Chefs, according to a recent survey by City and Guilds, are among the happiest workers in the UK and that's not because they are earning the most it's because they have an interest in what they do. Not only does a keen interest in the work attract them to the position in the first place but interest is key to them sticking around. Sounds obvious but employers still put too much faith in the pay packet as being the only happiness factor which according to C&G comes fourth in the list of important criteria:
- 57 per cent of us have remained with our present employer as a result of a strong interest in what we do for a living
- 56 per cent stay because of good relationships with colleagues
- 48 per cent of the UK's workforce appreciates their work / life balance
- In contrast, only 44 per cent of us remain in the job as a direct result of salary
There is some good advice for employers in general in the press release from C&G but I would highlight Professor Cary Cooper's tips to introduce variety and flexibility. For me that almost defines the job of a development chef.
One of the main reasons for chefs to leave the hospitality sector is to balance their home / work life - after years of working split shifts, doing 14hr + days, struggling to find skilled staff, striving for rosettes and stars, keeping up to date with food trends and issues, most still love cooking, working with produce and ingredients. It becomes so much more than just a job. It's a lifestyle, which demands a huge amount of personal commitment. Many will not have had a Christmas at home for years; will have missed children's birthdays, school parents' evenings and wedding anniversaries. Transferring those well-developed craft skills into a new environment - New Product Development - can be a refreshing, brings new challenges and develops personal skills outside of a normal kitchen remit. It may also just be the passport to a better work-life balance. Chefs love a challenge and most raise their game and thrive. NPD keeps them close to what they love - Food - but offers new career options beyond conventional kitchens.
NPD in food manufacturing is a complete secret to anyone outside the food industry. It's fascinating to learn about the thought process and journey a team had to go through for products that many of us take for granted. It's so refreshing to hear someone take real pride in their job, knowing that a product they developed some years ago, perhaps with some tweaks, is still flying off the shelves in Marks and Spencer's or Tesco. There's also the opportunity for your idea to take centre stage on a "This is not just food, this is ....." advert. Yes, their advertising drives many of us mad, but I know I'd be delighted if one of my ideas was good enough to drool over.