Unilever Food Solutions and the Culinary Institute of America have created a new leadership training program, free to any hospitality business, to improve working environments and address staff retention issues.
More than 30 chefs and experts across the world worked together to create the online #FairKitchens program, including Iliana de la Vega, chef & owner of El Naranjo, Kimberly Brock Brown, executive chef/president of the American Culinary Federation, and Steven Satterfield, executive chef and co-owner of Miller Union. Leaders from Union Square Hospitality Group provided their insights as well.
"One of the goals of this leadership training is to help chefs or operators reflect on their own practices, to grow their skills and develop their team. If you're in a position of leadership, cultivating open communication amongst your team is vital. The best leaders don't simply talk and instruct; they listen and respond," said Brown of the American Culinary Federation, in a statement.
In addition to helping individuals hone their leadership skills, the aim of these trainings is to drive culture change from the top. By sharing honest reflections, lessons learned along the way, and practical tips, the training is designed to help leaders create an open, inclusive, and fair environment for their teams.
“We want to empower industry leaders to build the best possible environment for their teams. That's why we're proud to launch this online educational series for #FairKitchens, which captures the insights, learnings, and experiences of kitchen leaders and industry experts from all over the world," said Einav Gefen, executive chef, Unilever Food Solutions North America, in a statement. "This is the time for us to stop, pause, and think about who we want to be – as chefs, and as people who have the privilege to nurture our staff through their careers."
The #FairKitchens program includes one 4-minute introduction followed by six modules that are 30-35 minutes in length. Each module recommends learning actions for the participants to complete afterwards. Following a short assessment at the end of the modules, participants may earn a Certificate of Completion from the Culinary Institute of America.
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Image: #FairKitchens