The time we need to start thinking about how we nurture future talent is now. Hospitality is an industry full of possibilities, and we need to encourage and inspire new talent by making kitchens an environment that they can’t wait to enter.
At the same time, existing talent cannot be neglected and it’s important we understand the value of retaining it. Not only for business reasons but also for the specific skills which experienced chefs bring.
We spoke with six chefs to find out what needs to be done to attract new talent and how young chefs can set themselves up for success.