The TMRW project co-founders, Emma Underwood from Gary Usher's Burnt Truffle and Dr Anna Sulan Masing have come together to promote Front of House as a serious career option through The Switch programme which will take place the week of October 10.
By swapping Front of House staff with other restaurants the project aims to shine a light on Front of House whilst giving individuals valuable knowledge and experience from working in different surroundings.
Emma Underwood
The TMRW project co-founder and Burnt Truffle’s General Manager, Emma Underwood said: “I was very excited to hear about The Switch, and am really proud to be involved.
“It can be easy when working in restaurants to lose inspiration – it’s a physical job with unsociable hours, but by having a chance to see how other professionals and restaurants in the industry work we hope people feel part of a larger community and be inspired.”
This year the Black Swan at Oldstead will be swapping their Restaurant Manager, Bea Bachelor with The Duck and Waffle’s Floor Supervisor, Andre and also their Assistant Restaurant Manager, Sam Haigh with Luke Montserrat, Sommelier at The Man Behind the Curtain.
Bea Bachelor said: “I was keen the moment I saw the premise. I find it really valuable to see how others operate. What we do at The Black Swan is so unique to us, I think it's essential that the whole team is on board with taking insight and inspiration from others."
She continued: “I think it’s a very immersive job. You can almost forget there's another world out there! I think it's really helpful to take a bit of time away and perhaps come back with new ideas or ideas of how to reassess certain working practices.”
After announcing the project, restaurants wishing to get involved were encouraged to contact the TMRW project directly. With an abundance of support from many establishments volunteers were able to choose which restaurants they would like to work in during the programme.
Sam Haigh, Assistant Restaurant Manager at The Black Swan at Oldstead, said: “I decided to choose Man Behind The Curtain in Leeds because it is a completely different city based restaurant with a very different service structure to The Black Swan. I think I am really going to learn a lot during my short time there.”
The Black Swan at Oldstead
She continued: “I hope the Switch will show how contrasting experiences can be at different restaurants, and that it will show that there is always more to learn in the industry, always a new way of looking at things and that no restaurant is really the same. So, it should never be thought of as 'just a Front of House member'; if you want to excel and become the best at your job there is always opportunity to do that.”
Following the success of last year’s project, ‘Chefs of Tomorrow’, the TMRW Project were keen to explore Front of House as a viable career option this year while also helping individuals taking part to grow and develop.
Emma said: “Dan (Doherty) had found stages really useful as a young chef so suggested that they should be encouraged more out front.
“I had recently been on a stage myself at Paradise Garage, and found it really useful, so I’m keen for others to have similar experiences. I was very excited to hear about The Switch, and am really proud to be involved.”
The TMRW project is a collaborative project founded by Dan Doherty, Dr Anna Sulan Masing and Burnt Truffle’s Emma Underwood. It has been set up to support those coming into the industry through industry talks, Chefs of Tomorrow dinners, FOH events, and other opportunities.
The restaurants and individuals involved will be recording their experiences through social media platforms as well as through blog posts on the TMRW project website. You can stay updated throughout the week by following the hashtag #FoHswitch
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
