Since the beginning of 2002 Mike Godfrey has worked for contract caterer Sodexo as executive head chef at Eton College, transforming the menus for students and staff.

Prior to this he has worked in the officers’ mess at RAF Uxbridge and West Drayton and then as chef in the directors’ dining room at the London HQ of Guinness.

At Eton College, he has a brigade of 10, plus two patisseries and a small bakery, with the team working five shifts over seven days, catering for around 600 boys and staff three times daily – in total 382,590 meals are served a year.

In recognition for his work he was rewarded with the 2009 Craft Guild of Chefs Cost Sector Chef of the Year award but, unluckily for Godfrey, an outbreak of swine flu at the college put paid to his collecting his trophy in person.

Well known on the competition circuit, one of his latest achievements was to reach the semi finals at the challenging National Chef of the Year contest last year. Now he has passed on his experience and advice as the chef mentor to the UK youngsters who competed in the WorldSkills 2009 contest in Calgary in Canada.

Unfortunately you couldn’t make the Craft Guild’s awards ceremony this year owing to swine flu quarantine. But what does it mean to you to win one of these awards?
Absolutely amazing. I have been nominated in the past but to get the award was awesome; it’s great not just for me but also the team here at Eton and for Sodexo. I had many ’phone calls congratulating me which was also very nice on the evening.

What made you want to become a chef? What was the trigger?
It is something that I always wanted to do from the age of about 12. I just loved to cook. I have no regrets about becoming a chef. My parents are quite exceptional cooks and my dad did some cooking professionally but didn’t pursue it as a career.

What were your first impressions of Eton College?
Frightening. It’s such a very big and diverse place, the core business accounts for a little over 70% of what we do; the rest is made up of fine dining and commercial functions.

What is a typical day for you? What are the positives/negatives of the job?
It changes every day – and I try not to have negatives; the staff retention is brilliant so this goes to strengthening the team. I love that we are able when possible to send members of the team out to compete, take up stages, and develop within the unit and grow the food standards.

Is there opportunity for more development on the food side at the college?
We have a pretty good reputation within the college. Being ever mindful of our responsibilities we take nothing for granted; we always look as a team to continue to raise our bar.

You’ve been competing since around 1995. Who inspired you to take the competition circuit?
I was quite late compared to some to start competing. I worked with Steve Scuffell [Craft Guild vice president] who competed like a man possessed. Once it gets under your skin you can’t help but want to do more.

How do you balance your work with Sodexo and the competitions, judging, mentoring and WorldSkills commitments?
Balance is the right word. I need to be very sure that I can get the time out to compete, judge, etc. I still make up the time at work like the rest of the team, and when I do go out I not only represent myself but also the college and Sodexo.

How did you get involved in WorldSkills and what do you get out of it?
It’s more about what I put into it. I will get an MA in coaching and training management in about three year’s time. Having done the BSc in international culinary arts at Thames Valley University, I regained the bug to learn more. The WorldSkills side is a spin off of what we do regarding competitions and further training and development. It came about via a conversation with TVU’s Professor David Foskett. A few interviews and presentations later and I got the job as training manager. Lots of my own time is committed to it.

Will you be involved in this global event in the future?
Yes. It is usually three cycles and every two years. In 2011 it will be held in London. That’s important to get across. There are many entrants for the contest and they have to be under the age of 22 at the beginning of the competition, so they should be applying now for the 2011 event. It’s the training they need.

How would you feel if you had celebrity status thrust upon you?
Humble. Celebrity is a strong word I think. I would rather have the respect of my peers/manager and my team.
If the status helped put food on the table then that would be
a bonus.

What do you enjoy doing most?
Spending time with my wife and children, and of course spending time with the guys in the kitchen.

How do you relax?
Reading food history books, and fishing when time allows, although I haven’t been for a little over a year now.

Are there budding chefs in the family?
My elder son Connor has been attending TVU one day a week via school; he left this summer with an NVQ level 1 and 2 and will start his apprenticeship at the Royal Garden Hotel in September, along with attending Westminster Kingsway College where my wife is a lecturer.

What would you be if you weren’t a chef?
In the Army or the police force. My dad and my brother were in the Army and I did TA and enjoyed it. But I enjoyed being in the kitchen much more.

Where do you see yourself in five years?
Hopefully still at Eton College and with Sodexo. The support I am given here is second to none.

Tell me something no one knows about you?
No, because then they would.