While the UK gastronomy may not be in crisis we could learn from the French in terms of passionate support for our culinary future. Certainly in advocating the industry as an 'economic power' and its contribution to the UK's GDP we could follow their example. However, where I would differ from this initiative is if it attempts to protect a culinary tradition by putting it in aspic. Yes we should be proud of our produce, we have some of the best ingredients in the world, but the reason UK gastronomy is not in crisis is the innovation and creativity of our chefs and their willingness to experiment.
That said, I would love to see the industry get the recognition it deserved - not as a spectator sport on TV but as a worth while career front of house, in the kitchen, in product develeopment and through the entire food supply chain.
Thanks for your post Helen. I wasn't suggesting that UK gastronomy is in crisis but instead wondered whether the industry could benefit from such high calibre chefs getting together to promote it more and get behind training initiatives.
I totally agree it would be fantastic for a career in hospitality to be more recognised and feel the more the industry is promoted the more likely it becomes that this will happen.
Interesting thread. I'm intrigued by the idea of a Musuem of French Cuisine, though I agree that any attempt to set a culinary tradition in aspic smacks a little of self-indulgence. One of the main reasons why the UK is now considered such a culinary powerhouse around the world, is that we have embraced so many styles of ethnic cuisines. Our reputation is now based, not on our proud yet unsophisticated food heritage, but on today's multicultural food offering. By building a shrine to their own cuulinary heritage, does France risk dwelling in the past?