Chefs from the Cayman Culinary Society were on hand recently to share their knowledge and experience with hospitality students at the University College of the Cayman Islands.
The students have been studying purchasing, inventory control and production techniques as part of their course work assignment.
Chefs Keith Griffin of Bacchus restaurant and Vidyadhara Shetty from the Hyatt Regency visited the college to hold a discussion group and, as a follow up, the students visited each establishment to take a closer look at the different purchasing systems and compare the differences between a large scale hotel operation and a small independent restaurant.
Culinary Society chefs will be attending careers information classes at local schools over the next few weeks, as part of a programme initiated by the Department of Tourism to attract more young Caymanians into the hospitality industry.
Chefs Randall Burns, Philip Pratt and Keith Griffin have recently attended careers information lectures at Cayman Prep and High School to encourage school leavers to consider Cayman’s growing hospitality industry as a career choice.
Chef Burns of the Cracked Conch restaurant spoke to the students of the opportunities for travelling and experiencing different cultures that the industry had opened up for him.
Chef Pratt of Progressive Distributors Ltd and formerly the chef for the Governor’s residence spoke of his experiences in catering for world leaders and dignitaries as well as the opportunity that he now has to branch off into the world of food and beverage purchasing and distribution.
The chefs commented that many of the students seemed genuinely interested in pursuing careers in the hospitality industry and were hopeful that the students would take up their invitation to visit their workplaces for a more practical look at the business.