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Chef mentors: |
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I
believe the wiser and more mature brigade should assist the young guns
in the industry to learn values and recognize and respect professional
conduct as a chef. Not to inhibit the changing nature of the
commercial kitchen nor attempt to continue the old ways, but as a
means of interaction to pass on experience and attitudes and explain
why some of the conventions should remain. |
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I
believe there will be many benefits from a chef mentoring system
including: |
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Increasing the motivation of youth to be a chef
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Unearthing and guiding talent
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Developing future chefs and executive chefs
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Passing on values and examining conventions
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Explaining professional standards
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How
such a system can be shaped is being investigated and will take time,
it is not simple, as there are potential costs, legal implications,
development of guidelines and much more. |
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It may
be a formal structure as a sole entity, maybe an initiative of the ACF
or Les Toques Blanches, possibly sponsored by a company or even
(at the very least), a section in the “chefs forum” dedicated to
answering questions put there by young guns and answered by an elected
panel who are the “Mentors”. Hopefully more will develop in time. Are
you willing to assist in developing this concept?.
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I suggest this would be an excellent and mutually
beneficial sponsored project for a company to consider as a
contribution to the futures industry contact George |
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I am
seeking expressions of interest from chefs who would be interested in
assisting with this. |
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A committee has been formed to
look at this and details will be available soon |
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A
Draft discussion program is seen at
http://salonculinaire.com/community/viewforum.php?f=51 |
