The trouble with that word "service" is that even with a very limited education, most people know the difference between being served and to serve and would rather be at the receiving end of the former rather than the actor of the latter.
When I left school at 16 I went to catering college to train as a chef, I took City and Guilds certificates in cookery for the catering industry (706/1 and 2). To be honest I did not really want to be a chef but I did not want to stay on at school either. I was not academic, so staying on at school was not really an option for me.
I went to Thanet Technical College and had one of the best teachers that I have ever had, I learnt to cook and I am very proud of the time that I spent there; and Service has brought back the memory of the what this experience taught me; don't get me wrong, I'm not getting all romantic about the catering industry, it's bloody hard work; you're working whilst others are having fun and the concept of a bank holiday (what's that?) does not exist! You work split shifts, basically the first part of the day, about a three hour break in the middle and then you go back for the evening service and I was lucky if I was in bed by 12am.
BUT the life skills I learnt were really important, how to deal with people, work as a team player, lead when required and how not to take myself too seriously!
Michel Roux aim was to introduce BRITISH people to Service; over 30 years ago, when I was in the industry there were very few British people in the industry and from the restaurants that I visit now from the high street chain to three star, the situation has not changed, it's got worse! So Michel has done a wonderful "service" to the industry and lets hope that British young people can see that this is a real career, with skill, beauty and passion.
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