GET ON YOUR ADANDE SOAPBOX Got something on your mind and need to clear the air?
	Adande Refrigeration has teamed up with the Craft Guild of Chefs to give members a platform to air their concerns or views. This month: Scott Lucas, Chef Trainer and Lecturer at South Bristol Skills Academy, City of Bristol College.

LOOKING FOR A GOOD CHEF, CHEF?

“Everyone is crying out for good chefs. But how many of you support the colleges? There is just not enough support from the industry overall.

“I know of one college where two chef lecturers invited local chefs to support the college and attend an event on a Wednesday. There were 40 students on hand, lots of good talent potentially for the kitchen. No chefs turned up and I think that is hypocritical of the industry”.

WHAT DO WE WANT FROM YOU, CHEF?

“Colleges need the support of the industry. Ideally a day of your time to showcase your skills, but just a couple of hours would be great. We work Monday to Friday but we can arrange other times to suit and we can come to you. We are always more than happy to arrange visits.

“What we need from chefs in the industry is a range of support. It is not all about cooking demonstrations, it could be any subject to do with catering…talking about your career, for example, cooking in the forces, overseas, submarines…there are so many things to talk about and learn from in this industry.”

DE-SKILLING OF VRQ QUALIFICATIONS

“This year we have 18.5 hours (3 days) per week to run the catering VRQ (Vocationally Related Qualification run by City & Guilds).

“Next year it has been cut to 12.5 hours – or two days. And the students are supposed to reach the same levels of skill! When I was at college, we received five days or 40 hours a week of teaching and worked evenings and weekends! It just seems to be more about finance and budgets now, rather than a good education!

“Practically, that means I can demonstrate how to cut chicken for sauté and the students get one chance to practice in class. Will they be able to do 50 chickens on their own, safely, after that level of teaching? What they need from College is practice and then repetition to hone their skills.”

YOUR VIEWS HERE

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Scott Lucas

Scott has been cheffing for 25 years, the last five at College. His first 20 included country house hotels and Michelin star establishments, Bath Priory and Lucknam Park. As a relief chef manager, Scott worked for three years covering golf clubs, a prison, 5-star hotel and even yachts and boats!

He is Regional Representative for the Craft Guild of Chefs covering Bristol, the West Country and South Wales.

Scott was elected to full membership of the Master Chefs of Great Britain (MCGB) in 2010. He is a judge and organiser of the Major Culinary Challenge and Mini Series of Display Classes. He co-organised the Master Chef theatre and demonstrated at Bristol Wine & Food Fair 2010 and is the food safety inspector at Grillstock, Bristol’s two-day BBQ cooking event.

Scott also acts as a freelance consultant covering areas such as hygiene and safety and menu compilation. His private work has included Johnny Cash, Jayne Seymour, Timothy Dalton, Sir John Gielgud and the Prince and Princess of Kent. Finally, Scott keeps up to date with ‘work experience’ performing short ‘stages’ at the likes of County Hall, Le Manoir and The Waterside Inn.

Why take up teaching at college? “I wanted to be able to put something back into the industry,” says Scott. “But even when you are teaching, there is still something to learn all the time; always something new.”

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