Culinary Schools Are Finally Addressing the Inefficiency of Our Education Model. But There's Much More to Be Done
A couple of weeks later, in a more intimate setting, Enderun Colleges’ assistant dean for the College of Hospitality Management Bel Castro—one of the more enduring figures in the industry and part of the abovementioned panel—drops an afterthought that could shake the very foundations of the F&B and hospitality business.
“The one thing I didn’t say at the talk was that there were a lot of back patting on how Filipinos are so good at hospitality,” she says. “I would beg to disagree. We’re inefficient.” Though Castro has never been one to mince words, it’s never without good reason.
“It’s correct what Peter Pysk said: It takes four people to do one person’s job. In the US, the ratio is 1:14. One waiter should be able to serve 14 people. That doesn’t happen here. What we overemphasize here—the niceness, the puso, the sincerity. Until you go to a country where they are nice and efficient, then you see how backward we are.”
This inefficiency is partly a result of the existing education model. “The way we teach,” says Castro, “we’re stuck in the ’70s. Gastronomy, for example, and food, culture, and society, all these have been in the syllabus for 20 years abroad. It’s only now that it’s being introduced here.”
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Denne historien er fra Volume 14 No 6-utgaven av F&B Report.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Regional Picks
Hard-to-get food products are now within reach as a young startup brings edible finds from the provinces to the capital.
Time To Engage
If the customers want to leave more money on the table, then why is the industry allowing them to walk out the door?
Earth Bound
Despite its divisive principles, biodynamic farming could be a solution to the heavy price of industrial agriculture.
Bitter Beans
The coffee may be good, but the plight of farmers continues to leave a bitter taste in the mouth.
Sustainable Spaces
Resorts, no matter how distant from the city, are hoping guests will appreciate a lighter carbon ootprint and produce harvested from their backyard.
Break Line
Nitro-charged Horchata, Handcrafted Chocolate, Fresh Smoothie Bowls, and a Retro Boutique Hostel Are Driving the F&b Boom in LA Union.
Seasons Of Taste
Whatever Dish Is on the Table, Mccormick Seasoning Blends Will Take You on a Palatable Journey
A Taste Of Tomorrow
Influential Trend Forecaster Cécile Poignant on the Lifestyle Factors That Will Shape the Hospitality and Travel Industry
Long Time Coming
At the Heart of Josh Boutwood's Career Is the Rise and Fall of a Fragile Relationship With Himself, His Family, and an Exhilarating Future That People Are Finally Taking Notice
Vegan Chocolate
Chocolates Are for Everybody. Yes, Even Those With Strict Diet Restrictions