Life on the Line from Dishwasher to Executive Chef: My Culinary Journey

 

My name is Sam Bramall, I’ve been a chef for over 19 years and cooking has always been a passion of mine. It’s something that has always resonated with me, making something from nothing. My father was a chef and taught me some techniques in my earlier years before attending college and becoming classically trained. I have gone from working in hotels to independent establishments, to area kitchen management work for larger companies. From making pastry, base sauces, soups, consommés, tunnel boning lamb and cooking classic dishes with a twist, to crunching numbers in the office as I went up the management ladder. All of this has made a lasting impression on my life as a chef and will always be one of my life’s true loves.

How it started.

19 years ago, I walked into a bustling kitchen as a nervous commis chef, armed with nothing but ambition and a willingness to learn. I started at the very bottom, scrubbing pots, peeling vegetables and watching in awe as seasoned chefs orchestrated dishes like symphonies. Back then, I didn’t fully grasp the relentless pace, the heat, or the sheer physical and mental stamina this profession demands. But I knew one thing - I was home.

Earning my stripes. 

Becoming an executive chef wasn’t a straight path. It was a marathon of early mornings, late nights and countless sacrifices. Kitchens are unforgiving places, every plate is a test, every service is a battle. I learned to thrive under pressure, to lead with precision and to never compromise on quality. There were moments of doubt, but passion kept me going. To me, cooking isn’t just a job, it’s an art form. A calling. And even after two decades, the fire still burns as bright as day one.

Life behind the pass.

The comradery of a kitchen brigade kept many chefs afloat in the most stressful of times. There were arguments, even fights, but when all is said and done and service is over, so is any bad blood. It’s all left in the past and the pass. A sigh of relief that the service went well would be in the air. I would treat my chefs to something good to eat and a drink at the bar at the end of their shift.

What keeps me in love with this craft? It’s the magic of transforming raw ingredients into experiences that linger in memory. It’s the smiles across the dining room when a dish hits the mark. For me, food is connection, culture and creativity rolled into one.

 

Classic Lobster Bisque

Speaking of good things to eat, if ever I had any lobster shells and meat left over I would make a particular dish that embodies this philosophy. It is my all-time favourite “Lobster Bisque”. It’s elegant, indulgent and deeply comforting, a true showcase of technique and flavour.

 

Recipe: Classic Lobster Bisque

Serves: 4

Prep Time: 30 minutes

Cook Time: 1 hour

Ingredients

  • 2 whole lobsters (about 1½ lbs each)
  • 4 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • ½ cup brandy
  • 1 cup dry white wine
  • 4 cups seafood or fish stock
  • 1 cup heavy cream
  • 1 bay leaf
  • 1 tsp fresh thyme
  • Salt and freshly ground black pepper
  • Fresh chives (for garnish)

 

Method

  1. Cook the Lobster: Boil lobsters in salted water for 8–10 minutes. Cool in an ice bath, remove meat, chop and set aside. Reserve shells.
  2. Build the Base: In a large pot, melt butter. Fry onion, carrot, celery and garlic until softened. Stir in tomato paste.
  3. Deglaze: Add brandy and flambé (optional), then pour in white wine. Reduce by half.
  4. Simmer: Add lobster shells, stock, bay leaf and thyme. Simmer for 30–40 minutes to extract flavour.
  5. Blend & Strain: Remove shells, blend the mixture until smooth, then strain through a fine sieve.
  6. Finish: Return bisque to pot, stir in cream, season to taste. Add lobster meat just before serving.
  7. Serve: Ladle into bowls, garnish with chives or parsley and enjoy with crusty bread and butter.

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Final Thoughts

Being a chef is not glamorous, it’s sweat, burns and endless repetition. But it’s also joy, creativity and the satisfaction of bringing happiness through food. After 19 years, I still feel the same thrill when I plate a dish. Cooking is my language, my passion and my life, whether it be for work or family. I always put the same enthusiasm and passion in every dish I create. The silence when people start to eat with groans of flavour sensation pleasure. It is still, and always will be, the best feeling, knowing someone truly appreciates the food you have made them.

You can ask me any questions you like by reaching me at, Samuelbramall@gmail.com