I'm Jose Souto, I'm a lecturer in culinary
arts at Westminster Kingsway College. The
advice i'd give to the young chef who wants
to come into the industry today is to be passionate
and to not lose any of that passion basically
for his chosen career because this is a career,
it's a life choice it's hard but it can be
very rewarding. Young chefs from our industry
today can expect a very fulfilling time, a
time where there gonna find out about how
gastronomically diverse the world is and we've
never been in a position in where we have
so many different flavours so many different
ingredients from all over the world. The chefs
before us had a really small melting pot of
ingredients and products to use . the world
is our oyster so it's a very exiting time
for anyone to be entering this industry also
with the advances in molecular gastronomy
and in also bringing back some of the old
traditional things like smoking, curing,that
stuff. The best bit of careers advice that
i've ever been given, is to work hard, to
keep my head down and work hard and if i'm
ever stood around and didn't have a job, look
for one. Me primarily i'm looking for someone
that's passionate. someone that's passionate
and interested in the subject , someone that
really wants to know about the whole world
of catering. That's what i'm looking for , I'm
looking for someone that's gonna stay someone
who's gonna be here and do three years here
at the college. like a lot of the lecturers
here we are products of basically what this
college does we're products of the Westminster
family which goes onto produce many high calibre
chefs. who have a massive knowledge about
catering not only in the subject there being
taught but in everything else. We over teach
them we teach them more than they need to
know and that knowledge is basically what
stands them in really good stead for the industry.
