By: thomascollins

thomascollins — Wed, 29 Mar 2017 10:43:20 +0000

Hi Maria, thanks for your reply and it’s good to hear your opinion – it’s an interesting perspective and while I don’t necessarily agree with all of it I can see where you are coming from. I do think it’s a great way for people to enter a difficult industry that’s for sure! My only concern is the quality of the food but if they have a good regulatory system like you say then perhaps high standards can be maintained. At chef.co.uk we love a good discussion and differing opinion. You could by all means write a short article in a word document about your experience and send it over to news@chef.co.uk and we will put up the other side of the argument?

By: mariaclopez

mariaclopez — Mon, 27 Mar 2017 11:01:51 +0000

Hiya,
I’m a Cordon Bleu trained chef and I’ve used the app both for eating and selling my food. My perspective about Trybe is quite different. I’ve always dreamed of having my own catering business and I think that Trybe is an excellent way to get myself known out there, test recipes and just give my first steps in the industry. I’ve met very loyal clients through the platform. And the feedback I’ve received from customers is very valuable as it helps me become a better cook.
To join Trybe I went through an on boarding process in which I had to register myself as a food business in my local and make sure all legal requirements are covered. I’ve met very talented bloggers, retired chefs and food entrepreneurs through Trybe, the platform if full of very qualified chefs. In my opinion Trybe, instead of representing a threat to the quality of food we eat, is a great opportunity for talented chefs to get themselves out there without the expensive barriers of entry to the food industry 🙂

Comments on: Oafish neighbour is not a chef. Or is he?

By: thomascollins

By: mariaclopez