This week has been about recognising what they do and what a unique skillset they have. While an appreciation week is a great opportunity to acknowledge culinary teams, we should always be celebrating them. I believe there’s never been a better time to be a chef in food services: the work/life balance is better than ever, the culture is positive and collaborative, and the hours are manageable. We love food and we love pleasing people, so the positivity created by simple recognition cannot be underestimated. David Bell is Regional Executive Chef, Levy Scotland, part of Compass Scotland, which provides food and support services to leading venues across Scotland.

Source: The Herald September 15, 2023 21:59 UTC