how I got here

Kellie Bate started her career at North West Kent College of Technology in Dartford with a City & Guilds course from 1987 to 1989. Her first full-time job was at caterer Searcy's, which specialised in private parties and was a real eye-opener for the young chef, as it could involve cooking for 10 to 1,000 people.

After two happy years she was made redundant, but by then the catering bug had bitten. She started working for Leith's Good Food & Eatons Exclusive Catering (part of contract caterer Compass Group) in 1991. It was here she met head chef and future mentor Eric Bradley (executive chef Sodexho Prestige). Her post at Leith's included a number of prestigious jobs at places such as Blenheim Palace and the London Design Show.

A sideways move to Leith's Management, part of Restaurant Associates, saw her working in the world of fine-dining in 1996.

By 2001 she was ready to move on and went to work for Bradley at Sodexho Prestige on a casual basis. This meant venues such as the Ascot racecourse, Chelsea Flower Show and Murrayfield, home of Scottish rugby. The chef also worked for Sodexho's Relish the Experience, set up for smaller elite events.

Bate's first permanent job with Sodexho Prestige was as head chef, opening the Orangery restaurant in Kew Gardens, London. In December 2002 she joined Bateaux London, which she describes as an extraordinary but challenging job. It's a seven-day operation open all year, and Bate looks after a team of 12 chefs and kitchen porters, plus casuals.

Bateaux's vessels, the Symphony and the Naticia, are used for everything from product launches to dinner parties. The Symphony can accommodate 350 people and the Naticia 180.

Headaches include paperwork and looking after 17 menus, but Bate claims it all pales into insignificance when cruising down the Thames, especially at night when the city looks brilliant. "Catering is such a different and challenging career," she says. "It takes a lot of hard work, but if you have the willpower you will succeed."

Career highlights

1989
Takes on first job at Searcy's

1991 Joins Leith's Good Food & Eatons Exclusive Catering

2001
Joins Sodexho Prestige on a casual basis

2002
Becomes head chef at Bateaux London