Following a lengthy career in Formula 1, I’m now branching out…
Hi, I’m so glad you’re here.
It great to “meet” you!
My name is Rebecca, but everyone calls me Becs.
Originally from a small village in Bedfordshire, i’ve now settled in Oxfordshire.
After finishing my A-Levels I spent 2 years working in a pub close to where I grew up, learning the basic skills of cooking within a working kitchen . During this time, I was honoured to gain a place on the highly regarded Le Cordon Bleu 2013 scholarship programme. Whilst I didn’t gain a place on their prestigious Grand Diplôme, I do believe that taking this chance , and stepping outside my comfort zone, cemented my decision to pursue a career in hospitality.
It was following this that I decided to pursue further education and gained a place on Tante Marie’s Intensive Cordon Bleu Diploma (class of 2014). A fast paced two term course that covers building practical skills from time management to knife skills, along with practical cookery lessons and detailed demonstrations from Tante Marie staff and industry leading experts which allowed me to confidently dive into a fruitful career. One of my fondest memories from my time at Tante Marie was the graduation ceremony, where the entire class helped to prepare the food served throughout the day.
Through connections with Tante Marie I was offered a commis chef role with Absolute Taste following my graduation, based at the elusive McLaren Technology Centre.
I spent two years at the MTC, working within a great team that took the time to teach me fundamental skills allowing me to move onto my next venture.
Following 2 years with AT, I moved onto a role with Compass Group. Based in Grosvenor Square in Mayfair, I was lucky enough to secure a role with the hospitality team working within a members club for KPMG. Here, we supplied corporate hospitality across the board. From canapé and bowl food functions, to afternoon tea, fine dining three course dinners, business breakfast and brunch events. There was also an onsite al la carte restaurant, along with a rooftop bar space. I was able to work within all areas, building a solid rapport with the team. I further developed my skill set and learnt the true importance of respect within a kitchen, time management and organisation.
At the beginning of 2017 I was offered a role on the race team with McLaren Racing. At the time, Absolute Taste supplied the catering to the team within F1 so it was a no brainer that this opportunity was not one to be passed on. So I returned to AT for the second time, but now in a travelling role. During my first two years I was also lucky enough to work across various other sporting events, including British Touring Cars, Volvo Ocean Race and Formula E.
Bearing in mind that I never thought I was the travelling type, this role changed my perspective on everything. After 5 amazing years travelling with McLaren I jumped over to join Williams Racing for a further 2 years. Finally leaving my F1 career behind as Head Chef, after flying countless miles, with a wealth of knowledge and experience.