Paul Watters, Chef, Simple Tasty Healthy by PW
I grew up in Belfast, Northern Ireland, with two brothers. Needless to say, as a middle child, I had all the hidden benefits that come with this honourable status. Meaning, I was able to enjoy maximum independence and freedom, which ultimately allowed me to thrive by getting a fantastic opportunity to freely discover myself from an early age. My father was a school teacher, and my mother was a switchboard operator. What can I say, till this day, I count my lucky stars thinking back to my childhood memories. The truth is, I have been blessed with my upbringing, surrounded by love and kindness. Considering my mother would always cook at home, preparing healthy, nutritious meals no matter how busy her day turned out to be, and I'm sure you can imagine how much hassle cooking for three kids, especially three constantly hungry boys, really implies. An actual level of her dedication without a shadow of a doubt still amazes me, setting the bar pretty high for all my present and future endeavours.
Paul Watters
It's also quite important to mention that both of my grandmothers happened to be truly fantastic cooks, so I guess it's fair to say that my food fascination definitely originated during my teen years. Visiting my grandparents, watching them cook, paying attention to what food they would lovingly produce for us; whether it was a homemade Irish soda or delicious potato bread, hearty soups or tasty stews, every single meal turned into a special, unique experience, something to look forward to, something to take away and carry in your memory for the rest of your life.
These were indeed truly special times for me, growing up as a boy, learning how to be a man and a decent human being by not just watching my grandparents go through their day-to-day lives but also witnessing how people I loved dearly were able to create all the incredible food basically from scratch throughout all these years.
I first started working in kitchens when I was seventeen, and, damn, when I think about it now, where did nearly thirty years go... funny enough, my first real job happened to be a trainee chef at a local hotel. I remember getting a phone call on a Sunday night from someone who was willing to offer me a work placement, which I agreed to accept without hesitation, starting the following day.
The very moment I came off the phone, I made my way straight into the living room in order to let my parents know what had just happened to me, soon enough discovering they were both as delighted for me as I was. I also remember briefly hesitating before telling them that as happy as I was in theory, at the same time, I also realized that I could not peel a potato, so my mother decided to run over to the local supermarket to grab a few bags of spuds after she finally brought them home, my father led me into the kitchen to keep me company, while I was spending that whole night learning how to properly peel potatoes, which, to be frank, took me a while longer than I care to admit. Also, please, trust me, it is harder than it sounds… anyways, that's how it really started.
Conveniently enough, the job in the hotel mostly boiled down to peeling potatoes, onions, carrots, however on my good days, I was also allowed to chop vegetables. Eventually, after six months of peeling and chopping, chopping and peeling, I decided it was the right time to get my qualifications and become a proper chef. No sooner said than done, and soon enough, after approximately a year working in the hotel, I ultimately went to college for two years. However, it's only when I got a chance to work in various hotels and restaurants in and around Belfast to be able to gather experience, and I truly understood what it means and what it takes to become a professional.
Paul Watters
The moment my qualifications had been officially recognized, I decided I wanted to travel, to see the big and beautiful world out there, to find myself, to widen my horizons. As luck would have it, after some time had passed, I came across a place called Jersey situated in the Channel Islands, a relatively small but stunningly looking corner of the world near France. After falling in love with this town, I could not help but stay there for many months, working as a chef and living in a tiny tent in an open field with a friendly bunch of lovely cows and clear skies for my only neighbours.
It was there and then, when one of the head chefs, that had been watching me closely for a while, has mentioned to me that if I wanted to grow as a professional and individual if I were truly ambitious and planned to become a decent chef, one day, well, then I would need to learn my trade in London. Not long after, I was given various hotel names that he personally believed would be useful and appropriate, most of the big and famous names even back then everyone was aware of, which, honestly, was as exciting as it was terrifying.
After a short consideration, I've decided to try my luck by sending application letters to every single one of these hotels. However, it wasn't until I returned home for a holiday break that I found out that, among others, the Savoy Hotel offered me a job. Pretty unbelievable, right? Unbelievable and scary. My parents thought so too. However, I insisted I wanted to take a chance, had to see for myself, and so I went for the interview as you do, feeling absolutely amazed, utterly entranced by the size and statue of the hotel.
Even though the meeting itself didn't go particularly well, I still remember this day as a somewhat special and life-changing experience. I remember the interviewer telling me I wasn't good enough for their high-end establishment, and I remember looking at him and insisting I knew that already and that was the main reason, a key motivation for me to apply in the first place, I wanted to learn. I also remember him looking at me rather intensely before smiling and welcoming me aboard by asking when I could start, then smiling some more when I replied I could start immediately.
Naturally, the very first thing I did after the interview was over was rushing to the nearest phone box in order to notify my parents that I had gotten the job after all. Obviously, it was a great stepping stone for me, and one could even say, a turning point that ultimately allowed me to grow both in the professional sense and on a personal level, considering that three years I had worked there taught me not only to dream big but more importantly not to let your fears interfere with your goals, no matter how difficult, no matter how hopeless things might appear at the moment.
To cut a long story short, after taking this precious knowledge on board, I have continued travelling and working as a chef, combining my two biggest dreams together, and to say that I've been incredibly lucky, is to say nothing at all. I've seen a fair share of fascinating places, met so many fantastic people and worked in such magnificent places as Sydney Opera House.
Time flies, as we all know, far too quickly, and now after nearly thirty years of being a Chef, I find myself back living and working in Belfast, the very place I once started my journey in. I wish I could describe by putting into words how much I've learnt and seen in all the years travelling the world, and I wish I could give something back after being blessed with such colourful and rich life experiences. I guess that's another dream of mine, being an asset, spreading light and hope to the best of my ability.
During the last year, Belfast, like most cities, has been hit hard during the pandemic known as Covid-19, and so, I've decided it might be the right time to follow my dream by reaching out to people using one tool and one craft I've mastered best, by sharing my love and my knowledge with everyone interested in it, which is through the powers of social media become increasingly easier over the past years.
Paul Watters
By creating my own blog. Simple, tasty, healthy by PW, I aspire to show people that cooking great food at an affordable price is much easier than it might appear at first sight and that everyone is capable of learning to have fun in the kitchen by involving your whole family into the process. The fact that this also gives a chance to connect with people all over the world by helping them find new ways to enjoy simple things and sharing my passion for food at the same time is something I would always be grateful for.
What is your favourite social media platform, and why?
Mostly I prefer to use Facebook and LinkedIn as it allows me to post my creations on numerous group pages. That way, I feel not only instantly connected to people who share my love and passion for cooking but also receive a unique opportunity to bring people closer.
Tell us about you and your current role or area of interest.
I am currently a chef/manager employed by a company in Belfast that provides a variety of services ranging from canteens, hotels, restaurants and nursing homes.
What do you like about your career or area of focus?
In my job, I basically feel like every day is a new school day. No week is the same since I continue to learn something brand new, collecting valuable experience, whether it's coming from a member of staff or my customer. It makes me truly happy and eternally grateful to know that I'm able to produce something that inspires others to find their own way in their daily lives.
What is the best advice you have ever received?
Always listen as it is the most efficient way to grow. Stay open-minded and curious. Never be afraid to ask a question and try to believe in yourself because everyone has a great talent that is waiting to be put into use.
What inspires you, motivates you, or helps you to move forward?
Cooking is not just a job for me. It's is also my favourite hobby and undoubtedly my calling in life. To watch people recreate my recipes always brings me immense joy and most definitely inspires me to keep ongoing. Besides, I absolutely love trying new foods, discovering fresh trends and usually attempt to add my personal twist to them.
Paul Watters
Paul Watters
What are you proud of in your life so far?
I'm definitely grateful for every opportunity that life has offered me so far. By trying not to take anything for granted, I believe in having gained not only a very useful outlook on how most people would like to be communicated in a private and professional setting but, more importantly, a better understanding of an individual I strive to become. On top of that, getting to travel the whole world and meet so many incredible, truly amazing characters, who have helped to evolve and inspired me to become the person I am today, is something that is certainly considered a great blessing.
What is your preferred way to meet new people/network?
I strongly believe that in order to grow, we need to be open-minded and humble. Everyone has a unique point of view, a voice and an important message to share with the world. Therefore I always like to hear people's stories and experiences, preferably face to face basis or alternatively connect with them on a virtual basis through social media platforms.
What skills or qualities do you feel have helped you?
Travelling the world and remaining curious allowed me to learn from my mistakes, teaching me the importance of being humble and honest with myself and others.
What do you wish you had known when you started out?
Personal growth is never easy, but hard work and dedication pay off.
Who do you most admire in business, academic or creative circles and why?
I sincerely admire people who follow their dreams and remain faithful and loyal, even if it means starting from scratch and building a new empire again and again.
Outside of your professional/work area, what hobbies or interests do you have or what other areas of your life are of real importance to you?
I travel literally every chance I get. Live music, reading and spending time with family and friends is also a massive part of my life. As much as being adventurous and enjoying the great outdoors to the fullest.
Has the pandemic had a positive or a negative effect on you and/or your business, and how have you managed it?
If anything, the pandemic has made me a stronger, more mindful and hopefully a kinder human being. This difficult time allowed me to redefine myself in so many ways by reaching out to people through something that means the world to me, among other things, via my personal food blog, Simple, tasty, healthy by PW.
Also, it surely gave me a great chance to develop my skills and become a better chef and person overall by reminding me to never take things for granted.
Paul Watters
Do you have a mentor, or have you ever mentored anyone?
Throughout the course of my career, I have been lucky enough to have encountered many fantastic mentors from five-star hotels to small restaurants. These amazing individuals have taught me to appreciate flavours, ingredients and local products. To this day, I appreciate every single piece of advice I have received by deciding to make it my mission to share all the valuable knowledge that I have gained while passing on my recipes to people who aspire to learn how to cook.
What advice would you have for someone looking to get into the same area of work or interests?
Never stop learning. Try not to forget why you do what you do and enjoy yourself while you are gaining experience as this is the main key to true success. Travel the world any chance you get and collect as much knowledge and understanding as possible.
Paul Watters
What do you feel is the most common reason for people failing or giving up?
Lack of much-needed support system and self-confidence.
Is there a phrase, quote or a saying that you really like?
"You only live once, but if you do it right, once is enough." - Mae West.
What companies, brands, or institutions do you like or do you think are getting it right?
Where possible, I prefer to use fresh food markets, local and independent stores as they struggle the most to survive, especially in this current climate.
How do you define success, and what lessons have you learned so far that you could share with our audience/readership?
To me personally, success is nothing but an opportunity to give back to the world by making a difference in somebody's life.
Paul Watters
Paul Watters
Paul Watters