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Work-Life Balance as a Culinarian

with Executive Chef Lee Chamberlain

Lee Chamberlain, Executive Chef in our Business Dining line of business, traveled the world before settling in the Midwest. Today, he enjoys a healthy work-life balance while growing his career as a culinarian at Aramark.

Lee Chamberlain (middle) at the Aramark Culinary Excellence (ACE) Culinary Competition

Originally from New Zealand, Lee (He/Him) got his first taste of the culinary lifestyle through a high school program that encouraged him to work in a restaurant. It was his experience with his Army schooling of London City and Guilds, however, that really prepared him for large-scale culinary operations.

 

“It’s not that I didn’t love my family or anything like that, but as soon as I became 18, I was like, I’m ready to get going. So I took a few tests, passed the physical requirements and got sent to infantry training. Once that was done, we went into whatever field we decided, and I went into Cheffing.”

 

When he left the New Zealand Army at 23, Lee continued to move about, traveling the world for work and pleasure.

 

“At about 23, I moved to Australia where my sister was. I worked in some restaurants there, then came to America and worked a summer camp in North Carolina. After that, I spent several years traveling and working throughout England, Scotland, Ireland, and the Czech Republic where I met my wife. Then I went to Asia and traveled through Malaysia, Thailand, and Singapore.”

 

Eventually, Lee decided it was time to slow down, build a family and continue to grow his culinary career, which brought him to his wife’s home state of Indiana. After several years as a private chef, Lee sought out a job with a better work-life balance, finding a home in Aramark’s business dining line of business.

 

While he started as a Food Production Manager at Aramark, Lee has since moved up to Executive Chef and has greatly enjoyed flexing his culinary skills and learning new ones.

 

“I started out as a Food Production Manager many years ago and in the past few years, I have been more focused on the culinary side of things,” he says. “Cooking is and has always been my passion, but at some jobs, my shifts in Hotels, restaurants, and also as a Private Chef have ranged from anywhere around 6 in the morning to as late as 10 at night. It’s been quite nice to be able to sit down with my wife and kids and have dinner and family time together for a change.”

 

Despite his restlessness as a young adult, Lee values his consistent schedule, which is a welcome change for someone with a culinary background. The most important thing to him is that he has time to spend with his family while having a steady job that excites him.

 

While Lee has enjoyed the nice work-life balance that Aramark provides, that hasn’t prevented him from capitalizing on career opportunities like the Aramark Culinary Excellence (ACE) competition.

“We were asked to enter a picture of a planned dish that I prepared and send it in with ingredients and recipe included. I made crispy polenta with shrimp and sauce and some garnishes. I went to Philadelphia for the first portion and I came second! Then I got selected to compete in Chicago and in that competition, I came third. In Chicago, it was a three-course menu. You had three hours to plan and prepare from a mystery basket and present and then we had a small cocktail party afterward.”

 

The ability to travel for prestigious events while also having the chance to spend quality time with his family stands out to Lee as an aspect he cherishes most about his career with Aramark. He hasn’t lost his sense of wanderlust, and now, it has become another thing he enjoys about his job and one more thing he gets to do with his family.

 

“My wife came out to Chicago with my kids and they spent a few days with me during the competition. And I got a little bit of downtime between the events. So yeah, that was good fun.”

 

Aramark has enabled Lee’s transition from a globetrotter to settled Hoosier while still providing avenues for him to travel and grow his career. No matter where his career takes him, he will continue to do great things and cook delicious food.

 

To learn more about what Lee enjoys about Aramark, check out the Q&A!

Quotation mark Quotation mark

Cooking is and has always been my passion, but at some jobs, my shifts have ranged from anywhere around 6 in the morning to as late as 10 at night. It’s been quite nice to be able to sit down with my wife and kids and have dinner and family time together for a change.

— Lee Chamberlain, Executive Chef

Q + A

Hear more from our conversation with Dylan in the Q&A section below.

  • What drew you to work for Aramark?

    I have young kids, and it was an enticing idea to work Monday through Friday. So that plays a lot into it. I like my schedule too so if I walk out of here after Saturday lunch, I'm not usually back until Tuesday. It is kind of nice to have a little three-and-a-half-day weekend!

  • How important is a steady schedule to you, especially in the culinary field?

    Sometimes restaurants close late which means the potential to earn a lot more is out there. But it doesn't hold a value to me, once you are used to a certain schedule, like Monday through Friday. I think the restaurant industry is a challenge also, because, you know, lots of places have had troubles during the pandemic. So this has been another great thing that Aramark has done - maintaining the business during the pandemic.

  • Have you enjoyed the traveling aspect of your position?

    I’ve enjoyed some of the travel that I've done with Aramark, like opening new accounts. You get to maintain a good relationship with the clients that way. I've heard even when people decide to leave for different companies, they still say Aramark has a great community. And of course, traveling for the ACE competition has been great.

  • How would you describe the culture at Aramark?

    There is a strong focus on inclusion and diversity. And working in the kitchen you see different people, all sorts of people, working together. It feels like everyone has an equal opportunity to move forward or progress with their career. I learned from other managers and they have learned from me because you do run into them quite a bit.

  • What about working for Aramark is different from your experience with previous employers?

    One example that stands out is when I had a personal issue and I told my boss. My dog was put down and my boss gave me several days off, and she insisted that I not work that weekend. So she covered me for that. I think that's a good part of the company which is the community and the support that we can give each other. Developing friendships and relationships and stuff like that has been the best part.

Immediate Culinary Openings

  • San Jose, CA

    Job ID: 506644

    Concessions Cook - SAP Center at San Jose

    Apply
    Apply
  • San Jose, CA

    Job ID: 521933

    Cook - Tech CU Arena - Culinary

    Apply
    Apply
  • San Jose, CA

    Job ID: 535292

    Lead Cook - Tech CU Arena Suites/Catering

    Apply
    Apply
See All Open Jobs

Share this story

  • Facebook
  • LinkedIn
  • Twitter

Work-Life Balance as a Culinarian

with Executive Chef Lee Chamberlain

Lee Chamberlain, Executive Chef in our Business Dining line of business, traveled the world before settling in the Midwest. Today, he enjoys a healthy work-life balance while growing his career as a culinarian at Aramark.

Lee Chamberlain (middle) at the Aramark Culinary Excellence (ACE) Culinary Competition

Originally from New Zealand, Lee (He/Him) got his first taste of the culinary lifestyle through a high school program that encouraged him to work in a restaurant. It was his experience with his Army schooling of London City and Guilds, however, that really prepared him for large-scale culinary operations.

 

“It’s not that I didn’t love my family or anything like that, but as soon as I became 18, I was like, I’m ready to get going. So I took a few tests, passed the physical requirements and got sent to infantry training. Once that was done, we went into whatever field we decided, and I went into Cheffing.”

 

When he left the New Zealand Army at 23, Lee continued to move about, traveling the world for work and pleasure.

 

“At about 23, I moved to Australia where my sister was. I worked in some restaurants there, then came to America and worked a summer camp in North Carolina. After that, I spent several years traveling and working throughout England, Scotland, Ireland, and the Czech Republic where I met my wife. Then I went to Asia and traveled through Malaysia, Thailand, and Singapore.”

 

Eventually, Lee decided it was time to slow down, build a family and continue to grow his culinary career, which brought him to his wife’s home state of Indiana. After several years as a private chef, Lee sought out a job with a better work-life balance, finding a home in Aramark’s business dining line of business.

 

While he started as a Food Production Manager at Aramark, Lee has since moved up to Executive Chef and has greatly enjoyed flexing his culinary skills and learning new ones.

 

“I started out as a Food Production Manager many years ago and in the past few years, I have been more focused on the culinary side of things,” he says. “Cooking is and has always been my passion, but at some jobs, my shifts in Hotels, restaurants, and also as a Private Chef have ranged from anywhere around 6 in the morning to as late as 10 at night. It’s been quite nice to be able to sit down with my wife and kids and have dinner and family time together for a change.”

 

Despite his restlessness as a young adult, Lee values his consistent schedule, which is a welcome change for someone with a culinary background. The most important thing to him is that he has time to spend with his family while having a steady job that excites him.

 

While Lee has enjoyed the nice work-life balance that Aramark provides, that hasn’t prevented him from capitalizing on career opportunities like the Aramark Culinary Excellence (ACE) competition.

“We were asked to enter a picture of a planned dish that I prepared and send it in with ingredients and recipe included. I made crispy polenta with shrimp and sauce and some garnishes. I went to Philadelphia for the first portion and I came second! Then I got selected to compete in Chicago and in that competition, I came third. In Chicago, it was a three-course menu. You had three hours to plan and prepare from a mystery basket and present and then we had a small cocktail party afterward.”

 

The ability to travel for prestigious events while also having the chance to spend quality time with his family stands out to Lee as an aspect he cherishes most about his career with Aramark. He hasn’t lost his sense of wanderlust, and now, it has become another thing he enjoys about his job and one more thing he gets to do with his family.

 

“My wife came out to Chicago with my kids and they spent a few days with me during the competition. And I got a little bit of downtime between the events. So yeah, that was good fun.”

 

Aramark has enabled Lee’s transition from a globetrotter to settled Hoosier while still providing avenues for him to travel and grow his career. No matter where his career takes him, he will continue to do great things and cook delicious food.

 

To learn more about what Lee enjoys about Aramark, check out the Q&A!

Quotation mark Quotation mark

Cooking is and has always been my passion, but at some jobs, my shifts have ranged from anywhere around 6 in the morning to as late as 10 at night. It’s been quite nice to be able to sit down with my wife and kids and have dinner and family time together for a change.

— Lee Chamberlain, Executive Chef

Q + A

Hear more from our conversation with Dylan in the Q&A section below.

  • What drew you to work for Aramark?

    I have young kids, and it was an enticing idea to work Monday through Friday. So that plays a lot into it. I like my schedule too so if I walk out of here after Saturday lunch, I'm not usually back until Tuesday. It is kind of nice to have a little three-and-a-half-day weekend!

  • How important is a steady schedule to you, especially in the culinary field?

    Sometimes restaurants close late which means the potential to earn a lot more is out there. But it doesn't hold a value to me, once you are used to a certain schedule, like Monday through Friday. I think the restaurant industry is a challenge also, because, you know, lots of places have had troubles during the pandemic. So this has been another great thing that Aramark has done - maintaining the business during the pandemic.

  • Have you enjoyed the traveling aspect of your position?

    I’ve enjoyed some of the travel that I've done with Aramark, like opening new accounts. You get to maintain a good relationship with the clients that way. I've heard even when people decide to leave for different companies, they still say Aramark has a great community. And of course, traveling for the ACE competition has been great.

  • How would you describe the culture at Aramark?

    There is a strong focus on inclusion and diversity. And working in the kitchen you see different people, all sorts of people, working together. It feels like everyone has an equal opportunity to move forward or progress with their career. I learned from other managers and they have learned from me because you do run into them quite a bit.

  • What about working for Aramark is different from your experience with previous employers?

    One example that stands out is when I had a personal issue and I told my boss. My dog was put down and my boss gave me several days off, and she insisted that I not work that weekend. So she covered me for that. I think that's a good part of the company which is the community and the support that we can give each other. Developing friendships and relationships and stuff like that has been the best part.

Immediate Culinary Openings

  • San Jose, CA

    Job ID: 506644

    Concessions Cook - SAP Center at San Jose

    Apply
    Apply
  • San Jose, CA

    Job ID: 521933

    Cook - Tech CU Arena - Culinary

    Apply
    Apply
  • San Jose, CA

    Job ID: 535292

    Lead Cook - Tech CU Arena Suites/Catering

    Apply
    Apply
See All Open Jobs

Share this story

  • Facebook
  • LinkedIn
  • Twitter

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  • February 19, 2024

    Culinary

    Inspiring the Next Generation: See How Junior Culinary Stars Shine

    Culinary creativity sizzled as middle and elementary school students at two school districts in Texas put on their chefs’ hats and sharpened their cooking skills to show off their best dishes in annual recipe competitions.

    Read More
  • July 25, 2023

    Early Careers

    Like Mother, Like Son: Discovering a Culinary Career

    Along with their shared love for cooking, Student Nutrition Executive Chef Alicia R. and her son Seth M. have a common bond: they both have pursued culinary careers at Aramark.

    Read More
  • May 3, 2023

    Culinary

    Culinarians Compete in International Chef’s Cup

    Top chefs from Aramark operations around the world put their culinary skills and creativity to the test, as part of the annual International Chefs’ Cup competition held this year in Santiago, Chile.

    Read More
  • June 28, 2022

    Culinary

    Cycling 200 Miles to Help End Childhood Hunger

    Aramark’s employees are committed to finding ways to promote access to healthy food in the communities where we live and work. Along with other members of the culinary community, Chef Richard Grab took this commitment to the next level – cycling for a good cause.

    Read More
  • June 30, 2021

    Culinary

    Finding a Balance in K-12

    Ruby Coffrini, Lead Cook in Aramark’s K-12 Line of Business, has found a work-life balance while growing her career as a culinarian.

    Read More
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RT @CityYearPhilly: A few weeks ago, our Civic Engagement team partnered with @CareForce to host @Aramark Builds Community Day. Over 150 Ar… — @AramarkCareers

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On this International Day of Persons with Disabilities, we`re shining a light on one of our many initiatives that advances the acceptance, equity, allyship, and inclusion of people with disabilities while providing important employment and career opportunities.⁣
⁣
For the last few years, students from Transition Pathways at the A.J. Drexel Autism Institute visited Aramark’s Philadelphia headquarters to learn more about the Aramark`s career path opportunities, leaders, and lines of business.⁣
⁣
This continuing relationship with the A.J. Drexel Autism Institute, and with Community Integrated Services, has helped Aramark better reach and engage with Philadelphia’s neurodiverse community.⁣
⁣
#LifeAtAramark #AramarkThrive #InternationalDayOfPersonsWithDisabilities #DisabilityHiring

10 4
Open
On this International Day of Persons with Disabilities, we're shining a light on one of our many initiatives that advances the acceptance, equity, allyship, and inclusion of people with disabilities while providing important employment and career opportunities.⁣
⁣
For the last few years, students from Transition Pathways at the A.J. Drexel Autism Institute visited Aramark’s Philadelphia headquarters to learn more about the Aramark's career path opportunities, leaders, and lines of business.⁣
⁣
This continuing relationship with the A.J. Drexel Autism Institute, and with Community Integrated Services, has helped Aramark better reach and engage with Philadelphia’s neurodiverse community.⁣
⁣
#LifeAtAramark #AramarkThrive #InternationalDayOfPersonsWithDisabilities #DisabilityHiring

Thanksgiving may have been last week, but we can’t get over recent celebrations from our Student Nutrition team in Pawtucket, Rhode Island! Our teammates sourced local ingredients, making an unforgettable meal for students.⁣
⁣
Looking for an hourly job at an elementary, middle, or high school near you? Head to the link in our bio now!⁣
⁣
#LifeAtAramark #EatLocalChallenge #Hiring

13 0
Open
Thanksgiving may have been last week, but we can’t get over recent celebrations from our Student Nutrition team in Pawtucket, Rhode Island! Our teammates sourced local ingredients, making an unforgettable meal for students.⁣
⁣
Looking for an hourly job at an elementary, middle, or high school near you? Head to the link in our bio now!⁣
⁣
#LifeAtAramark #EatLocalChallenge #Hiring

We`re rooted in service year-round, but especially during the holiday season. This week, our Talent Acquisition teammates prepared Thanksgiving meals and volunteered at @MANNANourishes, an organization focused on providing nutrition, hope, and healing to greater Philadelphia, New Jersey, and beyond!⁣
⁣
#LifeAtAramark #AramarkVolunteer

21 1
Open
We're rooted in service year-round, but especially during the holiday season. This week, our Talent Acquisition teammates prepared Thanksgiving meals and volunteered at @MANNANourishes, an organization focused on providing nutrition, hope, and healing to greater Philadelphia, New Jersey, and beyond!⁣
⁣
#LifeAtAramark #AramarkVolunteer

One of our wonderful teammates of nearly 16 years, Mrs. Annie, is feeling the love at @MSState!⁣
⁣
@MSStateDining recently hosted "Mrs. Annie Day," a pop-up event celebrating Mrs. Annie, a beloved Aramark Collegiate Hospitality team member known for spreading joy and positivity on campus. The event featured Mrs. Annie`s signature "Hey Baby" greetings, sticker giveaways, and warm hugs.⁣
⁣
Thank you, Mrs. Annie, for embodying our values and making every day brighter!⁣
⁣
#LifeAtAramark #CampusJobs #Hiring

49 2
Open
One of our wonderful teammates of nearly 16 years, Mrs. Annie, is feeling the love at @MSState!⁣
⁣
@MSStateDining recently hosted "Mrs. Annie Day," a pop-up event celebrating Mrs. Annie, a beloved Aramark Collegiate Hospitality team member known for spreading joy and positivity on campus. The event featured Mrs. Annie's signature "Hey Baby" greetings, sticker giveaways, and warm hugs.⁣
⁣
Thank you, Mrs. Annie, for embodying our values and making every day brighter!⁣
⁣
#LifeAtAramark #CampusJobs #Hiring

We`re proud of showing up for our community, especially in the face of challenges and natural disasters. Matt, a Regional Vice President with our Collegiate Hospitality business, recently sat down with @FoodService_Director and shared how Aramark mobilized to support local communities impacted by Hurricane Helene. ⁣
⁣
#LifeAtAramark #HurricaneRelief #FoodServiceJobs

11 1
Open
We're proud of showing up for our community, especially in the face of challenges and natural disasters. Matt, a Regional Vice President with our Collegiate Hospitality business, recently sat down with @FoodService_Director and shared how Aramark mobilized to support local communities impacted by Hurricane Helene. ⁣
⁣
#LifeAtAramark #HurricaneRelief #FoodServiceJobs
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ABOUT ARAMARK

Surrounded by innovative teams and endless opportunities to grow, you are empowered to develop your talents and fuel your passions in an inclusive environment where teamwork matters, and purpose is prominent. Whether you’re looking to challenge yourself with something new, thrive in a career full of meaningful impact, or simply find a great place to work, join us, to pursue what matters, together.

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At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable federal, state or local law. Learn more about your workplace rights here.

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