Letters

Work towards a career, not just a job

Like many others I am concerned about the effects of the demographic time bomb on our industry.

While unable to wave a magic wand, I feel there is a palliative on hand for the more progressive and dynamic employer.

The Centre de Formation Professionelle at Angers in France trains cooks, waiters and wine waiters. All of the 400 trainees undertake apprenticeships of between two and five years.

Two-thirds of the time is spent working in industry, one-third in college. On finishing their apprenticeships these young professionals are able to adapt rapidly to their working environment.

In addition to their professional ability and geographical mobility, they are career-orientated, not just looking for a job. Most importantly, they possess the manual skills and mental attitudes so sought after by employers.

Since 1974 we have been sending our ex-apprentices (over 450 of them) to work in some of the finest UK hotels, and restaurants. Our success is such that we are still supplying junior staff to the same establishments as those with which we were working initially.

I am not suggesting that the long-term solution to staff shortages is the massive import of overseas labour. This can only be a short or medium-term treatment.

But perhaps the UK catering industry should embark upon a craft training programme which has as its principal objective that of motivating youngsters for a career, not a job.

Too often it is said that today's youngsters are no longer interested. I know that those employers who have succeeded in producing top-class workers from among the enormous latent talent would contest this.

New recruits to the industry should find themselves rewarded for their commitment and ability without necessarily having to have a degree. Any diploma should be incidental to the skills acquired, not the principal objective.

In the long term you should train, you must train. In the meantime, however, it is necessary to carry on importing the manual skills. No general has ever been able to win a war without the "poor bloody infantry".

CHRISTOPHER TERLESKI

Responsable des Stages à l'étranger,

Centre de Formation Professionnelle, Angers, France.

Avoiding the two-tier system

No doubt Mike Brearey's "light-hearted" assault on children in public places (Reader Diaries, 5 January) was timed to coincide with the introduction, next month, of the new children's certificates.

The national press, too, has had it's share of writers bewailing the loss of one of the last bastions of adult-only retreats. However, none of them were as shamelessly provocative as Mr Brearey.

Many who share Mr Brearey's preference for adult-only company may be unaware that this is not an entrenched, centuries-old cultural heritage. The banning of children from bars is but 60 years old.

Without doubt one of the prime reasons that privately-owned restaurants and cafés continue to prosper in countries such as France is the relaxed attitude towards family dining. The bill-payers of the future accept eating out as an integral part of everyday life, not just a rare special event.

But our industry has developed a two-tier restaurant system: the child friendly (with special menus, play areas, entertainers, even crêches) and the child unfriendly, and never the twain shall meet.

Contrary to Mr Brearey's experiences, appalling behaviour is more likely to be seen among adults than children.

He does today's child - who lives in a far more threatening and dangerous environment than he encountered in the 1960s - a great injustice.

And don't forget, Mr Brearey, that dogs are not perfect either - and they won't be running and supporting the economy when he and I are retired.

ANTHONY HANCOCK

Managing Director,

Blubeckers Group of Restaurants, Shepperton, Middlesex.

The problem of being inside

I wish to respond to Paul Baker's letter "Does going to prison mean you can't cook?".

To directly answer the question, then no, it doesn't mean you can't cook, but it does mean that you committed an offence, which some employers may find difficult to take on board.

I agree with the idea of being trained in prison, but how many people would honestly employ somebody guilty of a robbery? Would you, if you were an interviewer, Mr Baker?

In my opinion your best bet is HM prison catering department.

ANDY TAYNTON

Chef and Lecturer in Food Production,

Bournville College of Further Education, Birmingham.

Kitchen hygiene drops standards

I recently watched an edition of The Main Ingredient on Granada Television. I was disgusted to see a well-known pastry chef lick his fingers, then plunge them into someone's soufflé.

If we cannot display basic rules of hygiene, not only while on TV but also to our customers, our peers and ourselves, how the hell can we call ourselves professionals?

Grades from Egon Ronay, Michelin and other such guides don't take into account hygiene practices in the kitchens.

I have worked in hotels, branded restaurant catering and contract catering, and I have been more impressed with the latter than any other section, with its in-house training and company policy documents.

RAY THOMPSON

Accrington, Lancashire.

Get involved with NVQs

The staff in the School of Catering at Thurrock College want to work with the catering industry to provide relevant programmes for students. Attempts to involve industry have met with little response, but we will not be deterred!

Antony Worrall Thompson will be guest of honour at a dinner on 22 February. The meal will be prepared, cooked and served by NVQ students.

If any members of the industry are interested in becoming involved with us and would like to attend the dinner please contact me on 01375 391199.

PAM THOMAS

Head of School Catering Studies,

Thurrock College, Grays, Essex.