The Chefs’ Forum Partners with Rational UK to Support Hospital Caterers!
Chefs, caterers, and equipment manufacturers should be looking at hospitals as the next battle ground for better standards.
The Chefs’ Forum is delighted to be working in partnership with Rational UK to bring together 150 hospital sector catering delegates to discuss the various topics covered in the recent NHS Food Review report.
Updated technology, sustainability and hospital chef training were cited in the report as being of the utmost importance, so Rational UK has taken the step to cover this as well as kitchen design, nutrition, menu development in a two-hour seminar taking place on the 28th April.
The Prue Leith-led report into hospital food may have come out four months ago, but its findings have been lost in the lockdown and the fact that hospitals have been under siege for close to a year.
Philip Shelley, Chair of the NHS Hospital Food Review will be speaking at the virtual event and welcomes The Chefs’ Forum’s joint campaign with Rational UK to highlight the cause for an overhaul of hospital menus and kitchen operations, he said
“With 40 new hospitals being planned, there has never been a better time to review hospital catering across the board. It would be great to have increased influence over hospital menus and the training and development of chefs and leaders within catering, as well as those patient-facing in terms of portion control and finishing dishes to a decent standard. Improved technology, training and ingredients in hospital kitchens will mean that hospital chefs are able to create delicious food, that is both nutritious and visually appealing. Its time we broke the stigma of hospital food being unappealing and rather make it something to look forward to, improving the patient experience in hospital.”
Philip is a great proponent of ‘The Power of Three”, this is the positive relationship between dieticians, caterers and clinicians, this will be the main theme of the event which chimes with the Rational hospital sector strapline of “The way back to good health” in working with hospital kitchens to improve precision and consistency with the ConnectedCooking system and cutting edge technology.
A close look at the document produced by a panel of experts from official bodies including The Hospital Caterers Association, Public Health England, The Food Standards Agency and The British Dietetic Association reveals a huge opportunity for all parts of the hospitality industry to get active and pitch in. Why?
There’s a very simple answer to that question: because the report has the backing of the The Prime Minister, The Health Minister and the NHS. For the very first time there is a real chance of change in hospital food with two distinct points highlighting the opportunity.
Point 1 – NHS kitchens are often a long way from the patient
Point 2 – Kitchens may be in sorry need of refurbishment and wards often lack finishing kitchens or café facilities
Yes, so? What does that mean? If you read between the lines it means only one thing. If the right answers are put in place, then investment to make the necessary changes will be forthcoming.
How will this happen? You only need to look at the hospitality response to lockdown and the drive for a Minister for Hospitality to see that the industry can act and get things done. A debate happened. The government listened. There is dialogue.
If the hospitality industry can demonstrate that it can use its muscle in an area that has full government support then the answers that are desperately needed in the NHS can show why a Minister for Hospitality is such an important post. Hospital Hospitality. The two go together.
Hospital food has always been an add-on. It’s a consequence of being in hospital. That’s why kitchens are far away and under-valued. The primary needs are staff, equipment and technology. That’s perfectly true. But now there is an understanding at the top levels that taking a broader look at the true power of food as medicine can have a lasting effect on health and the well-being of patients. Improve the food, improve health.
Paul Da Costa Greaves, UK Country Manager for Koppert Cress said
“We have undertaken extensive research into this very subject in Holland and would love to support the Hospital Caterers Association here in the UK. It would be great to look at replacing salt-laden powdered stocks and sauces with healthier alternatives using cresses and microgreens to fortify and enrich hospital menus. It is imperative that nutrition is addressed and that menus offered aid recovery and assist in making hospital food not only look better but taste great too.”
So, what’s it going to take? There is equipment out there that can revolutionise hospital food. New tech from companies like Rational could make the production of food faster, more consistent and diverse without breaking a sweat.
Colin Parry, Sales Director at Rational is currently working with The Chefs’ Forum to bolster support for hospitals chefs and caterers, he said
“Our new RATIONAL ConnectedCooking range has set new standards for automated and precision cooking. The iVario Pro and iCombi Pro models have taken technology used in hospital kitchens to new levels making cooking more precise than ever before. The RATIONAL iVario Pro and iCombiPro are very fast and so easy to use. Not only do the new models look fantastic, instantly updating aging kitchens, they deliver outstanding food quality without checking or supervision. We would be delighted to work with The Chefs’ Forum to show hospital chefs how value can be added to their kitchens in terms of saving time and money and improving levels of precision and productivity.”
A new thinking process, led by chefs, could improve and modernise hospital menus to include the sorts of dishes that patients actually want to eat.
Put the two points together and it is clear that hospitality understanding of finishing kitchens will play a big part going forward. What this area needs is a chef to do the planning. The report by Prue Leith highlighted crisp toast for breakfast. What will that take? How can it be done? There is tech out there but it needs to be planned. This is the opportunity for hospitality to take the lead.
Any hospital caterers or catering managers who would like attend this free event should contact catherine@redcherry.uk.com
Social Media and Chefs in Lockdown!
How chefs are reinventing themselves on social media and why it’s all healthy no matter your motivation.
Alex Claridge is bored at The Wilderness. Not totally bored but bored enough to start thinking about things in a different way. A recent tweet summed up his mood:
“Look, I’m bored of doing food boxes. If we did a live cook along for like two courses where you can buy the ingredients or collect them. Would anyone do it, like 20 quid or something, Alternatively, it’s Onlyfans?”
We can all understand this sentiment of a live cook-along. Chefs need to cook. They need to feel connected. When no-one’s eating, no-one is listening. If lockdown has shown one thing in the chef world it is a universal need to connect with customers, people and causes. All chefs are different that’s what makes them unique.
One Twitter user suggested in a retort that it should be called ‘Only Pans’, which was very funny indeed, proving that there is still humour despite the current situation.
Dipna Anand, of Brilliant Restaurant in Southall, pledged to do a new recipe every day and her followers, all 38k of them are loving it. Recent Instagram posts showed her doing workouts as well as continuing to innovate with new recipes and ideas.
Simon Wood in Manchester is also changing things up. His campaign to feed families for £30 has aligned with the work done by footballer Marcus Rashford and local food banks to offer genuine help and constructive advice for those that are struggling.
What these three examples demonstrate is that chefs need a platform and going forward as life returns to normal there will be more opportunities for chefs to express themselves in new ways outside the kitchen and not be chained to the stoves and the plate to justify their existence.
Mental health is a very important subject at the moment. We have all felt the debilitation of being confined and kept away from each other. Social media has allowed us to connect and feel connected. Let’s hope it continues. Let us know how you are using social media.
Clink Expands Prison Chef Training to 70 Prison Kitchens
Her Majesty’s Prison and Probation Service (HMPPS) and The Clink charity are set to increase their training programme in up to 70 prison kitchens.
Training will continue at HMPs Bristol and Styal but from the end of April these two will be joined new initiatives at Eastwood Park, Send and Downview.
A further rollout will create opportunities to help as many as two thousand offenders with the hope that routes into employment can keep them away from crime for good.
Prisons Minister Lucy Frazer MP said:
“This expansion of the catering programme is testament to the thousands of training and job opportunities it has provided for offenders over the years.
“Cutting reoffending and its vast cost to society is a priority for this government. Training within prison leads to employment on release, which we know has such a positive impact on ex-offenders, their families and communities, and ultimately reduces crime.”
Finlay T K Scott, Chairman of The Clink Charity said: “Reducing crime and improving all of our lives is at the heart of what The Clink does. This latest initiative in partnership with HMPPS underlines the tremendous impact The Clink program has had over the last ten years.
“We will build upon the success of our innovative integrated program and roll it out across the prison estate. This platform will dramatically increase the number of students we are able to rehabilitate with the subsequent impact upon reoffending figures.”
The partnership with The Clink Charity is one of many Government schemes aimed at supporting offenders into employment with the ultimate aim of cutting crime. Other initiatives include work placements for dozens of offenders as the construction of HMP Five Wells gets underway, as well as the new prison at Glen Parva.
Would You Offer Your Restaurant as an Office Space?
A new scheme to allow hospitality venues to open-up earlier has been put forward to the government and is seeking signatures for a new petition.
Work Anywhere Hub aims to harness all the empty spaces of hospitality and utilise them in a positive way following the relaxation of lockdown.
The idea comes from a similar move during the first lockdown, venues across the country began to offer desks by the day in an effort to fill spaces and revive businesses crippled by COVID restrictions.
Work Anywhere Hub has taken this idea to the next level and is demanding that as part of the roadmap, the government allows venues to reopen as COVID-safe workspaces for remote workers when lockdown begins to lift.
View the petition here
Founder and CEO of Work Anywhere Hub, James Santi, has managed a restaurant in west London for almost 20 years. Being able to reopen as a base for remote workers would inject much-needed revenue into his business.
He says: “We believe hospitality venues should not be forced to suffer any more. Across the country spaces lay empty. If offices are allowed to be open then why can’t we?
“Work Anywhere Hub proposes that all venues be allowed to open as remote, COVID-safe workspaces until we are allowed to reopen to the public. This might not be until May so we need to be making use of our spaces now.
“Pubs, restaurants, cinemas, hotels, we all have space to rent and workers do not want to take public transport to travel to work, so let us open up as remote workspaces thus reviving our businesses, offering a safe environment for employees in which to work, and offering employers pay per day workspace locations to enable them to cut overheads.”
From renting a desk by the hour to a socially distanced interview room by the day, week, month or year, venues the length and breadth of Britain are ready to open up to the workforce.
The campaign has already received backing from the award-winning Marylebone Leisure Group family of boutique bars and restaurants, and generated lively debate on social media.
Venues can create a free listing on the Work Anywhere Hub portal so workers can find a space close to them that offers a safe and comfortable working environment. They then fix the charge per day, and cost of optional extras including food and drink.
Would you be willing to open-up your restaurant or hospitality space? Let us know!
Zest Quest Asia Takes College Lecturers & Students on a Virtual Voyage of Discovery
(London, 19th February) Zest Quest Asia, the competition designed to stir students’ taste buds towards Asian textures and flavours, has gone the extra mile since the January launch of the Zest Quest Asia Tilda Challenge, its newest online spin-off sponsored by Tilda Foodservice.
Over 1,100 students and nearly 70 lecturers in 21 colleges across the UK have now taken part in interactive seminars covering the culinary histories and traditions of nine countries, including India, Vietnam, Korea and the Philippines. The seminars, each lasting up to two hours, were at the heart of a six-week virtual roadshow led by Zest Quest Asia director, Murray Chapman, who created the programme to encourage more students to take part in the competition with support from their colleges. The Zest Quest Asia seminars were carried out in parallel with on-line sessions for lecturers and students hosted by Tilda Foodservice focussing on the varieties and uses of rice.
During the seminars, Chapman guided participants through the fundamentals and complexities of Asian cuisine, including base flavours (sweet, sour or spicy), typical marinating techniques, the use of fresh and pickled fruits and vegetables, spices, condiments, dipping sauces and, most importantly, the pervasiveness of rice in Asian meals, whether as an important side dish or centrepiece. He also shared photos and tips from previous Zest Quest Asia competitions to demonstrate not only the rigour and high standards involved, but the extent of the knowledge and expertise acquired by students who took part.
Among the catering colleges and institutions that joined the Zest Quest Asia journey of discovery were Eastleigh, Cambridge, Milton Keynes, West Lothian, Sheffield, Colchester, Loughborough, New Suffolk, New City, South Lanarkshire, West Suffolk, North Hertfordshire, Basingstoke, Grimsby, Cheshire, University College Birmingham, Lakefield, Barnfield, New Durham, Taunton, and Halesowen. Feedback has been overwhelmingly positive, with many students marvelling at their new knowledge and expressing the desire to learn more. The majority of the colleges have since committed to supporting the competition, with a number of colleges pledging multiple entries.
Cyrus Todiwala OBE DL, co-founder with Pervin Todiwala of Zest Quest Asia, said, ‘We’re delighted that Zest Quest Asia today is considered the Asian cooking competition for students. And with this virtual roadshow, it seems that we’ve succeeded in engaging colleges and students in a way we may not have before. It’s heartening to hear that they want to learn more about the cuisines of Asia and see Zest Quest Asia not just as a competition, but as an experience to really learn from. We’re extremely fortunate to have Murray on the team as this particular chef is no stranger to colleges, owing to his work with Passion to Inspire, the terrific initiative he founded to strengthen links between catering education and industry.’
Murray Chapman said, ‘To me, Zest Quest Asia is an educational journey that begins long before the actual competition and doesn’t end when the winners are announced. We really mean it when we say to students that competing is only the beginning.
‘It made everything worthwhile to hear students say how much they enjoyed learning about the flavours and spices of Asia, or that they were inspired by the talk and appreciated the tips they were given on crafting a good entry. You could almost feel them step into a different world while on the Zoom calls. Now we’re looking forward to quite a few entries for the Zest Quest Asia Tilda Challenge. We’re not taking no for an answer.’
Anthony Gascoigne, chef lecturer at North Hertfordshire College, said, ‘The virtual tour of Asia the students were taken on has inspired and sparked the students’ imaginations and creativity.
‘Zest Quest Asia continues to inspire student chefs to develop their skills in Asian cuisine. It has provided a point of focus and aspiration during lockdown. Murray delivered an engaging tour of Asia and outlined what it takes to produce top quality competition dishes. The students have benefited from his passionate, unique delivery and emphasis on flavour, colour and texture.’
Annette Coggins, Head of Foodservice, Tilda UK added, ‘The pandemic has been especially difficult for young chefs and we’re delighted that, despite the challenges of Covid-19, so much positivity has come out of the Zest Quest Asia Tilda Challenge. We hope the roadshows have given students the confidence to give Asian cuisine a try and we can’t wait to see the final entries.’
The deadline to enter the Zest Quest Asia Tilda Challenge has been extended to 24th February 2021. Six finalists will be chosen to go on to a live cook-off to decide the winner on 31st March 2021.
Zest Quest Asia – Tilda Challenge 2021 Deadline Extended
The deadline for Zest Quest Asia – Tilda Challenge 2021 has been extended until Wednesday 24th February, giving culinary lecturers and student chefs more time to join Cyrus Todiwala and Tilda Foodservice on an inspirational culinary adventure.
Since the January launch of the virtual spin-off to the celebrated competition, headline sponsor Tilda has organised on-line tutorials for over 900 student chefs and their lecturers on the role that speciality rice can play in creating delicious and authentic Asian dishes.
The tutorials complement the virtual interactive lectures on Asian cookery, and its historic and cultural influences being ran by Zest Quest Asia across the UK in the run-up to the entry deadline.
Annette Coggins, Head of Foodservice, Tilda UK said of the event:
“It’s fantastic to see young chefs getting excited about Asian cooking and exploring a culinary art that they may not have had the chance to before. Zest Quest Asia has always been such an important educational event in college calendars, and we are so pleased that the challenges of Covid-19 have not impacted the spirit of students or their passion to learn and cook.
Tilda Foodservice is devoted to inspiring the next generation of chefs and we’re encouraging lecturers and their students to get involved and have a go. There’s so much to gain from taking part and the Zest Quest team is on hand to support you every step of the way.”
Chef Murray Chapman, Director of Zest Quest Asia added,
“The start of this year’s Zest Quest Asia Tilda Challenge has been such a fantastic experience – because of Covid-19 I’ve been able to spend time on-line. Doing one’s best to encourage and inspire what so far has been over a thousand students and their lecturers on an educational adventure to nine countries across Asia. All I can say is a massive thank you to everyone involved for their attention and enthusiasm. Now we want as many students as possible to prepare to get their entries in, not forgetting rice as a key ingredient. I promise you; you won’t look back.”
Chefs Cyrus and Pervin Todiwala, founders of Zest Quest, are inviting student chefs to share their creations on Facebook or Instagram by Wednesday 24th February 2021 leading up to the Covid-safe live final in March where six finalists will compete for the chance to win a host of inspiring prizes including an exclusive Todiwala Masterclass.
Entrants are asked to create recipes that celebrate the flavourful and authentic world of Asian Cuisine using Tilda’s Speciality Rice Range. All the details on the competition and the criteria are available at www.zestquestasia.org.
To help students plan their winning entries, Tilda Foodservice will continue to offer online tutorials exploring Tilda’s Speciality Range and how to elevate their plates. To be part of this exclusive opportunity, colleges and lecturers are asked to register their interest with Jo Witchell by emailing johanna@tilda.com.
Annette adds:
“These are skills that chefs can take with them beyond college and into their professional careers. We are so pleased to see that 26 colleges from all over the UK have already signed up for our online training sessions and we look forward to seeing more enquiries come in!’
Tilda Foodservice and the Todiwalas are passionate about creating a competition that chefs and colleges will look forward to and get excited about in 2021. Zest Quest Asia was launched to inspire student chefs across the UK to consider Asian cookery as a future career by recognising outstanding talent, knowledge and understanding of the cuisine. The success of the competition encourages colleges to include classical Asian cookery in the curriculum, as well as build on the skills needed for chefs to venture into the Asian food industry.
For more information and to enter the Zest Quest Asia – Tilda Challenge 2021, colleges should visit www.zestquestasia.org. The deadline for entries is Wednesday 24th February 2021. The shortlist will be revealed at the end of February, with the live streamed final taking place on 31st March 2021.
For more information on Zest Quest Asia visit www.zestquestasia.org
For more information on Tilda visit www.tildafoodservice.com
‘The Seventh ‘Young Chef Olympiad’ 2021 was a Grand Affair
‘The seventh ‘Young Chef Olympiad’ 2021 was a grand affair, albeit virtually, as cheftestants from across the globe converged for the culinary cook-off extravaganza’
The International Institute of Hospitality Management’s (IIHM) Young Chef Olympiad (YCO) went ‘virtual’ for the first time this year for obvious reasons. Many organisations would have resigned to the fact that the worldwide travel restrictions and local lockdown laws would make such a highly complex, global competition (and that’s under normal conditions) non-achievable this year. However, this was not an option for Dr. Suborno Bose and his team at IIMH.
The Chefs’ Forum’s Education Consultant and chef, Neil Rippington, was honoured to be asked to take the position as Senior Judge in the competition’s heats, leading to the Grand Final on the 6th February. Streamed over Zoom, the worldwide culinary competition saw participants and mentors from over 50 countries compete across 24 time-zones.
Neil formed part of an international judging team with many familiar and famous names including celebrity chef and Masterchef India judge, Ranveer Brar, Chris Galvin, Henry Brosi, Professor David Foskett and India’s most famous chef Sanjeev Kapour.
Working within a complex set of technical logistics, the team at IIHM performed incredibly to broadcast a fantastic show to viewers across the world. The vision of YCO is founded on bringing together some of the world’s most promising young chefs to celebrate the love of food and hospitality. This year, Dr Bose said ‘I am delighted that we have been able to achieve the global connect so fantastically due to the digital handshake. It has been possibly the most important YCO as it is all about hope and bounce-back. It’s the ‘Hope Olympiad’ for all countries.’
The top 20 teams from the preliminary rounds competed for two titles, with teams from 11th to 20th competing for the ‘Plate Trophy’ and those in the top 10 for the Grand Trophy, gold medal and $10,000 US Dollars. The finals took place over the 5th and 6th February with the announcements made during a fantastic and highly entertaining closing ceremony on Saturday evening.
Prizes were also awarded for best dish categories in the preliminary rounds as well as a range of awards for best mentor, best team spirit of the competition, and student ambassadors.
The following teams won awards for outstanding dishes in the preliminary round.
• Best Chicken Dish – United Arab Emitrates (UAE) – Chicken Saluna
• Best Vegetarian Dish – Tunisia – Mastro
• Best Afternoon Tea Eclair – Hong Kong
• The ‘Plate Trophy’ was awarded to Bulgaria
In the Grand Final, New Zealand won the bronze medal (3rd place) and the UAE won the silver medal (2nd place). The very proud team to pick up the gold medal, $10,000 US dollars and 1st place was awarded to Hong Kong.
Gateau St. Honoré – Gold Medalist, Lee Maan Ki of Hong Kong
Gateau St. Honoré – Plate Trophy winner, Andzhela Boeva of Bulgaria.
Neil said ‘I have represented the UK team at YCO twice previously in 2018 and 2019 as the student mentor. We had a truly memorable experience and performed well, making the Grand final on both occasions, picking up awards and the Bronze medal in 2019. To be asked by the management team to become a judge this year was flattering and I relished and enjoyed the opportunity. What Dr Bose, the team at IIHM, the contestants, mentors and everyone else involve in this year’s competition were able to achieve was simply amazing and a great example to the world during such an unprecedented time in our lives. I look forward to being involved again in the future, by which time we can hopefully return to safe travel and free to mix and celebrate as we have in the past.’
Manchester Chefs Plan the Kantina Weekender ‘Great Return’ for May Bank Holiday
Manchester chefs plan “great return” event for the May bank holiday.
A food festival in Manchester is being planned for the late May bank holiday which looks beyond tasty and could be the tonic the hard-hit North West needs to finally get the hospitality scene back on track.
The Kantina Weekender will be located at Escape to Freight Island in Mayfield (near Piccadilly) which is, according to the website blurb is: “A long-forgotten freight depot from the city’s industrial past, reimagined as a cultural space for our future.”
Chefs taking part include Simon Martin of Mana – Manchester’s only Michelin-starred restaurant – Gary Usher of Elite Bistros, and Mary-Ellen McTague of The Creameries. Also to be seen will be a Dishoom, The Jane Eyre, Higher Ground and Tast serving up food.
One of the more unusual, but brilliantly-conceived, ideas for the weekend are chef partnerships. For example:
Gary Usher (of Kala and Hispi) will partner with Forever Changes. Creameries chef Mary-Ellen McTague will join with Great Northern Pies. Tast and Baratxuri will team up on their grill and Pippy Eats will join Northernden’s Vietnamese restaurant Mi + Pho.
Stosie Madi from The Parkers Arms will also be at Kantina Weekender along with Brad Carter of Birmingham’s Carters of Moseley, who will partner with taco experts Madre.
The event will support Eat Well MCR, which has been supporting vulnerable people through the pandemic.
On drinks will be Pomona Island with Lervig and Northern Monk; Deya and Camden Town Brewery; and Charlie Miller from The Laughing Heart.
Dan Hope, founder of plant-based operations Firebird Hope, Four Side pizza, Krum and Plant Grill, will match with Where The Light Gets In’s Sam Buckley – recently a recipient of a green Michelin star for sustainability at his Stockport restaurant.
Sam Buckley said; “I’m absolutely delighted to finally be cooking at Escape to Freight Island.
“It’s an incredible space in the heart of the city and Kantina Weekender will be a great return for food fans across the country.”
Dan Morris, managing director of Escape To Freight Island said: “Kantina Weekender is an opportunity to finally come back together and share in the joy of food and drink.
We are very proud to be able to showcase the talents of the Escape To Freight Island residents whist they collaborate with some of the UK’s most prestigious chefs, brewers, bartenders and all round hospitality heroes.
Kantina Weekender will take place from Friday May 28 to Monday May 31 at Escape to Freight Island at Depot Mayfield.
Tickets will cost £35, which is fully redeemable as credit to spend at the festival, and optional donations to Eat Well MCR will be encouraged on the weekend. For more information checkout the website: www.kantinaweekender.com
Hospitality Mourns Sad Passing of Chef & Gentleman Andrew Bennett
The death of recent Craft Guild of Chefs Chair Andrew Bennett over the weekend has saddened many in the chefs’ profession who knew him as a true gentleman.
Bennett was, for many years, the executive chef of the Sheraton Park Lane Hotel and, more recently, the President of the Craft Guild of Chefs.
He was a hard-working chef who prowled the competition circuit encouraging and inspiring those competing to achieve more than they thought they were capable.
Hayden Groves said of Bennett’s death: “Chef, mentor, friend and one of the industry’s true gentlemen. As a judge he always pushed me to be the very best version of myself & a man I always turned to for advice.”
Alyn Williams said on twitter: “I’m very shocked & saddened to hear of the passing of Chef Andrew Bennett. I had the pleasure of knowing him & judging many competitions alongside him. A true professional & Gentleman. My sympathies go out to his family. RIP Chef.”
A comment from the The Craft Guild of Chefs on 30th January said: “It is with great sadness to share that Chef Andrew Bennett MBE passed away this morning. He will be sorely missed by all, and our thoughts are with Liz and the family at this hard time. We shall all remember him with real fondness.”
The Chefs’ Forum Partners with Bridging The Skills Gap to Highlight Shortfalls in Industry Skills
The Chefs’ Forum is pleased to announce that it has joined PACE and The Craft Guild of Chefs as a partner in the Bridging The Skills Gap initiative (BTSG)
Founded by Tameside College Food & Beverage Lecturer John Holden, BTSG strives to get Secondary and Further education to work in harmony with the wider Hospitality industry, promoting Hospitality as an exciting and challenging career choice and gaining wider recognition for the career paths available within it.
Education Consultant at The Chefs’ Forum, Neil Rippington said:
The Chefs’ Forum shares the concern and ideology of the Bridging the Skills Gap initiative. It is essential that we align our approaches to such fundamental issues. We need to work together to protect the development of skills and support the future pipeline of talent in the hospitality industry.
John Holden of BTSG said of the collaboration:
“Bridging the skills gap is pleased to be collaborating with The Chefs’ Forum on building recognition for young chefs and FOH staff through college links and industry as well as developing different methods of CPD to benefit chefs and FOH alike, with events showing the classic skills of Gueridon, wine service and customer service.
“Now more than ever collaboration across the industry and colleges is of importance as we are in crisis due to the pandemic as well as looking to how we can cover the skills gap when lockdown is lifted.
“It is imperative that we highlight the industry and the future of our industry to all not just the hardened followers but to the general society and to ensure security and stability in getting the next generation to have a career in the Great, amazing and wonderful Hospitality Industry whether it be FOH or Kitchen, there definitely is a career to be made.”
