Back to the kitchen

CHEFS AND kitchens, as Frank Sinatra might have observed had he been able to make it rhyme, go together like a horse and carriage.

Except in pubs, where the survey carried out for The Publican Food Report 2007 tells us that only 48 per cent of pubs employ a trained chef. The reasons behind that are complex, relating to staffing costs, recruitment issues and even the suitability to pubs of the skills taught through the current standard NVQ course.

Growing importance

Recognising the growing importance of pub food, the Craft Guild of Chefs is putting a stronger emphasis on the sector through a number of initiatives. Guild chief executive Martin Bates says: "The Craft Guild is all-encompassing, our members come from every sector of the catering industry. We are about passing on and perpetuating the skills and passion for the preparation, taste and presentation of food.

"The pub sector largely represents great value for money and a good dining experience in a friendly environment. For many the pub will be their first experience of 'dining out' and it is important that they go away from that experience wanting to come back for more."

One initiative which could well increase the guild's profile with pub customers as well as publicans is a new assessment programme developed with Spirit Group head of food Paul Farr, himself a guild member.

Initially working in the Chef & Brewer chain, guild members are visiting pubs incognito, and reporting back on their dining experience.Pubs which meet the standard will receive a plaque to display outside. Spirit is also paying for guild membership for successful chefs, helping to further develop the skills base and professionalism of its kitchens.

To help address the skills issue, the guild has launched a Culinary Academy for juniors and chefs, with support to hone their skills through competitions. Young chefs will be mentored and supported in the competitive environment, which is key to developing kitchen skills.

Greene King has launched a pilot graduate placement programme for its pubs, with access to the academy as part of the package available to pubs looking for training support for young chefs.

There will be several levels of achievement to work towards, from Junior Academy Member to Master of the Academy - the latter based on success in international events as well as, crucially, commitment to mentorship.

Martin says: "The competition training and mentoring will have a knock on and lasting effect in the preparation and presentation of food to customers."

The guild hopes that in return pubs will recognise the importance that competition plays in developing chef skills. "Employers need to give their backing to their employees in tangible ways such as time out from the place of work for training and participation in competitions," he says.

To help square the circle between kitchen skills and the quality of the raw materials available to the trade, the guild has also launched a new endorsement scheme. Product endorsement

Products are tested by a panel of three senior chefs over at least two weeks, with those that pass earning the exclusive right to use the guild logo. Chefs are selected from the market sector that the product is most suited too.

One of the highest-scoring products so far has been Essential Cuisine with its Premier Jus range, deemed to be 'excellent' and worthy of carrying theguild's product endorsement logo.

Nigel Crane, chef and managing director of Essential Cuisine, says: "We strive to provide products which genuinely contribute to a busy kitchen, so we're delighted with the Craft Guild of Chefs' endorsement."

• For more information, visit www.craftguildofchefs.org