Businesses and individuals who undertake culinary and catering services have been urged to conduct regular research on the services they provide.
According to the vice president of the Ghana Chefs Association, Mr Joseph Willian Tetteh, consumer demands and preferences in the cookery industry were fast changing, hence the need for them to explore new ways of doing things or risk being kicked out of business.
He further cautioned that failure on the part of players in the cookery industry to conform with trends could make them lose their relevance on the global scale, a situation he said could have a negative impact on Ghana’s hospitality industry.
Mr Tetteh made the remarks in an interview with the Daily Graphic on the sidelines of the launch of the Dainess Chef’s School (DCS) in Accra last Saturday.
The school, which is the first of its kind to be esta
blished in the country, aims at training aspiring chefs and cooks and to contribute to uplifting professionalism in the culinary business.
“In the culinary world, we have come to meet recipes but unfortunately most of the recipes we have learnt are not our culture… Let’s look at diversifying the recipes we came to meet and present them differently. That is the only way our industry can experience growth”
“Just as some countries have been able to develop their recipes to have an international appeal, we can do same to our local ones. However, that can only be possible, if we conduct research and identify ways we can improve on them,” he stated.
While commending the DCS for the initiative, Mr Tetteh, who was the guest of honour at the function, encouraged professionals in the cookery industry to undertake training programmes to enable them to broaden their skills.
“Culinary is a science and requires a lot of technical knowhow that goes beyond just possessing the skill or having some amount of passion for it… Professionals who endeavour to be exceptional in what they produce go for some additional training in the field,” he stated.
For her part, the Administrative Manager of the DCS, Ms Catherine Bawa, expressed worry about what she described as the trend of individuals travelling abroad to acquire international skills in the culinary art.
That, she said, was key to the DCS’s decision to galvanise resources to undertake the initiative in a bid to make the pursuit of culinary art in the country easier.
“There is a growing gap in the culinary sector for a fitted culinary school that produced seasoned chefs and cooks in Ghana. We have identified the gap and we intend to fill it,” she stated.