By Tom Clark

I never know what to expect of our evenings. Last night’s talks with WEXO about “Recipes for Success” were no exception: four passionate professionals from different corners of the food world gathered in a Palladian church by Centre Point, on the first true autumn evening of the year.

Marco Pierre White, in particular, subverted our expectations. It began when we met him for lunch at his new pub, The Hansom Cab. He held up his hand to illustrate opportunism. ‘See this hand’ he had said, ‘You see it one way, but there are many ways to see it. You see a palm, I see four knuckles. You need awareness of mind to recognise your luck.’

Marco knows how to tell a story. He leant in close to the microphone and spoke as if a mariner over a table in a pub, with deliberate, authoritative pauses; he took us from his dream of achieving three Michelin stars and five red knives and forks to the realisation of that dream, presenting his path as the upshot of many good twists of fate. He told of how, by pure chance, he had come across Le Gavroche as he wandered through London after missing his bus. The next day, he walked in and asked for an interview. Albert Roux took him on.

The moral? Recognise your luck, then strive for perfection and be gutsy as hell.

Niamh Shield’s Eat Like a Girl blog, with its vivid photography and affable tone, gives such a strong impression of her character that I felt I had met her before. She was every bit as affable in the flesh, totally at ease with the ad-hoc format and chatting willingly in her gentle Irish lilt.

She began her blog after a foul day at work, and soon realised it was a natural progression: ‘I’d always loved cooking food for friends, and sharing my recipes with them (too forcefully sometimes!), so with my blog, I just carried on doing that, except now I was sharing with an online community.’ The spirit of the blog is to make recipes simple and accessible.

So why don’t more people cook at home, I asked. It is partly a matter of education: ‘Children aren’t taught to cook in school any more’ she complained. ‘They’re taught English and Maths and History, but not how to prepare food.’

We need to re-acquaint ourselves with the joy of preparation, she argues. I suggest Eat Like a Girl as a first port of call.

Daren Spence, the co-founder of We Are Tea, ‘really, really, really LOVES tea’. He hardly had to say it, such was his dynamic delivery. Would-be entrepreneurs are often advised to begin with a problem, and Spence had delineated his very clearly:

‘Tea had been forgotten. There was an influx – well, I mean an invasion – of the American-style coffee shop. My colleagues were returning to the office with more and more vulgar coffee-based drinks, with sprinkles on top and cream on the top – it was like watching someone going to the cinema with a pop-corn bucket. And all I could get was a tepid cup of crumby tea in a polystyrene cup. I felt left out. I wanted to be part of their gang […] And I was frustrated that the tea industry was just sitting there, resting on its 350-year-old laurels, not doing anything about it.’

Well, Spence isn’t sitting around, and We Are Tea are fighting the tea battle, winning Great Taste Awards (‘The Oscars of fine food’) and supplying such humble outfits as Harrods and Harvey Nichols.

Simon Prockter has just launched one of the most innovative things in food. He is co-founder of Housebites, ‘gourmet take-away, delivered to your door, cooked by a local, top chef.’ (an alternative to pizzas which taste like the boxes they came in). So, which niggling frustrations engendered this great idea?

‘When you think of take-away, do you think of it as a great experience? Do you know who is cooking your meal? [...] Wouldn’t it be great if you could see your chef on the high street, and say “Hey, that’s my chef, you cooked me a great meal the other day!” And that really doesn’t happen.’ Well, for what it’s worth a big thank you to the Housebites chef Andy Oliver (Masterchef finalist), who prepared those delicious nibbles for the interval.

Simon brought speed-dating into Europe with his company SpeedDater; fingers-crossed the matchmaking will continue in the world of food.

For the full story and more inspiring events visit: www.tomaxtalks.com

“Be passionate, be opinionated and always be a problem-solver“. So said our panel at last night’s filmed careers event and launch of WEXO TV, ‘How I Made it in Advertising‘. We were lucky enough to get an intimate and entertaining careers chat from five pros in the advertising world, jam-packed with practical advice and anecdotal lessons. The Tabernacle in Notting Hill hosted our evening in its beautiful and embellished theatre.

On the panel sat Julian Diment (Carphone Warehouse), Rebecca Robins (Interbrand), Nick Foster (T-Mobile), Tanya Hamilton-Smith (JWT) and Robin Garton (MBA). Collectively they’ve worked for and with the likes of Saatchi & Saatchi, Publicis, Tesco, Orange, Andrex and Reuters. A pretty impressive but instantly likeable bunch, if we ever met one.

Our audience consisted of everyone from LSE undergraduates, Masters students and careers advisers for schoolchildren to keen WEXO members who’d travelled from as far as Cardiff! Needless to say the atmosphere in the Tabernacle was rather electric, with guests in the running to win a work’s week experience in advertising particularly excited. To begin, each of our speakers zipped us through their background, and how they found themselves on their current career paths. A few central themes arose, which anyone looking to delve into the advertising should consider noting. Pens at the ready:

1. Follow your instincts. When it comes to joining a team, go with people you instantly feel you can gel with. If you’re pretending to be someone you’re not, it’ll show in no time.
2. Relationships are key. Care about the people and brands you work for. Not in a sentimental sense, but in terms of genuinely wanting to push forward their agenda. Those relationships will form the core of your contact base in time.
3. Do your research. Know the brands or companies you aspire to work with, before you find yourself in that interview you worked so hard to nab. With LinkedIn, Facebook and Google at your disposal, any failure to read up will tend to reflect badly on your preparation.
4. Don’t be a slave to the numbers. When you’ve got an idea in a creative position, it’s vital to balance both your own gut feeling and the anticipated demand from market research. You’ll sell yourself short by only responding to one or the other.

After learning how each speaker ‘made it’ in advertising on their own paths we then enjoyed the Q&A session. While I tweeted furiously throughout, our audience came through with questions on the prevalence of social media, importance of corporate social responsibility and recommended academic paths to advertising jobs.

Some particular crackers included a question on whether the panel members would have handled the John Lewis ‘freezing dog’ Christmas ad differently and a personal question about why so few of the panel seemed to be on Twitter themselves! These two are in fact our winning questions for the event: in our promo we had advertised a week’s work experience and subscription (worth £800) to The Reel. We’re happy to announce that Debra Sherman and Lucy Hine are our two winners, and more details will be coming their way today. Well done!

As the Q&A went on, similar themes started to crop up while the panel used stories of their own experiences to illustrate their points. It was particularly interesting to hear about Garton’s adventurous approach to adverts when contrasted with Hamilton-Smith’s self-described ‘safe’ angle. Knowing we were sat with one of the brains behind Orange Wednesdays (Diment) was also impressive and inspirational.

All in all, the gist seemed to be: use your skills, resources and creativity to push yourself towards the department you’d work best in. Although the advertising industry is so varied, finding oneself in the wrong area could be disastrous and personally unfulfilling.

WEXO Members can watch the entire event on WEXO TV here or break it down into clips of the Q&As.

Tshepo Mokoena