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Career talks for a new generation of chefs

Daphne Sinclair from hospitality recruitment specialist Renard Resources is offering classes that will provide students with the advice they need to become a successful chef…

Daphne comments: "After Chefs have gained a good introduction to the basic techniques and skills in their course (NVQ or equivalent), my talks aim is to go some small way in preparing them for the world of work.

I remember when I left college no one actually told me what I was letting myself in for; The harsh realities of the working world. Having to follow clear instructions to the letter, having to be on time, having to work unsupervised, having to be responsible, having to communicate when things go wrong, finishing work when the job has been done (and not before), unlike school days.

I think some trainee chefs have a very glamorous view of being a chef. They are inspired by chefs like Jamie Oliver, Gordon Ramsay, Heston Blumenthal and Gary Rhodes to name but a few.

The problem is when they get to the real kitchen the life of a celebrity chef compared to a commis chef is very different. It's peeling 10 kilos of whole garlic, brunoise of five kilos of onions, cleaning down the section at midnight and sometimes being the last out of the kitchen. Very humbling when you have stars in your eyes.

That's how chef trainee's learn, gain focus and get that gritting determination good chefs have. You start at the bottom of the mountain and slowly, work your way up. How you think on the way up is very important. That's why I make it clear that having a positive attitude and good sense of humour will stand a newbie in good stead for a rewarding career in front of the stoves. Good chefs try not to take themselves so seriously.

My most endearing memory of life behind the stoves before trading places to recruitment was the laughter. The fun, the freedom, the music, the camaraderie, the practical jokes. Priceless. It's no mistake that they say Chefs are some of the happiest folk in the world of work.

There are a proportion of college and cookery school leavers who unfortunately won't last the distance. Their expectations are set at maximum. Which leads to frustration, disappointment, and a dream that dies.

Renards believe in keeping dreams alive. I feel as a chef recruitment consultant at Renards I have both a moral and professional responsibility to do a little to help dispel any myths and address the chef shortage. In other words chefs coming into the industry need to be told the truth, warts and all."

Here is a list of what points my talks cover: