Letters

Trotter demo offered more than just strawberry yogurt

I read with interest two recent letters (Robert Lindner, Caterer, 6 July, page 16 and Ian McAndrew, 27 July, page 18) expressing disappointment in the culinary demonstration by Charlie Trotter and his pastry chef Andrew MacLauchlan at this year's Skills for Chefs conference in Sheffield.

Let me describe the offending "strawberry yoghurt dessert": glazed nectarines with a honey and sage jelly served with cherry sherbet, stone fruit salad and home-made strawberry yoghurt. The picture of the dessert will help readers to make up their own mind.

I would also like to say that the presentation given by Trotter was for many enthralling, and he held the audience's attention for more than 100 minutes.

Everyone is entitled to an opinion, but I am certain that Russums (a sponsor and exhibiting company) was delighted with the appearance of Trotter as it sold more than 100 of his books at £40 each!

David McKown, Director of Skills for Chefs, University of Sheffield.

Be patient during the early days of the FSA

I write regarding Somerset Moore's despair at being unsuccessful with his application for a seat on the board of the Food Standards Agency (FSA) (Caterer, 27 July, page 18).

While food service is very much the front line of the food chain, issues on food safety encompass an immense range of disciplines, and to attempt to address all areas would be an enormous task.

If a committee is too large it may get bogged down, if it is too small it may overlook some areas. A suitable balance of expertise must be achieved.

The opportunity for involvement is still available to Moore through the public consultation processes and the unique "open" meetings of both the board and the committees.

The FSA is a novel concept in this country for both Government and industry, and is still in its embryonic stages. I would say, do not be too disappointed, be supportive, and perhaps you will be successful at the next attempt.

Ross Macdonald, Scottish Food Advisory Committee, Renfrewshire.

Ageism needs action within the industry

I looked forward to the article on ageism (Caterer, 27 July, page 24) hoping it might give a much-needed lead. Sadly, it only paid lip service to the problem and trotted out the same sad old points of view.

We already know that we don't need more legislation and that the public wants service by someone who looks good rather than who is good at their job.

I agree with Forbes Mutch's opinion, we do not need more "bureaucratism". But attitudes expressed by the great and the good of the industry are that "the subject must be addressed - but not by us". Maybe Caterer could give a lead by refusing to run employment adverts containing blatant ageism statements.

Norman Carcary, Staffordshire.

• Editor's note: Mr Carcary is right in suggesting that the industry should act, not talk. As far as Caterer's advertising policy is concerned, however, we already refuse advertisements that state a specific age as a criterion.

We shouldn't sell hospitality short

Something must be done about recruitment to hospitality, but we are all so busy that no one has any time to do it.

With insufficient new entrants to the industry, staff shortages will continue and worsen. As workloads increase, more will leave feeling overworked and stressed. And yet, as a hotelier who has represented hospitality with the Business Education Partnership in Ryedale, I know we sell our industry short.

Compare employment in hospitality with teaching. Our trainees are paid, while teachers learn without earning. A teacher may earn £16,000 after four years of training and two years' work. Our staff are likely to be earning at least £16,000 after six years' working/training, and there is potential to earn considerably more. Teachers say their preparation is endless. Our preparation results in a task completed, and a sense of achievement.

As for "unsociable hours", many industries are now expected to work as part of the 24-hour society.

In hospitality we work with a wonderful product, making people happy. What better work could there be? We must publicise the skills acquired in the industry, and the career paths that exist.

In consultation with many in the industry, a protocol of what we are delivering as employers has been developed. This can be viewed on www.enjoyhospitality.com or applied for by post (please send a 41p A4 sae). Anybody who agrees that the protocol fits with their working practice is invited to join the initiative. Let us show the general public that we enjoy hospitality!

Frances Colling, PO Box 354, York YO24 1YR.

Applicants must market themselves, however old

I was disappointed to read Fred Van Oevelen's comments about having been unable to find a recruitment consultancy dealing with candidates over the age of 45 (Caterer, 27 July, page 18).

At the Mayday Group we embrace a stringent equal opportunities policy.

However, it is definitely a two-way street. It is the responsibility of candidates, young or otherwise, to ensure that they market themselves effectively to demonstrate that they are the best person for the job.

Many people have underdeveloped self-promotion skills, and it is a vital part of our service to guide and counsel our candidates through the job-hunting process using our expertise. In turn, candidates need to be prepared to take on board our feedback and adapt their approach if necessary. While we don't make extravagant promises, on this basis we can usually provide an outcome that is positive for candidate and employer alike.

David Goldfarb, Director, Mayday Group, London W1F.