What do chefs who spend their days in the professional kitchens think of amateur chefs who win competitions like MasterChef being famous for cooking but maybe not having paid their dues in a professional kitchen.
Is a few stages good enough or should they pay their dues?
If a professional chef has paid his or her dues in the professional kitchen is television fair enough then?
I don't think there should be anything to complain about. The winners have generally tended to be worthy and and have gone on to do much, but not without a lot of ongoing hard work.
Masterchef has had loads of success stories: Mat Follas, Thomasina Miers, Dhruv Baker, James Nathan... and the Professionals series, in which you could argue they've already paid their dues as you put it, has turned out the likes of Steve Groves and Claire Lara. The last series had some of the best talent displayed yet but no one could argue that Ash Mair didn't deserve the title.
It'll be interesting to see what he ends up doing.
What do you think BB? Do you think that using reality telly as a Springboard is a mockery of those who've spent years training? Or do you think that it's simply the way of the world - some people go different paths, some peoiple get good breaks...
It takes a lot more than that to make the grade in a professional kitchen environment very different when you have to do day in day out on AFD shifts ! Have had apprentices who expect to be running a section straight away with no experience or graft and the knowledge is just not there !
The main problem is the perception that chefs are getting through tv at the moment that it is all done for you but the reality is that it is 90% graft, hardwork and determination
The platform and profile that tv gives is good but needs to be a balance between social profile and reality, nothing worse than seeing the enthusiasm taken out of keen chefs when reality bites ! Also the drop out rate from colleges is unreal because of the perception places that could actually be used for good keen students not just wannabes !
Mbudd: It takes a lot more than that to make the grade in a professional kitchen environment very different when you have to do day in day out on AFD shifts ! Have had apprentices who expect to be running a section straight away with no experience or graft and the knowledge is just not there ! The main problem is the perception that chefs are getting through tv at the moment that it is all done for you but the reality is that it is 90% graft, hardwork and determination The platform and profile that tv gives is good but needs to be a balance between social profile and reality, nothing worse than seeing the enthusiasm taken out of keen chefs when reality bites ! Also the drop out rate from colleges is unreal because of the perception places that could actually be used for good keen students not just wannabes !
Do you think that the rise of the foodies, endless TV shows about food and chefs is to blame for glamourising the industry - which is why young chefs are so shocked at how hard it is?
On the note of colleges (and a little off topic) - what can be done to raise the profile and ensure that students don't drop out? I have been to many young chef competitions and the passion and enthusiasm is second to none. How does the industry hang on to them?
I think that the issue of new chefs, cooks and apprentices to the industry dropping out and finding it hard is not just a recent problem, it was one of the pivotal reasons that Auguste Escoffier and Cezar Ritz formed the very first UK professional catering school in London over 100 years ago. Today, it is still an issue, but one that is slowly moving in the right direction. This is because of a number of reasons;
What we need to do is to galvanise our efforts to harness the passion and enthusiasm shown by so many young students and develop them. All colleges need to develop their provision for professional cookery and include longer stints at workplacements so that students really get to feel and understand what it is like to be in a fully functional professional kitchen. The UK Government also needs to refrain from slashing FE education budgets which means that an equivalent full time course lasts for only two-and-a-half days per week as opposed to our European cousins who still maintain a healthy five-day week, full time course (that gives more actual face-to-face teaching time and experience to students).
And for the industry? Please support your local college, offer to demonstrate, teach, give workplacements to students, sit on college Governor Boards and help shape their curriculum. We have some fantastic examples of young chefs who have come through college and now lead at the sharp end of the industry. Look out for the likes of Scott Fricker, Shaun Dickens, Mark Froydenland, Paul Walsh, Stuart Tarff, Keisha Williams and Lisa Mansell......all ex-full time chef students cooking up a storm at a top restaurant or hotel near to you!
As a ex MasterChef contestant, I agree that chefs who have worked years in college, a professional kitchens to get where they are, that they might feel that amateur chefs that are "famous" from tv shows like MasterChef isn't fair, that they should pay their dues by picking spinach, peeling sack after sack of potatoes, but what these reality shows produce is uncovering talent, passion and drive to succeed. Many of those who watch MasterChef can see that all the contestants that take part have the following, to the point of tears on screen, and will do what it takes to develop their skills or fuel the passion of cooking.
This isn't to say that these amateur chefs shouldn't deserve a place in a professional kitchen, but I do believe that from my position that MasterChef does not give these contestants automatic positioning or rank in a kitchen. From my (agreed little) experience, being in a kitchen, isn't about qualifications or who knows who, it's about experience and most of all passion. MasterChef delivers passion in a televised manner. For those who don't go through MasterChef, learn from the basics and strive upwards and onwards.
My journey began from being part of MasterChef Series 7, and although it was short, the experience taught me a lot, not about being on a tv show, but being part of a group that were passionate enough about cooking to quit their jobs,or put their lives on hold for the very chance to be the MasterChef champion. Since the show I was certain I wanted to be part of cooking for the rest of my life, so I immediately sent letters to join any kitchen and three days later I was in a professional kitchen as an apprentice. This wasn't because of MasterChef, as your not allowed to discuss your involvement with the show till its aired, therefore I started at the bottom by peeling potatoes, and picking spinach but this is what I love doing. From that I've decided to go to college to learn the basics, the knowledge that you can apply to work, so I travel into London on my day off at 6.30am to spend a day in college, come home at 6pm and then spend the rest of the week at work. When I do have a day off, I work on my website, The Modern Chef, a blog that follows my journey becoming a professional chef. Exactly one year on and I now am working in a Michelin star kitchen in Berkshire and will continue to deliver my passion and enthusiasm in the cooking as I did on the show.
So I hate to see any chef begrudge those who have made it successfully into the industry through a TV show, because they each deserve it from their determination and hard work, but I do respect the professional chefs that have put in the years and continue to deliver exceptional food and talent because without them, I wouldn't have the inspiration and something to drive towards as I do now.
Twitter: The Modern Chef
Inspired by this discussion I felt compelled to get a little bit bloggy...
Is reality TV really the best route to a successful hospitality career?
Satellite Dishes: An irreverent look at the world of hospitality as seen on TV
I just spotted on Twitter that food writer and TV cook Gizzi Erskine was lamenting at the way some people are using TV to leap frog up the career ladder. I've sent her a link to this discussion as I think it would be very interesting to hear a bit more from her.
Industry chefs have to communicate with colleges and help shape the curriclum and skills needed to sucseed in our industry, I have spoken to many chefs and all are passonate but they have to get involved.TV is brilliant for raising the profile of chefs but guilty of making it appear to be an easy trade where you can become rich and famous quick. Students want to produce espumas and can't make bechemel.
Hi Gary
I like your suggestion about being involved in your local colleges. Do you know of a website that lists all the Colleges so people could find their local one to ask how they can help?
I admire the honesty in this reply, it bares all. I was inspired how you got an apprenticeship before master chef went on air, to me, that says it's all really about the cooking for you. I hope that being on the show spurred you on to life in the kitchen and your dream, but to me, it seems like you didn't need the TV show, you'd be still doing this without it.
breilbistro: Hi Gary I like your suggestion about being involved in your local colleges. Do you know of a website that lists all the Colleges so people could find their local one to ask how they can help?
What a great idea - i will try and compile one and pop it on here as and when i find out.
Katherine: breilbistro: Hi Gary I like your suggestion about being involved in your local colleges. Do you know of a website that lists all the Colleges so people could find their local one to ask how they can help? What a great idea - i will try and compile one and pop it on here as and when i find out.
Hi breilbistro
I had a message via twitter from chef at Northampton college @goodwill212 who said the best way to get involved is to contact a course leader and maybe go do one day a week teaching or maybe once a month or offer work experience @ restaurant
I had amessage
Thanks for that information about colleges and what a great idea to start a list for those who want to help to reach out!
Try the contacting the PACE website www.keepinpace.com and send them a quick email as they have over 280 catering colleges on their books.