Mars Food brand, Ben’s Original has welcomed its ‘class of 2023’ in its Seat at the Table programme, which seeks to promote diversity in the food industry by addressing racial inequality in access to opportunities.
The scholarship programme, launched last year in the UK in partnership with Be Inclusive Hospitality, supports black hospitality workers through a skills and mentorship programme. 14 candidates have now enrolled on selected courses offered by the culinary institution Leiths School of Food and Wine.
The courses range from shorter, specialised courses that run over a couple of days (Food Styling and Knife Skills) to longer accredited professional courses that run over a 10-week period (Chefs Skills and Nutrition in Culinary Practice).
Participants are also able to benefit from three hours of mentorship over the course of three months via Be Inclusive Hospitality’s proven scheme to provide support, knowledge sharing and personal development.
Successful applicants work in varied roles in UK hospitality (from operational roles to restaurant owner) and were selected by a cross-organisation panel, made up of Mars Food, Leiths and Be Inclusive Hospitality.
While 17% of UK hospitality workers are from ethnically diverse backgrounds, the majority are working in lower paid jobs. This is especially true when it comes to Black hospitality workers who are one of the groups least likely to be in the highest paid roles, and second most likely to be in lower paid roles.
Black hospitality workers are also least likely to have access to opportunities that would support career progression such as a coach, sponsor, development scheme or qualification.
Said Dave Dusangh, Regional President Mars Food Europe, “While nearly one in five hospitality workers in the UK are from ethnically diverse backgrounds, the majority are working in lower-paid jobs.
'Black hospitality workers are also least likely to have access to opportunities that would support career progression. That’s why Ben’s Original is investing £50,000 in the first year of the Fund to help address this inequality.”
Lorraine Copes, Founder and CEO of Be Inclusive Hospitality, added, 'Collaboration to drive social impact is at the core of all our work at Be Inclusive Hospitality. This initiative has been an honour to partner on, and over the past 8 months we have uncovered some of the future stars of the hospitality industry.
'This programme was purposely designed to adopt a holistic approach in supporting the recipients to thrive. I look forward to following their journeys and witnessing the new career heights achieved because of completing this programme”.
Participant Raidell Rai, Chef de Partie, reflected, “I have built a tight knit circle of people through the course. The lecturers give a real taste of how it really is in the industry and they give people who are considering making that transition into the hospitality industry any guidance that they can provide.”
Marie Mitchell, Chef and Co-founder, commented, “It's been a chance for me to get my hands dirty and learn more about produce, improve my confidence and enhance my existing skill set.”
'We are really delighted to have students from Seat at the Table Fund on Leiths courses and are excited to see them take their next steps on their career journey and what they do next, 'added Camilla Schneideman, Managing Director at Leiths School of Food and Wine.