Kitchen Sync | Talk Show: 017

Show Notes:

As ever, the question of Hospitality’s shrinking talent pool came into focus (which were a big feature of my first few episodes back in 2015):

Or, to put it another way - just under half might consider a career in hospitality or would be open to persuasion. What an opportunity! #glasshalffull https://t.co/SchewELBMH

— Kate Nicholls (@UKHospKate) June 19, 2019

I couldn’t agree more with Kat’es take on this and responded there and then with this picture of our team at Royal Ascot.

Here’s the link to that article in the Morning Advertiser that Kate refers to: Half of teens would not consider a career in hospitality

Here’s a good example of what that 47% who may consider a career in hospitality looks like... (our team of teenagers at #RoyalAscot yesterday.) pic.twitter.com/HFiuhpXltF

— Thomas Kilroy (@ThomasKilroyFIH) June 21, 2019

In this episode we explore some of the following topics:

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• The Nightcap - Have a drink with the worlds best Chefs. After an 8 course taster at Salt, in Stratford Upon-Avon, a guest chef joins Simon Alexander (award winning podcaster and producer) and Paul Foster (Head Chef at Salt) for a Nightcap. Candid conversations about life and food.

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Articles featured this week:

Patisserie Valerie: the mop up - and rebuild - continues:

Police arrest five in Patisserie Valerie investigation - The Guardian

From the flour to the fork - putting the love back into Patisserie Valerie - a personal viewpoint published on LinkedIn by Lee Sheldon who attended an internal conference.

Patisserie Valerie troubles laid bare: unpaid suppliers, broken ovens and butter removed from pastries - The Telegraph

Industry Pulse:

Top Cardiff restaurant shuts for two nights as two chefs walk out - Wales Online

Laughing stock! Michelin chef is accused of using Knorr chicken cubes to flavour his acclaimed dishes… even in vegetarian meals - as reported in The Daily Mail (eww, sorry for linking to THAT publication!)

Gardaí raid farms over claims unsafe horse meat entering food chain - The Irish Times