Young Guns do the talking

The Young Guns Competition

Richmond Events' Young Guns competition recognises hospitality students who have excelled in their placement period. Entries are whittled down to just 10 finalists, who then face a judging panel consisting of leading industry figures to find two winners.

The prize for this year's winners was a trip to the Catering Forum, on board the cruise ship Oriana, where they could meet prospectice employers, learn from some of the industry's major players and participate in stimulating conference and workshop sessions.

Kerry Mabbley, 22 Four-year BSc Honours, hotel and catering management, Sheffield Hallam University

Why hospitality?
It started with food technology classes at school. I got an A in my scone project and I thought, "I'm quite good at this." One day I just decided that it was where I wanted to work, and I started off wanting to become a chef because of my passion for food. At 16 I got a job with Beefeater as part of my school work experience and I kept asking them if I could do more and more.

Where did you spend the placement which won you this award? I was originally at a Beefeater in Wakefield, which was sold by Whitbread after six months. Then I moved to a Premier Travel Inn on the same site as a relief manager for the second half of the year. I was the licensee there, because the bar manager was South African and there was a problem with the British Institute of Innkeeping.

What was it like? I was very much in at the deep end. It was very challenging and a lot of hard work and I really had to rise to the situation. But I love the budget hotel sector. In big hotels there are too many people to talk to and deal with. After working there I knew it was what I wanted to do.

How has the Catering Forum been? It's been fantastic - a really valid experience. Like Michelle, I have spoken to people who have "been there and done that".

Any job offers? Sort of. One woman told me it was a shame that she didn't meet me 12 months ago, and there are other opportunities.

How can the hospitality industry make itself more attractive to young people? The industry should be honest with younger people and tell them how it is. The wages might not be great at the start but it can be very rewarding in the long run. Also, NVQs can be repetitive and need to be made more interesting. When I did mine I thought, "What's the point?" The industry is still old-fashioned in its methods and qualifications, and hospitality degrees can seem like a soft option. When you tell someone what you're doing they only think of waitresses and chefs; and those starting off in the industry don't have as much status as call-centre workers, for example, which is wrong. People don't realise that it can be about spreadsheets and accounts.

Michelle Roberts, 23
Four-year BSc, hospitality business development, Bournemouth University

Why hospitality?
I originally planned to go into engineering - food technology was my worst subject at school. But while working part-time in Burger King I realised that I enjoyed the job more than my studies. Then I got a job at Welcome Break for 5.20 an hour, which was a pound more than at Burger King. I got promoted quickly and could see an opportunity to climb the ladder. Hospitality is about working with people - both customers and the team. The fast-paced and constantly busy environment suits me.

Where did you spend the placement which won you this award? I was a trainee manager at the three-star Mansion House hotel in Poole, Dorset. The hotel experience was good because it complemented my catering knowledge and gave me an all-round view of the sector. It was also good to get experience in a more quality-driven environment.

What was it like? Great - hard work. It wasn't the sort of placement for people who want everything on a plate. I had to prove myself and muck in. At first I was nervous of the silver-service environment, but it was good because it wasn't overly formal.

Will you go back? No, but that's not a reflection on the business. The hotel is run by a couple and there is no obvious career path for me there. They were always very receptive to my suggestions, but smaller places are not so good at giving you structured training.

How has the Catering Forum been? A great learning experience. We had a lot of seminars and lectures at university, but it's one thing hearing it from a lecturer and another from an operator.

Where do you want to end up? I really want to go into contract catering because it is more business-related. It's the part of the industry where I can apply what I learnt on my degree - I've already applied to the Compass training scheme. The Turkey Twizzlers debate hasn't put me off - it's exciting to think what I can do about it. Although I do worry about getting lost in a bigger company - some graduate trainee schemes can be very long.

How can the hospitality industry make itself more attractive to young people? Loads of people on my course were there because they didn't get into anything else, which is an image that should be changed. There's absolutely no point in sugar-coating the industry and pretending that it is better than it is. I like it because it's an industry where what you can do is more important than what you've got on paper.