Meet the member - Aidan Ross from Cantium Catering Consultancy

Aidan Ross is one of the newest members at the FCSI UK&I. He started his career as a chef, gaining a solid understanding of how kitchens operate before moving steadily into operations management, ultimately progressing to the position of regional director. Like many others working in the hospitality industry, the COVID-19 pandemic changed the trajectory of his career and 18 months ago he started his catering consultancy, Cantium.

At the FCSI UK&I it’s important we get to know our members and we wanted to learn more about Aidan’s career highlights and successes.

Describe the type of projects you most like to work on

I really like the diversity of what I do now, every day is different. One day I could be in a kitchen teaching a team how to cook, on other days I might be working on financials, a tender, or cooking with a group of children as part of the National Curriculum. No one day is the same which makes it exciting.

What achievements as a consultant have you been most proud of?

I have really enjoyed working with the catering teams where they need support and direction. They can truly benefit from some form of external advice even if it’s just needing someone to say, “have you thought about it this way?” or “what if you were to do it that way?”

We know mentoring is important to you, why is this so key for you and your consultancy?

I truly love to see people progress in their careers or have light bulb moments. During my career, I have had various management styles used on me and some are more successful and enjoyable than others. I think I strike a good balance in my approach and manage to crack even the toughest of eggs and take them on a journey!

What do you expect to be doing differently in 2023 to support your clients through the challenges they face?

I think there will be a real need to support clients on finance next year, both in in-house and outsourced settings. In my experience, sometimes the position of chef manager is just too busy for them to get a true handle on the finance, and this is where I can help clients and site teams. Some contractors are overstretching their operational teams which is causing less focus and weakened relationships. I see me stepping in to support the clients get back to a position where they get the focus and attention of the appointed contractors.

Why did you decide to join the FCSI UK&I in 2022?

I believe and trust in the core principles of the organisation as my business was founded on transparency and long-term relationships. Being part of FCSI UK&I provides a useful platform for me to network and gain new skills as although I am a seasoned operator, I am still learning new skills as a consultant.

What is your favourite hospitality venue and why?

I love the Sky Garden; the food and service are wonderful and as for the stunning view, what can I say!

Tell us the best piece of advice you’ve ever been given.

Always get an agreement in writing. Never accept “stick with me lad, you will be alright”. This has been something I’ve stood by since I was an apprentice many years ago.

What is your favourite cuisine?

That’s a tough one as it depends on my mood. I like hearty meals and the classics, a great Beef Bourguignon works so well on a cold, winter’s day. I also like beautifully presented foods where a chef has really thought about all the elements on the plate and served something wonderful, flavoursome, and beautiful. On the other hand, I can’t stand food with no heart or effort with a heavy reliance on convenience products. Couple this up with poor service and you sum up my biggest pet hates.

Find out more

For more information visit the Cantium Catering Consultancy website.

If you would like to join Aidan as part of the FCSI UK&I, we have space available for new members. Find out more about getting involved on our website or get in touch with louise@fcsi.org to chat.