Raymond Blanc, who this week guest-edited Caterer and Hotelkeeper magazine, said he thought young chefs still needed the guidance of their elders in order to be truly successful.
He was backing comments made in the press by fellow two-Michelin-starred chef Marcus Wareing, who criticised young chefs who didn't want to put the work in.
Blanc remarked that successful chefs seemed to be getting younger and younger but that they still needed the guidance of their older peers who had already learned from their mistakes.
But is it fair to suggest that young chefs don't want to put the work in? And if their ambitions have become unrealistic, is that their fault, or the fault of a celebrity-driven culture where fame and success appear easily attainable.
We need to encourage training and development in the industry, mentors do help younger staff to develop into successful people, even Lionel Messi trains each week to keep at the top of his game and continues to learn and develop.
Thats the culture we need in what is a vibrant industry we all have our 15 minutes of fame, but celebrity driven status will not be reachable for most individuals.
I was quite disgusted with Wareing's comments. I don't think there's anything wrong with young chefs having certain expectations regarding salary, hours and time off. Just because they're learning doesn't mean they don't have rights. Everybody has to make a living! As for programs like Masterchef driving a need for fame, that's bollocks. For a start when was the last time a Masterchef contestant had any real fame or success?!
But hey, I'm just a young chef. I must be lazy and fame hungry, what would I know?
Thanks for your comments littlechef87.
Yes, everyone has the right to a decent wage, time off etc, but as with all apprentice programmes, new apprentices whether that be as a chef, plumber, carpenter etc don't have the skill level to demand a higher wage.
No matter what our career choice is, we all have to start somewhere.
I have watched many chef competions and met many young chefs and what is apparent is that you are all a bunch or enthusiastic and passionate individuals, and they are certainly not lazy!
What has been your experience? Where do you work right now? Do you think low wages would put off others joining the industry?
It is very easy to over simplify this issue, we have to consider how much our industry has changed in recent history. When I completed at Thanet College back in 1989, there was, I would estimate a dozen or so Michelin starred restaurants in the country, and young chefs had to vi for only a few job opportunities and the elite positions, this meant chefs would work long hours for little money, no questions. Then we (chefs) hit the big time TV chefs made cookery sexy, and our industry altered completely. Celebrity chefs have to accept responsibility for what they have created; on the whole, we have a fantastic indutry with Knowledgable customers, and terrific eateries nationwide from Hulstone and Outlaw, across to Lakin in Kent, through London, past Glynn Purnell and north to Tom Kitchin. Chefs of a certain age will always remember how hard it was when we set out, but cannot blame the young chefs of today for aspiring to reach greatness because their path seems easier. Successful chefs appear younger because TV, showcases the risng stars of our trade. But these young chefs will accept with grace the the guidence of their older peers, that will be no doubt offered, as we do this job out of love, and true chefs give selflessly to any, who ask. Yes, some think fame will come easy but they won’t attain it, for the kitchen will be to hot and they will get out. The chefs who reach notariety and maintain it, will be the ones that understand how hard you have to work for it.
Everywhere you will find those who will want it all for free, they may want to be a top chef or top footballer, a hotel manager or movie actor. But then you will find those who are willing to do the hard work needed the long hours training the long shifts the long runs the stints in every department the auditions for any roll.
Those of us that have worked hard will always look at the lazy ones with disgust and a good measure of frustration as they reach for their phone to Facebook their after work plans.
The only way we can resolve the situation when you find it is by openly rewarding the hard while they may not get the big job they strive for they will get the boost to keep going.
Reality will bite sooner or later
Look out for this week's issue of Caterer and Hotelkeeper (24 Aug), which features an article on this very subject.
Called Too Much Too Young? (I defy you not to get the Specials song in your head now), it looks at the friction that arises from the differing expectations of generation Y chefs and their employers and how to get the best out of the aspiring young talent.
Here it is - Too much too young.
yes I have come across those who want everything NOW (and not just chefs) - graduates with no real work experience who think they should be GM or DGM!
however, why would anyone chose to work 80 hours per week for 40 hours pay just to progress their career?
when I was in hotels - trainee (3 years all departments) - Asst manager I worked reasonable hours then when I got to GM, I worked crazy hours but accepted that as part of my package supported by salary
why should we expect those on basic wages to work extra hours unpaid?
if you need someone for 80 hours work but can only pay them for 40 hours, ask yourself if your business is viable!!
I run a business and ensure that I work sensible hours for sensible pay and so do my staff -
Calvin Hanks
www.cjgroup.co.uk
Just saw this on the BBC Website Masterchef to Michelin: How hard is it to be a chef?
Katherine: Just saw this on the BBC Website Masterchef to Michelin: How hard is it to be a chef?
An interesting article, but who wrote the 'tricks of the trade'?? Fanny craddock's mum?? Are those supposed to describe how Heston, Gordon etc got three stars, cos I'm pretty sure those 'tricks' were considered old hat when I was at college, which was a mighty long time ago....
thymeandplaice