Chef Instructor Jimmy Griffin of Dublin, Ireland Talks Trends during COVID-19

Interviewee: Chef Jimmy Griffin

Food Startup Help has reached out to several business owners, chefs, and experts in the food industry to see how they’re adjusting to the changes that coronavirus has imposed on this industry. We have conducted an interview in a Q&A format.

For today Food Startup Help is featuring Chef Jimmy Griffin, Lecturer to Culinary Arts degree students at 3rd Level, Technological University Dublin.  In this interview, he explains how Ireland is responding to the pandemic and what he looks forward to once this hardship is behind us.

FOOD STARTUP HELP: What is happening in your business now given the COVID-19 virus?  Are you still able to work?  
I closed my business down last September and was concentrating now on education and consultancy. All of the international teaching classes I had organized have been canceled as a result of the virus for the foreseeable future.
My work as a lecturer ceased Friday 13th March as the University was closed due to COVID-19. 

FOOD STARTUP HELP: What are your hopes for the near future in terms of your work?
Hopefully, when things get back to normal, many of my canceled appointments will be rescheduled. At this stage, I do not see the University opening up until September.

FOOD STARTUP HELP: If we had not had the virus change our lives, what had you been seeing as the most important food/beverage related trend(s) in what you do?
Food on the go/snacking was the fastest growing trend up to recently. Over the years, I have seen the worlds of culinary and bakery merge ever closer, great bread from bakers and creative fillings from chefs fused together to create interesting food to go.

FOOD STARTUP HELP: What do you think was driving these trends in the food//beverage industry or educational system?  What did people want?
Consumer-driven, time shy and busy workers.
We are always playing catch up as there is a long process to implement module changes and seek approval. Often, trends peak before new products can be introduced into the syllabus for students at government schools. 
Trends/fads are constantly changing. I am of the opinion that while tastes/demands change and evolve, in times of crisis, people revert back to comfort foods they are familiar with as can be seen with bread shortage in supermarkets. 

FOOD STARTUP HELP: Do you have any specific hopes or expectations for what will happen when we get through the economic impact from the COVID-19 virus?  What do you think people will want?
I think this virus has changed the global landscape in terms of human frailty and has educated us all on how important hygiene is in our daily lives. 

I think that embracing communication technology is paramount, the virus is forcing people to use online meeting apps such as teams/zoom as tools to teach remotely. For example, my wife joins an online class for Yoga now several times per week.

FOOD STARTUP HELP: Is there anything else you would like to add, or for potential food industry professionals, entrepreneurs, students, and/or your customers to know.
Trends/fads/food delivery will be the key to startups getting both messages and products out to the market.
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Follow along with Chef Jimmy Griffin @jimmyg52/  https://www.facebook.com/jimmy.griffin.378