THE general manager of the Crowne Plaza hotel swapped his suit for a chef's hat earlier this month when he went back to the floor to support a careers event.

Careers Festival 2005, coordinated by Springboard UK, from March 7 to 11 aimed to raise the profile and image of the hospitality, leisure, travel and tourism industries.

Alan did two sessions at the Marlow hotel, from a stint in the kitchens under the watchful eye of sous chef Dean Jackman, to time in front of house in the restaurant.

He was instructed by Dean to prepare the following day's staff lunch of lasagne, washed and cleaned the spinach and passed through (strained) the celeriac, leek and cream of mushroom soup.

He said: "It took me back to 1976 when I started out in the kitchen of The Savoy. Some of the regular guests did a double take when they saw me in the restaurant and I think the staff got a kick out of it as well.

"It is important to put ourselves through what they do on a day-to-day basis. That way any basic errors can be quickly put right. It is good for me and good for the morale of the staff and keeps our feet on the ground."

The hotel currently has a workforce of 98. The Crowne Plaza rents seven houses in Marlow which are let out to staff.