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Showing content with the highest reputation on 10/08/20 in all areas

  1. During a lecture for my degree in addictions therapy the tutor said that there were certain professions that have a higher rate of addiction than others, chefs were mentioned as one of those. No surprise then that in a class of twelve students, two of us had been chefs for over 20 years and had our own past substance misuse issues. Following that, during my experience working in residential rehabs I noticed quite a few clients were or had been chefs in the past. This got me thinking, I knew why I used to drink when I was a private chef, the pressure, the control, performance anxiety and n
    1 point
  2. Agency Working, good or bad? As we now turn our thoughts towards a new horizon in the Industry, chefs are beginning to contact us for advice on Agency working. As a Freelance Chef for more than 30 years I am more than suitable to offer you a comprehensive and balanced view of the Recruitment Industry. Without doubt Agency working has changed substantially over the years, some for the good, some not, but for sure it is now a major employer of chefs in the UK and will be for some time as chefs continue to be transient in their career. You will find that almost every chef has
    1 point
  3. If you’ve ever wondered just how someone manages to start a national movement from scratch, then here you are, our entire story, warts and all? We really kicked off in about 2013, just a few chefs who had been saying for many years that we needed a “Union” for chefs as all of the big Unions were simply not interested in us as a profession and that small kitchens in the middle of nowhere just couldn’t get any sort of representation. Many of us then were senior, experienced chefs who knew of the injustices and had grown up in a system of abuse but like most chefs took it as just “part
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  4. The Good work Plan 2020 A revolution in working practise is about to impact on our industry and change the way employers engage with their workforce is about to happen, starting in April 2020. In 2018 the Government commissioned an independent report by Mathew Taylor on how to modernise and inspire the British workforce and its findings and recommendations have sent shock-waves through the Catering Industry. The principals are to create a British workforce fit for the 21st Century, a workforce that is inspired to do better and to produce more through Employer engagement, improved w
    1 point
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