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WOW, what a year. Where to start!?
 
From the amazing launch of the Street Food Chef Seasonings at the HRC show to lockdown and the unknown.
 
April started with our team of development chefs supporting catering teams in industries which were still in operation, for example the healthcare and education sectors. Working for a brand that has over 180 years of combined industry experience enabled us to put ourselves in the shoes of many chefs across the country and figure out how we could help.
 
During that time, we worked on many creative menu concepts to save chefs time and money, as many were having to operate to the same level, with a dramatically reduced workforce, not to mention the restrictions in place with regards to social distancing.
 
Not being able to visit chefs for a catch up or to demonstrate our range was difficult. As chefs, we did what we do best and adapted by creating video demonstrations, simple “how to” clips and of course endless video calls. 
 
When the lockdown was extended, I was placed on the job retention scheme which was completely understandable in order for the company to survive. Even though I understood, it didn’t make the decision easy. The longer this period was extended, I started to wonder what sort of industry I would be going back to? How much would have changed?
 
After being furloughed for 4 months, I received a call saying that I’d be returning to work. With concerns still in my mind about the impacts of the pandemic upon the industry, I was happy to return. This year has definitely proven that chefs are true heroes. Whatever it is, we manage to adapt and get through it.
 
Since I’ve returned, the team and I have been continuing to help the industry, whether this be through recipe development, concept work, offering samples, in aim to help our industry thrive again.