Educational learning vs on the job training
Over my last year working in the CIS office doing the junior recruitment I have seen that a few hotels and restaurants prefer candidates that hold relevant college/ university certificates that qualify them to work in the kitchen. However, many chefs are given apprenticeship opportunities to learn on the job and that start from the very bottom as a kitchen porter or commis chef and work there way through the ranks that way.
I have had a few hotels/ restaurants regret candidates due to the fact they don’t have relevant qualifications but its not to say that the candidates are not relevant or capable enough of doing the correct job. Don’t get me wrong, it is always more beneficial to go through the college/ universities as it entitles you to health and hygiene/ allergen awareness courses which in some establishments you would need to pay for yourself. Many people say that learning via colleges and universities can give young chefs an unrealistic vision compared to what it is like to work in a busy kitchen. Unless they have had work experience then they don’t fully understand they workings of a busy kitchen.
I would like to hear what your opinion is on the matter and whether you look at candidates’ qualifications as oppose to their experience? Also, how did you train to become a chef?
I read in an article last week that Marco Pierre White felt that women were too emotional to be chefs and that they aren’t strong enough to carry heavy pans around the kitchen. He counteracted saying that they make better chefs with better palates. There were lots of very well known and successful female chefs who were very disappointed in hearing his views. I think they felt it was winding back the time in what we strive to be an equal society. The influx of new chefs is quite low and with statements like this from someone who is so well regarded in industry I would imagine it will have a huge effect on female apprentice chefs.
What are your thoughts?
As we enter our first week of September and the leaves start to change a lot of chefs will have their thinking caps on for producing their autumn/winter menu’s and the dreaded Christmas menu; after all it is only 17 weeks until the big day! Sense the excitement. I’ve certainly noticed in the last week after we had the bank holiday sun that it has cooled down a lot. The darker mornings are slowly creeping in on us and the 5 o’clock darkness will be with us soon. It won’t be long until we have our hats and scarves hunted out. As we fast approach the autumn period it had me thinking about making comfort food again and getting the slow cooker back out to create stews for coming home to. Comfort foods to me are things like mince and tatties and pots of your granny’s home - made soup! Something even through the summer, I got to enjoy; every Tuesday to be precise.
What does comfort food mean to you and have you had a think about your autumn/winter menus for the cold season ahead? I enjoy going into restaurants throughout the colder season and there are dishes such as Irish stew or thick soups, something my granny likes to say will ‘stick to your ribs’. Do you take a piece of home – cooked family tradition into the kitchen with you?
We have 83 relief chefs out working and 18 confirmed for the week so far.
We are getting lots of permanent and seasonal jobs filled this month
Plenty of CV’s being sent out and interview being arranged
We currently have 142 positions available on our website please visit www.chefsinscotland.co.uk and you can apply for positions directly or if you want us to suggest jobs to you then all you need to do is email your updated CV, reference details and hygiene certificate to recruitment@chefsinscotland.co.uk
Here are some of the chefs we have out just now
Tim Morris is finishing his 4 weeks stint at The Bridge of Cally and is booked to go to The Lodge at Perth Race Course.
John Cowie is getting on very well at The Balmacara Hotel in Kyle of Lochalsh
Stephen Mackenzie is at The Loch Ness Clansman Hotel
Kaspars Lapins is at The Kingsmills Hotel where Mae Mclean is finishing today and ready for her next job at The Eden Court Theatre
John Pickering has been extended at The Royal Dornoch Golf Club
Roger Brown is back helping at The Oyster Inn in Connell
Sarah Galloway has worked a short stint helping at Knockomie House Hotel in Forres
Craig Morris is on his last couple of days at The stonefield Castle
Brian Ferguson is at Inverlochy Castle
Colin Thomson is at Collingwood Arms
Daniel Haig is at The Gelngarry Castle
Patrick Johnstone is at the Kames Hotel
Thanks to all of our relief chefs we really appreciate all your hard work and continued support 😊
RSS