Continuing Learning in Culinary Department

• Twenty years ago, while teaching at a Higher Institute of Technology in the UAE, I developed a keen interest in teaching and advancing my culinary skills, not only in practice but also in theory.?This experience led me to contemplate innovative ways of training and engaging young culinary professionals who often have limited time for training due to the demands of the industry. In light of these challenges, I focused on developing methods to keep up with the latest trends and stimulate creativity while efficiently training and nurturing culinary talent.? I Believe Microlearning content such as videos, quizzes, or interactive modules, makes the training more engaging and memorable today, and fortunately, my teams have this opportunity to benefit already internally with the company academy.

Some of Today trends today as such:

-Personalization: In the culinary industry, personalization is key. With so many different types of cuisines, cooking techniques, and dietary requirements to consider, it's important to provide personalized learning experiences that meet the unique needs of each individual learner.

-Experiential Learning: Culinary education has always been hands-on, but the trend toward experiential learning is becoming increasingly popular. This can include opportunities to work in real-world kitchen environments, internships, and apprenticeships.

-Sustainability: is reflected in the latest trends in learning and development. This can include training on how to reduce food waste, use sustainable ingredients, and adopt environmentally friendly practices in the kitchen.

-Technology: is playing an increasingly important role in the culinary industry, and this is reflected in the latest trends in learning and development. Online platforms can be used to deliver training content in a flexible and accessible way.

-Health and Wellness: it's important for culinary professionals to have a strong understanding of nutrition and how it impacts health. Providing training on nutrition and healthy cooking techniques can help learners to create dishes that are both delicious and nutritious.

-Microlearning offers a practical solution for busy chefs who are limited in their time for training.

-The flexibility of microlearning allows chefs to access training from anywhere with an internet connection, even from their mobile devices.

-The focused and targeted nature of microlearning enables chefs to develop specific skills and knowledge in a way that is easily retained and reinforced over time.

-Customized microlearning can be tailored to the individual needs and preferences of chefs, promoting relevance and effectiveness, while the use of interactive media and gamification can boost engagement and motivation.

-Microlearning can be gamified, using elements of competition or achievement to motivate learners and increase engagement

Gamification in the culinary industry can be a powerful tool to enhance learning and improve engagement among culinary professionals. Here are some ways that gamification could be incorporated into the Culinary Department business:

-Badges and Certifications: Culinary professionals could earn badges or certifications for completing certain training modules or mastering specific skills. For example, a pastry chef could earn a badge for completing a training program on chocolate tempering or a sous chef could earn a certification for mastering knife skills.

-Recipe Challenges: Recipe challenges could be created to encourage culinary professionals to experiment with new ingredients or techniques. For example, a challenge could be created to create a dish using a specific ingredient or cooking technique. Points could be awarded for creativity, presentation, and taste.

-Leaderboards: Leaderboards could be created to track the progress of culinary professionals and encourage friendly competition. Points could be awarded for completing training modules, earning badges or certifications, or participating in recipe challenges.

-Simulations and Scenarios: Simulations and scenarios could be used to allow culinary professionals to practice their skills in a realistic environment. For example, a simulation could be created to simulate a busy restaurant kitchen, allowing chefs to practice their time management and organizational skills.

-Feedback and Rewards: Feedback and rewards could be provided to culinary professionals to encourage continued learning and improvement. Feedback could be provided on their performance in recipe challenges or simulations, and rewards could be given for achieving certain milestones or mastering specific skills.

So in the end how can we retain young students to become chefs?

-Highlight the potential for creativity: Young people are often attracted to careers that offer opportunities for personal expression and creativity. When promoting a career in the culinary arts, emphasize the artistic and creative aspects of the work. This is the aspect that personally fascinates me the most!?

-Emphasize the potential for travel and adventure: Many young people are eager to explore the world and experience new cultures. The culinary industry offers chefs the opportunity to travel and work in different places, including restaurants, hotels, and resorts around the world. I have visited over 82 countries in the world to date!

-Discuss the potential for entrepreneurship and business ownership: Many young people today are interested in entrepreneurship and starting their own businesses. The culinary industry offers chefs the opportunity to start their own restaurants, food trucks, or catering businesses. I had 2 restaurants owned 1 in Italy to one in Dubai in partnership.

...and certainly, chefs always want to have fun!