Compass Group UK & Ireland’s Post

Thoughts….. I think the demands are pretty scary what most people, I’d say ask, but more often demand in this day and age to stay, or come back to the industry. For example this young sprite that posted this on a job page. Newcastle at the moment is strapped. Many venues and certainly not enough experience to run them. Sous chef after one year from your apprenticeship and there’s very little chance of a Demi even existing. So much now that venues have head chefs, and basically fill the gaps with cooks only to keep down their wages. Please feel free to contribute what or if you think the industry can attract and keep staff, what you feel needs to be done. As it stands now it doesn’t seem that the current status of hospo is working at all.

Start planning for 2024, so you don’t miss out put it on your calendar for mid 2024.

Another good day for hospitality education in Ireland as the Irish Hospitality Consortium lodged another application to the Irish National Apprenticeship Office to develop an Apprenticeship in Restaurant Management. Irish Hotels Federation , Restaurants Association of Ireland and Irish Hospitality Institute coming together in collaboration to help develop talent for the sector Apprenticeship Ireland Fáilte Ireland #apprenticeship #ireland #hospitality #restaurants Education and Training Boards Ireland

We love success stories like this here at FDQ, gives us confidence that what we do really works for apprentices and their careers in the food and drink industry. If you completed your End-point assessment with us or have apprentices that did get in touch today to learn how you could be our next apprentice story or upload your own story here: #apprenticeships #foodtechologist #foodtechnology #foodscience #food

Coming to the end of my time lecturing. I will miss it, with all the achievements i have done growing the Apprenticeship and conquering the challenges needed. But on to a new chapter. This week we worked on shellfish and we made the classic mussel dish: Moules mariniere & fresh Prawn Tortellini with a Prawn Bisque. commie chef Apprenticeship level 2 5 reason to choose a Apprenticeship 1. You get paid while you learn and gain valuable workplace experience 2. you acquire the right skills and qualification that employers want in the sector 3. you receive guidance and support from experts and mentors 4. you improve your career prospects and earning potential 5 you have a wide range of choices and levels to suit your interests and goals

Have you ever wondered what happens at a Thomas Franks apprenticeship masterclass session? 🤔 Working alongside PLG to deliver the Level 2 Commis Chef & Level 3 Chef De Partie apprenticeships, the Thomas Frank's academy is focused on building the knowledge and skills of their kitchen staff. This video gives you an insight on what happens and what you can learn as one of their chefs. 👨🍳 👩🍳 #ThomasFranks #PerformanceLearningGroup #SkillsForSuccess #LearnAndEarn #NAW2024

If your culinary program needs a little flavor boost, consider how NBS’ high-quality credentials can help prepare your students for jobs in the food service industry!

Who is REALLY pulling back and causing attrition in your organization? The attached article suggests that Americans are pulling back from various establishments, including McDonald's. However, I believe it’s these establishments that are pulling back their customer service, which in turn is causing customers to withdraw their patronage. One of my fondest childhood memories is visiting McDonald's. There was always a friendly smile and a great meal waiting for me, and they never disappointed. Nowadays, no one greets me, and I'm left to deal with impersonal kiosks. The experience has definitely changed, though the consistent quality of their burgers and fries remains their saving grace. In my business, which focuses on an electrician apprenticeship program, my goal is to prevent attrition among apprentices, contractors, associate members, and staff. How do I do this? By providing the best possible experience. How? By always answering the phone, responding to every email, showing empathy in every situation, whether it’s with an apprentice or a member, and teaching in a way that every student can understand. I commit to doing this every day, every time, no matter how I feel!

Take a look C&U This is a way to get more students working in your establishments. It adds to the skill set of the students and can be very impactful …… if you do it right.

I've made a career change. This post is about introducing to some and reintroducing to others Chef Demetrius. This career change happened because of burnout. I was mentally and physically burned out from the Information Technology field. This was directly impacting the quality of my life, my satisfaction with my job, and the work-life balance. Covid and post-covid were extremely hard times for me. Some personal life decisions and also battling a depression I didn't want to acknowledge didn't make it any better. I really didn't know what to do with myself, but I knew I didn't want to go back into that field. Fast-forward some time. As I began to do some self-reflecting, I asked myself what are things that I enjoyed doing. What would I do all day with no pay? With these things in mind, cooking was it! I have always enjoyed it, I had done it many times for people, and I always got great reviews. So I made the decision that I would become a professional chef. I'm not sure exactly how long from the time I made that decision until the time an opportunity to attend a culinary apprenticeship came up. I was excited about my new journey. As the new journey began, it didn't take long to adjust to any of the things that were required of me except the personnel. The apprenticeship was an exciting and very motivating time. I enjoyed being in the kitchen and around professional chefs. At the start of the apprenticeship, the Exec. Chef told me that I would need to humble myself if I wanted to make it. The initial statement caused a little resentment, but I told myself, this man is where I want to be, so just relax and take heed of what he's saying. After that, everything else was pretty much straightforward. I will forever be grateful to all the wonderful members of the UNITE HERE Chicago Hospitality Institute. Fast-forward a little more time, and I have already held a cooking job at a prestigious law firm in Chicago. I am the Head Chef of a food cafe in a 2-tower residential building, and I started a Private Chef and meal prep business with my partner. While the entire thing has not been peaches and cream, I gained valuable experience in so many things. I know for a fact that customer service is the #1 thing in this field, and luckily for me, I'm really good with people. It's an amazing feeling to go from sitting behind a desk staring at screens all day to now being in a kitchen creating dishes that people love. Now moving forward, I want to grow this business, and I want to work with other chefs who are passionate about cooking and experimenting in the kitchen. I am open to all ideas on how I can accomplish both. I am also letting you know that I am available for hire if you need either of my services. I would encourage you to reach out and test the menu development process. I am still laying the foundations for these future endeavors, so I would also encourage you to come along for the journey. I still need a lot of help and guidance if you're interested.