SIC’s Career Spotlights: Kyle Lennox
Kyle Lennox is a head pullman chef on the North Yorkshire Moors Railway. He’s an experienced high-end chef, baker, and cafe owner, and was recently featured in ‘Teeside Live’. He has several prestigious catering qualifications, including having attended a course at River Cottage. He’s also an accomplished musician, and has a keen interest in railway engineering and architecture.
What motivated you to enter your field of work?
My love for the catering industry really stems from the fact that, because of my disability (especially when I was younger) I need to make most of the food that I eat myself. This is to be certain that I know exactly what is in it. So the passion for it really developed from there. Because I had the need to make as much as possible from scratch, I found myself being rather good at it and a interest in food naturally grew from there.
How do you think being disabled has changed your approach to how you do your job?
Personally, with most things in my life (including my job) I try to not let my disability change my approach. Now that doesn't mean I will try everything (I know my limitations) but I'm a big believer in just going for it and dealing with any challenges along the way that may arise. And they will, believe me. But its important to remember that everyone faces challenges in life. Its just being disabled can sometimes bring a few more. Because of this approach, and the fact that my disability is most of the time a hidden one, I will find people (sometimes who I have known for years) saying things like "I didn't know you had a disability". And personally I find this really uplifting, to know that (although my disability is a part of me and I'm not afraid to admit that) its not the part of me that I show first and let get in the way.
What is your career advice for those who aspire to do a similar role?
As far as letting your employer know, I think it is important to give them as much information as you’re comfortable with as this can help you both to work together to find something that works for you. Personally I will only give my official diagnosis, being X-linked pseudo obstruction with failure to thrive and HLA-B27 Positive. Now saying this to employers has never had them asking questions (I personally don't mind when people ask questions) but if the time arises, or if there is a specific part of the job that I know I could find difficult I will then tell them. For example, I am intravenously fed for 12 hours a night, 6 nights a week. And I know this means that I can struggle with late night shifts into early mornings. So I will let my employers know about this, and we have always been able to work out a compromise or they will understand and help me with that specific challenge. But mostly I would advise any disabled person to show them selves off as a person first and mention the disability later. I like to show myself as a person first and then (only if needed) tell them about it. The point I'm getting to is I think a positive, put yourself as a person first attitude is a good one to take (or, its what works best for me at least). As far as specifically being a chef goes, I would advise to get comfortable with your limitations, and know when its time to stop and rest. Don't knacker yourself too much, its not worth it in the long run.
Did you experience any set-backs when you started working, due to your disability? How did you overcome them?
The main set-backs I encountered were the late night shifts, and the long physically demanding hours. But over time I came to know my limitations, and have informed my subsequent employers of my limitations, if I know they are asking something too much of me. Its all about knowing your personal limitations and being in tune with yourself as to not let a dip in health suddenly cause more serious problems (I have learnt this the hard way)
What practices do you have that you would like to be mirrored in other workplaces?
A wonderful practice that I have at my current job is to stager the late night into early morning shifts with another colleague. That being, I will do the late night, the colleague will finish earlier than me, but they will come in to work earlier than me the next morning, meaning that I still have the time to have my full infusion over the necessary 12 hours. But as I've said before a lot of it is finding out what works best for your needs. And I think that its important to talk to your employer about this if you need to as to see what can be implemented
How would you improve the current state of your industry?
I think this goes for any industry, not just hospitality and catering, but I would love employers to ask questions about a disability that you might have, if they don't already know about it, and to not do the (if you want to put it like this) 'polite thing' and not ask. I would much rather everyone be on the same page than people existing in a state of a lack of information. I think that this would help to immediately implement any procedures that need to be implemented to suit you and your needs.