As a new semester begins, Hong Kong’s hospitality and culinary schools are gearing up to welcome a fresh wave of students. The sector faces significant challenges—restaurants continue to struggle with profitability, yet the demand for skilled cooks and servers remains high. Educators are tasked with preparing students for these realities, ensuring they possess both the practical skills and mindset needed to thrive.
At the School of Hotel and Tourism Management at Polytechnic University, Samantha Tam begins by teaching first-year students essential kitchen skills, focusing on hygiene and knife safety. She notes that many students arrive with limited knowledge of cooking or even basic food ingredients, necessitating a curriculum that starts from scratch. “We assume they do not have much knowledge about cooking, so we start from the basics,” Tam explains. Her goal is to foster an appreciation for food and the industry, which she believes is crucial for any culinary professional.
Wilson Lee, who teaches at the Chinese University of Hong Kong’s School of Hospitality and Tourism Management, emphasizes that beyond a passion for service, students need a passion for connecting with people. “Serving is just one part of the job. To run a successful restaurant or bar, you must be passionate about connecting with people,” says Lee, who also serves as the general manager of the Hyatt Regency Hong Kong. He has observed a growing hesitation among students to fully commit to the industry, possibly due to the uncertainties brought on by the pandemic. Lee stresses the importance of hands-on experience through internships, which he believes are invaluable for students’ growth and understanding of the hospitality industry.
Per Henrik Jonsson, programme director at the International Culinary Institute (ICI) in Pok Fu Lam, highlights communication as a critical skill for modern chefs. “Twenty years ago, chefs were hidden in the kitchen. Now, everyone wants to talk to the chef,” Jonsson says. He also notes that many students struggle with face-to-face communication, an essential skill in the hospitality industry. Jonsson advises aspiring chefs to dedicate their early years to learning and gaining experience, rather than focusing solely on financial rewards.
Tam also points out the hard work and physical demands of the industry, which are often overlooked by students drawn to its glamorous facade. “They don’t see the teamwork and effort required. Some aren’t prepared for the long hours and physical strength needed,” she says.
Ultimately, the educators agree that a successful career in hospitality requires dedication, hands-on experience, and a willingness to learn the industry’s complexities. As Jonsson puts it, “The more you know, the more employable you become.”
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