Lockdown has required many hospitality enterprises and hospitality workers to change their operational model or focus.  Many have started cooking to support community organisations, key workers or disadvantaged groups and social enterprises.  Many have created new relationships with their community and have learned new skills.

Yet once we are able to re-open and start providing what we used to before lockdown, the opportunity to support these organisations and individuals while re-building businesses and careers, may become harder leaving community to potentially struggle.

To gain skills and experience in their careers, chefs often undertake placements in other restaurants or hotels and is often known as a stagiaire or 'stage' (pronounced 'starge').  The purpose of this research, therefore, is to identify how the hospitality industry has engaged with your organisation during lockdown and whether there would be interest in hosting a student or professional chef in your organisation and what skills, knowledge and experiences you could offer.

Thank you for taking the time to answer this questionnaire.    If you would like to take part in any further research on this, please contact bridgetohospitality@yahoo.com.