I've ever known I wanted to be but I was really fortunate to kind of stumble

into a great workplace as an apprentice so my first step into the working world was very

much along the lines of I knew what I wanted to do I didn't really know where to get to so I

played the numbers games I applied to a number of colleges and culinary schools and actually

that's what got me my first job. So I was taken on as an apprentice within a large

corporate food service setting. So for me it was very much a the first step was

working in an environment that I would go on to have a career in, progressing

through the ranks, learning, you know, what it takes to become a chef, but under some really good chefs, but also making sure that for me, they coached and mentored and developed me at that right stage when I needed a little bit of support and some discipline sometimes as well.

You know what? You're so lucky to know what you wanted to do

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