From Spain to England: My Journey as a CommisChef in the UK’s Healthy Fast Food Kitchens

England has always fascinated me, from its rich cultural history to renowned figures like Alexander Fleming, Isaac Newton and Charles Darwin. I never imagined I would end up working in a kitchen preparing meals for the English. Today, I want to share my experience as a commis chef in this country, hoping to inspire and help you on your own journey.

In 2022, I decided to move to England to gain experience in healthy fast food kitchens and save up for the second phase of my restaurant project in Madrid, after an initial investment that exceeded my limits. Soon, I had the opportunity to join Farmer J, a growing chain known for its authentic values and strong commitment to real food, honestly prepared from scratch, with a focus on sustainability and sourcing ingredients locally.

Farmer J is not just a workplace; it represents everything we believe in regarding healthy eating without compromising on flavour or quality. Their motto, "Real food, honestly prepared," reflects transparency, respect for ingredients, and sustainability, including biodegradable packaging and support for local premium suppliers.

From a commis chef’s perspective, it’s important to note that the kitchen I worked in lacked traditional stovetops, relying on a small grill. The technical skills you can develop in such a fast food setting are quite limited. These environments are excellent for familiarising yourself with the basic principles of professional kitchens, gaining speed in preparation and experiencing high-pressure service. However, opportunities to develop advanced culinary techniques or creativity are limited. Also, these venues usually seek young individuals able to follow strict instructions, which restricts room for exploration and innovation. This is not negative; every place has pros and cons, and it’s essential to make the most of each experience.

It is crucial to differentiate between a "team member" and a "commis chef". In fast food chains like Farmer J, "team member" refers broadly to kitchen staff and conveys a welcoming team environment accessible to those without formal culinary training. The focus is more on speed, organisation, and strict process adherence rather than technical skills. Conversely, a commis chef is a junior cook within a professional kitchen brigade who learns specific culinary techniques under experienced chefs, rotates through different stations to build specialised skills, and progressively gains responsibility and creative freedom. Thus, while a "team member" prioritises following set fast food systems efficiently, a commis chef develops technical knowledge, cooking skills, and greater autonomy.

Working with Gizi, the head chef at Farmer J, I experienced a leadership style that balanced patience with firmness. She understood that, as beginners in the kitchen, we needed guidance to maintain a steady pace without compromising quality in each dish. Under her supervision, I learned how to prepare fresh ingredients, juggle multiple tasks simultaneously, and organise the workspace effectively. Lucy emphasised the importance of continuous cleanliness and order, fundamental skills for any aspiring commis chef. She also helped me improve my speed without sacrificing the standards Farmer J demands. Her guidance instilled in me humility, perseverance, and teamwork, qualities every young cook must cultivate to succeed.

Shifts started early, at six in the morning, in a physically demanding environment that involved carrying pots and plates up and down stairs amid a hectic pace. I want to clarify that working full-time shifts with so many stairs significantly affects staff productivity and motivation. As a commis chef, it is vital to recognise that long hours require personal assessment and care to keep your body and mind healthy. Many people in this sector are transient, working for a few months to earn money before moving on, making it a personal challenge to develop certain skills. Personally, I had to leave due to back problems caused by the physical demands compounded by the intense work pace. While salaries in these places aren’t the highest in the industry, it’s fair to acknowledge that Farmer J offers a respectful environment, a supportive team, and valuable learning opportunities within their healthy food philosophy.

After Farmer J, in July 2022, I began a new chapter with Sessions, an innovative British hospitality operator led by Dan Warne, former CEO of Deliveroo. Warne is well-known for pioneering advances in the food and restaurant tech space. Founded in 2019, Sessions aims to blend emerging culinary talent with opportunities for chefs and entrepreneurs who lack initial capital to launch their own ventures. The company operates ghost kitchens and licence services allowing food brands to trial and expand in multiple locations, thus diversifying the market and supporting innovation beyond traditional chains. This model offers culinary creatives a platform to test new concepts in real settings, fostering creativity and professionalism. Joining Sessions gave me the chance to continue growing within a dynamic and forward-looking industry environment in the UK.

I will share more about my time at Sessions, the challenges I faced, and the lessons learned in my next blog. I hope this series continues to bring you inspiration and practical advice for your career in the kitchen, because every step, no matter how small, contributes to reaching your dreams.