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oops...in the news again hahaha..

 





Great article by Sammy Gecsoyler in today's Guardian about Michelin Restaurants and how they ( the few ) are changing their ways to be more "chef friendly",forgetting the fact that they have HAD to do this to keep chefs ?

 





Those contributing seem to think that all the bad points in the industry have been miraculously erased and that we no longer suffer discrimination,bullying,harassment,prejudice,wages theft and wrongful dismissal etc etc !!

 





I gave my opinion on what they have said,but what do you say..are they right or are they still living in a" Michelin Bubble"
 





would love your thoughts as always please...

 







New generation of UK chefs taking the heat out of the kitchen | Restaurants | The Guardian

WWW.THEGUARDIAN.COM




A work-life balance may have been unheard of in high-end kitchens in the past, but restaurants are now having to make changes





 

The Dominic Raab Affair

If your wondering what Ex minister Dominic Raab and Unichef have in common then read on?

Since our conception in 2015 Unichef has constantly and consistently fought against bullying and harassment in UK kitchens.
Last week when the Deputy Prime Minister resigned over bully allegations it signed a new chapter in workplace relations that will last for many years to come.

Finally the issue of bullying now been clearly defined by a leading KC and that in itself has set a new precedent for what can now be defined as “Workplace Bullying”

For years we have been warning chefs that this day would come, that there arrogance, shouting, bating, banter and sexist overtones amounted to dismissal and we have been proved right.
That overbearing criticism, belittling of people and humiliation can all now be termed as “abuse of power” and that can lead to dismissal and even prosecution.

Even as you read this we are involved in several serious cases where “abuse of power” by either a Head Chef or Sous Chef has been ignored and allowed to create an “atmosphere of fear” and intimidation.

Even now in the 21st Century we have Chefs who believe that the can do and say whatever the like in “their” kitchen. Their time has come, their reckoning awaits and Unichef will punish all who abuse abuse and condone this vile and outdated behaviour in the workplace.

 

Almost 60 surge in pubs shutting for good this year

WWW.THECATERER.COM



The rate of pubs being demolished or redeveloped increased by almost 60 during the first three months of the year as energy bills continue to batter the sector.





 

Almost day one Unichef have seen the vision of diversity as the answer to the majority of the issues in modern catering,  and now yet again we have been proven right.
At  last a major figure in the profession has had the courage to say what we have believed in for so long that the major issues of drugs and sexism will not go away whilst we still have male dominated kitchens.
This outdated and largely unworkable method of kitchen planning often sees high turnover of staff and increasing problems of recruitment and low morale.
Once again Jamie Oliver's insight into our industry is stunningly accurate, his bravery exemplary and his vision acute. He knows more than most and has the balls to say so.
His admission that he works better when he thinks like a woman and has women around him is extraordinary and one that many chefs can Identify with but have not had the courage to say so.He sees the unique and special talents women bring to a kitchen and their simplistic and uncomplicated attitude to food that can enhance a working environment tenfold.
50/50 kitchens have to be our future, there can be no doubt now and
applause and credit once again to truly inspirational Jamie Oliver.
 

‘It’s quite scary!’ Jamie Oliver says upscale restaurant kitchens are ‘flooded’ with drugs

UK.NEWS.YAHOO.COM



The celebrity chef spoke about the ‘aggressive’ and ‘male-driven’ kitchens he’d worked in previously





 

The recent tragic death of Masterchef Jock Zonfrillo has highlighted yet again the extremes that chefs constantly find themselves in. Whether that be the hours they work or the pressure to achieve, but more and more often it’s the financial extremes that are pressurising them in having to achieve the slimmest of margins and the highest of profits.

Is it any wonder then that this inevitably has an impact on the health of those chefs?

The Article attached gives the names of many of the leading chefs that has sadly left us too young, not forgetting the super talented Gary Rhodes and Paul Kitchen whom so many of us still look up to for our inspiration in British cooking.

All of them will be so very much missed.
 

Jock Zonfrillo: Why chefs Anthony Bourdain, Jeremy Strode, Justin Bull, Darren Simpson died young | Daily Mail Online

WWW.DAILYMAIL.CO.UK



When MasterChef host Jock Zonfrillo died suddenly this week, his name was added to the tragic roll call of chefs who died from unnatural causes.





 

Almost since our conception as the voice of UK chefs Unichef has constantly and consistently campaigned for Diversity and Inclusion for our Profession, we have and always will see it as the answer to so many of our issues.

So with great sadness we see yet again the commencement of yet another “man cave “kitchen but with the added caveat that this time the Chef/Proprietor has at least received considerable flack for doing so.

At least we can take some comfort that our message is getting through even if its not quite reaching all those that bury their heads in cookery books instead of realising that the development of their brigade is equally important as developing recipes?
 

Thomas Straker acknowledges lack of diversity in his kitchen and pledges to do more

WWW.RESTAURANTONLINE.CO.UK



Thomas Straker has said he’s ‘committed to ensuring diversity’ in his restaurant following criticism online over the lack of both female employees and people of colour in his kitchen.





 

With news that a London Authority plans to set up a Teaching Academy that will centre on the divisive nature of London cuisines and NOT the classical teachings of previous chefs, have we at long last come to some sort of consensus in the way that we teach our future chefs.

Unichef has long believed that our teaching system is in meltdown and that the fundamental belief that we must teach our future chefs the classical way of learning was steeped in 70’s nostalgia.

Could we have realised along last that teaching Kimchi dressing is just as  important as vinaigrette and that true adhesion to French Cuisine is simply a myth portrayed by people who don’t know any better?

We all know that times have changed, and that the industry has changed …Isn’t it about time that we changed too ??

It's Ironic that the reason we are posting this late on International Women’s Day is because we have been tied up with a serious case of Harassment?

The case involved a young single mum who has been receiving the most disgusting treatment within the kitchen of a well-known 3 Rosette establishment.

The Hotel, like so many others had taken its eye off the ball and had ignored its legal duty of care to its employees in its search for accolades and stars.  The kitchen had become toxic with male chefs using sexist and violent behaviour towards this young woman.

So bad had it become she ended up on the sick with stress and she sought help from The National Chefs Union.
 

We acted immediately and warned the employers of the seriousness of the matter and their legal duty of care that we expected them to uphold.

To their credit the hotel "fessed up" and admitted the faults and immediately remedied the matter with an investigation which resulted in a dismissal and a supportive system of care for its staff. So now all is well, and she will return to work soon.

This young woman was incredibly brave, stood up to the harassment and was determined to seek the support she was entitled to from her employers, and she also had the courage and strength to seek support and compassion from Unichef which was able to bring the matter to a swift and amicable conclusion.


Even on International Women's Day the National Chefs Union is still fighting for equality for our female colleagues and still fighting against the bias in the industry.
So, on this day let us take pride in the work we have achieved but also acknowledge that we still have so much to do.

 

In 2015 Unichef were the very first chef organisation to openly discuss Mental Health Issues (MHI) in our profession, before that so many suffered in silence.

In order to create that safe space for discussion we needed to learn and embrace all that was being said to us. We knew as a Union that we could never fully understand what is like to suffer from such conditions but we also knew that we needed to care and support our fellow chefs.

That culture of finding safe spaces become more and more an essential part of our work, and so too we learned about how to embrace more and more the various aspects of our chefs’ lives, from those that suffered with IBS, Strokes, Autism and Asthma. Over the years Unichef has reached out and embraced all aspects of the lives of working chefs.

We never pretend to “understand” but we have learned to embrace, support and care,  and we could not have done this without creating such safe spaces in which to openly discuss these important issues and having those chefs brave enough to come forward and help us to do that, without judgement or fear.

Today we can now say that we are in such a position to bring forward that support and care for our LGBTQ+ community.

For those that wonder just what sort of role Michelin and AA rosettes and future have post pandemic then this excellent article by Andy Lynes may begin to throw some light as to why many in the industry now believe as we do that the accreditations system in the UK is well outdated and is no longer fit for purpose (as if it ever was?)

We take no pleasure that any good hardworking Restaurant needs to close and that chefs will be disbursed into other jobs and sectors, but this is surely the now the defunct model of chefs spending fortunes on the latest equipment, gadgets, plates in order to achieve the once converted Michelin Star.

“Private Chef Giants La Belle Assiette to sponsor The National Chefs Union”

Unichef, The National Chefs Union, are delighted to announce that Europe’s premiere Private Chef Hire and Home Dining experience La Belle Assiette have agreed to sponsor Unichef for 2022.

This special and unique agreement will focus on the substantial wellbeing and rewards opportunity’s enjoyed by both LBA chefs and Unichef members.

As Executive Director of Unichef explains:

 “for the first time a company has enlisted the services of a union to promote its in house benefits whilst at the same time allowing all of its chefs to Join a Union free of charge, it is totally visionary and inspiring”

This is the very first time a company employing freelance chefs have ever enlisted the support of a National Union and LBA Chief Executive Guillaume Cussac explains just why this partnership is so special, he says this:
"We are very pleased to support Unichef and all of the amazing work they do for the Chef industry. As the UK's leading private Chef company, Chef wellbeing is key and at the heart of what we do; supporting Unichef just made a lot of sense" 
 

 

It's really hard to believe but bullying and harassment still goes on in our kitchens today,even with many headline storey's and constant press attention,its almost as if Chefs seemed to think they are on another planet?

Without question, one of the major issues we face in modern British Cookery is the myth that has grown over recent years that all chefs must adhere to the now perceived look that has been portrayed by media, film and social media that British chefs should be male, white and (preferably) tattooed? We now have a "look" as to what people think a British chef should look like??

This way of thinking is now ingrained into British cookery and is a cancer that has spread to many of those companies and institutions that have a social responsibility to uphold standards for the future.

Unichef endorses #Fairkitchens

The National Chefs Union,Unichef has agreed to fully endorse the new flagship accreditation and training scheme Fair Kitchens.

The scheme sponsored by Unilever aims to provide free leadership training in interpersonal skills and will accredit kitchens with a criteria based award that will acknowledge Fair pay,fair hours and fair conditions within that establishment.

Unichef will be supporting the scheme with regular updates, information and guiding chefs towards the Leadership Training Scheme.

Executive Director Brian Mcelderry writes” Fair Kitchens will, for the first time, give a clear accreditation to those employers who seek to give their workforce better pay and conditions and will give customers a true indication of how staff are treated within each establishment, and this will become the “kitemark” for all British Kitchens in the future.
 

The news that the government has set up a “task force” that has zero shop floor representation has been met with dismay and anger.

The new Hospitality committee comprises of the Business Minister Paul Scully and Business Executives who all have a vested interest in seeing the industry return to prosperity.

They have been seconded to ensure that the government’s 22 point plan for recovery is supported, implemented and encouraged within the industry.

However the very point that they intend to do this without recourse to any Union or representative body is quite beyond belief and belies the very attitude that is ripping our industry apart. That those who oversee a “them and us” vision of our future should take a long hard look in the mirror as few of them can truly hold their hand up when they are asked if all of their workforce are secure in their employment, happy and feel safe and protected.

Never could we have envisioned that the very cause of much the deep concerns in the industry are now in the very hands of those who have in recent years overseen much of the abuse of its workforce fueled by mass immigration and poor expansion planning.

The National Chefs Union has now written to those MP’s that supported the call for our own Hospitality Minister earlier this year and have demanded an urgent review of the Council, its role  and the lack of diverse representation.

This appalling lack of sensitivity and respect shows contempt for the very people that they employ.

This “let them eat cake” attitude has to stop and its has to stop at the very top if we are to achieve a better future for those that we seek to employ. That they do not seek engagement with the workforce through their representatives shows an unwillingness to accept the worker empowerment that is sweeping across our industry and a fear of those that seek change.

One of the biggest issues we have in modern catering is what to do when conflict occurs within the pressures of a busy kitchen.

Recent events have shown to the media and outside world that a shocking environment exist inside of many UK kitchens. Yet within the industry none of this is of any surprise, such is the now systemic nature of workplace abuse within our sector.

With our industry now ready (almost) to return to some sort of reasonable normality we are now seeing the pent-up frustration of both Employers and Employees and issues raising to the surface.

Recently, I had a notification from Linkedin telling me that’s someone wished to be included in my professional network, nothing new it happens every day. As you process that notification a panel appears that allows you to connect with likeminded professional’s and as

On the eve of an historical meeting between representatives of the industry and Government officials, it is good for everyone to know just exactly why we need our own Hospitality Minister and just why we seek to get closer access to the corridors of power. Much has been said but we think it is time to set out just what we aim to achieve when we do get our own Ministerial Official.

Ministers work between Government and the elected bodies and representatives of an industry. They consult and formulate and implement plans and legislation on behalf of that industry, liaise with and consult with that industry for the betterment of all involved, to create a better and more functional industry.

They can and do act independently but they also work together with the industry on new plans and the implementation of agreed plans and legislation. They can also advise and help draw up papers to put before government that might need new legislative approval.

The advantages are that government get an insight into the industry and that the industry concerned can get first-hand information and advice on any new or proposed plans moving forward.

The National Chefs Union already has an extensive list of items to put before our new Minister which include.
*The creation of a timetable to oversee the implementation of the Good Work Plan and the approval of budgets to create the policing structure for that legislation as detailed by the Director for Labour Enforcement.

* Discussions on the possible amendments to The Health and Safety at Work Act to create a Maximum Level of Heat and to set in law the requirement for free-flowing fresh air within all UK commercial kitchens.

* Discussions on the possible amendments to the Human Medicines Act to allow UK Commercial kitchens to store Emergency Asthma Kits (similar to schools)

* Discussing on the revision of Food Premises Licensing to include provisions for the above amendments and employee wellbeing.  

Our list is not exhaustive, there is indeed much we wish to discuss with our new Minister and we fully intend to have our “seat at the table” and make sure the Chefs of the UK are not ignored.

Employment abuse is systemic in UK kitchens and we need to hit the ground running and address the many issues that have been building up for so long, including the age-old practice of Chefs and their kitchens coming last on the priorities of new business who think they can make a fortune on the backs of their chefs without consideration and due attention to the law and their representatives.

In the future no Pub, Hotel, Restaurant, or food premises should ever be allowed to open until the requirements and provisions of Laws attaining to the safety and wellbeing of employees are met first.

The future of catering is here and with us right now and for long we have been last in the queue…now we will be first. Make no mistake, we fully intend to have our voices heard.

A recent incident has highlighted a phenomenon which I believe could be completely unique to catering

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.

Announcing our new initiative for 2020, the Unichef Food4kids programme. This programme will study how Children in UK schools are currently being fed and how we can bring together experts in all fields to bring about the changes in the overconsumption of Carbohydrates and Sugar.

The programme will involve itself in how school meals are often very poorly designed and constructed, from the menu and recipe design through to costings and searching for cost-effective replacements for many of the favourite "fill up "foods that kids crave for.

Food4kids will work closely with schools and colleges in searching for all the answers to the difficult issues that they face and will seek to educate the Heads of Schools , their Governors and all of the school system into believing that there is a much better way to feed our children in the 21st Century and finally, but most importantly, the kids themselves.

Children need to be fully educated into that what they eat now will affect their health for many years to come. They need to know the addictive qualities that Starch and sugars have on the nutritional system as they grow.

We will use our extensive network of Chefs and suppliers to develop high quality, low carb, low sugar replacements for all the favourites that kids like. We've discovered through the years that replacing pizza with salad, just doesn't work, and we need to find like for like replacements, but with the addictive sugar and starch removed.

Such items DO exist and we need to put pressure on manufacturers , suppliers and Caterers to develop products with severely cut levels of these additives at the same price if not cheaper than products presently used. If kids want pizza then fine, just let us develop pizza and other items that are great tasting, but just as filling and at the price caters can afford...it can be done, and it will be.

Why it matters?

And then we realised that we also knew many of these chefs, and we had been working alongside of them for many years without realising the often huge sacrifices they have to make just to earn a living in the job they love.

From that day on we knew that if Unichef was to help chefs then we needed to embrace MHI and work to learn more about those issues and those that have them. We started from scratch, we listened, and we learned, we talked, and we communicated with new friends and associates. We joined the Time to Change project in early years and more recently became very close to MIND in working together to end Mental Health discrimination in our industry.

Today Unichef stands proud in the fact that we have done more to raise awareness of MHI in catering than any other Union, and when we became a CIC we took the inspirational step of enshrining MHI into our constitution, the first Union ever to do so.

We constantly work to make all chefs and employers “aware” that the chefs your working with may have an illness that they often don’t want to talk about, but that they have every day of their lives, they don’t want pity or your money, they just need you to understand.

Taking time to understand that having MHI is a daily strain in what is a hugely difficult job, taking time to check on your colleague, taking time to realise that their life might not be the same as yours, taking time to care, and taking time to support.

So, awareness matters,  not just this week but as a constant theme in our everyday lives. Being aware that we have a 1 in 4 chance of working with someone that needs our understanding and a 1 in 4 chance that their bad days are 10 times worse than ours.

Be aware of Mental Health Issues, not just today, but forever.