Candice Philips

Saxon Hotel

Candice is a graduate of HTA’s In-Service Apprenticeship programme, under the employment of Gallagher Estate, where she spent four years working and simultaneously gaining her qualification. After leaving Gallagher, Candice joined the prestigious Saxon Hotel, where she’s spent the last two-and-a-half years.

Candice has entered and achieved excellent results in a number of culinary competitions in the last two years, winning first place in the Chilli Competition and third place in the Chaine des Rotisseurs Jeune Commis competition in 2006. In 2007, Candice won a bronze medal in the Mini Plated Salon Culinaire at Hostex, second place in the Sunday Times Chef of the Year, and second place in the Unilever Foodsolutions Senior Chef of the Year. Her excellent results in these competitions attracted the attention of National Team selectors, and in 2007 Candice was appointed onto the Team.

What is your philosophy on food?

Respect your ingredients and feel the passion

What inspired you to become a chef?

The rush and love of making really good food

Globally, which chef do you admire?

Alinea Chef, Grant Achatz

If you couldn’t be a chef, what profession would you ideally take up?

Interior designer

Other than food and cooking, what inspires you?

The people around me, nature, smell and taste

What was your worst culinary catastrophe?

Trying to fix a burnt soup for 600 pax – half an hour before service