The Quarterly Gazette is running a series where we meet the ‘Team behind the Team’ as we well know that no school runs on teachers alone. There is quite literally an army of staff members working tirelessly and, sometimes, around the clock to keep us all well looked after. And we are forever grateful for their efforts.
We are kicking off our series by introducing you to Gary Dykes who, along with the rest of the Catering team, probably has one of the most daunting jobs of all – keeping Gordon’s well nourished.
What is your job in school?
Head chef
What do you love about your job?
The people I work with and seeing students happy and talking with their friends when eating in the dining hall.
How did you first get interested in your profession?
I didn’t know what I wanted to do after school, so I applied to a culinary college quite quickly. I have several family members in the culinary field, so I grew up around it and had a basic understanding of the work.
What are your most memorable achievements of getting into your job?
Receiving the ‘Employee of the Year’ award from the Head Teacher was a real honour and something I’m very proud of.
Have you ever entered any events or competitions in your career?
No, I haven’t. I work best in the kitchen when there’s no pressure of being watched or judged. Competitions have always scared me, so I’ve always avoided them.
Have you faced any challenges in working in your profession?
There are definitely challenges. For example, last term we had a power outage, and the staff and I had to adapt quickly to make sure we could still serve some kind of meal. Equipment malfunctioning are probably the biggest challenge, as they can disrupt everything.
What keeps you going in this career?
It’s just what I’ve always done, and I genuinely love my job.
Do you have any strategies or routines that help you in your career?
I always run on a routine. My hours are Monday, Thursday and Saturday breakfast, so I always have time to plan and prepare for the next few days.
Do you plan all the menus?
No, another chef creates the menus and I cook them. We do have group discussions to choose the most popular and suitable options for the students.
What advice would you give to students who want to pursue your job?
You need to have a real passion for it. It’s a demanding job with long days, and in a school environment there’s a lot of pressure to make sure everything runs smoothly and that students enjoy their meals. It’s a rewarding career, but there’s a lot more happening behind the scenes than people realise.
What’s a moment that broke you but pushed you harder to improve?
A manager from a previous job transferred here and encouraged me to join the team. It was a difficult transition for me at first. School functions can also be stressful because the food has to meet very high standards.
Working in a team with different personalities and opinions can be challenging too as you always have contrasting ideas about what should be served, but like in any profession, you learn to communicate and find common ground.
Are there any other inspirational moments in your career journey?
I had the opportunity to train at a Michelin‑star restaurant in London, where I observed how high‑end dishes are prepared to an exceptional standard. It was an incredible experience. I’ve also worked as an airline chef catering for flights through Japan and I started my career in hotels. I prefer working in schools because the hours are more manageable — finishing around 19:30 is much earlier than in my previous roles.
What do you enjoy or find challenging?
One modern challenge is working with younger staff, as expectations and communication styles can differ between generations. You have to be thoughtful about how you speak and handle situations to avoid misunderstandings.
How long how you worked here?
Including a three‑month break I took at one point; this is my thirteenth year! I always used to say I’d spend five years in each profession before moving on, but I’ve stayed here much longer.
- Olliyah