Lockdown has required many hospitality enterprises and hospitality workers to change their operational model or focus. Many have started cooking to support community organisations, key workers or disadvantaged groups and social enterprises. Many have created new relationships with their community and have learned new skills.
Yet once we are able to re-open and start providing what we used to before lockdown, the opportunity to support these organisations and individuals while re-building our own businesses and careers, may become harder leaving community to potentially struggle. These organisations have the ability to provide their own opportunities for skills development but also help in maintaining community engagement.
I am interested in exploring what has been done during lockdown by hospitality businesses, colleges and individuals to help their local community and whether this is likely to continue when restrictions are lifted. In addition, whether there is interest in a Social Stagiaire* initiative and the role that these community organisations can play in the development of chefs and hospitality students and professionals. As a taster, read this https://bridgetohospitality.weebly.com/view-from-the-bridge/november-20th-2018
I have created the following questionnaires for chefs, colleges/universities and community organisations. Please complete the questionnaire that is relevant to your position.
Chefs
Colleges / Universities
Social Food Organisations
The questionnaires are anonymous, however, if you would be interested in speaking about your experiences or interest, please contact me at [email protected]
* To gain skills and experience in their careers, chefs often undertake placements in other restaurants or hotels and is known as a stagiaire placement or 'stage' (pronounced 'starge').
Yet once we are able to re-open and start providing what we used to before lockdown, the opportunity to support these organisations and individuals while re-building our own businesses and careers, may become harder leaving community to potentially struggle. These organisations have the ability to provide their own opportunities for skills development but also help in maintaining community engagement.
I am interested in exploring what has been done during lockdown by hospitality businesses, colleges and individuals to help their local community and whether this is likely to continue when restrictions are lifted. In addition, whether there is interest in a Social Stagiaire* initiative and the role that these community organisations can play in the development of chefs and hospitality students and professionals. As a taster, read this https://bridgetohospitality.weebly.com/view-from-the-bridge/november-20th-2018
I have created the following questionnaires for chefs, colleges/universities and community organisations. Please complete the questionnaire that is relevant to your position.
Chefs
Colleges / Universities
Social Food Organisations
The questionnaires are anonymous, however, if you would be interested in speaking about your experiences or interest, please contact me at [email protected]
* To gain skills and experience in their careers, chefs often undertake placements in other restaurants or hotels and is known as a stagiaire placement or 'stage' (pronounced 'starge').