My food & drink job: Maria Valencia, skilled butcher, Booker

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Maria Valencia Booker

Name: Maria Valencia

Age: 24

Job title: Skilled butcher

Company and location: Booker, Enfield branch

Education: Butchery apprenticeship at Booker

As a child, what did you want to be when you grew up? I love the countryside, and my dad used to take me on trips out to farms as a child, so I grew up wanting to work in farming.

Why did you decide to go for a career in food & drink? I love cooking, hosting and trying out new recipes from all over the world. This role offered the perfect opportunity to develop my skills and knowledge in these areas, and to explore the industry and what goes into getting a food product on shelf.

Plus, there are always new foods to try, new flavours coming to the market, innovation is constant and that makes it a hugely exciting and inspiring industry to work in.

“Last month, I broke down a whole lamb for the first time and it was a real highlight for me”

Explain your job to us in a sentence (or two): I have worked in the Booker butchery department for nearly two years, where I am responsible for receiving, storing, handling and preparing meat for customer orders. This involves carving, dressing, cleaving and jointing meat, as well as advising customers on the best cuts for their menus and dishes.

I keep on top of flavour trends too and advise on marinades and seasonings for menu inspiration. I assist customers, manage orders and deliveries, and support wider operations and logistics. Last month, I broke down a whole lamb for the first time and it was a real highlight for me.

What does a typical day look like for you? My day begins in the chillers selecting meats to be prepared for our trade customers from pubs, bars, restaurants, caterers and retailers. I then prepare the cuts of meat, and package them up ready for collection or delivery. I set up the displays for the day, handle customer requests at the counter, process orders, support the drivers and dispatch teams and complete additional operational tasks.

booker

Tell us how you went about applying for your job: I was already working part-time at Booker and the opening came up for a trainee butcher apprentice – I really liked the sound of the role and the opportunity to develop my skills within the business. Although I didn’t have any butchery experience, and I was one of the first women to apply for this apprenticeship at Booker, I went ahead with the two-stage interview and taster day. The team was impressed with how I got stuck in and involved with all the tasks I was set, and offered me the role.

What’s the best part about working for a food and drink company? Interacting with customers and offering them a personalised service while meeting new people.

I also love hearing that a dish or cut of meat I have suggested has proven to be a success on menus or in a store. We recently launched a ‘Thor’s Hammer’ whole beef shin on the bone, so I had a go of cooking it myself at home and it was delicious, so I’ve been able to offer tips to customers on how to cook and prepare it for the best results.

And what’s the biggest misconception people have about working in food and drink? Many people don’t see or know about the food supply chain and all the stages that go into getting food on their plates. There’s also a lot of legislation to keep up with, health and safety regulations, training, and changing trends to respond to.

Plus, more people are cutting down on meat or eating more plant-based products, so it’s important for us to stay relevant and offer meat products that are desirable, on-trend and appeal to today’s health-conscious consumers.

What advice would you give to other young people looking to get into the food and drink industry? The food industry is very welcoming and it’s a great starting point for building a career.

You gain valuable skills and insights into how a business operates by being exposed to many aspects of the food industry, from managing suppliers and logistics, to dealing with deliveries, drivers and customers face to face. It’s important to enjoy working with a range of people and personalities and treat everyone with respect, whether they are a senior manager, a supplier, or a driver.

What’s your ultimate career dream? I’d really like to start my own restaurant. I talk to a lot of our customers about their outlets, how they devise menus and how they bring it all together for an enjoyable dining experience, so have received plenty of great advice.

It would be meat-focused, using good quality cuts and fit into today’s busy lifestyles. I like to think that the skills I have gained in butchery, how I now understand the supply chain and the commercial side, as well as my people skills, would help me to launch a successful venture.