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An accomplished chef reflects on how he rubbed shoulders with elite athletes and celebrities while working around the clock in the kitchen at past Games.
Like much of the country, he was sitting in his living room in Lanarkshire, captivated by the thrilling action unfolding at the Paris 2024 Olympics.
Yet average armchair enthusiast, chef Marc Honeyman, knows firsthand what sets fire to the stomachs of the world’s tallest elite athletes.
The highs and lows that occurred at the highest global level took Marc to the Turin 2006 Winter Olympics and the Beijing Olympics two years later, occasions in which he had the privilege of being part of a team of 90 chefs who worked hard. He prepares meals 3 times a day for more than 900 guests, including athletes, top celebrities, royalty, politicians and broadcasters.
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“Coming from where I come from, you don’t dream of that when you grow up in the East End of Glasgow,” admits Marc, who now lives with his family in Gartcosh, North Lanarkshire.
Marc, a high-achieving student, flirted with the idea of pursuing a career in accounting, until he discovered that it would involve up to six years of hard work in college.
“To be honest, I’m a pretty smart guy,” he said. “I love numbers. I’m brilliant, but I’m not cut out to work 9 to 5 in an office. “
“Back then, I enjoyed watching Masterchef and Ready Steady Cook, with its tomatoes and red peppers. Ainsley Harriott made cooking fun.