Anna Haugh: Young chefs will have a bright future if they do their homework

The hospitality industry will be profitable in the long-term despite many businesses currently struggling, chef Anna Haugh has said.

The chef-owner of Myrtle in London’s Chelsea told the Commercial Kitchen Show in London last week that she was optimistic about the future of the sector.

She added: “You are going to see a very profitable industry in the long run, but at the moment we are on our knees.

“What I would say to young sommeliers and young chefs is if you do your homework now and get the right skills, you will have a very comfortable future.”

Haugh said the rise of technology such as artificial intelligence could make hospitality “far more valuable” in the future as the work of chefs could not be easily replicated.

Speaking to Kris Hall, chief executive and founder of the Burnt Chef Project, about what makes hospitality different to other industries, Haugh said: “With the right leadership and care, it’s magic. It can’t be a corporate environment, because you have so many creative, wonderful people who are doing amazing things. “It’s a very empowering job. Your job is to bring joy to people. It’s so satisfying.”

However, she was also frank about the pressures of working as a chef while juggling her roles as a business owner, appearing on television, and being a mother.

“You have to sacrifice something, so I won’t see friends or travel for a period of time,” said Haugh.

“But I am able to separate. In general, when I go home, I am present. Being present is a gift and a big part of mental health.”

She added that people who are considering working in hospitality should also “see a long-term future in this as a career”.

“That is the biggest factor in somebody becoming fantastic at their job,” Haugh said.