Your views on: catering education
Two weeks ago we asked you for your views on catering education in the UK following a round table event hosted by our sister publication Restaurant magazine and Nestle Chef.
Here are a few of your responses:
Tom Egerton, executive sous chef, Grosvenor House West Marina Beach, Dubai:
"I started college late at the age of 21 with a year or two's experience in kitchens beforehand but what I was taught at Westminster Kingsway College gave me a very strong grounding to what working in the real world is like. There are opportunities in college that you just won't get in most restaurants, such as skinning live eels, breaking down whole deer (skin, head and all), competitions and food trips abroad. These gave everyone a good inside knowledge to the background of food.
"I think it all depends on the person and the situation. Some people have to work full time and can't afford the luxury of spending another three years at college. Doing a part time course while working might be the only option. Now working abroad in Dubai, where there is only one catering college, you do miss the really keen students who come and spend a week in the kitchen to experience the real thing.
"I think to continue the high level of food in this industry it is very important to carry on training the younger generation whether it is at colleges or in restaurants. We need to make sure there are options for college and restaurant training and the two should try to work together, because afterall we are all heading towards the same end goal.
Keith Miller, food consultant, The Proper Food Company:
"The catering industry has a very broad base, but seems to be dominated by one voice, that of chefs, managers and owners of fine dining establishments.
"The rest of the industry should speak up and give their views, or is all OK for them? No government has ever shown any interest in catering further education or any further education courses, and as funding is reduced then expensive catering courses will not be high on the agenda for college senior management teams.
"The catering industry must sort it out themselves. The fine dining area should be led by the big names, or are they happy just to fill their kitchens and dining rooms with fairly experienced young people on stages who work for nothing?"
Ian Jaundoo, chef-lecturer & culinary team manager, Liverpool Community College:
"I have seen the many changes affecting kitchens and the size and standard of brigades. Traditional skills are found wanting in many and without these skills the future workforce will always suffer.
"Many chefs in industry are quick to knock what colleges do and yes I agree there are some colleges that do not do themselves or the industry any favours in what they teach and how easily they give out qualifications.
"Government funding does play a big part in what colleges can offer and with that comes the 'bums on seats' management thinking syndrome (17 in a kitchen) that might be great for the numbers game but is not a working viability as regards sufficient practice for students never mind health and safety issues.
"At the same time college management have to take responsibility for employing certain lecturers or trainer assessors who have enthusiasm and good intentions but also have limited theoretical knowledge and practical skills but are employed because they have gained vocational teaching qualifications that are sufficient for the tick box certificated courses that awarding bodies feel will prove a student’s worth in the kitchen."
Tony Bishop-Weston, Foods for Life:
"It seems clear why young caterers with working CV's are favoured over those with college diplomas. Courses have to be more realistic tuned to the pace of actual working environments. The industry also has to wake up to an increasing demand on healthier food.
"Unless chefs get to grips with basic nutrition information and become a bit more creative with ingredients the mainstream middle of the catering industry is doomed. It's frightening how little most chefs actually know about the food they use, what's in it and how it affects health. Vegetarian and Vegan cuisine needs to be taken more seriously too."
What do you think? Add your views by commenting below:
