Having worked for The Springboard Charity and Springboard UK for over 25 years, Amanda McGuire has a deep understanding of how important it is to nurture talent across the hospitality sector. She has spent the last 10 years of her employment leading
careers and education programmes for the industry. It was a natural choice that we sought Amanda’s advice and expertise on the importance of developing and encouraging young people into kitchen environments.
What does the talent pipeline into professional kitchens look like right now?
From employers, we hear that the talent pipeline is challenging and it’s not just about current vacancies; they are concerned about whether young people see hospitality, and kitchens in particular, as a positive long-term career.
There is demand for chefs at every level, especially entry-level talent who will stay and build their craft. Many young people still associate hospitality with long hours, low pay and limited progression. We know that is outdated, but perception remains a major barrier.
A stronger bridge between schools, training providers and industry is needed, so young people can experience modern kitchens,
meet role models and understand the breadth of careers available.
What advice would you give to a small business that wants to nurture talent but does not have the budget of larger organisations?
Start small, but deliberately. Talent development does not have to mean a graduate scheme or training programme.
It can begin with one young person, one meaningful work experience placement, or a conversation about what a hospitality career can offer.
Young people need exposure to understand the range of kitchen careers. If every small operator created one positive first experience, the collective impact would be enormous. Young people remember the person who gave them a chance.
What are the fundamentals of getting that first week right?
The first week is critical because it shapes how that young person sees the industry. The fundamentals are clarity, kindness and structure: they should know where to go, who to ask for, what is expected, and that questions are welcome.
The chef’s role is to make the environment feel safe, professional and welcoming through proper introductions, clear basics and small tasks that help the young person feel useful without being overwhelmed.
What does good mentoring actually look like day to day?
Good mentoring is both structured and informal. Young people need to know what they are working towards, but real learning often happens in the small moments: explaining a dish, showing how to organise a section, or taking two minutes to say what went well and what to try next. The best mentors keep it simple. They are consistent, patient and interested. They notice effort, correct standards clearly, and show that every task, even the basic ones, is part of becoming a professional.
What skills do senior kitchen staff need to bring young people on well?
Being a brilliant chef and developing a young person are not always the same skill. Communication, patience and the ability to break tasks down in a simple and relatable way are key.
They also need to remember what it felt like to be new. A young person may not understand kitchen language, pace or pressure, so the chef has to translate that world and set clear expectations.
What do the chefs who volunteer for FutureChef tell you they get out of it personally and professionally?
They tell us it is genuinely energising. Many volunteer because they want to give something back, but working with young people often reminds them why they fell in love with food in the first place. Professionally, it develops leadership and coaching skills. Chefs have to explain, encourage, judge fairly and inspire. We also see many FutureChefs go on to build lasting relationships with their mentors, zoften staying connected and working with them well beyond the programme.
How is FutureChef shaping young talent?
Graeme Cheevers is a great example. He first came through FutureChef in 2003, and today he is chef owner of Unalome in Glasgow, which has achieved Michelin-star recognition and has just opened his new restaurant Loma at Cameron House. His journey shows why early inspiration matters.
FutureChef helped give Graeme an early platform, confidence and industry connection. His success is down to his talent and determination, and he now gives back through alumni events and judging the competition regionally and nationally.
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