Ambition Impossible? Sam from ‘Kitchen Impossible’ spills the beans on careers, disability and the perils of peeling onions…

Getting your foot on the career ladder can be hard enough at the best of times but if you’re living with a disability the task can be even more daunting. With unemployment being four times the national average for disabled people, world-renowned chef Michel Roux Jr. has decided to redress the balance. In ‘Kitchen Impossible’ he’ll be putting eight out-of-work youngsters, each living with a disability, through their paces in a professional kitchen. With just four weeks to train, will any of them be able to cut it for real in the in the high-stress world of catering?

To find out what just the challenge involved we chatted to one of the hopefuls, seventeen year-old Sam, who dreams of a career in the food industry in spite of his battles with Tourette’s syndrome. We quizzed Sam about his experience and asked him to share any pearls of wisdom about succeeding in the workplace:

Why did you want to take part in the show?

To be honest, at first it was because I was struggling to get a job and I wanted to get as much experience I could. Then, the more I got into it, the more I wanted to show that people with a condition COULD get a job and, what’s more, could be great at it.

What was the biggest hurdle you had to overcome?

Definitely having to speak to customers. My Tourette’s meant that front of house duties were always going to be a challenge and I found it really hard to build my confidence. Being Head Chef in episode 2 was also really challenging. I found myself having to think about each member of the team differently because of their individual needs but then I had to try and treat them all the same too.

Did the pressure of the kitchen make your condition easier or worse?

A bit of both. There were a few times when the pressure got to me and it was hard to keep my tics in check. At other times it was the total opposite. I think the adrenalin made me concentrate so much that for a lot of the time I wasn’t thinking about my tics at all and they pretty much disappeared.

Did you surprise yourself by being better than you expected at something?

I was surprised just how well I could speak to people sometimes. If I got in the zone and I was talking about a subject that I’m passionate about I found I could speak for ages without any trouble.

How has your experience changed the way you think about work and careers?

It gave me a huge taste of real-life industry experience and how fast paced it can be. Having gone through Kitchen Impossible I’ll definitely approach some things differently in the future. I’ve learned to focus more on what I’m supposed to be doing rather than getting distracted with what everyone else up to. In some ways that will be far easier in a real-life professional kitchen than it was on the show as everyone will know what they’re doing and will need less support.

What was your favourite thing about working in the kitchen?

It was great working with the team. I loved the different challenges were given and the variety of things we got to try. In terms of standout moments, working on Michel’s stand at ‘A Taste of London’ was a real highlight, especially as I got to taste loads of new things.

And your least favourite?

I really hate peeling stuff. At one point me and Sophie had to peel and dice over 100 onions. Trust me, it got boring VERY quickly.

How was it working with the great Michel Roux Jr? What difference can a good mentor make?

Michel was amazing! He’s a really genuine guy both on camera and off. As a mentor he gave us all the confidence we needed to take our first steps in the industry and to believe in what we were capable of.

How did you find working with such a unique bunch of people, each with their own specific challenges?

It was fun but it could be hard too. We all had our individual hurdles to overcome and we had to really look out for each other. We learned quickly that communication was important and sometimes we just didn’t pull this off. When it worked it worked great, but when it failed it really failed.

Before kitchen impossible, what was it like trying to find work?

It was seriously difficult as I had pretty much no professional experience in the kitchen. On one occasion my tics totally sabotaged a job interview because I hadn’t told the interviewer about my condition and they had no idea what was going on. I also got fired once because my manager didn’t believe I had Tourette’s and thought I was making it all up! Not a great experience.

What advice do you have for anyone wanting to make their way in the food industry?

Do your homework - learn how the industry works before you try and get into it. The work is hard and the hours can be very antisocial. It’s a real lifestyle choice and if it isn’t for you it’s best not to waste everyone’s time. If you genuinely love food and you understand what you’re getting into then go for it!

Do you have any general careers tips about getting on in the workplace?

If you want to get a job and rise to the top, make it a job you enjoy. You’re going to have to work seriously hard to get where you need to be so if you don’t enjoy it what’s the point?

Do you have any specific advice for people with disabilities who are trying to get onto the career ladder?

I don’t recommend hiding your condition from the people you’re working for as it only causes trouble. Be honest and be yourself. Just because you have a condition doesn’t mean you can’t aim a high as other people. In fact, you should aim higher.

What would you like people who watch the show to take away from it?

That people like me who have disadvantages to overcome don’t get into the industry to be the same as everyone else, we get there with something extra.