The Chefs’ Forum Attended Inaugural Hospitality & Culinary Summit at Glasgow College
City of Glasgow College held its inaugural Hospitality and Culinary Summit against the backdrop of a new tourism strategy for Scotland, and potentially damaging changes to immigration laws.
The event saw hospitality industry professionals from all over the UK gather at the world class facility to hear from industry peers on a broad range of current topics, from the catastrophic effect the Coronavirus is having on our industry, to career business development stories from top chefs and prolific business owners.
The Chefs’ Forum was delighted to have been invited to attend the event and its was a great opportunity to tour the impressive facility and meet the passionate teaching staff and highly talented students in advance of our Scottish launch to be held at the college this September.
The summit provided a timely opportunity to explore how this vital sector for Scotland remains dynamic in a rapidly changing and uncertain world.
Paul Little, Principal and Chief Executive at City of Glasgow College, said:
“Our college has a well-earned reputation for excellence in hospitality and professional cookery. Together with fellow colleges, we are training the future workforce for an industry that employs over 200,000 and which generates more than 5% of the country’s GDP.
“We produce a talent pipeline of some 8,000 work-ready graduates annually so we can directly respond to a key priority of the new tourism strategy – passionate people – and to the need to attract, develop and retain a skilled, committed, diverse and valued workforce.”
Wilson, Dean for the Faculty of Hospitality and Leisure, said:
“Ultimately, our summit was aimed at forging stronger partnerships with industry as we continue working to change the perceptions of the sector, and the mind set of influencers. Our objective is to make hospitality and culinary not just a career of choice, but a career of first choice.”
“It’s more important than ever that we consider how, as educators and professionals, together with government, we can collaborate to anticipate consumer trends and expectations, while building sustainable and resilient partnerships.”
Delegates heard first hand from industry specialists as they debated areas of opportunity and innovation.
Tom Kitchin, Chef Proprietor of The Kitchin Group, said:
“I was delighted to support the Hospitality & Culinary Summit at the college. A great initiative and what an amazing college. The resources are second to none. Things have changed so much since my time at college in Perth. I feel certain many businesses will enter into the practical partnerships that were launched today.”
Conor O’Leary, Joint Managing Director, The Gleneagles Hotel, added:
“I really enjoyed being part of the college’s Summit, and an amazing team of energetic, highly skilled students. The service was impeccable and the food was both unusual and incredible. Gleneagles are definitely supporting the practical partnerships and we look forward to taking things forward.”
The event concluded with a Culinary Collective, when delegates experienced the college’s professional cookery and hospitality students in action; preparing, cooking and serving a range of high-end, contemporary dishes with a definite edge.
It was a great opportunity to meet the students and teaching team and sample their delicious food stations.
We are really looking forward to returning to Glasgow College this September to launch The Chefs’ Forum in Scotland to bring the industry together and further showcase this fantastic facility and tomorrow’s chefs and hospitality professionals to local employers, creating work experience opportunities, boosting employer engagement and enriching the curriculum as we do with nineteen other colleges nationally and through The Chefs’ Forum Academy.
Any Scottish chefs wishing to participate in The Chefs’ Forum Scotland should contact firstname.lastname@example.org
Photography: Martin Shields