Hospitality and catering roles

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If you are looking for a job in food service, the Bureau of Labor Statistics has some good news for you--the outlook for openings is generally good because many food service workers move on to better and higher paying jobs. However, if you want a good career in the field, you can stay in food service and make a decent living with some education and experience in hospitality industries to back you up. Depending on the division of hospitality you are interested in, there are programs available at the trade school level, community college level, and university level for you. Here are a few of the jobs and programs available to you. Food Prep Workers Most of these jobs require little education or training, and often these employees learn on the job. Supervised by the chefs and cooks, they prepare ingredients, get equipment for line cooks and chefs, and keep work areas sanitary. Many of these positions are in bars, fast food restaurants, and chain restaurants. The pay is generally low, but that is also true of any entry level position. Many food prep workers are still in high school and are either working for college money or preparing to go on to the food service programs in trade schools or community colleges. Jobs for Chefs Chefs must be able to cook well, of course, but are also responsible for some day to day kitchen management. They must be able to direct the prep workers and line cooks, and serve as head cook. In more upscale kitchens, the chef has opportunities to be promoted to sous chef, executive chef, and eventually restaurant management positions if he or she has had the proper education. Generally, a two year program at a community college is expected for chef positions. In addition to restaurant work, jobs for chefs can include specialty grocery jobs, preparation of cookbooks, and even television appearances. Often busy families will employ a trained chef as household cook. Often they can find employment in non-feed service companies, like large corporations that have kitchens. Many have their sights set on promotions and must make sure they have additional training and education to qualify for them. Wait Staff One of the least favorite positions in the food service industry is the wait staff position. Waiters and waitresses (and hostesses) are often the first line of defense in the restaurant, interacting with hungry people who are of ten a little crabby. They must be cordial and friendly, and make sure the service is prompt, the food is prepared as ordered, and that the guests are happy at all stages of the experience. However, good wait staff in restaurants, bars, and other food service positions are rewarded with high tips and management promotions. High ticket restaurant work requires extensive training for wait staff, and skilled professionals can make good pay waiting tables. Although there are no higher education requirements for wait staff, good communication skills, ability to diffuse negative situations, and snap decision making abilities are highly prized. Catering Jobs Catering is a different kind of food service. Wait staff make no tips and cooks do not prepare from a menu, but these are generally higher paying jobs (hourly) than regular restaurant work. Many of the cooks and chefs have had lots of experience in addition to the required education, and wait staff have been trained in high quality service. Catering jobs are sometimes on an as-needed basis, so often a worker will be scheduled irregularly and works evenings and weekends--this is mostly when corporations have their parties, meetings, and seminars. Jobs in catering are often highly-prized, depending on the catering company. Lots of restaurants offer catering nowdays, and will offer the opportunities to the best of their workers. Jobs in Hotels Many of the food service jobs in hotels are similar to restaurants because they often have a restaurant on-site. However, many of these positions will involve room service, where a worker can make better money hourly and in tipping. Most cooking jobs in hotels require some college education and often the cooks and chefs serve as room service wait staff. A wider range of work hours are sometimes required of hotel food service workers if the kitchen stays open late for room service orders. However, the kitchens themselves are often larger and better equipped than the standard restaurant kitchen. The food service in a hotel will generally match the hotel quality, so it's easy to judge where one should apply when seeking food industry jobs in hotels. Management positions in the hotel kitchen often requires a bachelor's degree in hotel and restaurant management, but the pay is higher, status and respect higher, and the choices of positions more flexible. Specialization in Jobs for Chefs and Cooks Chefs and cooks may find that their expertise falls into a category, such as pastries or presentation. These chefs will need creativity, a little extra coursework, and on-the-job training to find positions in their specialty fields. However, they will be rewarded with higher pay and status. Chefs and cooks may also want to share their expertise with others, and many will go back to the community colleges to teach. These positions are highly-coveted among retired chefs and competition is often stiff. One of the more unique positions for chefs is kitchen engineer. These workers attend specialized training at the university level and apply their creativity, mathematical abilities, and extensive knowledge of kitchen operations to lay out these areas and equipment in an efficient manner. Some kitchen engineers work with architects, industrial engineers, etc. The Future for Food Service The Bureau of Labor Statistics estimates that in 2006 there were 3.1 jobs in food service, and jobs are expected to increase by eleven percent. Because of the flexibility in jobs in hotels, bars, restaurants, and catering, they are ideal for both the traditional worker and the student, and offer plenty of room for advancement for all.
Louise G Author, SEO and Management Consultant wrote this article about jobs. Visit www.mycateringjobs.com for great catering jobs

Chefs back local farmers

Traditional national dishes such as toad in the hole and bangers and mash made from British-reared pork are under threat as the pig industry faces financial collapse, three celebrity chefs warn today.Gordon Ramsay, Tom Aikens and Rick Stein are backing a drive to persuade consumers to buy British sausages, bacon and ham rather than cheaper European imports now flooding the supermarket shelves.A national petition is to be launched to support British pig farmers, who are facing financial meltdown as a result of rising feed prices and competition from countries such as Denmark and Holland, where animal welfare standards are lower. The Save Our Bacon campaign is being launched by Waitrose Food Illustrated magazine, and other retailers as well as consumers are being urged to support it. Restaurateurs Sir Terence Conran and Fergus Henderson are supporting the campaign.Waitrose is using a sausage-free toad in the hole - "toad on the dole" - to highlight the average loss of £26 which pig farmers incur on every animal they sell. For the consumer, this means that everyday favourites such as bangers and mash or bacon butties could end up becoming an occasional luxury, the campaign says.Without a rise in the price they get for their pigs, many farmers will be forced to stop production, it warns. A survey by the National Pig Association showed that 95% of farmers are considering stopping production if prices do not improve. This would lead to a shortage of pig meat in the long term.

Chefs Christmas

He may be master of the kitchen as a prolific TV chef, but how does Antony Worrall Thompson cope with Christmas lunch at home? He shares his secrets for success with Women's Editor Sarah FosterIT'S clear that Antony Worrall Thompson is very much a Christmas person. Unlike the Ebenezer Scrooges who eschew the festive season he takes pleasure in its magic and the bonhomie it brings. He feels the nicest thing about it is the chance to be with family."It's the best thing," enthuses Worrall Thompson, who's 56. "That's what Christmas is all about. I don't know what we'll do when the kids leave home.It's all about giving and seeing their little faces light up."Home for the Worrall Thompson clan is Henleyon- Thames, in scenic Oxfordshire. The chef is married to Irishwoman, Jay, and has a son called Toby- Jack, his eldest at 12, and ten-year-old daughter Billie-Lara. So do they still believe in Santa or are they now much too grown-up? "Billie does but Toby doesn't," says Worrall Thompson. "We have a saying in the house if you don't believe, you don't receive'."While family Christmases do vary, they're either spent in Henley-on-Thames or with Jay's relatives in Ireland. This year the Worrall Thompsons are hosting - which means they're cooking for 18."There's quite a mob of them," says Worrall Thompson wryly. "The Irish have great hospitality so you've got to reciprocate."AS Jay is also a trained chef she and her husband share the cooking. They may be confident in the kitchen but won't 18 test even them? "It's water off a duck's back really," says Worrall Thompson. "The main thing about Christmas is being organised. We've got two pubs which do Christmas lunches so we'll pop in there at some point."With that number you have to really go for turkey. I love goose, but it's really only good for six people. Turkey has a shocking reputation but that's just the way people cook it."In terms of what they will be eating the Worrall Thompsons are quite traditional. The TV chef says careful planning is of paramount importance. "The key is to be organised really," says Worrall Thompson."I would say to write a list, and it's always very satisfying when you can tick things off. We try to prepare some things ahead - bread sauce, brandy butter and things like that. I always say use the microwave a lot - not many chefs say that - and prepare as much as you can the day before."I make a puree, usually with parsnip and carrot or something like that, which can be made and heated up again in the microwave."FOR many cooks on Christmas Day a major problem is logistics - just how to utilise the kitchen so things are ready at the same time.What Worrall Thompson tends to do is use the oven on rotation. "I part-roast my potatoes for 40 minutes and the same with the roast veg," he says. "I put the veg in the oven while the turkey is resting.A lot of people don't have many ovens - I've got lots.It's down to planning and being organised."One thing he's not afraid to do is allocate jobs to other people. He says the children love to help and so he gives them their own chores. "Get the kids to lay the table the night before then set them some task," advises Worrall Thompson. "I get my kids to do the stuffing and that sort of thing. They're pretty good. They like to feel part of it. I think it's all part of the family spirit."A Christmas lunch would typically start with the traditional smoked salmon, with Worrall Thompson using this to make his crab and salmon parcels.He says that starters should be light so there is room for the roast dinner, but when it comes to the dessert he tends to stick with Christmas pudding."The family like it a lot," he explains. "I always find it a bit too rich. We have lunch at about five so we might have the Christmas pudding quite late."Yet even keeping with tradition you can have interesting side dishes and here, perhaps, is where the cook might do a little showing off. For Worrall Thompson it's tarte tatin that's made with delicate shallots or just a simple, baked terrine that adds a twist to Christmas lunch."You get a loaf tin or a terrine mould and line it with puff pastry, then pre-cook some risotto and spread a layer of that on the pastry, and then spread some veg," he says. "On each layer of veg you put a layer of cheese and basil leaves, then build up different layers and give it a nice colour, wrap the pastry over the top and bake it in the oven for 25 minutes, something like that, and cut it into slices."No doubt his guests will be replete with all the food that he has planned but if their waistlines do expand - and he himself gains extra pounds - you get the feeling that Worrall Thompson won't be inordinately upset. It seems he really does love Christmas and is determined to enjoy it. "I really like Christmas," he reflects. "I think it's a nice time of year."

Chefs Wage

Not long ago, my renewed attempt to make a living on a freelance basis took me worryingly into debt and to the brink of disaster. I had to get a regular job - any job - immediately. After an “interview” that lasted 10 seconds, I found myself in the bowels of the Albert Hall in central London, about to start my first shift as a barman earning £5.60 per hour: 8p above the minimum wage. I knew it was a miserable amount. What I did not know was that I had just begun a crash course in the poverty and exploitation of those trapped at the bottom of Britain’s pile. In the small, neon-lit changing room lined with dilapidated metal lockers and full of staff putting on their regulation black, I was the only white British male. Two tiny Chinese girls were huddled together in a corner, whispering. My supervisor, a 30-year-old West Indian with elaborately shaved sideburns, assigned me to the quietest of the bars in the concert hall. Related LinksGo on, bunk off Christmas The year that changed my life The gospel truth about China’s Christian millions It may not be the most highly skilled job, but there’s a knack to being a barman. You have to be well organised and fast on your feet. One of my coworkers, Pavel, is a 25-year-old Pole who lives far out in the suburbs, where he shares a room with his former girlfriend. “I don’t go to pub, to cinema, to shops,” he tells me. “I work, work, work, all day, all night. I’m strong Polish man.” There are Brazilians, Mexicans, Filipinos. They come from everywhere, it seems, except Britain. Though they work nonstop, they are all desperately poor. Amala, 40, from Mozambique, doesn’t travel on the Underground. She simply cannot afford it. The bus is cheaper. Her conversation consists of a series of sighs and laments, and my heart bleeds for this lost figure who lives alone in a bedsit on the fringes of London. Pavel has youth and energy. What does the future hold for Amala? In the meantime, our employer - Leith’s Catering, part of the Compass Group, is laughing. The Albert Hall has outsourced the running of its bars to Leith’s, which employs a skeleton staff of supervisors and relies on a pool of dispensable casual workers. We might be asked to work just four hours in a day, or 12, or even 16. You never know - everything is always at the last minute. Any idea that Leith’s might care one jot for us was rapidly dispelled. Soon after I started, one of the supervisors called my mobile as I was on my way to work. This, he informed me, was a “courtesy call” to say I needn’t come in; they were covered for the day. It was useless to point out that they had booked me, that I was halfway there. Only when my first weekly pay cheque arrived, emblazoned with the company motto “Great people, great service, great results”, was I obliged to face the awful truth. After deductions for tax and National Insurance, I received £168 for 42 hours’ work - or a net hourly wage of exactly £4 (there is no overtime for evening or weekend work). Let’s do some simple calculations. For a four-hour shift I clear £16, minus £4 for the Tube. That’s £12 in my pocket. Include the time spent travelling to and from work and you’re looking at £12 posttax for almost seven hours, or £1.70 per hour. Basically, I’m working for free. If I get back home late after 13 hours’ work, then I clear £48. That’s about £675 net per month. There is no way you can function as a normal independent adult on this. Very rapidly, therefore, you become obsessed with money. I am sitting in a pub, having a pint of bitter. Cost: £3. That’s almost one hour’s work, so I shouldn’t be here. The food smells tantalisingly good, too, but of course it is out of the question to order any. Then a couple walk out, leaving a steak sandwich almost untouched. That’s £10 of food about to be thrown away. Two-and-a-half hours’ work. I’d love to grab it. But of course I can’t. Even worse, I’m thinking like a tramp. And the same with everything else. A £2 cup of coffee is now a foolish extravagance; the cheapest £10 haircut is an issue; the new pair of glasses that I need are suddenly the stuff of dreams; and socialising - involving, as it does, the expenditure of money - is impossible, unless friends pay. As for Christmas consumption, the thought simply does not occur. There are no two ways about it. This is akin to slavery. But at least the slave drivers of old had to house, feed and clothe their slaves. I can feel myself becoming more scruffy by the day. Never in my life have I felt less like an alpha male, never less appetising as a prospect for any woman. I have given up the five-mile daily runs that used to keep me in shape. My love life is nonexistent. And it is the same everywhere. The willing Poles who serve you in cafes, the countless others - mainly foreigners - who work in laundries and nursing homes and do the mundane jobs that keep our economy going. For all these, the standard pay is the minimum wage. With surprising speed a vast underclass has come into being that lives a shadowy existence in a twilight world; invisible and yet in our very midst. There is no chance of a bonus, or of pulling off a nice deal. There are no freebies, no lazy days. It’s just £4 or £5 net per hour, relentlessly. So they work 60 hours a week and try not to think too much. This affects us all; it’s just that the invisible workers are the first to suffer. With the bottom of the job market swamped with cut-price labour, with unemployment at 1.6m, and competition for the better roles becoming more fierce, countless jobs that used to pay a living wage no longer do. When the middle classes see that poverty is working its way up the social scale, that the prosperity they enjoy is an illusion financed by debt they can’t afford, then the public mood may be far from festive.

Why study catering

If you are thinking about a career in culinary arts then studying in a culinary school is a must. You may be a great cook but you will never become expert learning culinary arts yourself. Farther taking up a job as a chef in a good restaurant demands a professional qualification, which comes only after attending a regular culinary school.There are many myth surrounding culinary arts. For example people say culinary is an art and art cannot be taught. This is not true. First culinary is not just an art, its science too. You must know about the ingredients you are using while cooking. You should also have through knowledge of the contents of the ingredients or additives you use to cook food. It helps you to be an informed chef.Another myth is that culinary education is very costly. You see, any education is costly. Culinary is not an exception. But if you compare, a Bachelor of Engineering Degree is much more costly then a diploma/degree in culinary.One of the worst myths is that chefs live a great life - full of glamor and no work. This is not at all true. Most of a chef’s time is spent in kitchen with hot oils and burning temperatures.If you love to cook - culinary school should be your destination. It is never too early for you to think about the opportunities that will come along after culinary training. America need good chef - you can be one of them.Chef, caterer, pastry chef and restaurant cook are merely the most familiar four options, but there are hundreds of jobs in the food industry. You may want to consider preparing for positions in management as executive chef, or in sales as catering director or in administration in food and beverage management. Maybe you’ll want to explore developing specialty products - a line of sauces or dressings, for example - for retail or wholesale markets. Maybe you’ll want to become a restaurant consultant to entrepreneurs who want to start restaurants. There are also teaching opportunities in professional cooking schools. Still another option is food writing and editing for magazines and books devoted to food and cooking. The options are endless.For any of these career directions, you’ll find the best preparation in an accredited school program - you’ll come out with a certificate or a degree. This training will provide you with a lifelong basis for understanding quality raw ingredients, creating balance and pleasure in combined flavors and presenting a beautiful plate to the diner. Yes, you keep learning on the job, but culinary school gives you a base of knowledge to test and compare to new trends, new ingredients and your own creativity.

Taking Chefs Jobs Outside Your Area

There are times when you simply won’t be able to find the chefs jobs you desire within the area where you live. You may be required to take a job in another city or even country, just to get the position you want. Often, it is possible to find a lower position in your own area, but if you want to advance in chefs jobs, it may be necessary to consider elsewhere.It is relatively easy to find jobs that you can apply for in another town, without having to travel all over the place. You can simply look for jobs online. Most chefs jobs websites allow you to browse all available jobs, so you can just look until you find one that interests you and that you are qualified for. You can also put your CV online for potential employers to take a look at.Apply for the job online or by phone and you save travel expenses. The only time you may be required to travel is when you have to go for an interview, but often employers are willing to do the first interview over the phone. A second interview may be done in person, but depending on the position and the employer, you may be able to meet halfway between the job and your current city. Another option is to schedule several face to face interviews in the same area for the same day, so you won’t have to make multiple trips.Should you consider taking chefs jobs outside your area, you also need to consider the fact that you will have to relocate. If you are simply renting a flat, that shouldn’t be terribly difficult. It will mainly consist of giving notice and finding a new place in the city where you will be working. Ask if relocation costs are covered by your new employer. This is not that likely for lower positions, but if you are a good chef with higher qualifications, many times you can negotiate a deal to help you move. Even if you are not in the position to ask for moving expenses, you should consider asking for help with finding a new flat to rent while there. A kind employer should be able to point you to available places.You really open up your possibilities by searching online chefs jobs in cities other than your own. There may be higher pay and fewer hours required in chefs jobs that are on the other side of the country. It is an option well worth looking into.

Tips for Getting Catering Jobs & Chefs Jobs

Catering companies are growing these days with the high demand for their services. That means that more catering jobs are open to new chefs and the time to start looking for a job is now. However, it can be a competitive market. So how do you make sure that you are the one that gets hired?First of all, you need a great CV. Most people aren’t that great at writing their own, so it might be a good idea write up a rough draft and have a family member or friend go over it before submitting a final draft. If you are really serious, consider hiring a resume company to revise the CV for you. When a company sees a well-written CV, they are more likely to take an interest in you. It makes you seem more professional.Having some experience in the area of catering is the best way to be accepted for a catering job. It is worthwhile to do some work for lower pay in order to get the experience. If you find that you are being rejected as a potential candidate for catering jobs, it might help to loosen up and take a job that is a little beneath you to prove that you can do it. Your work experience from school can help, if you haven’t been in the industry long.Show up prepared for the interview. Don’t go to the interview with jeans and a T-shirt. You should look the part for the job. If you want to take on a catering job, you need to look professional, calm and able to handle lots of stress! By presenting yourself as a capable person, you are more likely to get the job.Know what you are getting into. It will be pretty obvious if you have no idea what catering is about. This industry is a little different than regular restaurant or hotel cooking and you should at least study up on it if you want an opportunity to work for a caterer. That means understanding the basics of how catering works, knowing how to handle the equipment and what will be expected of you. Your knowledge will show up in the catering job interview.Preparing for getting catering jobs is the best way to make sure you aren’t the one who is always left out. Act professional, present a great CV and know a little about the job. This will help you make a good impression and hopefully land the position.

Skills needed, Chefs Jobs & Catering Jobs

Skills and personal qualitiesChefs need to:stay calm under pressurecope with several tasks at once work as part of a teamuse creativity and imagination to make food look goodbe patient when doing routine tasks such as slicing vegetablesbe good communicators, organisers and managersunderstand health and safety requirementswork with figures, if they are responsible for budgets.InterestsIt helps to:enjoy cookinghave a real interest in foodhave creativity and imagination.Getting inAround 520,000 people work in the restaurant industry in the UK and that number is growing. A large proportion of those people are under the age of 30.Each year, there are around 30,000 vacancies for chefs in Britain, and this number is thought to be rising. There are many opportunities to train and work in hotels, restaurants and bars. About a third of the restaurants and other eateries are found in the south-east of England, but there is no shortage of opportunities in most towns and cities. More than half of the UK's restaurants are owner-managed or run in partnership, and many are owned and run by chefs. Cooks are in demand for work in company restaurants, schools, hospitals and in the armed forces.Jobs are advertised in trade magazines such as Caterer and Hotelkeeper, in Jobcentre Plus offices, and on specialist recruitment websites. Jobs may also be advertised in the local press, and there are many recruitment agencies that deal with catering positions.Entry for young peopleMany chefs start without any formal qualifications and learn their skills in the kitchen. Today, though, there are many ways of gaining valuable qualifications before getting a job, or while working.Many employers offer Apprenticeships or placements with a structured training programme, or trainee chefs can take full or part-time college or university courses.Courses that may be available include:City & Guilds Food Preparation and Cooking Progression Award City & Guilds Professional Certificate in Professional Cookery NVQ/SVQ Levels 1 and 2 in Food Preparation and Cooking SQA Level 2 in Hospitality Practical Cookery SQA Level 2 in Hospitality Professional Cookery Edexcel Certificate in International Cuisine NVQ/SVQ Level 3 in Kitchen and LarderNVQ/SVQ Level 3 in Patisserie and Confectionery SQA Higher in Professional Cookery SQA Scottish Progression Award in Food Preparation.An HNC in Professional Cookery or Professional Patisserie can be studied either on a one-year full-time or two-year part-time basis. Applicants may need a National Certificate in Catering, NVQ/SVQ Level 3, or relevant experience to be accepted on the course.Some higher education institutions offer a two-year full-time HND in Culinary Art, Patisserie, Food Service or Kitchen and Larder Work.In Scotland there is a two-year full-time or four-year part-time HND in Culinary Arts with Management. Applicants need a National Certificate Level 3 in Professional Cookery with Communication, an HNC, or the equivalent.Apprenticeships which may be available in England are Young Apprenticeships, Pre-Apprenticeships, Apprenticeships and Advanced Apprenticeships. To find out which one is most appropriate log onto www.apprenticeships.org.uk or contact your local Connexions Partnership.It is important to bear in mind that pay rates for Apprenticeships do vary from area to area and between industry sectors. There are different arrangements for Apprenticeships in Scotland, Wales and Northern Ireland. For further information contact Careers Scotland www.careers-scotland.org.uk, Careers Wales www.careerswales.com; and for Northern Ireland contact COIU www.delni.gov.uk.Entry for adultsMature applicants are welcome especially if they have experience in preparing food, or in customer service.TrainingLarge restaurants, hotels and catering services may offer training, usually as a combination of on-the-job experience (supervised by a trained chef) and college studies. It is also possible to take NVQs/SVQs Levels 1, 2, 3 and 4 in various aspects of food preparation and cookery on a one-year full-time or two-year part-time course at some colleges. Some trainees may choose to specialise in areas such as kitchen, larder, confectionery and patisserie, and there are many courses specifically designed to provide training in these areas.Getting onIn larger organisations, NVQs/SVQs, or plenty of experience in the job, can help chefs work their way up to head chef. In smaller businesses, though, there may not be any promotion prospects, and progression means moving to another employer.Experienced chefs may move into related jobs, such as managing the food and drinks side of a hotel business, running their own restaurant or pub, or managing a contract catering business.Chefs can also lecture or teach, train in nutrition or food technology, or work as advisers for food manufacturers.

Market your Chef Job

After my many years of conducting interviews and recruiting for both junior and senior employees, I have come to the conclusion that if there is one single thing that a person can do to secure a second interview or a desired position it is believe in themselves. Self-Confidence or No Confidence?Having worked with young adults in a supportive role, assisting them to get their foot on the career ladder, it has become evident that generally speaking the one thing they have in common is a lack of confidence. At the other end of the scale, in my role as a sales manager I have come across some extremely confident – in some cases, even arrogant – candidates. Neither of these situations is ideal.In order for a prospective employer to hire you, they have to believe that you will be competent in the position. Before, the can believe in you, you must believe in yourself, otherwise, you will not be able to convince them that you can do the job.The key to self-belief is to know that you are capable, that you will be an asset to the employer, and to truly believe that you will be an invaluable member of the team – They need you!Grow some Thick Skin! Once you believe in yourself, and are able to present yourself confidently to employers, you then need to work on your resilience. In the event that you are not chosen for a role you worked really hard for, it can be demoralising if you don’t keep a healthy positive attitude and aren’t able to bounce back and pursue your career with consistent excitement and vigour. And, should this happen more than once, it is even more important that you remind yourself how good you are and treat each application as a new and fresh opportunity, approaching it with the same energy and determination as you did the first.Every sales person gets RejectionIt helps to remember that rejection happens to each and every one of us at some point – or points – in our lives. It should be viewed as an opportunity to tweak the sales pattern: that is invariably what we are doing when we apply for a new position, we are selling our professional selves. And that is of course, much easier said than done. It can be a daunting task. Even the most successful sales people don’t necessarily find it as easy to sell themselves as an employable commodity as they do another product or service.Confidence or Arrogance?Whilst it is important to remain confident it is equally important to refrain from being too confident. This is likely to put many-an-interviewer off instantly. They will be thinking about how you will fit into a team or how customers will view you. If you walk into the room with a swagger and a misguided air of importance about you, they could automatically assume that you will intimidate colleagues or customers alike.There is a fine line between confidence and arrogance. It is vital that the latter is not portrayed. Prepare for InterviewsThere are a number of things you can do to help you prior to being in the interview situation. The most obvious probably being connected with your appearance. If you look good you really do feel good. You can also prepare for the interview by finding out as much as possible about the role and the organisation. If the company doesn’t have a website – there are still some that don’t – then contact them by phone, find advertisements and get a feel for what they do, what their unique selling points are, their customers, the size of the organisation, how long they have been established, their goals etc. From this research you will be able to anticipate what the companies expectations of you will be and then think about how you can match (or exceed) these expectations. Just as a sales person would prepare for a sale, learn about their product or service’s selling points and then consider your selling points, ensuring that you match them to the employer’s needs.Be RealisticIf you already do all of the above and you still have a feeling of inadequacy be sure that you are not aiming too high too quickly. Set yourself realistic goals, a structured career path. After all, it’s no good applying to be a doctor if your background and studies have been in the field of say, hospitality. Remember though, that it is good to be a little nervous. The chances are you are applying for the role that will shape your future career. So whether you feel you could do with some work on your confidence, either because you are too submissive or too aggressive, remember that somewhere between the two lies assertiveness. If you are assertive you will automatically give the impression that you are confident and that you really do believe in yourself.

Event Caterer

It was his responsibility to impress his boss and some prospective clients. I worked really hard to pull off something professional. It took a lot of effort and I believed that I could help people that didn’t have enough time to plan their own events.As an event caterer, I provide everything that someone will need. I can include food, beverages, staff, entertainment and even flowers. There is no end to what I am willing to do for my clients. I have a fantastic reputation now as an event caterer and I haven’t had to turn down any jobs, yet, but I may have to soon.I planned a corporate event last month that included the most services that I’ve ever been asked for at one event. I was referred to this company by someone I catered a wedding for last year. I think being an event caterer is a lot of fun.I have more fun with large corporate events than I do with weddings. I think that is mostly because executives appreciate an event caterer making all of the choices and a bride wants to make all of the choices. I get to use my own creativity more with event planning.There was an executive Christmas party that a local corporate world headquarters wanted to throw last year and they interviewed every event caterer in the area and chose me. I had so much fun planning this event. The corporation gave me a ridiculous budget and I used in ways that would make every guest feel like a stars.I don’t think any other event caterer in our area will provide limo or valet services for the guests. I provide those services when they are requested. I also will design and send invitations to events and I know that no one else does that. I am completely full service and come with a lot of good recommendations.The most fun that I’ve ever had planning an event was when my stepmother’s Red Hat Society group wanted an event caterer to create a memorable 65th birthday party for five of its members. We had an afternoon tea party and there were so many flowers and frills that I couldn’t help but smile. Those are some really fun women.

Catering Jobs

The catering industry is a $6 billion business, and it is expected to grow in the future. Given this, it can be expected that there are a lot of employment opportunities in the catering industry. The good new is these opportunities are open to almost all age groups, especially to those who are looking for part time work. This includes college students and homemakers who are looking for extra income. In addition, the high turn over in the catering industry assures people that there are plenty of jobs to go around. Among the jobs that are available include chefs, cooks, wait staff and food preparation workers.Basically, food preparation workers are the people who prepare the ingredients that chefs and cooks prepare. Some of the most common tasks include slicing fruits and vegetables, peeling them, cutting meat, poultry and fish, and measuring and weighing the ingredients for the chef or the cook. In addition, they clean the equipment used in cooking, dishes and cleaning work areas.The chef or cook prepares the meal by following specific recipes. Often times they also help plan the menu that is offered during the reception. More importantly, it is the job of the chef to direct the operations of the kitchen and to make sure that everything runs smoothly and according to schedule. In addition, it is also the responsibility of the chef to make sure that the kitchen has enough supplies, ingredients and workers. The wait-staff serves food to the guests attending the reception, as well as makes sure that wine glasses and water glasses are filled, etc.The catering industry is a multi-billion industry that employs a large number of people across most age groups, especially younger people. Among these employment opportunities, some of the most common jobs are those of chef or cook, food preparation workers and wait staff. These are some of the most important jobs in the catering industry because it is the chef that acts as the "director" of the operations of the kitchen and it is the food preparation worker that makes sure that the "director" does his job effectively and the wait staff makes sure that all guests are satisfied and served promptly.

Hospitality and food service

Hospitality is a huge, dynamic industry, constantly being affected by an array of changing forces, and, in turn, having its own big effect on our economy and the job market. In Greater Boston and throughout the state, the hotel and restaurant business has seen its share of ups and downs in recent years."After 9/11, growth was considerably more slow than before," said Michael Auerbach, deputy director of the Massachusetts Lodging Association. "Since then, we've had modest growth. Stellar? No."Boston, he said, has seen some growth from last year, "but we'd like to see it stronger than it is."With the new Boston Convention & Exhibition Center hoping to fill more dates, and a number of new hotels opening or under construction, the picture is hopeful but unclear.Careers in hotels and restaurants include hundreds of opportunities from chief executives and facilities managers to accountants, front-desk clerks, waiters, janitors, chefs, and marketing and sales personnel. For jobs in lodging or food service, contact human resource departments, or visit hcareers.com or restaurant.org.EXECUTIVE CHEFSAverage salary: $44,830 (chefs). Executive chefs average $60,000 and up, depending on reputation and the restaurant's status. Most receive bonuses.Demand: Good. Job opportunities are generally good around the area, as the restaurant scene stays fairly lively; openings occur as chefs move around, but competition is tough.Qualifications: Those aspiring to top spots usually need formal training at a culinary institution, college, or vocational school.LINE COOKSAverage salary: $25,770 (restaurant); $21,800 (fast food); $29,270 (institution); $24,670 (short order)Demand: Good. Restaurants and hotels always need cooks, and turnover is high at many places. But institutions and fast-food establishments are hiring fewer cooks and combining duties to reduce costs.Qualifications: Cooks can learn on the job; vocational schools and community college programs improve chances of promotion.FOOD AND BEVERAGE DIRECTORSAverage salary: $52,450Demand: Good. With tourism growth in the area, hotel and restaurant job opportunities are fairly good; schools, hospitals, and other institutions also need directors.Qualifications: Several good regional two- and four-year college culinary and lodging programs are valuable in getting a start.HOTEL GENERAL MANAGERSAverage salary: $62,320 average, but depends on hotel size and status. Lodging and food often included.Demand: Fairly good. New hotels opening offer job possibilities, but the overall picture, though hopeful, remains unclear.Qualifications: Degree in liberal arts or hotel management preferred; industry experience necessary for management.HOUSEKEEPING STAFFAverage salary: $23,270 (maids and housekeeping cleaners); $25,920 (janitors and cleaners); $40,180 (supervisors)Demand: Good. High turnover means jobs are usually available.Qualifications: On-the-job training. Better language skills improve opportunities.WAIT STAFFAverage salary: $23,870, plus tipsDemand: Good. Lower-priced and mid-level restaurants offer more openings than high-end establishments.Qualifications: High school education, neat appearance, friendly personality necessary.BARTENDERSAverage salary: $24,320, plus tipsDemand: Good. But the market is tight for the best jobs where tips are good.Qualifications: Be 21 years of age, know local laws, have good personality. Training available at bartending school or on the job

Why Catering Jobs & Catering education

If you are thinking about a career in culinary arts then studying in a culinary school is a must. You may be a great cook but you will never become expert learning culinary arts yourself. Farther taking up a job as a chef in a good restaurant demands a professional qualification, which comes only after attending a regular culinary school.There are many myth surrounding culinary arts. For example people say culinary is an art and art cannot be taught. This is not true. First culinary is not just an art, its science too. You must know about the ingredients you are using while cooking. You should also have through knowledge of the contents of the ingredients or additives you use to cook food. It helps you to be an informed chef.Another myth is that culinary education is very costly. You see, any education is costly. Culinary is not an exception. But if you compare, a Bachelor of Engineering Degree is much more costly then a diploma/degree in culinary.One of the worst myths is that chefs live a great life - full of glamor and no work. This is not at all true. Most of a chef’s time is spent in kitchen with hot oils and burning temperatures.If you love to cook - culinary school should be your destination. It is never too early for you to think about the opportunities that will come along after culinary training. America need good chef - you can be one of them.Chef, caterer, pastry chef and restaurant cook are merely the most familiar four options, but there are hundreds of jobs in the food industry. You may want to consider preparing for positions in management as executive chef, or in sales as catering director or in administration in food and beverage management. Maybe you’ll want to explore developing specialty products - a line of sauces or dressings, for example - for retail or wholesale markets. Maybe you’ll want to become a restaurant consultant to entrepreneurs who want to start restaurants. There are also teaching opportunities in professional cooking schools. Still another option is food writing and editing for magazines and books devoted to food and cooking. The options are endless.For any of these career directions, you’ll find the best preparation in an accredited school program - you’ll come out with a certificate or a degree. This training will provide you with a lifelong basis for understanding quality raw ingredients, creating balance and pleasure in combined flavors and presenting a beautiful plate to the diner. Yes, you keep learning on the job, but culinary school gives you a base of knowledge to test and compare to new trends, new ingredients and your own creativity

Hospitality prospects and Jobs in Hospitality

Some of the main issues facing the industry for thefuture are the same as those it faced in the past –investment, attraction and retention of staff andskills shortages.ECONOMIC IMPACTOver the last ten years, over £20 billion has beeninvested but more needs to be done if the industryis to compete successfully in the global market ofthe future. Government support of the VisitBritainmarketing strategy generates around £13 billion inrevenue each year. Further investment here wouldproduce significantly greater returns to both theindustry and the UK economy generally. The recentenlargement of the European Union (EU) and Chinaprovides potential new areas for investment.DEMOGRAPHIC CHANGESPopulation growth and migration around the worldis one of the key issues for the industry in thefuture. The world’s population is projected to growfrom 6.2 billion today to 8.9 billion by 2050 butless than 6% of that growth will be in developedcountries. The number of elderly will increasesignificantly so as to shift the ratio of workingpeople to retirees in favour of the latter. In short, inmany parts of the world, more people will be over60 and living longer, healthier lives. Many of themwill want to travel. With fewer young people cominginto the workforce in developed countries, theindustry will have to look increasingly to migrants tomeet their customers’ needs and expectations inthe future (For full article, see Hotels magazine,March 2004).TRENDSEmployer branding is becoming increasinglyimportant when it comes to recruitment. Manycatering companies believe that building asuccessful employer brand makes it much easier toattract people who fit the culture of a company. Acompany’s organisational structure and its workingenvironment are becoming more important toprospective employees than the financial packetand benefits.Nutritional Standards for schools and hospitals willcontinue to be on the agenda. Various governmentinitiatives already underway are set to move on tothe next phase. The ‘better hospital food’ initiative,which has focused on better food for patients, willmove on to address environmental issues. One ofthe requirements of hospital caterers and othergovernment contracts will be the use of locallyproduced and fair trade food products. Tough newstandards for school meals will be introduced in2006 and caterers will be required to providenutritious meals. From September 2006, howhealthy a school’s menu is, will become part of theOfsted inspection process.GOVERNMENT LEGISLATIONA ban on smoking in cafés, restaurants and pubsthat serve food heads the list of policy initiatives inthe Government’s White Paper on Public Health.The British Beer and Pub Association (BBPA) saidthat around 22,000 bars and pubs would enforcethe ban before the end of 2005. Wetherspoons hashad smoke-free areas in its pubs for over ten yearsand plans to ban smoking completely by May2006. However, other big players are morecautious and have agreed that they will graduallywork towards the notion of a complete ban. At themoment, it is unclear how the law will beimplemented and what the economic impact willbe. There are fears that some pub operators mayhave to get rid of food sales and become drinksonlybars.In October 2005, the national minimum wage isdue to rise to over £5 per hour for those who are21 and over, with a further increase of 6% inOctober 2006. A spokesman for the BritishHospitality Association (BHA) said that this was inline with what the industry expected (seeCatererSearch for details).6As it will be7Hotels - there are a number of large recruiters inthe luxury, mid-range and budget hotel markets.Examples include: Accor, which operates in over 90countries and has amongst its brands, Novotel, Ibisand Sofitel - it focuses on training and developmentof its staff, offering graduate programmes, modernapprenticeships and management developmentprogrammes; Jurys Doyle, which offers careeropportunities in various specialist roles andmanagement positions and provides a range oftraining opportunities for those keen to get on;Hilton, which has over 500 hotels worldwide; andWhitbread, which is the UK’s largest hotelier - it hasrecently acquired Premier Lodge Hotels andconverted them to Premier Travel Inns and isplanning to rebrand all of its 457 hotels to PremierTravel Inns within the next six months.Restaurants - this is quite a diverse sector withmany small, independent businesses alongside theburgeoning branded sector. It is an area where selfemploymentis a possibility, especially if you haveflair and initiative. A few big players dominate thehigh street chains, especially:• Whitbread, whose brands include Beefeater,Costa, TGI Fridays, Brewers Fayre and more(Whitbread also has investment in Pizza Hut -UK);• The Restaurant Group, with ConcessionConnection, Caffé Uno, Chiquito, Frankie &Benny’s and Garfunkels amongst their brands.Pubs, clubs and bars - the distinction betweenthis subsector and restaurants is blurring with manyof these establishments now offering food. Again,there’s a mixture between small, independentbusinesses, tenanted or freehold businesses andlarge groups who own particular brands. Examplesof these are: Scottish and Newcastle PubEnterprises, who own numerous brands, including T& J Bernard, Thistle Inns and others; Mitchells andButlers whose brands include O’Neills, All Bar One,Vintage Inns and Toby Carvery; The Spirit Group, amanaged pub company with over 2,000 pubs, barsand restaurants in the UK; Punch Taverns, a leasedand tenanted pub company with around 7,800pubs across the UK; and Enterprise Inns, anotherleased and tenanted pub company with 9,000pubs spread throughout the UK.Contract catering - this subsector is much moreconcentrated. The largest players are the CompassGroup, whose operations span the hospitality sectorwith over 9,000 businesses in the UK; Sodexhowhose clients range from schools and hospitals tothe armed forces to blue-chip commercialcompanies; and Aramark, which also has a broadspectrum of clients.Hospitality services - generally speaking, the bigplayers in this sector are public sector institutions,eg schools, hospitals, universities and civil servicedepartments. Within this, though, contracting outmeans that contract caterers are also heavilyinvolved in this area.In general, these big players offer excellentmanagement prospects and a range of training anddevelopment opportunities, from modernapprenticeships to graduate training programmes.OTHER AREAS WITHIN HOSPITALITYA popular career area for graduates is conferenceand exhibition management. Opportunities existwithin large hotel groups, specific conferencevenues (eg universities, sporting venues andexhibition centres) and smaller events managementcompanies. Hospitality-related careers are alsoavailable working on cruise ships.There are officer-level positions in the armed forces(Army, Royal Air Force and Royal Navy) forgraduates looking for careers in cateringmanagement in these environments.SALARIES ON OFFERA number of factors will determine salary and it willvary across the subsectors of the industry. It willalso depend on the size of the employer. Here aresome examples that demonstrate the wide range ofsalaries available. For example, a general managerof a budget hotel in the provinces may earnbetween £25,000 and £75,000 and a receptionmanager between £12,000 and £16,000. Thegeneral manager of a five-star hotel in London,however, could earn between £35,000 and£185,000. A pub manager of a small outlet mightearn between £23,000 and £26,000, whereas anarea manager might earn between £34,000 and£40,000 (source: The Caterer Group Careers Guide2005).Big players8The hospitality industry is a major player within theglobal economy. The World Travel and TourismCouncil (WTTC) estimates that, in 2004, the traveland tourism economy represented 10.4% of theglobal economy (this includes suppliers). The WTTCalso estimates that the global travel and tourismeconomy created almost ten million new jobs in2004 (Hospitality Journal Dec/Jan 2004/05). Thehospitality sector is vulnerable to national andglobal events and can be seriously affected bythem. For example, Foot and Mouth disease in theUK and the aftermath of 9/11 in 2001, the war inIraq and SARS in 2003 and, more recently, thetsunami disaster. It is too soon to say how theindustry will be affected by this latest catastrophebut small businesses will undoubtedly be thehardest hit.However, the World Bank forecast a return to realGDP (gross domestic product) growth of 4.0% for2004 and continued growth, albeit at a slower rate,for 2005 (source: World Bank Global Outlook).OPPORTUNITIES OVERSEAS FOR UKGRADUATESThe hospitality sector is a worldwide industry andthere are lots of opportunities for graduates,particularly temporary and seasonal work. There arealso opportunities for more career-focused jobs butit may be difficult to get a graduate positionimmediately after graduating, as most hotel groupsexpect their graduates to undergo their own broadbasedtraining schemes, thus giving them a fullunderstanding of the company and its culture.However, with experience, it may be possible totake secondments abroad and possibly even moveabroad within one of the global groups. Inevitably,language skills are important for many of theseopportunities.A new career portal was launched in 2004. It cameinto being largely due to a strategic alliancebetween the International Hotel & RestaurantAssociation (IH&RA) and HCareers. It can beaccessed through the IH&RA website and itprovides job seekers with easy access to thousandsof hospitality job openings internationally. IH&RAhave also recently formed a partnership withhotelschools.com and hospitalitynet.com so as tofurther promote education and career developmentwithin the global hospitality and tourism industry(IH&RA Report, Hotels, November 2004).OPPORTUNITIES IN THE UK FOR EU ANDOVERSEAS STUDENTSEU students are in a good position when seekingemployment, particularly if they have stronglanguage skills. The hospitality sector in general ismultinational but, just like any other industry, workpermits would be required to gain employment.Policies will vary and of course it will depend uponwhat specific skills and experiences you have tooffer. Contact individual employers for more details.For further information, see the AGCAS SpecialInterest booklets Working Abroad and UsingLanguages. Consult Prospects Directory for detailsof graduate recruiters.A world view9Getting in and getting onGraduate training schemes are very common in thehospitality sector, particularly where largecompanies are prominent. Inevitably, each will havetheir own features but some general points are asfollows (see also ‘As it is’).Most hotel programmes are designed to developoperations managers of the future. To achieve this,graduate trainees spend their training periodmoving around various departments and hotelswithin the group. Such departments could include:front of house; restaurant; housekeeping; accounts;conference and events; sales and marketing; andhuman resources. Hotels argue that this broadtraining before specialisation gives a greaterunderstanding of the business and this is importantin a competitive market where brand identity,company ethos and uniformity of service areparamount.However, not all graduate trainees becomeoperations managers. Many specialise in an area oftheir training, either within a hotel or develop in ahead office function, such as accounting andfinance, information technology, human resources,sales and marketing, etc.In the restaurant subsector, again the larger playershave graduate schemes and many features ofthese will be similar in the pubs, clubs and bars.With many programmes you would join as anassistant manager and undertake structuredtraining, particularly in the areas of leadership,finance, health and safety and customer service.You would also need to become familiar with allaspects of licensing legislation and some employersmay put you through the qualifications ofprofessional bodies, eg British Institute ofInnkeepers (BII).The hospitality services subsector is unlikely to havegraduate schemes, although interested graduatesshould apply to specific vacancies they areinterested in. The contract catering subsector isfairly concentrated and most of the big players havetheir own graduate training schemes.For those interested in conference and exhibitionmanagement, there are the general programmesrun by large hotels, which can lead to specialisationin this area. For employment at exhibition venues orwithin events management companies, theseopportunities are likely to be advertised eitherlocally, through specialist hospitality publications orvia hospitality recruitment consultants. Many enterthese organisations via speculative approaches (see‘Good reads’ and ‘Hot links’ for further details).Exhibition venues and events managementcompanies tend to be small teams, therefore, thenumber of openings are unlikely to be numerous.The ‘hotel’ section of a cruise ship is the largestand, therefore, has the most opportunities.Management positions tend to be filled internally sogetting a foot in the door would be the first step. Inmost cases, you would apply directly to the cruiseline. See ‘Good reads’ and ‘Hot links’ to identifycontacts.If you are interested in the armed forces, your firststep is to arrange an informal discussion with therelevant university liaison officer for the branch ofservice you are interested in. This can usually bedone through your university careers service.

Hospitality among top career choices for youngsters

A study conducted by Associated Chambers of Commerce and Industry of India (ASSOCHAM), shows that there has been a radical change in the preferences of today's youngsters. No more they are targeting at BPO jobs but are instead looking forward to hospitality, aviation and retail, which are newer and promising areas. According to the study, the change is due to lack of job security and erratic work conditions in BPOs and other sectors. The study cites, 'By now, confronting a high attrition rate of 25 to 30 per cent together with the projection of facing a 30 to 40 per cent staff shortage in the next two years, BPOs seem set for tough time as urban youth 'rove' to newer and promising areas such as aviation, hospitality and retail'. Venugopal N Dhoot, president of ASSOCHAM, says, "A number of youngsters after passing class twelfth who were earlier seeking opportunities for jobs in BPOs and call centres, are now interested in joining other attractive areas of hospitality, retail, aviation, animation, journalism, designing and entertainment."The study titled 'Urban youths new emerging choices for career making,' cites hospitality, aviation and retail sectors are experiencing shortage of up to 25 to 30 per cent of skilled personnel. Venugopal adds, "With this change in preference, there is likely to be some make up for the scarcity." He explains that the change is due to the definite pay package with incentives. Also, the working conditions and lifestyles seem to be much more reasonable and in harmony in the jobs in hospitality, aviation and retail, he said.

Working in a ski resort

Chefs in particular are always in demand, they can make or break a chalet or hotel, and not only because so many depend upon repeat business from culinary satisfied guests to survive. Typically the chef is also in charge of ordering, budgeting and kitchen hygiene – which can bankrupt a business in an afternoon if not adhered to rigorously – and managing anything from a single assistant to a small army of staff. It can be a genuinely high pressure environment, but because of this there are almost always positions available. As Will Corder, who now runs The Ecrins Mountain Lodge by Les Deux Alpes, said: “That’s one of the best things about being an experienced chef, I love travelling and I love snowboarding, and I know that I can rock up pretty much anywhere and I’ll find work. I once went to Perisher Blue, with no contacts or job offers, and the same afternoon I arrived I was put in charge of a mountain restaurant and given my own flat and a lift-pass.” To move up to chef at a hotel may improve your bank balance, but it also ups those stress levels. Even working at a club hotel, where the food tends to be chalet standard, the sheer quantities and staff to control make for a more labourious living. And of course there are establishments scattered about the Alps where even the most highly skilled and experienced are likely to start only as a sous-chef or kitchen assistant. NanniesThe other key position for which demand always seems to outstrip supply is, perhaps surprisingly, the humble nanny. They are there ostensibly to look after the kids, but for parents to enjoy a guilt free ski, they have to believe that their children are having a good time too, and enjoying it in a safe pair of hands. The days have long passed when a nanny only had to be passably cheerful, over 16 and not totally hate kids. Katherine Last, Child Care Manager for Crystal Holidays France told me: “From the perspective of health and safety and insurance alone, but also for the peace of mind of parents, it is imperative that all our nannies have child-care qualifications, we insist they have CACHE or equivalent qualification and are CRB checked. We also follow the strictest UK regulations with regard to ratios of adults to children; which means that we need an awful lot of staff.” Good nannies can usually afford to be choosy, and the size of employer they want to work for is one of the key decisions they need to make. Katherine now manages a staff of almost 100, having started out as a nanny fresh from school. Whereas, though typically the job is much easier, when looking after the children of a single family there is little room to progress long term. Talent will sometimes find a way however, Lee Mann started working for Chalet Shiraz in Les Houches as a nanny for the owners, but after only one season is now running the marketing side of their business. Size makes a difference in the cooking world too; as a chalet host with the bigger tour groups, you don’t even need to be a qualified chef, simply knowing your way around the kitchen and attending the early season training will suffice. Of course, being trained makes you infinitely more employable, but be warned, it’s not unknown for the best cooks to be placed in the worst chalets, to even out the holiday experience. In small owner operated chalets, conditions, budget and pay tend to improve dramatically, so qualifications or a lot of experience are usually required. Damian Blanchard of Ice and Orange gave me their take on the chef’s role: “For us it’s quite simple: work for three hours in the morning, to make sure the guests are plugged full of delicious energy food. Then go and ski or board for the rest of the day. Return to lay on canapés and dinner by the fire. Have a few drinks in Cham and repeat for four months” For that unarduous sounding life, the remuneration package is €220 euros per week, all your food and drinks and a private, fully-serviced, one bedroom apartment. Bar staffIf you’ve left it till the last minute you are very unlikely to walk into a position in the top après ski joint; indeed any pub or club jobs are highly sought after. Many bars actively recruit staff at the end of the previous season, to get the comeliest and most charismatic staff on their books. The reason why bar tending is so scarce is quite simply because it’s one of the best jobs to have. A lot of places don’t open during the day at all, or with skeleton crews, which means plenty of time on the hill. Pay is usually better than with holiday companies, and with more consistent tips. Be generous with the right people and you should be able to eat and drink around town for free on your nights off. There are also good prospects for pulling more than pints, being the only person sober enough to remain charming and witty in the evening mêlée. The downside of this is a mirror of the up. Not working during the day means working late into the night. Give out a few gratuities and suddenly everyone wants them: the choice is offend them or really offend your boss. And being the only sober person in a dribbling orgy of indulgence is often not all it’s cracked up to be. Ski rep/escortWorking as a Rep or a Ski Escort is another popular choice, but sadly here too you have probably missed the boat. Most of the solely ski escorting jobs will go to returning staff and the new Reps will be getting stuck into their training courses any day now. Repping is not for everyone in any case, you need an abundance of confidence and patience to even consider it; sales skills, diplomacy and bluff, to be a success. Depending on the resort though, you should eat and drink entirely or mostly with wallet firmly pocketed. You’ll be paid a decent wage, in ski resort terms, with opportunities for commission. You get plenty of spare time if you’re organised, and you’ll party hard, whether you want to or not. You’ll also miss perfect powder days whilst guiding the ‘Blue Cruise group’ - unless you can pre-arrange an ‘emergency’ call from the office - hear more moaning and swearing than a film censor; and eat more humble pie than the Buddhist Desperate Dan. Les plongeursThe plongeur aka EPH and KP - ‘extra pair of hands’ or ‘kitchen porter’ - is either the lowest of the low or the best job in town, depending on how you view the world. It is also the only unskilled role you have a realistic chance of just turning up in the resort and picking up. Many hotels and larger chalets will not bother to advertise for KP’s and prefer to employ those who have already found their own accommodation. If you’re not big on client contact then this is definitely the role you want. At worst you might make a brief welcome speech appearance, largely so the rep can do his ‘underwater ceramic technician’ joke, generally you need never see the guests at all. Cutting vegetables and washing up in well run chalets or hotels is not taxing work, and it is generally agreed can be performed at a certain level of intoxication and any degree of dishevelment. It can even be fun. Getting in the way, being shouted at by chefs, carrying heavy boxes and barrels, clearing terraces and being whipping-boy to even the greenest waiter is no fun at all, however. It all depends where you end up, something over which you will have little control. And wherever you are you will never, ever, have any money.

Hospitality Jobs Awareness

A new initiative is being launched to raise awareness of the wide range of career opportunities to be found in the tourism, hospitality and retail sectors.There are already more than 100,000 people working in those fields in Devon.Now 'Ambassadors', who have already started successful careers in these sectors, will be visiting schools and colleges to describe their working lives and inspire youngsters to consider such careers.A pilot for the county-wide scheme ran during 2007 and so the existing Ambassadors will be sharing their experiences with new recruits as the scheme launches.Ambassadors are given an intensive training course on presentation skills and schools and colleges can then book a visit by a local Ambassador for their students. The project aims to have 50 trained Ambassadors each making one or two visits to their local school or college by summer 2008.Project manager Rosie Bates of the Devon Tourism Skills Network explained what students can expect to get out of the visits."Students can have preconceived ideas about careers in these sectors so they tend to be really surprised to hear about the wide range of jobs that could potentially be their future careers. It's also fun for them to hear some of the challenges and triumphs that our Ambassadors have experienced in their early careers."One of the new Ambassadors, Izzy Warren from Paignton Zoo, is looking forward to being involved. "I am really keen to support this project as it gives me a chance to tell others about my work and how much I enjoy it. My role is diverse, exciting and every day is different."The Zoo employs up to 250 people so the career development opportunities are really attractive. I have achieved several qualifications and promotions in the last four years, exceeding my original expectations."Top employers from across the county are supporting the project, recognising that they need to ensure that potential future employees gain a good understanding of opportunities within these sectors.The Ambassadors also benefit from free training in a set of skills that will be invaluable as their career progresses.Ambassadors are still being recruited for the spring training events so interested individuals or their employers can contact the project office on or visit www.devondmo.com/ambassadors to find out more.Schools and colleges can arrange Ambassador visits by contacting the project office or browsing through the relevant resources online

No longer hospitality in the hospitality industry

DESPITE the skills shortages in the Australian economy, there has been little attention given to its importance in regional Australia.University of the Sunshine Coast research involving interviews with senior regional business managers highlights supply and demand issues concerning the regional skills shortage in growth areas, and more insidious problems involving poor management practices in business and the lack of basic skills by many staff.The Sunshine Coast, like the rest of Australia, has experienced a skills shortage because of the demand caused by years of economic growth and increased consumer spending. It has also been affected by rises in average household earnings by 70 per cent, faster than the national average of 60 per cent. In particular, the Sunshine Coast has been caught in a skills crisis because of the large number of new arrivals and their particular characteristics.For instance, while the largest group arriving on the Sunshine Coast is aged 30-45, with one or more children under 10, there has also been an influx of those over 55. These two groups are creating demands for different services and skills sets at the same time.Interviews indicated serious skills shortages across health services, tourism and hospitality, retail, education, construction, information and technology and automotive sectors.There is even a lack of chefs, client service assistants, and – not unexpectedly – professionals such as solicitors, accountants and engineers.On the supply side, a problem in regional Australia has been the lower than national average participation rates by young people, especially young males, in extended secondary and post-secondary education.Supply of skilled staff has been affected by the fact that 90 per cent of businesses in regional Australia employ fewer than 20 staff, and often fewer than five staff. Such small businesses are least able to invest in staff training or apprentices to develop long-term skill strategies, or to recruit the right people.Many seniors or single parents coming to regions face too many obstacles to employment. Their considerable skills are often underutilised.What was really depressing about the research was reportage that even basic generic written and oral skills of many staff were poor and that interpersonal skills, overall work ethic and general attitudes essential in most service sector jobs were lacking.One manager said: "There is no longer hospitality in the hospitality industry." This is an indictment of the education system and possibly the contemporary family structure that is failing to deliver both the right skills and the right attitudes. Fuelling these issues are generational changes where values such as loyalty and punctuality are disappearing.Combined with other research findings about the poor supervisory skills of many middle managers, Australia does not have the quantity or quality of competent management staff to succeed in the future. Australia could become a second-rate economy unable to maximise its tourism opportunities because of its skills deficiencies.While many businesses are going offshore in search of skilled staff, there are Australian solutions. For instance, more could be done to reduce barriers and unlock prejudices to encourage more participation from women and seniors in the workforce.This requires campaigns to promote more flexible arrangements to cater to their particular work and home needs.Additionally, business needs to stop free-riding on government training programs and invest in training that adds value and capacity or they will be out of the market.Regional collaboration to pool resources is one option.Most importantly, we need to confront these issues at a regional level, to target key areas and to develop solutions that meet district needs, rather than to rely on national approaches. Too many government bodies do their own thing in isolation from each other. As one manager said: "Businesses are being caught in a minefield of silos."Wayne Graham and Dr Scott Prasser of the University of the Sunshine Coast have completed research on skills shortages on the Sunshine Coast that has implications for growth regions across Australia.

Hospitality Jobs

Depending upon where you look and who you ask, a good case can be made for a bad situation -- that the U.S. economy is slipping into a recession.Happily, the same can't be said for Wyoming.In January, the state's seasonally adjusted unemployment rate fell to its lowest level in nearly three decades at 2.7 percent, according to figures released Tuesday by the Wyoming Department of Employment, Research and Planning Section.It was the second lowest rate in the nation, trailing only South Dakota at 2.6 percent, and at its lowest point since June 1979 when Wyoming's unemployment rate stood at 2.6 percent.At the same time, the state had a job growth rate of 3 percent when compared to year-earlier figures, while the U.S. job growth slowed to only 0.7 percent. The state added 8,300 jobs when compared to January 2007."It looks like we're number one in January," said senior economist David Bullard. For all of 2007, the annual average job growth rate in the state was 3.9 percent, behind only Utah at 4.0 percent."Overall, the economy's growing here, where nationally it's pretty flat," Bullard said."The other good thing I see, with the weak dollar, it's going to bring in more tourists from other countries," he added.Other states in the West have been less fortunate than Wyoming. Bullard noted that formerly rapid job growth in Nevada and Arizona slowed in 2007 to 1 percent and 1.2 percent, respectively.Wyoming job growth in January was led by the construction sector, which added 2,000 jobs, and transportation and utilities with 1,200 additional jobs.More modest gains were posted in leisure and hospitality (800 jobs), retail trade (700 jobs), education and health services (700 jobs), wholesale trade (600 jobs), natural resources and mining (600 jobs), and government (600 jobs).The information sector lost 100 jobs and manufacturing remained unchanged.Between December and January, employment fell by 6,500, which was consistent with normal seasonal patterns.The highest unemployment rates were recorded in Big Horn (5.8 percent), Platte (5.4 percent) and Fremont (5.3 percent) counties.

Buying local food could save businesses

There are more benefits of using local and seasonal food than just cutting food miles and CO2 emissions. Becky Paskin explores how restaurants can use it to their own advantage, for the sake of their business and the industry.Sourcing food locally is not a new concept. Gordon Ramsay has been blasting the country through the power of Kitchen Nightmares for years for traipsing across the globe for food they could have grown in their back gardens.In last year’s series the serial swearer ridiculed a Brighton chef for not using locally caught fish on his menu. “But you can’t get local fish round here,” replied the adamant young chef. Determined to prove anyone wrong, Ramsay marched the lad to a local fish market on the seafront. “Now don’t tell me you can’t get f***ing fish in Brighton, yes?”Ramsay is notorious for forcing his locally sourced, seasonal ethos onto the chefs of his popular reality show, and you can see why. It’s great for the environment, consumers get better quality food, it’s fresher – but the British kitchen population is under the impression that using locally sourced food is far too costly, rare and just too much hassle.If chefs just put a bit more effort into researching the ethos Ramsay champions so much, they would uncover the huge benefits it has for the local economy, and for their business, particularly during the current ‘food crisis’. Earlier this month Horizons market analysts told restaurateurs to innovate or lose out to the pub trade. “Now consumers are feeling the crunch they are cutting back on discretionary spend – including eating out,” said Horizons’ Peter Backman. “When they do eat out they will be looking for value-for-money, reliable service, good quality food and something that offers them what they want, when they want it.” Links:Find a farmers market in your area Hints for local food newbies Tips to cut down on food costs A recent survey for Westfield London revealed that two thirds of diners thought it more important to eat local food than organic. The consumer population is more conscious than ever about what they put in their mouths, and restaurants struggling to pull in new customers during the recession should utilise this. It seems obvious for chefs to offer local food on their menus if their diners demand it, and industry body the British Hospitality Association agrees, stating that “it makes sense”.“Chefs are very aware that local produce is fresher, tastes better and has much stronger menu appeal than unidentified produce from overseas,” said BHA Chairman Bob Cotton. “Customers recognise this too, so will be tempted to choose those dishes that have good, local ingredients. The menu is the means by which restaurants merchandise their dishes so if they can claim local provenance in much of what they offer, the more dishes they will sell - so it's good for the customer and it's good for the restaurant.”But with so many restaurants jumping on the local bandwagon, how can an independent establishment stand out?Innovate or lose outIt’s those restaurants that really embrace their produce’s ‘life story’ that are seeing the biggest return for their efforts. Tom Aikens for example papers his supplier’s details and background all over his walls and menus, giving diners the opportunity to really understand the field to plate process, as well as plugging his suppliers’ businesses.Amanda Daniel, Local Food Project Officer for the Soil Association believes that this process of establishing relationships between farmers, chefs and diners will give everyone involved a broader knowledge of food and its origins.“Selling food with provenance and being able to tell the story behind it is the key”, she explained. “Developing links with local farmers, growers and butchers enables this connection to be made and enables you to source high quality local produce that's in season.“Consumers are increasingly interested in where their food comes from and this is very evident from the continued success and increasing sales of box schemes, farmers markets and farm shops.”Serving local food is therefore not only beneficial for the consumer, but for the chefs as well. With such a growing population of trainee chefs in our kitchens, restaurants can really offer a valuable experience by using local farmers to teach them about food.Forage and huntScott Goss at The Swan in West Malling, Kent, uses his local suppliers to teach his young chefs about different cuts of meat, types of fish, and which vegetables to expect in which season. Every other week he sends them off to visit cattle markets, abattoirs, chicken farms and also Smithfields and Billingsgate markets, to obtain products and learn more about the food industry. They even go out foraging for mushrooms in the afternoons.“It’s all about knowledge, and with that comes confidence,” he muses. “A lamb rump does not come in a vacuum packed bag, it comes off the animal, and you need to know where it comes from, why, and how we cook it. If you’re not going to understand why you’re doing it, why put yourself through 16 hours a day? You need to know why you’re doing these things, or you might as well pack your knives up and go home.”By engaging chefs through investing in teaching them the ins and outs of the food industry, restaurants could potentially expect to see a drop in their staff turnover, an industry problem that is currently estimated to be at 30 per cent.Malmaison is just one boutique hotel chain that manages to implement its food provenance strategies across 12 outlets nationwide. Malmaison Group Executive Chef Ray Brown says their policy was originally intended to give chefs more independence, as well as setting the hotels up as market leading and innovative. But as time has drawn on, Brown has not only seen a massive improvement in the quality of the food his guests are being served, but has built long-term relationships with farmers and suppliers around him.“The quality is 10 times better, the only real problem to start with is quantities and seasonality, but you can get produce from anywhere,” he enthused. “Going to farmers markets is also a good way to find suppliers and share your enthusiasm and passion. They then feed off of you and as usual one relationship leads to another, and then all of a sudden people are calling you to see if they can send their produce to you. To this day I still use a supplier who produces smoked salmon and have done for 18 years.”Regenerating the economyFarmers’ markets are one of the best ways to find top quality local food, build trade relationships by meeting suppliers in the flesh, and support the local economy all in one go.The increased trade supports small businesses and community enterprises, encourages entrepreneurship, creates new jobs, and ultimately regenerates the local economy. And because there are fewer middlemen involved (as opposed to some wholesalers), farmers and small producers can retain a higher proportion of the end price of their produce.“Supporting local producers encourages them to continue farming the countryside, growing and producing wholesome food with care and pride,” added Sue Thomson of FARMA, the National Farmers’ Retail and Markets Association. “It has kept some producers in farming when things otherwise looked very bleak.“And there's nothing quite like the first seasonal asparagus or strawberries of the season. Watching people shop at farmers' markets and in farm shops I think purchases are much more considered, so I would hope food is less likely to be wasted.”So does Gordon Brown, who last month pleaded with the people of Britain to stop overbuying food in a bid to ease the global food crisis. But even though Brown, like his foul-mouthed namesake, is urging Britain to be more considerate and ‘go local’, should restaurants pay attention?As we’ve been told, there’s no better time to innovate and with a hoard of consumers lining up for a taste of local provenance, the answer is, in the words of the serial swearer himself, ‘yes’

Female Chefs on the UP

Anna Hansen gazes up at the hand-painted sign on top of her new restaurant. Large golden letters spell out The Modern Pantry on two sides of the Grade II listed Georgian building in the heart of Clerkenwell in Central London. This is the chef's first solo venture and it has been four years in the making - probably the longest opening in restaurant history, owing to one thing and another, but the fact that she has stuck with it and made it happen (it opens on Monday) is a testament to her drive, enthusiasm and talent. Have you spotted anything unusual yet? Yup, she's a woman. Being a top chef has never been so good - especially in London. The capital is crammed with cooking legends who turn out world-class food, and have made a fair amount of dosh doing it. But here's a question: where are all the women? The majority of home cooks are women; and we are now into our fifth decade of feminism, yet only a small percentage of women run top kitchens. And I'm not talking about the Nigella Lawsons of this world - they don't turn out hundreds of meals every night in hot, sweaty, shouty kitchens. The main theory has to do - not surprisingly - with children. Women chefs, like women in any other demanding and time-consuming profession, have to make loaded decisions when it comes to having a family. Restaurant hours are hardly child-friendly, and taking a year off to have a baby is deemed to be career suicide. The solution, say those who have managed to pull it off, is to focus on your career first, then have a family (or make sure you have a great sous chef). Then there is the long-held opinion that the work, particularly in French kitchens, with the lifting of large, heavy stock pots, is just too physically demanding - women simply don't have the stamina. That's rubbish, of course. And what about the bullying and aggression? Professional kitchens are seen as ugly places, where hot palette knives are frequently brandished and walk-in fridges double up as the naughty corner. But that has changed now too, thanks to legislation in the workplace, and restaurateurs and chefs are now refusing to tolerate such behaviour, spurred on by their need to encourage talent. One of the best barometers of change has to be catering college. One of the UK's largest, Bournemouth & Poole College, reports a surge in female students this autumn, with the numbers jumping dramatically - the intake this year is around 50:50, compared with a 75 per cent male student body last year. “It's a more female-friendly industry now,” agrees the course tutor and co-ordinator Debbie Sherman. “When I worked in kitchens from the mid-Eighties through the Nineties, it wasn't the done thing for women to enter the profession. You were always treated like a commis, whatever your position. But attitudes have changed. A lot of women are putting family plans on hold for their careers, and the industry has also realised that women make reliable, good workers, and can often defuse a situation.” In fact, women chefs are rising through the ranks faster than in many other male-dominated industries, from 27-year-old Lancastrian Lisa Allen, the head chef of the Michelin-starred Northcote Manor in Blackburn, to Ramsay-trained Sue Ellis, a former Worcester Chef of the Year at Belle House in Pershore; to the London crowd, which includes the Finnish-born chef Helena Puolakka at Skylon at the Royal Festival Hall, Skye Gyngell at Petersham Nurseries, and Maria Elia, a former head chef at Delfina in Bermondsey who is soon to open her own place in London. Some have already reached the top - if the top is a three-star rating from the Michelin guide. Among them are Clare Smyth, who was last year appointed head chef of Gordon Ramsay's three Michelin-starred restaurant in Chelsea at the age of 29; Anne-Sophie Pic, who was awarded three stars for her family restaurant in Valence, southeastern France, just two years ago - the first French female chef to do so in 50 years; and Elena Arzak, of Arzak restaurant in San Sebastian, Spain, happily juggling the 50-seat restaurant and 30 chefs (many of them women) with the care of her three-year-old daughter. Anna Hansen isn't worrying about children yet - she's finding it hard enough to get a bloke, she tells me, with a giggle. It's difficult to imagine why: she's tall, blonde and attractive. “Maybe I'm too tall?” she ponders (she's 6ft). Maybe she's too ballsy? “I run a calm kitchen. I'm generally quite a laid-back person. In fact, I tend to hum when the s*** hits the fan,” she grins. Born in Canada and raised in New Zealand, Hansen first came to London in 1992, aged 22, after a degree in business management. At a loose end, a friend persuaded her to join him in the kitchen at The French House Dining Room in Soho, where she worked as a kitchen porter. She didn't stay as a KP for long and was soon running the place when the bosses were away. She was fired up for the first time in her life. “My family are all very creative - except me. I felt like an outcast. But then suddenly I found that I could cook,” she recalls. Later, she hooked up with chef Peter Gordon, who made his name at the Sugar Club, and the pair went on to open The Providores in Marylebone High Street, which won countless awards. She left in 2005 to focus on developing The Modern Pantry, from finding a backer and a builder to negotiating with English Heritage and the local council. Has she encountered any chauvinism through any of this? “In a lot of ways, I haven't. At certain times I feel like I am being patronised, but that can work to my advantage. If men want to play that role, then I'm not going to stop them,” she says. Women make up over half the team at The Modern Pantry. “That wasn't deliberate, it just kind of happened that way. Though I have to say, it is important for me to have lots of women working with me - I think it's an environment women will enjoy working in,” she promises. Women would also undoubtedly enjoy working with Hélène Darroze. The two Michelin-starred Paris chef opened up a successful outpost at The Connaught in London in June - and she didn't achieve it by shouting. “My kitchen is very quiet. Most people are surprised by how quiet it is, even those who come and work for me,” says Darroze. “But they also say that it's better to work this way: you can be more focused. I don't want noise in my kitchen, I want respect, and concentration from my staff - and you need silence for that.” So how does it work when the pressure is on? “I always tell my brigade to speak to me with their eyes. The solution is not in shouting; you have to recognise the problem and try to solve it quietly,” she says. Darroze's brigade in Paris is 30 per cent female, though she has only one woman (out of 21) working in her London kitchen. “I'm rather disappointed by that - I was hoping that more would apply,” she admits. “It's such a difficult choice for a woman to make - I know, I have a little baby at home.” Darroze has an adopted Vietnamese daughter, 16-month-old Charlotte, and divides her time between London and Paris - but Charlotte is always with her. “She is my priority. I spend an hour with her every day after lunch, and she usually spends 15 minutes with me before service,” the diminutive Darroze grins. So has this “blonde powerhouse” (a nickname given to her by the French critics) ever run into any problems with boys in the kitchen? “Never. If anything, I have only encountered men who wanted to be too nice to me,” she shrugs. Do women's cooking styles differ from those of men? “What I would say is this: I cook with my emotions. I go inside myself and put that on the plate. Women don't have the same sensibilities as men - that is evident. I think we are more sensitive in our approach. Men think about technique first, then emotion. Of course I am generalising here, some men can be very feminine in the way they cook; and some women can be very masculine.” Some might say that chef Angela Hartnett is masculine in her approach to cooking (more than one male chef has whispered that she is as tough as any testosterone-fuelled man). Hartnett was the former incumbent at The Connaught and is now about to open her own place in Mayfair, Murano - with a little help once again from Mr Ramsay. “I've lost my rag about stuff, certainly, but I get annoyed when I do. I feel like I've lost control,” admits Hartnett. “Men dominate most industries - get over it and get on with it, I say. There's no point in me trying to square up to a bloke; you have just got to be smarter about things.” Thomasina Miers is a very smart chef who has made it on TV. The owner of the Mexican food-inspired eatery Wahaca, in London's Covent Garden, and winner of the BBC's 2005 Masterchef competition believes that women are much more meticulous in the kitchen than men. “For us, the look of a dish is as important as the taste, whereas men sometimes just end up throwing it all on the plate. But then, women are used to juggling all sorts of things.” And there you have it - the main reason why women make great restaurant chefs. They can cook, yes, but they can also multitask. Watch and learn, boys.

Jellyfish Risotto !!!

MADRID - A jellyfish soup? Or a mini-bundle of blanched vegetables with julienne strips of jellyfish? A prestigious Catalan chef plans to take advantage of the gloopy stinging creatures that plague Mediterranean beaches every summer and float them on to the region's menus as a gastronomic delicacy. Carme Ruscalleda, who has won five Michelin stars for her restaurants worldwide, has developed a range of jellyfish-based dishes for her flagship Sant Pau restaurant in the coastal town of Sant Pol de Mar near Barcelona. Most people who encounter jellyfish at close range may see them as a painful, if not disgusting, menace to be avoided, but Ms Ruscalleda praises them as "beautiful marine princesses". Her efforts to bring jellyfish to Spanish dinner tables are unlikely to make inroads on the 16 tons that were washed up last year on beaches in Andalucia alone, but she hopes to shift a sceptical public opinion in favour of a food that she insists is a marine delicacy. "They really have quite a wonderful flavour and texture, crunchy but tender," Ms Ruscalleda enthuses, "but they need careful treatment. We drop them live into coarse salt for 12 hours. We open them, clean out the insides, drain them and eat them directly with a vinaigrette dressing. Or you can add them to a vegetable fideua [a traditional Catalan dish]. They cook with the heat of the fideos [noodles] taken straight from the oven."So far Ms Ruscalleda has tried out her experimental dishes only on her culinary colleagues - "my creative team" - but she plans to put them before the public next year if marine scientists and food regulators approve. She imports her specimens from China, but plans eventually to use Mediterranean supplies. The marine invaders may produce miles of unsightly shoreline debris, and cause rashes and swollen limbs for unwary holidaymakers, but jellyfish could indeed be a nutritious superfood, according to a report commissioned by Spain's environment ministry. "Jellyfish contain 95 per cent water and the rest comprises mainly proteins. They contain almost no lipids, carbohydrates or cholesterol, so they could be a source of healthy food," according to the Bionaturis report, which was backed by Andalucias's Innovation and Development Agency. "They may also serve as fertiliser, and for use in the cosmetic industry, for their high collagen content," according to the report, published in yesterday's El Pais. The Chinese and Japanese have already developed a taste for jellyfish, and Ms Ruscalleda has tried many jellyfish dishes during her visits to her Sant Pau restaurant in Tokyo. She favours Cotylorhyza Tuberculata - known to Mediterranean fishermen as "fried eggs" - and Rhopilema Esculentum, because of their strong flavour, and began experimenting a year ago. "We started buying them in Chinese gastronomic fishmongers in Barcelona," she says. Her plan is to use Mediterranean supplies, if the dishes catch on. Fellow gastronomes however remain cautious: "I'm not sure the Spanish are quite ready for this," says Angel Leon, another chef specialising in marine nouvelle cuisine.

Prawns overtake burgers in the food industry

Figures show their popularity soaring thanks to appearances in recipes by Gordon Ramsay and Jamie Oliver.More exotic middle class tastes, boosted by a generation of gap year travellers, are also thought to be behind the change while concerns over obesity have persuaded others to cut back on meat.Gordon Ramsay recently featured a king prawn and scallop wonton soup in his television programme, "The F Word", while Jamie Oliver cooked up a skewered option with lemon and bay leaves for barbecues.Sales of king prawns have increased by 14 per cent in a year - twice the rate seen by burgers, according to figures provided by market research firm TNS.The study, commissioned by Marks & Spencer, found that sales of old fashioned frozen burgers were flat.Separate data from the Sea Fish Industry Authority now ranks warm water prawns - which include king prawns and tiger prawns - as the fifth most popular type of seafood after salmon, cod, haddock and cold water prawns.British shoppers spent just over £169 million on warm water prawns last year while frozen burgers accounted for just £44 million of sales.Marks & Spencer said its sales of king prawns had soared by 20 per cent in the same period."Once upon a time a barbecue meant bangers and burgers but now people are more adventurous and want a range of dishes to serve," M&S fish specialist Lesley Saunders said."King prawns are popular because they are more unusual and also a light and healthy option."Another reason for why they have become so fashionable is because they are quick and easy to cook." Jon Harman, development director at the Sea Fish Industry Authority, said: "Warm water prawns are in strong growth because they are extremely versatile and, in addition to being used in sandwiches and salads, they can offer good value in main meals."When premium fresh varieties are included, the UK burger market is still worth almost £700 million a year. Higher prices helped push the figure up seven per cent although volume grew by only four per cent.But the growing popularity of king prawns has provoked anger from environmentalists who claim that prawn farming has destroyed a quarter of the world's mangrove forests.Some parts of the industry have also been accused of polluting water supplies and coastline with growth hormones, antibiotics and effluent.As well as Asian countries such as Indonesia, Vietnam, Thailand, and Bangladesh, they are increasingly cultivated further afield in places including Honduras, Guatemala and Madagascar.Some small organic prawn farms have been set up more recently shunning antibiotic growth promoters

Chefs can cut your food bill

Having trouble balancing your food budget while prices go though the grocery store roof? Before you start clipping coupons or stocking up on canned soup, consider looking toward a more unusual source for tips on cooking on shoestring budget: professional cooks at successful fine dining restaurants.Restaurants are on a tighter budget than almost any household. If cooks don't precisely control food costs, they'll be left without a penny of profit at the end of the day. At restaurants where ingredients are expensive, making the bottom line work is even more difficult but also even more important. Whether they learn it in culinary school or on the job, restaurant cooks have many tricks that can help you save money without sacrificing quality.A word of warning: Cooking well and sticking to a budget aren't effortless. That's why it takes talent, hard work and perseverance to become a successful cook. These tips will save you money only if you're willing to spend more time with your food. But this type of cooking is immensely satisfying and gets easier with practice.Buy food when it's in seasonMost successful fine dining restaurants follow basic rules of seasonality. They do so because food tastes better and it's cheaper. Fruits and vegetables are cheap and plentiful in the summer, so make salads. In the winter, when it's a pleasure to stand over a hot stove, cook soups and stews.Buy in bulk, wiselyEven at grocery stores that don't specialize in bulk purchasing, there are ways to maximize your yield per dollar. Items such as onions, apples and potatoes often come in bags that make the items much cheaper per pound.Many stores, including Whole Foods Market in East Liberty and the Pennsylvania Macaroni Co. in the Strip District, will give you a 10 percent discount for buying food by the case. If your local grocery store doesn't do this, ask why not. If enough people complain, the grocery may change its policy.But before you buy 10 pounds of something perishable, consider whether it's likely to wind up rotting or sprouting before you can eat it.Waste not, want notChefs have an uncanny knowledge of the exact contents of their walk-in refrigerators. It's not rocket science; they just keep a running list in their head of what they've bought, what they've used and what they have left.Your fridge is much smaller. Keep it clean. and keep track of what's in there. Don't buy food without having some idea of what you're going to do with it, especially if it's an item that requires a certain amount of preparation, or other ingredients you don't always have on hand.Let go of the listYou've probably heard it a dozen times: Go to the grocery store with a detailed list and don't get anything that's not on the list. That's fine when it comes to cleaning supplies and staple ingredients, but when it comes to buying meat, fish and produce, your list is not necessarily your friend.Choose your food based on what looks good and what's reasonably priced. Get inspired by ingredients and cooking won't feel like nearly as much of a chore. You can still make a list -- just make it more general, detailing what kinds of food you need, rather than specific items. Write down "four vegetables for four people" rather than "carrots, green beans, broccoli and cabbage."Expand your culinary horizonsAmericans have become used to eating the more tender and more expensive cuts of meat. Eating the "whole animal" may seem like a trend, but it's actually the oldest and most cost-effective way to eat.To save money, buy cheaper cuts of meat, rather than lower-quality meat. Make soups, stews and pasta sauces, because they stretch meat out to more portions.Start with chicken. Cooks tend to prefer dark meat over white meat because it's far more flavorful. Don't take off the skin (or if you do, don't tell me). The added fat and flavor from the skin make the meat more flavorful. Cut empty calories from your diet rather than fat from natural sources. Legs and thighs can be roasted or braised, and they're much less expensive than chicken breasts.Cheaper cuts of beef, lamb and pork are usually the tougher cuts. These types of meat are superior in flavor to more tender cuts -- they just take a little more work and a lot more patience.Treat meat like a flavoring ingredient rather than the focus of the plate. Use smoked or cured meats like bacon, ham hock or guanciale (cured, unsmoked pig jowl or cheek) in soups or as the base of otherwise vegetarian dishes. Think of it as "vegetarian plus."Offal, which used to be part of every cook's repertoire, has been making a comeback in restaurants, but not as much in home kitchens. Chicken and calves livers are good places to start.Even seafood has cheaper options. Octopus (if you can find it) and squid are a bit challenging to cook, but when prepared correctly they are delicious. Cleaning mussels is an onerous task (that's why restaurants may seem to charge a lot for them), but they're relatively inexpensive and very easy to prepare once they're clean