Caterer Letters

Training on the job is better for everyone

I wanted to go into the hotel industry so I attended college and worked at the same time.

I must admit, my college didn't teach me much so I left after one year and worked my up though the ranks. Now, I'm 20 and a manager in a 600-bed hotel.

My advice to people looking to go into the industry is to get your qualifications while working. Not only do you gain experience while you get paid, you also learn how hotels are really run and what it takes to be a top manager.

Because you learn from managers who are working, you become a better manager yourself - which is better not only for your career, but for the industry.
Ian Crowe, By e-mail

East of England team give ground for approval

Further to your article on the catering at Wimbledon (Caterer, 3 July, page 30), readers may be interested to hear about the East of England Showground.

Last year, the East of England Agricultural Society took back responsibility for the catering operation at the ground. The venue attracts more than 750,000 visitors annually, and our team faces the challenge of catering for events as diverse as truckers' breakfasts for 3,500 and receptions for royalty.

To add further interest, they are charged with sourcing all products locally. In essence, if it can be grown in the UK, we source it from the UK. This has created many new and interesting relationships between farmer-suppliers and the chefs.
Andrew Mercer, Chief executive officer, East of England Agricultural Society

Would-be sushi chef needs to learn raw skills

Can someone help? I am hoping to open a sushi bar in Exeter. I have a caf‚ at the station with two entrances, one from the platforms and the other facing the street. I intend to operate as a caf‚-bar during the day and as a sushi bar at night. The problem is, I can't find a supplier of fresh sushi.

I've looked at several suppliers but they are either not interested or they supply frozen sushi.

I am not sure Exeter is ready for a sushi bar, so the cost of hiring a chef will not come into the equation just yet, until I'm certain the customers of Exeter will support one. Besides, I know how difficult it is to hire an ordinary chef, let alone a sushi expert.

Perhaps there are sushi schools in England I could attend myself. If so, where are they? Can anyone advise?
N Lawes, Expressos Café Bar, Exeter Central Station, Queen Street, Exeter EX4 3SB

Jamie Oliver - is he just famous for being famous?

As always, I applaud nearly all the Catey winners (Caterer, 3 July) for what they have achieved and for the contribution they have made to our industry, but I am disappointed that Jamie Oliver was given the Special Award this year.

There are lots of people who work hard in catering and hospitality and who put in long hours trying to build a business. They often invest their own money, train youngsters and take much bigger risks than Mr Oliver will ever have to. And yet, they never get the recognition they deserve.

I thought it was bad enough when Oliver was given an MBE earlier this year, but to get the Special Award at the Cateys as well just smacks of a celebrity being rewarded for being on television.

I'm sure there are lots of other people out there who, given half-an-hour on TV every week, would look like jolly decent blokes and could also become heroes as well. They just don't get the chance.

Come on, Caterer, give the underdogs a chance as well.
Mike Barker, Darlington, County Durham
*You're right in many ways, Mike. There are lots of unsung heroes working in the catering and hospitality sectors.

The reason Jamie Oliver was nominated by so many people for the Special Award this year was that his popularity on television had raised the profile of catering among youngsters and given the image of hospitality a special sparkle in the eyes of the general public.

Of course, many others could have done the same, given the opportunity and exposure, but at least Jamie attempted and succeeded in setting up the restaurant Fifteen, when others might have just taken the money from lucrative advertising packages and run. - Ed.*

A proper awareness of property regulations

Lucy Riley's excellent article on property alterations (Caterer, 10 July, page 56) omitted to mention one vital consideration: licensing approval.

Structural alterations to licensed premises require the consent of the licensing board in Scotland or the licensing justices in England and Wales.

There is no provision for retrospective consent and, if you carry out alterations without permission, you could be ordered to reinstate the property.
Jack Cummins, Hill Brown Licensing, Glasgow

Don't let standards slip in our catering colleges

In response to the correspondence about catering colleges, I agree with Phil Brown (Caterer, 26 June, page 18) that not all colleges should be demeaned, because there are very good colleges offering good courses and tuition.

But there are some poor colleges where lecturers do not have a good background in catering and where long-term technicians are being promoted to lecturer posts without skills or knowledge of industry.

Also, there are colleges that pass students who have not maintained a good standard, to make the catering department look good on paper.

I have experienced some of these students since becoming a head chef after 25 years in teaching. Many of my colleagues believe that NVQ level 3 is as good as the former City & Guilds 152 or 706/3/4/5 qualification, but what we see of level 3-qualified students is often well below the required standard.

I would argue that NVQ level 4 is the equivalent to the previous advanced level course, but I also believe that there should be a written examination at the end of the course, as there was with 152 or 706/3/4/5. You must take a written exam to get a degree at university, so why not at the advanced level in kitchen, larder and pastry?

I also believe that all lecturers who teach practical cookery should have obtained an advanced certificate before entering teaching. Universities would not take on lecturers without degrees to teach degree courses, so principals of colleges should only accept lecturers with the advanced level.

Finally, if I had a son or daughter of school-leaving age, they would not be going to the nearest local college. I would send them 25 miles away to Neath. Students who will pursue a career in catering should be allowed to go to a college of their choice, especially if they know it is better than the local college.

Funding should be found to allow this to happen to get a degree, but they should be given the choice of college instead of university.
Malcolm Scott, Merthyr Tydfil, South Wales