22/03/2019

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TheSchool of Business, Computing and Humanities at IT Tralee

  The School of Business, Computing & Humanities(BCH) has been providing graduates since the 1970’s and since then it has…

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TheSchool of Business, Computing and Humanities at IT Tralee
Catering and tourism department in Tartu Vocational Education centre

Catering and tourism department in Tartu Vocational Education centre

Tartu Vocational Education Centre is the biggest vocational training centre in Estonia. Our Catering and Tourism Department in turn is…

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Spring greetings from Omnia

Sunny spring greetings from Omnia’s Lakelankatu department’s Cooks’ Guild School original (in Finnish Kokkikilta Original Espoo). Omnia is a multisectoral…

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Spring greetings from Omnia
From Vamia to the world

From Vamia to the world

Internationality in education Each region and country has its own dishes, flavours and culinary heritage that merit exploration and appreciation.…

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Kansainvälinen CORE -hanke mahdollistaa yhteistyön eri catering-alan koulujen välillä

12.4.2019 Ensimmäinen kokous Espoossa. Maailma ympärillämme muuttuu nopeasti. Tästä syystä myös opettamisen pitää muuttua. Muuten emme tavoita tulevaisuuden tarpeita. CORE…

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Kansainvälinen CORE -hanke mahdollistaa yhteistyön eri catering-alan koulujen välillä
INTERNATIONAL CORE PROJECT WORKS WITH DIFFERENT CULINARY SCHOOLS AROUND EUROPE

INTERNATIONAL CORE PROJECT WORKS WITH DIFFERENT CULINARY SCHOOLS AROUND EUROPE

The world around us is changing fast. That’s why teaching must also change to meet the needs of the future.…

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Head Chefs share their
views on the environment they work in and
what the future holds

The CORE project aims to explore the future
dynamics of culinary education across Europe. 
The project is co-funded by the Erasmus + Programme of the European
Union and includes a project team with members from Finland, Estonia, Spain and
Ireland.  An integral part of the project
is to gain insights from senior chefs across Europe and their vision of future
skills.  A multi-method approach was
taken to gather data using both online surveys and in-depth interviews.  This paper presents the findings of the CORE
in-depth interviews.

CORE explored views of head chefs during
in-depth interviews to gain their insights into the current and future trends
and requirements which will guide culinary curriculum development.  The interviews were semi-structured and recorded.  Particular themes were explored during the
interview including Cooking Techniques, Environment, Careers, Technology and
Social Media while also allowing for general themes to emerge.

A total of twenty two chefs were interviewed
across the four participating countries, all the participants were in a senior
role including Restaurant/Chef Owners, Head Chefs in a hotel or restaurant and
a Managing Director of a catering company. 
Below is a summary of their responses. 

COOKING
TECHNIQUES

Chefs all agreed
that basic cooking techniques and knife skills will remain fundamental, with
some chefs believing that there is a need to return to traditional cooking
techniques, ‘the more we go back to basics the more flavour we generate’.  Spanish chefs in particular believed that
slow food and zero kilometres were important. Another technique which was
highlighted was the use of long slow cookery methods at low temperature, this
renders secondary cuts of meat and poultry suitable for a range of dining
offerings.  ‘Sinful Techniques’ and
‘Fresh is Best’ themes emerged and the marrying of the two being
important.  While a number of chefs
recognised that processes will change due to labour shortages, cooking still
has to come from the heart.

The Global Village, Chef/Owner, Martin
 talks to CORE

 

ENVIRONMENT

All chefs shared
a passion for fresh locally sourced produce and chefs of the future will need
to understand the impact they have on the environment, ‘environmental impact
will play a huge part in the chefs of the future’.  Chefs need to understand how food is
processed and how to minimise waste and using all ‘leftovers’.  Ordering local ingredients to drive
sustainability and respecting nature were both seen as important.  Chefs recognised that the consumer wants to know
where their food is sourced from and using the best possible fresh ingredients
and there was a belief that new laws would be implemented to minimise
over-fishing and the use of chemicals on th
The CORE project aims to explore the future
dynamics of culinary education across Europe.
 
The project is co-funded by the Erasmus + Programme of the European
Union and includes a project team with members from Finland, Estonia, Spain and
Ireland.
  An integral part of the project
is to gain insights from senior chefs across Europe and their vision of future
skills.
  A multi-method approach was
taken to gather data using both online surveys and in-depth interviews.
  This paper presents the findings of the CORE
in-depth interviews.

CORE explored views of head chefs during
in-depth interviews to gain their insights into the current and future trends
and requirements which will guide culinary curriculum development.  The interviews were semi-structured and recorded.  Particular themes were explored during the
interview including Cooking Techniques, Environment, Careers, Technology and
Social Media while also allowing for general themes to emerge.

A total of twenty two chefs were interviewed
across the four participating countries, all the participants were in a senior
role including Restaurant/Chef Owners, Head Chefs in a hotel or restaurant and
a Managing Director of a catering company. 
Below is a summary of their responses. 

COOKING
TECHNIQUES

Chefs all agreed
that basic cooking techniques and knife skills will remain fundamental, with
some chefs believing that there is a need to return to traditional cooking
techniques, ‘the more we go back to basics the more flavour we generate’.  Spanish chefs in particular believed that
slow food and zero kilometres were important. Another technique which was
highlighted was the use of long slow cookery methods at low temperature, this
renders secondary cuts of meat and poultry suitable for a range of dining
offerings.  ‘Sinful Techniques’ and
‘Fresh is Best’ themes emerged and the marrying of the two being
important.  While a number of chefs
recognised that processes will change due to labour shortages, cooking still
has to come from the heart.

The Global Village, Chef/Owner, Martin
 talks to CORE

 

ENVIRONMENT

All chefs shared
a passion for fresh locally sourced produce and chefs of the future will need
to understand the impact they have on the environment, ‘environmental impact
will play a huge part in the chefs of the future’.  Chefs need to understand how food is
processed and how to minimise waste and using all ‘leftovers’.  Ordering local ingredients to drive
sustainability and respecting nature were both seen as important.  Chefs recognised that the consumer wants to know
where their food is sourced from and using the best possible fresh ingredients
and there was a belief that new laws would be implemented to minimise
over-fishing and the use of chemicals on the land.  In one location in Ireland a number of
restaurants come together and share ingredients to minimise carbon
footprint.  Having seasonal menus,
thinking green and eco-friendly food was seen as very important with foraging
as an example from Finland. 

 e land.  In one location in Ireland a number of
restaurants come together and share ingredients to minimise carbon
footprint.  Having seasonal menus,
thinking green and eco-friendly food was seen as very important with foraging
as an example from Finland. 

 

 

The Global Village, Chef/Owner, Martin
 talks to CORE

 

ENVIRONMENT

All chefs shared
a passion for fresh local sourced produce and chefs of the future will need to
understand the impact they have on the environment, ‘environmental impact will
play a huge part in the chefs of the future’. 
Chefs need to understand how food is processed and how to minimise waste
and using all ‘leftovers’.  Ordering
local ingredients to drive a sustainability and respecting nature were seen as
important.  Chefs recognised that the
consumer wants to know where their food is sourced from and using the best
possible fresh ingredients and there was a belief that new laws would be
implemented to minimise over-fishing and the use of chemicals on the land.  In one location in Ireland a number of
restaurants come together and share ingredients to minimise carbon
footprint.  Having seasonal menus,
thinking green and eco-friendly food was seen as very important with foraging
as an example from Finland. 

The skillset and
career of the future chef was explored. 
Taking time to develop, observing, learning from everyone and having
pride and passion was seen as the basis for a good career.  Chefs must find their own vision of what good
food is.  An exciting future, with new
technologies, along with a work-life balance and healthy work environment,
shaping careers of the future.  The table
below illustrates the essential traits as identified by the participants.

Graduate Profile
of a Professional Chef

Professional Skills

Knowledge

Interpersonal Skills

Work independently

Handle pressure

Multi-tasking

Flexible

Creativity and imagination, investigating and passion

Common sense

Work-life balance

 

Understand Food chemistry and learn more about ingredients and taking
care of the quality of ingredients and seasonality and nutrition

Use more technology

Social Media

Follow food trends

 

Customer interactions will increase and customer service and listening
to the customer

Social skills and adaptive

Teamwork & multi-cultural/international

 

 

TECHNOLOGY

There were
differing views on the impact of technology in kitchens of the future. Three
particular views emerged, a view that machines can’t take over the work of a
chef, a view of technology as a threat and a third view of embracing technology
‘Classic is fantastic but we do have to move with the times’, it’s already
here, robots are loading ovens, ovens controlled via app and able to cook and
monitor food without opening the oven door.

Technology is
always improving and chefs need to understand how to use it throughout kitchen
operations from basic IT skills for stock control, ordering, procurement,
costing etc. to using programmes to automate operations, using smart fridges
and ovens etc. 3D printing was seen as being useful for pastry.

A number of
chefs did not see robots taking over kitchen operations in the next 20 years
with automation featuring more in Fast Food outlets primarily.  The believe that consumers prefer knowing
something is made with peoples’ hands was evident ‘it would never replace the passion
and caring and working with your hands, head and heart’ and the recognition
that  ‘Fine dining is about the
playfulness and creativity of a chef’.

 

SOCIAL
MEDIA

As social media
is prevalent throughout society we wanted chefs to explore how it would impact
the chef’s job in the future.  Social
media was seen as very important, ‘the image that our business gives to the
world’.   One commented ‘if you want to
be successful you need to have an Instagram account and know about marketing
online’.   Others used it to blog and
talk about recipes, get feedback and suggestions, it is perceived as useful for
following trends as well as researching recipes. 

In particular
social media was identified as important for Millennials with ‘image heavy and
text light’ content being important. 
Food photography was commented as being useful to promote business ‘the
day of old advertising is long gone’.

 

SPECIAL
DIETS

There were
interesting comments on ‘special diets’ which are certainly impacting menu
offerings across all countries. 
Understanding diets and allergies when designing a menu is crucial.  ‘Special diets’ are becoming popular, and
while traditionally it may have been limited to specific allergies (gluten,
lactose intolerant etc.),   it is now a
life style choice including a range of vegan to new protein foods with the
nutritional value of food being important to consumers.  An increase in the range of allergies has
been observed and chefs need to understand ingredients.

As more
intolerances are identified, chefs viewed it as very rewarding and saw it as a
challenge to find creative options for their customers’ requirements, ‘it’s our
job to cater for customers’ needs’. Understanding nutrition, making desserts
without a lot of sugar, more ingredient based cooking were some of the ways
chefs are responding to special diets and allergens and calories becoming part
of the menu.

 

FOOD
TRENDS

Three particular
food trends emerged from the interviews, customer’s awareness, sustainability
of protein foods and life-style choice of customers.

Chefs recognised
that food trends can come and be gone again in a few months, and as people
travel more and experience new cuisine, they seek a range of ethnic offerings
on menus. Customers are more educated and understand what is good for them,
processed foods will be gotten rid of and a return to plant based products will
emerge.

Proteins are
getting more expensive so there is a need to find cheaper alternatives with
‘insects’ becoming a new source of protein. 
A shift to plant based diets and agricultural models changing with more
nut farmers and seed farmers.

Life style also has
an impact on the future of food trends, with fast food/convenience foods and
self- service continuing to grow, as people are too busy to sit down and eat.

 

THE
FUTURE

Basic cooking
techniques will remain at the heart of the kitchen, so a lot will remain the
same.  Food providence, local products as
well as local relationships will be important with chefs identifying food
culture as important, international dishes with local food.   The environment, technology and special
diets will remain the greatest challenges in the coming years.

And for the chef
themselves, a work-life balance and working as an international multi-cultural
team will be the future.

The Boat Yard, Chef Caroline, talks to
CORE

 

For further information contact:

Mary Rose Stafford

Institute of Technology, Tralee

Maryrose.stafford@staff.ittralee.ie