The training and retention of chefs

Abstract

The development of the British restaurant sector is described and the ages of those involved are investigated. The progress of a prospective entrant to the industry is traced. The high drop‐out rates are examined to see if any solutions can be offered. A college offering catering courses was visited, and staff interviewed. A total of ten restaurants, all mentioned in the Good Food Guide, were approached and asked about their staff. Whenever possible, the staff were interviewed, and their views noted. They were asked about colleagues who had left, their destinations, and the reasons for going. Some of these were met, and their opinions recorded. The results are often anecdotal, and figures have not been produced, as they may be misleading. However, there is a clear picture of grievances felt. Contemporary newspaper articles are used when they can augment the picture. Ideas about different types of training to develop inter‐personal and administrative skills are discussed, in the hope that they may assist the sector in retaining some of its departing staff.

Citation

Pratten, J.D. (2003), "The training and retention of chefs", International Journal of Contemporary Hospitality Management, Vol. 15 No. 4, pp. 237-242. https://doi.org/10.1108/09596110310475702