‘The industry has to change’: How NI’s next top chefs are being trained to ensure survival of hospitality

Change is on the menu for chefs, managers and front-of-house staff

The Academy's head chef, Wendy McGuire

John Mulgrew

The hospitality sector must evolve and change “if it’s going to survive”.

That means an end to 70- to 80-hour weeks, unpaid overtime and working to the point of total exhaustion.