There is no doubt that COVID-19 has had a great impact on the food industry. If you are thinking about studying a Bachelor’s Degree in gastronomy, or if you are already part of the industry professionally, taking into account the present pandemic and trying to understand its long-term effects will allow you to make better decisions.
Although, generally speaking, we all believe that vaccination will represent a turning point in the recovery of consumer confidence, it is difficult to estimate precisely what will happen. We know that this year we have discovered new ways to enjoy our favorite restaurants, that we are more demanding with hygiene measures or even that our payment preferences have changed. But, which of these effects will last over time?
It is true that analysts anticipate a phase of euphoria when we achieve group immunity, but, due to the nature of the service industry, will the confidence levels be the same as before the pandemic? Will customers still prefer to enjoy their food outside the restaurant? Can we forget about the strictest hygiene measures?
There is no doubt that, after experiencing a traumatic situation collectively, some of the changes that the coronavirus has brought will remain with us.
Partly because of fear, and partly because we have discovered new habits that fit our lifestyle. Factors such as food delivery or disinfection are very likely to stick, one way or another.
Being able to meet these new demands and solve the challenges that appear with the new scenario will help you reap success. To do this, you must be very attentive to the signals that consumers give you and know how to react with agility. The only certainty you have at the moment is uncertainty, and, as the current situation has shown, being flexible will be the key to not being left behind.
Experiment with presentations and formats that will help you get food out of the restaurant. Here, one of the great challenges will be the creation of dishes that retain their texture and flavor even if they are not served at the moment. It will also be interesting for you to know different systems to preserve food and preserve its temperature for longer. You will give added value to your dishes if they are sustainable and allow you to take care of the presentation.
Likewise, you will need to know cleaning and disinfecting techniques adapted to the new reality. It is quite possible that, after spending more than a year in their homes, clients will exercise some caution and demand guarantees once the restrictions are lifted. Only with a combination of practical and theoretical knowledge will you have the ability to provide the best service.
As you can see, this new situation is going to bring changes and demands for which you have to be prepared. Studying gastronomy at a university will help you have a solid foundation, with which you can not only execute certain culinary techniques, but also make decisions that allow you to evolve and adapt to a changing reality.
The difference between an exclusively practical training and a regulated one is precisely that thanks to the theoretical basis of the latter you will have the necessary answers to face any situation. You will not only know the hows, but also the whys.
If your dream is to be a part of the gastronomy industry, COVID-19 has brought with it opportunities that you cannot miss. To gain an advantage over your competitors and provide quality responses to customers, it is essential that you are prepared and have adequate training.
