Talk with TNS: Daniel Redford – A Chef Who Thrives on Creativity and Problem-Solving

In this edition of Talk with TNS, we’re excited to introduce Daniel, a chef whose journey from kitchen porter to overseeing the daily operations at TNS showcases his dedication, creativity, and problem-solving skills. With experience ranging from small-scale catering to large events and school kitchens, Daniel’s diverse background has shaped his role at TNS, where he now plays a pivotal part in delivering high-quality food and exceptional service.

Career Journey: From Kitchen Porter to Chef Leader

Daniel’s career began in the most humble of kitchen roles, starting as a Kitchen Porter. “I started from the ground up,” he recalls, “but quickly grew around the kitchen.” His early years saw him working in gastro pubs and later in a restaurant that catered to weddings, where he found his passion for catering to large groups. “That’s where I found a love for big-number catering,” Daniel reflects, adding that working as a weddings and event chef allowed him to hone his skills in managing large-scale operations.

As Daniel’s career evolved, he gained valuable experience working in a school kitchen, where he refined his ability to cater for larger-scale services. However, the most pivotal moment in his journey came with the arrival of his children, which ultimately shaped his career direction. Reflecting on his time as an outside catering chef, Daniel notes that it taught him quick thinking and problem-solving - skills that have been essential in navigating the challenges of his current role at TNS.

A Day in the Life: Leading the Kitchen Team

Daniel’s key responsibilities include overseeing his team’s wellbeing and ensuring the kitchen is organised, clean, and up to the highest food safety and health standards. “My main responsibility is to look after my team,” he explains. “Without them, I would be lost.” A typical day for Daniel starts by making his team a cup of coffee, setting a tone of collaboration and support. “We check through the early deliveries and make sure the kitchen is stocked with everything we need. If the team is all good, I start planning for the following week.”

He also enjoys being hands-on with using surplus ingredients creatively, helping the team minimise waste and make the most of every ingredient. Recently, Daniel demonstrated just how skilled he is with surplus ingredients when he won our internal 'Street Food Chef of the Year' competition with his zero-waste carrot and chickpea pancake dish. “It was great to see that creativity with surplus food recognised,” he says. “Using leftover ingredients to create something delicious and innovative is always a goal for me in the kitchen.

“The work I do on site ensures we serve the highest quality food and maintain customer satisfaction,” Daniel says, recognising the importance of his role in contributing to the overall success of TNS.

Advice for Aspiring Chefs

Daniel’s advice for those aspiring to enter the culinary field is clear: “Quality over quantity. Every day is a school day - keep learning.” He also emphasises the importance of listening to others, saying, “A fresh pair of eyes is always good,” underscoring how valuable it is to stay open to new perspectives and feedback.

Looking back, Daniel wishes he had learned to use surplus ingredients more effectively earlier in his career. “If I’d known how to use them sooner, I would have reduced a lot of waste and opened up new possibilities in the kitchen,” he admits.

Fun & Personal Insights

When Daniel has time off, he enjoys cooking hearty, comforting meals. “I’m a country boy at heart, so I love cooking a roast,” he says, sharing his love for traditional cooking. If given the chance to create a dream menu for a TNS event, Daniel’s idea is a full restaurant day experience. “I have so many ideas, but I’d love to do a full restaurant service,” he says, excited by the prospect of offering guests a top-tier dining experience.

For quick meals, Daniel’s go-to is a beef stir-fry. “It’s quick, delicious, and full of flavour,” he explains. And when it comes to essential kitchen tools, Daniel keeps it simple: “A knife and a chopping board, everything can be done with those.”

One of the best things about working in contract catering, according to Daniel, is the creative freedom it offers. “The freedom that me and the team get to cook the food that we want to produce is the best part of working in this industry,” he says. If he weren’t working in catering, Daniel would likely be working on a farm. “I grew up on a farm, so I’d definitely be a farmer if I weren’t in this career.”

Finally, one of Daniel’s favourite food-related memories is cooking for Stephen Hawking’s birthday. “It was an incredible experience,” he reflects. “Cooking in his house was a special moment.”

Looking Ahead: Celebrating the People Behind TNS

Daniel’s journey is a testament to the value of hard work, creativity, and the ability to adapt to new challenges. At TNS, we’re proud to have dedicated chefs like Daniel and even prouder to play a role in developing their talents, unlocking their potential, and equipping them to face future challenges and opportunities. Their passion, experience, and leadership enrich our teams every day.

Stay tuned for more stories from our Talk with TNS series, where we continue to shine a spotlight on the talented individuals who help make TNS a success.