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MICHAEL FRIDJHON: Enthusiastic wine waiters get a taste for knowledge
Until quite recently the culinary world was not considered a desirable career choice at top-end schools. When I was at school it would never have made its way onto our guidance teacher’s C list. If you knew you weren’t cut out for an academic matric, you either gravitated to woodwork or tiptoed quietly away for a cram-college matric, followed probably by a BCom and a world of risk and riches. More or less the same views prevailed at our sister school, where the girls with academic prospects avoided Domestic Science with the same dedication we put into keeping out of the Industrial Arts class. Fast forward a couple of decades — and even before Masterchef transformed fast-food freaks into food voyeurs — the world of hospitality has become an acceptable career choice for the children of the gentry.The UK set the trend, where smartly brought-up debutante-types did cordon bleu courses to secure cooking slots at the City’s executive dining rooms. Gastro-pubs took on gap-year students who ...
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