Michelin Star Chefs and Insurance Brokers, totally different, right?
MasterChef, Saturday Morning Kitchen, cookbooks for Christmas presents.
All filled with these uber slick, confident, skilled Chefs at the top of their game.
Ramsey, Marcus, Jamie, Heston, Pierre White. etc.
Its as if they were born in a water bath with a wooden spoon in their hands.
But they weren't always like that.
Take Marcus Wearing for example. Amazingly skilled and successful, right?
But rewind to 1993.
With 5 years' experience under his belt he joined Le Gavroche which is where things got very special.
Being mentored by the great Albert Roux and then Gordon Ramsey no less, was the key for him.
He flourished and learned his craft from the very best.
Its arguably made him what he is today.
And you can do just the same in insurance (minus the knives mind you!).
If you are Carlisle/Cumbria/Dumfries based, you'll be ramping up your own journey here in broking learning from one of the very best.
This MD may not have the swearing capacity of Gordon Ramsey but is recognised as one of the most skilled Broking Executives in the business.
Initially joining as a Broking Executive, you'll effectively be the Sous Chef, managing clients, working on technical placement, supporting new business strategy and learning all about operations.
And after a few years, you'll be the succession plan of the business where you'll be ideally placed to take over the mantle of Director.
Its the insurance equivalent of getting classically trained then getting the keys to the restaurant.
After all, all these top chefs and insurance executives all had to start somewhere.
Salary to £40k plus benefits.
Ideally you've have a couple of years or so behind you in broking or underwriting.