The Elephant in the Room – Hospitality Professionals Inspire Students with Focus on Mental Wellbeing
Thursday 9th January 2025
Hospitality students at the College’s Radmoor Restaurant had an exciting return to the kitchen for 2025, taking part in an inspirational day of learning and sharing with hospitality professionals from across the country.
The Burnt Chef Project is a community interest project aiming to banish the stigma surrounding mental health in the worldwide hospitality trade. CEO and Founder of the project Kris Hall, Chief Ambassador, Halima Ferreira, along with some of the UK’s top catering and hospitality professionals visited the college for an inspirational day of learning and sharing with hospitality students. Joining them were members of the Craft Guild of Chefs, the UK’s main professional association for chefs, plus Ellie, a nine foot inflatable elephant symbolising the elephant in the room.
Curriculum Manager for Hospitality and Catering at Loughborough College, Darren Creed reflected:
“The theme of the day was ‘addressing the elephant in the room’, encouraging students to take their mental health seriously and opening up those conversations about wellbeing in our industry.
“The aim was to let our students revitalise, re-energise, refocus, and reset for the new year, all while focusing on their mental wellbeing. The Burnt Chef ambassadors were amazing, their dedication and passion certainly met the brief to excite, engage, and inspire the students.”
The day-long event emphasised the importance of mental health and wellbeing in the hospitality industry, providing students with invaluable insights and practical tools to navigate the challenges of the field.
Students participated in interactive workshops, engaged in open discussions about mental health challenges in the hospitality industry, and explored key tools to maintain a balanced lifestyle while pursuing their professional ambitions.
The Burnt Chef Chief Ambassador, Tony Lewis added: “We delivered powerful sessions, helping students navigate the pressures of the industry. The Craft Guild of Chefs offered expert mentorship, sharing skills, techniques, and advice that will both inspire and equip these future chefs. Together we are shaping a brighter and healthier future for hospitality.”
