This week, we had A Conversation With… Suzanne Hemchaoui, our wonderful Head of Catering and Events. Though Suzanne has only spent three months at Shiplake through Thomas Franks Catering LTD, she has already implemented several changes to the daily maintenance of the catering at Shiplake. From introducing reusable cups to the innovative Theatre Bar, where individual dishes are prepared in front of our pupils. She has also improved the quality of the meals being prepared for the School, which has most certainly not gone unnoticed.
What does your average day entail?
I usually get to work around 7.00am to check on the team and Breakfast, I attend meetings, enjoy serving Lunch to the pupils to interact and get feedback to improve our offer. I focus on customer service and ensuring that our team is looked after so they can deliver really good customer service. After Lunch, I catch up with emails, event planning admin, more meetings before checking on Supper before I go home.
If you were appearing on Come Dine With Me, what three courses would you cook and why?
I would cook three really well rehearsed dishes, Moules Marinières, Slow roasted leg of Lamb Greek style and Boozy Crèpes.
What is your favourite meal prepared by the chefs here at Shiplake?
Always Lasagne!
What creative solutions do you use to ensure a regular smooth service at mealtimes?
Being proactive, sometimes changing things around at short notice, being charismatic and kind.
To you, what is the importance of offering such a wide variety of cuisines?
It’s really important to educate the palates of our students and be really on trend with our offer which naturally includes food from all around the World.
What question would you most want the answer to?
When will we learn to embrace everyone’s differences and live harmoniously?
What does the future hold for Suzanne?
Keep working hard, Pushing boundaries and striving for excellence in between relaxing with my family and ticking off my bucket list!
