Back in 1994, Michael Caines lost his right arm in a car accident. Two weeks later, the up and coming chef was back in the kitchen, as he explains to Laura Dunlop.

Michael Caines is a success. He may not be as “big” a name as Gordon Ramsay or Jamie Oliver, but the 39-year-old Executive Chef now stands on the cusp of a third Michelin star and has just opened the fourth of his stylish ABode hotels. He’s also the force behind the successful Michael Caines restaurants, the most famous of which is part of the prestigious Gidleigh Park country house hotel on the edge of Dartmoor – the sort of place where you’ll spend between £480 and £1,200 a night for a room!

Of course he’s pleased with all the awards and accolades that have come his way – including an MBE in 2006, an Honorary Doctorate and becoming AA Chef’s Chef of the Year in 2007 – but you do get the sense when talking to him that – apart from becoming a father – it’s his long love affair with food that continues to motivate him.

Michael’s paid his dues, of course. He initially learned his trade while growing up in a large family in Devon, where he would help bring the vegetables from the garden and help his mother prepare them. He then attended Exeter Catering College, where his natural talent in the kitchen earned him the accolade ‘Student of the Year’ in 1987. He subsequently spent 18 months at the Grosvenor House Hotel, Park Lane in London, before embarking on three influential years under the mentorship of Raymond Blanc. Michael went on to spend time in France, working under the guidance of such superstar chefs as the late Bernard Loiseau and Joël Robuchon. Today, despite his commitments to his hotel and restaurants, you’ll still find him in the kitchen whenever possible. “The kitchen is, without adoubt, the most grounding place to be,” he explains. “My motivation of creating great food, restaurants and businesses is my trade, which is dear to me.”

LOSING AN ARM

In 1994, he was in a car accident. “I fell asleep at the wheel, crashed and lost my right arm,” recalls Michael. “Initially, it was pretty bad and you go through days of thinking ‘Why me?’ and ‘If only…’. You mourn the loss of the arm, you grieve and you question your ability to go on at that point. But I was back part time at Gidleigh Park after two weeks and full time after four.

At least for Michael, the reason for this was simple enough.“I had no big insurance policy to fall back on and I thought that I was only going to find out how I could cope by getting straight back into the environment,” he says. “It was slow the first year but I regained 99.9% of what I was doing before.

“I had to rehabilitate myself into my surroundings using my new prosthetic arm,” he adds. “If I came up against a barrier, I just found a new route. I took small steps that made a big difference.”

LIFE’S PRETTY GOOD

Michael’s accident seemed to spur him on. “It never stopped my career,” he says. “I had never wanted it to hinder me or use my accident as an excuse or for people to feel sorry for me. I knew I had the ability and my pedigree was brilliant and that would shine through. You have to concentrate on surviving and slowly you regain your confidence. Persevere in life because you’ll look back and think – yeah, life’s pretty good. There are always people worse off than you.”

If he hadn’t become a chef, Michael believes he would’ve ended up either in the Army or – at the other end of the career spectrum – working in interior design or architecture. Indeed, he’s been able to explore his design ideas in his kitchens and restaurants.

So what does he think now of losing his arm? “I remember looking back thinking: This time last year I was able bodied, but I am coping so well now – look at my progress!” he explained. “As the years go by, your initial small steps turn into huge steps and you see how far you’ve come. It never stopped my career; I knew I had the ability.”

MORE: www.michaelcaines.com

MICHAEL CAINES:TIMELINE
1969: Born inExeter.
1987: Voted “Student of the Year” at Exeter Catering College.
1988: Trains under Raymond Blanc, before moving to France for three years.
1994: Becomes Head Chef at Gidleigh Park. Two months into the job he loses his right arm in a car accident.
1999: Earns second Michelin star.
2000: Opens first Michael Caines Restaurant. Takes on food and beverage operations at Britain’s oldest hotel, The Royal Clarence in Exeter..
2001: Voted Chef of the Year at prestigious Cateys Awards.
2003: With Andrew Brownsword, Michael buys the Royal Clarence – the first ABode Hotel.
2006: Awarded MBE for services to the hospitality industry; takes part in BBC Two’s Great British Menu chef competition for the honour of cooking for the Queen’s 80thbirthday.
2007: AA Chef’s Chef of the Year.

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