Developing character

What makes a good development chef? It's a question I'm asked nearly as often as: Do you know where I can find a good development chef?

Ironically, there is a misconception among many chefs that development chefs are actually in retirement! Because of this there are a number of chefs who can't get into the food manufacturing industry as they sometimes approach this role as something they can relax into.

Then there are those who make it through the door only to realise that life on the 'other side' is not as rosy as it seemed and they get out as quickly as they came in.

A good development chef is one who stays the course. Generally, the longer they have been in the industry and held a position within a worthy business, the better they are.

The role of the development chef is undefined. It is different in every single business, so there are very few, if any, models to use as a template. While some people thrive on the freedom, others struggle in a world with no boundaries. At the end of the day it comes down to the individual.

Being a good chef is not enough, you need to be able to transfer your knowledge into the food manufacturing industry. You must be a team player and cross-functional team worker, while inspiring, leading and teaching those around you. But you need the self-discipline and confidence to work alone if needs be. You also need to be a marketer, an engineer, an accountant, a salesman and a project planner who can manage short, medium and long-term business initiatives.

I am, therefore, surprised whenever I hear a chef say: I'd love to work in manufacturing -- easy life, nine to five, every weekend off and more money!

A good development chef will rise to the challenge, in the same manner as a good chef in a kitchen. Because you only get out what you put in.

Mark Rigby​ is director, DCN, znexevtol@qrirybczragpursf.pb.hx​​