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: Ian Jaundoo, Executive Chef Lecturer, Academy Restaurant, Liverpool Community College and winner of the CGOC Education Chef Award 2011, sponsored by Adande.

LOOK TO YOUR OWN STANDARDS CHEF!

“The industry needs to understand that there are some very good chef-lecturers up and down the country who work their utmost to prepare students for a career in catering. Their standards are high and many spend extra hours mentoring or training students for work or competition over and above their contracted hours.
“However there are also some who see catering education as an easier career option to that of being out in industry and, as regards total hours, are justified in that respect. Many new staff have great teacher training qualities and also have brilliant IT and similar expertise, but are lacking in traditional kitchen skills.

“In my own area, many of the Head Chefs in local restaurants or hotels do not encourage their young chefs to gain qualifications. Instead they try to get them to take a job with a promise of getting them through a qualification in the minimum of time, yet at the same time berating what college has to offer. Their own establishment standards need to be addressed before they look at the college as not providing them with the skilled young chefs they will need.

“Government funding has also got a lot to answer for where industry training is involved. Hours of courses have been cut to the minimum, therefore tutors are limited in what can be taught over a 34 week period of any given curriculum led course.”

CRAFT GUILD FEEDBACK

“The Craft Guild has been of enormous benefit to me, from when it was the Cookery and Food Association. Through the guild I was able to compete at salons, which in turn became a great learning facility in itself that I could use in my own teaching. I have gained many well regarded and respected friends through the Guild who have always been very supportive when needed. I am presently the North West CGC representative and although not as busy as some of the regions it is an honour to be nominated for such a post.

“There is nothing that I would change as the Guild is constantly evolving and has done for many years now thanks to the leadership both past and present. The committee is forward thinking and new concepts are always emerging whether from the committee itself or from Guild members around the country.”

WHAT DO YOU MOST WANT TO ACHIEVE IN THE COMING YEAR?

“In June I was made Executive Chef Lecturer/Manager (that’s the shortened title) with responsibility not only for the Academy Restaurant but also for the existing food court and the new-build food court across the road.

“I am looking to change the food court images with a more modern service similar to that of a contract catering style provision. Unfortunately both areas need to be up and running by 5th September, so it is all systems go for everyone involved. So, to be open on time with minimum of setbacks and increased business with a decent G/P would be a great achievement for those areas.

“The restaurant will now be open an extra evening (Friday) giving three evening openings in total. Again we are looking to be more commercially accepted by the local public and to increase bookings overall with the extra weekend evening facility!”

ADVICE TO YOUNG CHEFS

“Have a passion, motivation and commitment for what can be a very hard but worthwhile and rewarding career.”

YOUR VIEWS HERE

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Ian Jaundoo

Has been a chef-lecturer since November 1981, after having trained at the then Liverpool College of Crafts and Catering some 12 years earlier. In the interim, between gaining City and Guilds qualifications, Ian worked in hotels and restaurants at a time when Escoffier type menus and skills were still the basis of good kitchen training.

1981 was the year of the Toxteth Riots and his appointment at that time was seen as a first for the college, as its first black chef-lecturer, who incidentally came from the area affected most by the riots. The chance of training young people in the traditional skills needed for the industry was what appealed to Ian, more so when meeting a former tutor who encouraged him to apply for the position.

In 1979 Ian was the only candidate on Merseyside to achieve the old City and Guilds 706/3 qualification. This was a plus point when interviewed for the college post, as many lecturers only did their 706/3 once in the role alongside a teaching qualification.

Whilst in industry Ian had already joined the then Cookery and Food Association which is now known as the Craft Guild of Chefs and continued to be involved once he started teaching. He began entering competitions at regional and national salons from 1989, which was quite late really, but once started realised it was the only way he could improve his own skills, knowledge and network with likeminded professionals. Judging of competitions followed, giving him an added advantage plus an insight into what the judges look for in both static and live classes.

Having gained numerous medals and trophy awards as a competitor, in 1998 Ian decided to create a Student Culinary Team that would help encourage the young talent that was always evident at the then Colquitt Street site. Since then, the Catering section moved across the road in 2003 to newly built premises where Ian is in charge of the menus and running for the Academy public restaurant kitchen.

The annual Culinary Team has proven to be a testament to the high standards that are expected from the restaurant kitchen and awards at regional and national salons have been gained regularly. This year was no exception with the team gaining Inter College Team Winner and Best College at the Welsh Culinary Championships, Best Kitchen Team and 3rd overall at the BCF Student Team Challenge.

Ian was awarded Education Chef of The Year 2011 at the Craft Guild awards in June. In 2010 Ian was also elected to full member of the Master Chefs of Great Britain

Ian has continued to work regularly out in industry, originally as finances and a young family dictated, but latterly as a respected chef consultant to new and established businesses.

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.”

The Academy restaurant at Liverpool Community College .

www.liv-coll.ac.uk/AboutTheCollege/CollegeCentres/Duke/AcademyRestaurant

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