How can chefs inspire more young people to step away from street crime and into kitchens?

Orangery restaurant Executive Chef, Richard Allen, uploaded a video on his social media for the campaign #Useknivestoinspirelives to combat knife crime. 

In the video, Richard states: “In the year ending March 2018, there were over 40,000 knife and sharp instrumental offences alone in England and Wales. We’ve got to educate our young.”  The 25 second video currently has over 5000 views and has gained positive feedback from the chef industry.

One chef, who really appreciated raising the awareness of knife crime was Kyle Greenwood. Kyle is sous chef for David Coulson at Peace and Loaf in Newcastle and he spoke to The Staff Canteen about his thoughts on the topic.

He said: "My first initial reaction to the campaign was that I thought it was a great idea as it’s a subject close to home and I feel the industry should have a voice and do more about raising the awareness of knife crime. I also feel more of the countries big chefs should back the campaign as they have both the status and the stage to help inspire more youth into the kitchens and step away from street crime."

Kyle grew up in a heavily built up knife area, which was sometimes tough as the area was often lawless both in school and on the streets -  knives weren't the only weapons used. The video sparked a couple of past reminders and experiences.

"A couple of years ago I lost a good friend due to a knife attack," he explained. "And this was far too close to home for me and became a bit of a wake-up call. 

"I decided to leave that area and lifestyle behind to pursue my passion for cooking. I roamed with large groups of people getting into trouble especially with other areas and it just dawned on me that I didn't want that life for myself. I have a beautiful little girl now Grace aged 3 so I want to be the best role model to her I can be."

The extent of knife crime

In February 2018 in London alone more than 250 knives and swords were confiscated in only one week with 283 people being arrested for carrying them.

In May 2018 a judge in Bedfordshire called for kitchen knives to be blunted in a bid to reduce the amount of knife crime which had risen by 86% since 2014. However, this seemed to have little impact on the whole as stabbings in London were being reported almost daily in August 2018.

On November 5 a teenagers death due to stabbing in south London marked 250 fatal stabbings in the UK.

Life changing

The first restaurant Kyle staged at was Peace and Loaf in Jesmond five years ago and he instantly wanted to achieve that level of cooking.

He said: "It gave me a personal goal to work towards. I decided to try and leave the North East and work and stage in some of the best restaurants in the country such as The Ritz, Chilton Firehouse, Marcus Wareing and The Fat Duck among others for inspiration. Instead it gave me a standard and a tremendous sense of pride being a chef. Now I am sous chef for David Coulson at Peace and Loaf."

He added: "If you're reading this and you find yourself stuck and wanting out of that lifestyle then do it for yourself. Don't let someone’s opinion of you become your reality. If I can do it so can you."

Other Projects

The Clink Restaurants is an initiative to help prisoners rehabilitate through a career of catering. The charity's mission is to break the cycle of crime by changing attitudes and creating second chances. The charity train up to 160 prisoners a day, with the program having a 49.6% reduction in reoffending. The website showcases case studies of previous graduates, who have successfully earned themselves a career as a chef.

Weston College is another example of ‘using knives to inspire lives’, as they held a series of Masterchef-style competitions in prisons across the South-West. Prisoners are taught a range of catering skills before they cook a meal of their own, with the prison governors choosing the winners.

Development Manager Brian Howe said: “The idea was to show what a career in catering and hospitality could offer. I lost count on how many said that’s what they wanted to do when they are released.”

By Nada Olson and Gemma Haimes