TECHNOLOGY & TRAINING

This topic has been a constant — training, and more recently, technology also plays a part. Micheel said: “Any equipment is good if it helps us develop more. It also helps reduce waste.”

Sood added that the use of good equipment is important because of the volume restaurants in the region cater to, and Triemer agreed that technology helps create consistency in the kitchen.

However, Micheel warned that the issue was not technology, but the people using it. He said: “The key is not equipment; it’s the people. There is a lack of people entering the business because of the demanding nature of the work. Here you get quantity, not quality.”

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Segura admitted that perhaps this was a time concern. He said: “We bring them over but we never really train them properly. They move from place to place, knowing how to do one or two dishes.”

Micheel added: “People move from place to place being promoted each time without learning anything.” Gradnitzer agreed and said: “Let’s be honest, how much time do we have to train commis 3 chefs? We need a proper apprentice system. We all talk about it but never do it; we don’t take time out to train anyone. Basics are needed to develop strong, consistent, long-term restaurants properly.”

Segura suggested the industry coming together to develop a training document “so everyone has the same programme”.

Cullen said support from the authorities was imperative, and said there needs to be a proper infrastructure to stop the practice of chefs moving on to higher positions without the requisite training.

Segura added: “If Dubai wants to be on the map for gastronomy, like London, New York, or Lima, we are going in the wrong direction. The government needs to do something now to get better staff, better opportunities for companies to hire more knowledge.”

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