Britain's chefs urged to “grow their own”

More than 20% of applicants for chef posts lack the required skills and experience needed for a kitchen. Staff turnover is estimated to be costing the industry a staggering £886m a year and there have even been warnings that the failure to entice new, able recruits could harm London's hosting of the 2012 Olympic Games. High profile companies across the UK are tackling the pro lem using the Applied Ability Awards – practical awards for professional chefs, designed and delivered by chefs. Organisations including Malmaison, Hotel Du Vin and De Vere Luxury Hotels, have taken the view that the only way to raise standards and close the worrying skills gap is to "grow their own" talent – and it is an approach that is starting to reap benefits in the kitchen and in the business. The Applied Ability Awards – also known as Triple A – combines on the job mentorship with a final, independent practical exam and is a return to some of the disciplines and attitudes of old style apprenticeships that served the industry so well in the past. The Triple A's development has been championed by top chefs such as its founder Prue Leith, who said: "I'm delighted to see the Triple A gathering momentum because it's all about chefs taking charge and putting their own house in order. And it's no surprise to me that a number of hugely successful hotel brands are leading the way because the Triple A isn't a magic bullet – it's a purpose-built tool for those with the wit and gumption to get ahead." The scheme is now managed by the British Food Trust on behalf of a circle of chefs representing the professional associations of the UK and Ireland. More information can be found at www.greatbritishkitchen.co.uk The Academy of Culinary Arts, Association Culinaire Francaise, British Culinary Federation, Craft Guild of Chefs, Federation of Scottish Chefs, Masterchefs of Great Britain, the Panel of Chefs Ireland and the Welsh Culinary Association have all joined forces to oversee delivery of the Triple A. The result is a professional qualification for chefs designed and delivered by the industry for the industry. Scott Antony of the British Food Trust said: "We're now into the second year of a set-up programme supported by the Edge Foundation and recently saw the 100th award achieved against an overall pass rate of 66%. We've also had our first candidate through at both levels, foundation and advanced, and he has now become a Triple A mentor himself." Growing numbers of companies see Triple A as an investment in the future – training staff to the standard they require, creating a structure for internal improvement and career development and tackling the skills and retention shortage that could threaten future growth and profits. As well as "growing its own chefs" the industry is also setting benchmarks that are defining, developing and promoting craft skills. As a result of the recent progress, People 1st, the body responsible for the industry's skills development, is now supporting the Triple A becoming an accredited qualification for the workplace.