It was fantastic to see Luke Thomas at The Big Event in aid of Springboard UK and Hospitality Action the other night. Luke, who is about to head up his own restaurant at the Sanctum on the Green in Cookham Dean, Berkshire, is surely going to hit the headlines even more as word spreads that this talented young chef is only 18 years old.
Luke, of course, famously won Springboard's Future Chef competition in 2009 and since has been his time since then working in some of the best operations in the hospitality world.
But what does it take to become a head chef and when do you think the best time is? What skills do you have to have in place? What life skills do you need for when tricky situations arise?
I'd love to hear your thoughts.