Focus groups have been conducted around the following themes:
- Evolution of the job regarding new techniques, new technologies but also regarding the influence of the demand with the behaviours of customers and the social environment
- Minimum and appropriate education and/or training level to be a chef
- Adaptation of the training offer (is it needed and how?)
- Skill needs that are not covered by the current training offers
- Main transversal (“soft”) competences needed
- Potential difficulties for recruiting. Why?
- Key domains for training a chef
- Preferred training modalities, etc.
 
The results showed that the professionals are satisfied by the existing training offer in general. There are difficulties regarding the organisation of continuous training as the time to prepare a diploma is shorter, while the competence reference framework remains identical. Non technical skills play a key role as they are usually the ones that are missing when recruiting young people who sometimes have difficulties to adapt to real work environments with hierarchical and time constraints. The key thing is to build a real work experience. The position of chef in France is usually occupied by over-30 years old workers who may have “only” a level 3 qualification (the certificate of competence as cook) but with experience in various restaurants and with personal qualities required for this position.
 
In addition these events have also given the opportunity to develop an interesting discussion between vocational trainers and professionals in terms of feedback regarding the local training offer and the practical organisation of training.
 
At the end of the events, trainees in culinary arts demonstrated their skills by preparing of a buffet offered to the focus groups’ participants.
 
In addition to the focus group disscusions there was also an online survey with the topics discussed during the events, targeting gastronomic restaurants all over France. Thereceived62 answers to the survey questionnaire from restaurant managers and chefs were incorporated in the French section of the developed NAR.