Cork businesses hope to tackle staff shortages with 'Open Kitchen Week'

Be the change you want to see.

That’s the forward-thinking mantra employed by Open Kitchen Week, returning for another year from November 11 to 17.

From restaurants and day-time cafes to bakeries and chocolatiers; local restaurants to hotel kitchens, and kitchens catering to business HQs, Open Kitchen Week is all about throwing open the doors and welcoming people to come and experience working in professional kitchens in all sectors of the hospitality industry.

The initiative asks, have you ever wondered what really happens behind the scenes in a professional kitchen? In doing so, Open Kitchen Week seeks to find ways to encourage people who may be curious about a career in food and provide a unique opportunity to experience it with the support of some of the country’s top chefs in top class kitchens.

Addressing the shortage of chefs in Ireland, Open Kitchen Week acknowledges that not everyone will have an interest in becoming a kitchen professional through the academic channels of studying for a degree in culinary arts. Many people realise later in their careers that their passion lies in food, but maybe think they have missed the opportunity to find a way into the industry. Others may be already working in the food industry but looking to learn a new skill, such as bread making.

Through the week, everyone from newly qualified graduates to enthusiastic home cooks to those looking for a change in direction is encouraged to sign up to take part in a one-week work experience that provides a taste of life behind the pass – and see where it might lead!

Open Kitchen Week was established by the all-Ireland Chef Network in 2023. The network supports chefs of all levels and sectors with a membership of around 5,000 chefs from across Ireland.

Chef Network aims to create a collaborative community for chefs, contribute to the professionalism and professional development of chefs, make the industry better and positively promote careers in food.

Open Kitchen Week is open to anyone at any stage of their life, providing a chance to get an insider understanding of what it’s like to work in Ireland’s leading restaurants, hotels, bakeries, cafes and workplace kitchens.

Those who have already embarked on a chef career can also use the opportunity to get experience in a different sector or establishment type.

More than 150 guest slots are being offered in a huge variety of kitchens across the country. In Cork, participating businesses include the much talked about Rare at Blue Haven in Kinsale, Montenotte Hotel, Cork International Hotel and the iconic Metropole Hotel. In Mitchelstown, bakers and confectioners can gain invaluable experience from one of Ireland’s leading chocolatiers and patisserie chefs, Norma Kelly, at Praline Pastry and Chocolate Shop.

Or experience a week of chocolate making on the beautiful Beara Peninsula with multi-award-winning chocolatier, Benoit Lorge, at Lorge Chocolatier based near Kenmare.

Sustainable workplace caterers, Gather & Gather, are offering the experience of a career in food with daytime hours with slots behind the scenes in kitchens of companies such as LinkedIn, Airbnb and Primark. Participants can choose to commit to a two-hour shift, a full day, or even a full week, depending on the establishment they select.

Commenting on the launch, Ruth Hegarty, who is spearheading the project for Chef Network, said: “This is a simple idea to open people up to the possibility of careers in professional kitchens.

“There are huge opportunities in this industry and there are so many great places to work and so many exciting roles on offer. Chefs are open to having anyone who is interested and enthusiastic to come in and experience the kitchen, but people often don’t always realise this is a possibility. So Open Kitchen Week makes that accessible to everyone.”

Chef Network spokesperson and Culinary Director at Gather & Gather Ireland, Mark Anderson, said: “There really is a role to suit everyone with an interest in cooking professionally, so we encourage people to explore.

“Of course, the more traditional idea of being a chef in a restaurant or hotel is still there, and some people really suit the pace of those environments.

“Then there are lots of places doing outstanding food within casual dining, cafés, and workplace catering settings, which can give people daytime weekday hours, while still being ambitious and creative. And there are any number of opportunities for people interested in working in bread, pastry and chocolate product development.

It is hard to think of a job that has more potential for variety, creativity, and travel, as well as pretty much a guaranteed job for life - people always need to eat!

Registration for Chef Network’s Open Kitchen Week is now open. Some slots in Cork-based establishments are still available - but be quick! It’s free to sign up and participate. Find out more at www.openkitchen.ie.

Keep up to date with the latest news by following Chef Network at www.chefnetwork.ie.