The Master, Virginia Bond reflects on her first six months in office
I can hardly believe my term as Master of the Worshipful Company of Cooks is half way through.
I think back to my speech at the Installation/Associated Companies Dinner last November and reflect on what I have achieved from my wish list so far.
In my speech I said; “I would like to have some focus on consolidating the recent changes within the company, having stability as we move forwards once again, and create an even more cohesive, inclusive and involved company. I hope the year will be one that is full, rewarding and fun, and planning is well underway for some great whole company events.”
I would like to think my actions speak as loudly as my words. My weekly master’s report shows all that I am getting up to, both in words and many photos. This is just a small part of all that is going on within the company as I am but one member. The Clerk is an absolute saint keeping me on track in his diplomatic manner as my ideas fly at him from all angles. The Cooks simply would not function without both Peter and Tracey’s exceptional organisational and planning skills. One task I have reluctantly had to do was accept their resignation as Clerk and Assistant Clerk to the Cooks. We have started the process of endeavouring to find someone to fill their enormous shoes. I just hope I have not been the straw that broke the camel’s back in their decision.
The Chairs of the committees ensuring the finance, property, charity and assistance of cookery including the apprentices programme work incredibly hard to keep the Cooks on an even, balanced and steady keel moving forwards in keeping with our values.
There are so many members who contribute to the Cooks and our industry to make sure we retain our traditions but at the same time stay relevant in today’s ever changing world. That world is moving at pace and at times it is hard to keep up with all that is taking place. I have had some excellent arm twisting results in encouraging some members to join in when perhaps otherwise they may not have realised the valuable contribution they can and now do make. Picking up the phone, sending a text or email as often as I can and just talking, which is what I do best, appears to keep me moving forwards.
Implementing lessons learnt from the pandemic and continuing with Zoom has allowed more members to be involved in meetings, while at the same time having a nod to inclusivity, our finances and the environment. Another benefit is the use of the hybrid event. A fantastic example of this was the City Food Lecture in February, during Lockdown the event went ahead online reaching people around the globe. Why limit the event to the restricted numbers in Guildhall? This year we were fortunate to be able to resume the event in Guildhall but at the same time reach others who were unable to attend in person.
Since the Company trusted me to take on the role of Master, I have introduced a number of elements that I hope make a difference in some way and tried to make all events personal and inclusive. Two examples are the bundles of blessed beeswax candles that every member of the company received from our Candlemas Service in February, regardless of whether or not they were able to physically attend. More recently at the “Enlightenment Social” where all members were invited to join together to hear all that we do as Cooks from our Committee chairs, and visually see photos on rolling screens of all our connections, not forgetting the excellent food cooked and served by our Cooks apprentices, with a bit of help form me. You will have all now received the link for all the presentations from the evening, as a reminder of all we do if you were able to join me. If you were not able to join, I have ensured you have not been left out, and have all the information provided on the evening to keep you up to date.
Inclusion is a great buzz word, but I hope I am slowly including all members and those we are connected with by sharing weekly all I am doing with the whole company. I do my best to accept all invitations and connect people with like minded views and values across the livery and our connections.
I am delighted to have encouraged the Assistance of Cookery committee to join forces with Zest Quest Asia, watched the implementation of the much needed Level 4 Management programme, been cooking in the kitchens with the Cooks’ apprentices. Yes, I did require a blue plaster after 2 seconds of being handed a VERY big and VERY sharp knife! I have attended lectures about Slavery, the City, Cadets, Vision, Climate Change, Women in the City, Prevention of Re-offending and more.
I have been to Prisons, Primary Schools, Secondary Schools, the Old Bailey, Guildhall, Memorial Arboretum, Colleges, Cathedrals, Churches, Mansion House, the Barbican, Clubs, Hotels, Livery Halls, Hampton Court Palace, The NEC Birmingham, London Excel, to mention some, and I am only half-way through.
During April and May there has been sadness. I have attended the memorials and funerals of five members of the Cooks Company. Memorials were held for Past Masters Don Hodgson and Alan Fairbrass. They passed away during the time when significant restrictions were in place on numbers at funerals. We also celebrated the life at a memorial service of Past Master Bev Puxley, and most recently of Past Master John Righton at his funeral. Each of these Past Masters have given me friendship, guidance, laughs and love over many years and are sorely missed by their families, including the Cook’s family and friends. The hardest loss was of my father, liveryman Edmund “Ted” Horne who we laid to rest in April.
I have his photo by me next to my computer to keep an eye on me this year as I write emails and speeches, research, attend online meetings and all that is required of a Master Cook.
There is still much to do at the time of writing with the exciting Masters’ Weekend away, the Livery Schools Link, Luncheon at Waterman’s Hall and visit to the Tower of London’s Super Bloom, an Apprentice and Apprentice Masters Dinner, where, yes, for some crazy reason they have invited me back into the kitchen. A fabulous Company Dinner and Dance is already planned for October.
There is an enormous shortage of chefs in the industry with many vacancies available. I am supporting all those who work tirelessly, voluntarily, often unnoticed behind the scenes. I will play my part to encourage the young who are our future, highlight the ability of those who are disadvantaged or less fortunate in all ways, than we are, and promote the excellence of cookery at every chance.
Talking is easy, doing is more of a challenge. However, I am and will continue to visit as many of our connections and affiliations as possible during my year. I try to join the dots between them where possible by sharing contacts and information. I have learnt my enthusiasm gets me thrown in at the deep end on numerous occasions such as judging competitions, being given the microphone at London Excel, being introduced to HRH Princess Anne at The City Food Lecture, sleeping out in Guildhall Yard in the snow in support The Lady Mayoress and the Spitalfields Crypt Trust, finding myself being miked up and asked to sit in front of cameras to be recorded to give an inspiring short speech to the young ladies at Lakefield College.
My confidence has had to grow as has the ability to learn the art of “winging it”. Bring on the next six months and let’s see what the Cooks can achieve.
