Kitchens are known to contain hot boiling pots, and that just describes the chef. However, efforts are being made to change the stereotype, with a new Kitchen Workplace Charter launched by Chef Network Ireland’s professional chef community last week in Dublin.

On the night, a panel of renowned chefs spoke out about the biggest issues in the industry in 2018. Some of the most pressing problems included the unfair press coverage of chefs and kitchen careers, the lack of upcoming culinary experts, the need for more support and in-house training for chefs, as well as the unsociable work hours.

Ruth Hegarty, head of community at Chef Network, opened the event.

“We are not denying that there are issues in this industry. The fact is there are problems in every industry, but the ones in ours tend to be very starkly highlighted. Chefs are stepping up and saying: ‘Look we are going to address the problems that are there’. They are making a commitment to the cause. So the next step is for everyone else to get behind what they are doing,” she said.

Chef Network.

To combat these problems and award Irish chefs with a well-deserved plan of action, Chef Network Ireland has launched a Kitchen Workplace Charter, which outlines the five key principles to an overall better kitchen career. The points outlined in the charter include:

  • Build a positive and encouraging environment, where respect is mutual, staff are encouraged to be creative and feel safe, without negative feedback.
  • Promote learning and development, which is key to Chef Network’s ethos. This principle supports training and mentoring, as well as facilitating individual progression and encouraging experience.
  • Nurture camaraderie and team spirit. Already a feature of most kitchens, daily briefings and team talks are strongly promoted in the new charter.
  • Prioritise work-life balance. A constant concern in the culinary world; weekend work and night-time menus are here to stay, but respecting staff’s personal time and space, as well as breaks and holidays will go a really long way.
  • Contribute to a positive future for the industry. Chef Network Ireland encourages all chefs to share their knowledge and skills and, most importantly, nurture the chefs of the future.
  • Chef Network.

    Commending the charter, Ruth Hegarty encourages chefs nationwide to utilise the tool: “Chefs shared their ideas with each other on how we can achieve greater things for our industry and that is what we came up with. It is not a strict set of rules, it is a statement of intent from chefs. This is for chefs, by chefs. It is now up to chefs to use this as best as they can. There is so much being said about the negatives of this industry. But now chefs are stepping up and saying: ‘That is not what our industry is about and we are going to change the narrative.’ There is power in this community and we really hope that chefs countrywide will buy into this charter.”

    Bringing the event to a close, executive chef of the Market Lane restaurant Group, Cork, Stephen Kehoe’s final comment was met with a round of applause.

    “This is what Chef Network is about, changing the hero status. Change it from being that angry, aggressive person, to the respectful and approachable chef.”

    For more information on the charter, see chefnetwork.ie

    Best Christmas food ever

    So Catherine Fulvio has gone away and combined two of our favourite things – Christmas and a fun cookery show. And instead of it running over a few weeks, Best Christmas Food Ever, which she co-hosts with Michelin star-chef Paul Ainsworth, will run every weekday for two weeks in the run up to the holidays, starting from 3 December.

    Speaking to Irish Country Living, Catherine, who runs Ballyknocken House and Cookery School, said: “It’s not a live show. We did the recording in October, so there we were in autumn weather but surrounded by festive lights and Christmas carols. It was so much fun.”

    A plethora of guests also joined them when shooting, including Martine McCutcheon from Love Actually, the ultimate Christmas movie.

    “Her stout sticky toffee pudding is a real show-stopper. That’s the beauty of the show. We do 64 recipes over the 10 days and while some recipes are really wow, there are others which are really simple for those that still want to make an effort at Christmas but not be slaving by the cooker for the whole day either.”

    Catherine Fulvio, Ballyknockin Cookery School.

    One of my favourite dishes that we make is my all-in-one turkey. It works great for people who aren’t cooking for a crowd. You take the turkey breast, flatten it, stuff it with pancetta and then roll it with spinach and mascarpone so you have your turkey, ham and veg all in one. It’s also great on a St Stephens Day sandwich.

    The show is a great opportunity for an Irish chef and for Irish ingredients to be beamed out across houses in the UK.

    “I was determined to get black pudding on the menu, but Paul beat me to it. I do have a fabulous Irish cream liquor truffle tort with praline dust and clementines.”

    Asked if some spiced beef made an appearance: “Not quite. That can be my pitch for next year.”

    Best Christmas Food Ever will be broadcast on BBC One from 3 December. Ballyknocken Cookery School also has gift vouchers available for the chef in your life. www.ballyknocken.ie