Chef on tour

I'm fundraising for the future of hospitality.

I'm raising money for The Burnt Chef Project, an organisation set up to tackle mental health stigma in the hospitality industry. I am quite resilient and personally don't think it affected me as much but I know people who have been. I have tried and know how hard is to leave-  especially after long service, when most think that catering is only about chopping and putting stuff to saucepan- how about time management,  research, keeping up with trends, logistics, customer relations? It's just a few hidden skills in this field. Good luck to everyone and thank you for support!