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MARKET TALK: Chef training in a Covid world, restaurant of the future and satellite kitchens for campuses

In this week’s episode of Market Talk, Gary Hunter, deputy executive principal at Westminster Kingsway College and Alex Bradley, director at Restaurant Design Associates, share their thoughts on life at different ends of the industry spectrum.

Westminster Kingsway College is one of the top breeding grounds for catering and hospitality talent, operating no fewer than 15 kitchen facilities at its premises near Victoria.

Gary Hunter details how the pandemic has dramatically impacted chef training and assesses the prospects of graduates looking for their first commercial kitchen roles.

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He also discusses why exposure to the leading catering equipment brands is vital practice for the next generation of chefs and explains its unique vision for a satellite kitchen operation uniting its sister campuses.

Alex Bradley heads up Tyne and Wear-based catering equipment distributor RDA and he outlines how the pandemic has led to the firm significantly strengthening its design and consultative work while it waits for delayed projects to recommence.

Having also carried out a major piece of research with foodservice provider ISS into the ‘restaurant of the future’, Mr Bradley reveals what post-coronavirus catering could look like in a workplace setting and the implications for kitchen management.

For previous episodes please click HERE.

Tags : Market TalkRestaurant Design AssociatesvideoWestminster Kingsway College
Andrew Seymour

The author Andrew Seymour

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