Work Experience Season: Supporting the Next Generation of Chefs

As the summer season approaches, kitchens across the country are once again welcoming young people through their doors for work experience placements, college introductions and first steps into hospitality. For many chefs, this is something they have done for years without fanfare, but in today’s climate, it has never been more important.

Yesterday’s headlines painted a sobering picture of the challenges facing young people in the UK. Official figures revealed that more than one million 16–24-year-olds are now not in education, employment or training, with experts warning Britain is “at risk of a lost generation”. Reports suggest youth unemployment has climbed to its highest level in more than a decade, with one in seven young people currently seeking work. The first rung on the career ladder is becoming harder and harder to reach.

This is why our industry has such an important role to play.

Hospitality has always been about people. It is an industry built on mentorship, teamwork, discipline and creativity. Every great chef remembers the person who first gave them a chance, someone who took the time to teach them knife skills, explain service pressure, demonstrate consistency or simply encourage them to believe they belonged in a professional kitchen.

Now it is our turn to do the same.

At The Chefs’ Forum, we are incredibly passionate about creating opportunities for the next generation. Work experience placements are not just about washing pots or peeling vegetables; they are about inspiration. They allow young people to see what is possible, to experience the buzz of service, the camaraderie of the brigade and the pride that comes with creating something special for guests.

Over the last few months, we have seen first-hand just how transformative these opportunities can be.

Our founder’s youngest son, Riel, has thrown himself into every opportunity presented to him. He travelled to Lithuania to work at a food show for Reaton alongside Chef Jolly, gaining invaluable insight into the fast-paced world of live demonstrations and international food events. He then joined us at the Birmingham Chefs’ Lunch at 24 Stories, experiencing the energy and professionalism that goes into delivering one of our flagship events.

Most recently, he spent three days in the kitchen with Chef Olivier Certain at The Little Wine Shop in Taunton. The experience left a huge impression on him. From prep to service, learning techniques, understanding kitchen organisation and seeing the passion behind every plate, he came away absolutely buzzing.

And perhaps most importantly, he cannot wait to start catering college.

Chef Olivier said

“Riel did incredibly well during his time with us in the kitchen and showed real potential from day one. He was enthusiastic, attentive and genuinely eager to learn, which is exactly what you want to see in a young chef starting out in the industry.

What impressed me most was his passion and curiosity; He asked questions, took on every task with a positive attitude and really embraced the experience. I would be delighted to welcome him back for paid weekend work over the summer to continue developing his skills.

It also makes me really happy to hear that he has been recreating recipes he learnt with me back home for his family. That is what cooking is all about, sharing knowledge, creating memories and passing on passion through food.”

This excitement, enthusiasm and hunger to learn is exactly what our industry needs right now.

In a world that often feels dominated by uncertainty and negativity, hospitality still offers something truly special: opportunity. But we must continue to open the door. We need to support work experience programmes, offer apprenticeships, create entry-level roles and, crucially, pay young people fairly for their contribution and commitment.

The future of our industry depends on it.

Young people do not lack talent or ambition; they simply need opportunities and guidance. By investing time, patience and expertise into the next generation, we are not only helping individuals build careers, but we are also safeguarding the future of British hospitality itself.

Every chef who mentors a young person, every restaurant that offers a placement and every employer willing to nurture potential rather than simply demand experience is helping to shape the future of our profession.

So, as work experience season begins, let’s celebrate the positive stories. Let’s champion the young people eager to learn, the chefs willing to teach and the businesses committed to investing in future talent.

Because today’s work experience student could very well become tomorrow’s great chef.

Photography by Carlos Farinha @carlosclickuk