‘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
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.
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