Hospitality and Culinary Summit
Influential industry leaders gathered for City of Glasgow College’s Hospitality and Culinary Summit on Tuesday 10 March.
The inaugural event looked at how educators, professionals and government can work together to anticipate consumer trends and expectations while building sustainable, and resilient partnerships.
Hospitality professionals exchanged notes with educators, and industry specialists shared insight with government specialists.
Principal and Chief Executive at City of Glasgow College, Paul Little, said:
“The Hospitality and culinary sector play a major role in the country’s economy and it will continue to require a fresh pipeline of talent to ensure that Scotland, and the UK, remain a global pioneer.
“There is a clear challenge to ensure that our students are well equipped to enter the workplace with real and relevant links to industry. I firmly believe colleges are the ideal place to deliver that.”
Hosted by Scotland's National Chef, and Executive Chef at the college, Gary Maclean, the summit proved a valuable opportunity to discuss and debate challenges, as well as key areas of opportunity and innovation within the sector.
Tom and Michaela Kitchin topped the guest speaker list to debate what’s next for the industry, with Mairi Gougeon MSP, Minister for Rural Affairs and the Natural Environment, providing the keynote address.
The future was also on show as the college's professional cookery and hospitality students displayed their skills, serving a range of innovative and contemporary dishes.
Since that day in March, our country experienced a world-wide crisis with the onset of the Coronavirus pandemic and ensuing national lockdown. As we now ease our way out, the event underlines the college's ongoing commitment to nurturing, developing and supporting the industry's future leaders and now, more important than ever, reiterates the message that hospitality and culinary is an exciting and rewarding industry with wide ranging career options. You can read a report of the symposium in our Hospitality and Culinary Report.