Celeb chef James Tanner: UK Colleges must put in more work to fight chef shortage

Tanner, who alongside brother and fellow chef Chris Tanner runs Tunbridge pub the Kentish Hare​ and several other restaurants across the country, said it was important educational institutes kept up with food trends and the demands of the contemporary food service industry.

Up to date​

He said: “Lecturers need to be up to date. We are a service industry – we serve the customer and it doesn’t matter whether you’re in contract catering serving 150 breakfasts, a one, two or three-star Michelin restaurant doing fine dining or a small café.”

It was important all students learned the art of service; how to liaise with customers and understood the physical demands of a modern kitchen, he added.

“We’re patrons of Bromley College and they’ve got a new scheme where they can bring people in from the age of 14 now.

“[Students] finish their school education whilst they’re at college – they do English, maths and science but because they’ve shown an interest and thought about going into the hospitality industry as a whole they can do the courses alongside – which means they’re learning, they’re getting their qualifications and GCSEs but learning early to get into the trade.

And, he added: “If you have got that qualification from a young age and that little spark where you really want to give it a shot, it’s fantastic.”

Shortage​

Tanner said he had begun to pay attention to the industry chef shortage when “big name” chefs had begun advertising for staff.

But, he said: “It’s not just Michelin star kitchens, its right across the board – other big restaurant groups and well renowned chefs are all trying to get staff or fill Chef de Partie positions. I definitely think it’s on a bit of a downward slope.”

The Tanner brothers opened the Kentish Hare just over a year ago. It was named One to Watch in Top 50 Gastropubs​ 2015.

Tanner said: “Luckily our staff retention for our sites is brilliant – we’ve had people that have worked for us in for excess of nine years. What we do for our junior staff is work one-on-one with them, don’t work them to death and don’t make them work ridiculously stupid hours.

“Encourage them, don’t leave them in the corner picking a box of spinach with no one talking to them. The team needs to be a core bunch of people – get them around all the different aspects and sections of the kitchen, then they’ll be excited and motivated.