There was an article published on Sunday in the Scotland on Sunday, arguing that the rise of the TV Chef Celebrity is ruining recruitment in the catering industry. What is says is that the level of recruits coming into the catering sector are more interested in celebrity and stardom rather than slogging it out in a restaurant kitchen. Michel Roux Jnr is the leader of this argument and has been quoted as saying, "I am able to see through the glory hunters who would rather be at a book signing and on televison than behind the stove." It is true to say that the likes of Rick Stein, Jamie O and Gordon Ramsay have all worked extremely hard to be where they are today, all having toughed it out on the restaurant circuit.
Working in a professional kitchen is very hard, sweaty, dirty work involving heavy lifting, very high temperatures and a lot of shouting! And I do agree, that if your ambition is to be a chef, whether in a celebrity capacity or with the goal of owning your own restaurant, you do need to experience life as a chef, as an assistant, dogs body etc. and slog it out in that highy pressured atmosphere at least for some period of time. This is simply to give you that feel and taste of the vast variety of foods out there, the chance to make mistakes and learn from them and to meet like minded people, you never know where it might take you. However, I don't think that this experience can only be gained in a professonal restaurant kitchen. Private catering businesses, cafe kitchens, contract catering kitchens and even public sector kitchens can all give you valuable knowledge and skills to carry through your career. And if you do desire to be a food writer, chef, celebrity, private cook – whatever it may be, don't give up your dream. Cooking at home and learning from your nanny, mum, friends or family can be just as useful and provide fantastic inspiration.
There are many avenues to the food sector, not just as a chef or celebrity. You might want to be an environmental health office, food safety officer, working in marketing or public relations, advertising or even as a chocolatier. What I would say though is this, we all need to start somewhere and I would always advise that you find a really good catering college such as your local college or a well known establishment like Westminster Kingsway, and take a few catering courses offering the necessary foundation training and qualifications that will put you at an advantage above other candidates when applying for a job. Look for courses with NVQ or City and Guilds accreditation.
Most of all be enthusiastic, positive and be prepared to work bloody hard! If you show real passion and tenacity you will always be rewarded, whatever career path you follow.
If you want to read the whole Scotland on Sunday article you can find it here: http://scotlandonsunday.scotsman.com/scotland/Top-chef-says-cult-of.6091003.jp
