Work experience: Vital or exploitative? Industry leaders give their views
In this short podcast, we talked to legendary chef Raymond Blanc from Le Manoir aux Quat'Saisons, service expert Fred Sirieix from Galvin at Windows, Hoxton Apprentice head chef Leon Seraphin and HOSPA chief executive Carl Weldon to get their views on the value of work experience in the industry.
While there was agreement on the importance of work experience, Blanc pointed out it was vital to not leave people on placement on menial or repetitive tasks for longer than is necessary. Other issues addressed include whether working for free amounts to exploitation and if young people are less keen to start at the bottom rung of the ladder.
