Robert Walton MBE is a luminary on the global hospitality scene, renowned for his roles as the longest-serving President of the Restaurant Association of Great Britain, and a Partner for UKHospitality. In recognition of his exceptional contributions to the hospitality sector, Robert was bestowed with an MBE (Member of the Order of the British Empire) in the Queen’s New Year honours list of 2007.
Robert’s legacy includes his instrumental role as the Chairman of the World Young Chef Young Waiter competition, where he has consistently nurtured emerging talent in the restaurant industry. He further champions the causes of this historic competition through its beneficiary The World Young Chef Young Waiter Education Foundation which aims to give back to those who may have not had the opportunity to excel in the hospitality industry.
Established in 1979 in the UK, the competition, in partnership with UKHospitality and the Restaurant Association, promotes hospitality as a career, profession, and vocation.
World Young Chef Young Waiter – India chapter, being hosted by DY Patil University in Mumbai, marks the first participation of Indian culinary experts, and is open to young professional waiters and chefs under the age of 28 in India’s hospitality sector.
In an interview with Hotelier India, Walton shares insights on the significance of Young Chef Young Waiter in fostering emerging talent globally, and the exciting Indian chapter…
What was the idea behind the World Young Chef Young Waiter competition?
The concept behind World Young Chef Young Waiter is simple: To promote hospitality as a career, profession, and vocation. The industry is facing a skill and staff shortfall, and nothing motivates participants quite like a competition. Hospitality has evolved beyond the confines of traditional rooms and restaurants; it extends beyond the limits of four walls. The industry is making substantial investments in the return on experience, ensuring that guests form emotional connections within their overall interaction. At the core of this transformation is the human impact – the emotions shared by those in the hospitality industry.
It’s the welcoming smile that greets us upon arrival, the warmth conveyed through the first drink placed on the table, and the expertise and dedication embedded in the chef’s craftsmanship. This is why we emphasise collaboration between chefs and front-of-house staff, viewing them as integral parts of a cohesive team rather than separate entities. Whether you’re in front of house or a chef role, it’s the holistic approach that truly leaves a lasting impact on both the industry and consumers. We want to inspire, retain, nurture success to sustain excellence in hospitality.
Tell us something about the India chapter, and how excited you are about it?
I’m beyond thrilled to introduce YCYW India at Ajeenkya DY Patil University. Indian hospitality is extending its influence on various corners of the world, and I am optimistic about the profound impact of Indian hospitality on the global industry. I believe that the art of Indian hospitality, driven by the nation’s most precious resources – its people, holds great promise. This aligns perfectly with the core values of the World Young Chef Young Waiter communities. Our competition goes beyond education and training; it’s about fostering global connections among our future talent. Every participating country brings unique strengths, communication skills, and culturally embraced attributes to the table, contributing to the growth and flourishing of the young community. India, with its rich offerings, has much to contribute, and I take immense pride in their representation on our global platform.
What does hospitality as a career look like on the global scenario?
I perceive hospitality as a diverse entity rather than a singular concept because it extends globally; food and hospitality have the power to transport you. In 2021, amidst a global pandemic, when reflecting on the most missed aspects of our lives, and those of people worldwide, the longing for dining out, holidays, socialising in bars, and spending weekends away with family or loved ones was universal, transcending geographical boundaries.
The hospitality industry is on the verge of flourishing, with careers within it poised to thrive. Offering a magnitude of career choices and roles, the industry has exhibited resilience and vibrancy despite past challenges. It not only survived but experienced a revitalisation, making a robust comeback. Success in hospitality lies in self-awareness, understanding one’s strengths and interests. As the industry charts a course to recovery, it is imperative for aspiring individuals to adapt, learn, and ultimately make connections with like-minded people around the world.
This is why World Young Chef Young Waiter focuses on a global perspective because hospitality is not confined to one location; it is everywhere. It is crucial to challenge the perception that it is limited to specific places. Our high streets are adorned with vibrant bars, restaurants, and hotels, offering a journey through various cuisines and cultures. Preserving and advancing this sentiment is vital if we want the hospitality professionals of tomorrow to lead successful careers not just in their place of birth but extended globally.
Is the issue of talent shortage being faced by hospitality industries across the world?
The hospitality industry has faced challenges due to staff shortages in recent years, creating a significant issue for businesses in this sector. Despite the shortage, there is an abundance of talent available. The real challenge lies in finding inspiration to push these individuals to develop their skills. That’s why we are actively connecting with the emerging young professionals in the hospitality field, aiming to captivate their interest and retain them in this vibrant industry. Collaborating with a diverse array of industry leaders, we showcase hidden global talents, providing encouragement to those who just need a little push. This sentiment is one that World Young Chef Young Waiter proudly upholds. Skills can be taught, ideas cannot.
