As kitchens try to cope with a dire shortage of chefs, the catering industry here in the South West is trying to do more to attract staff and keep them. That means improving working conditions and updating training.
At the Scarlet hotel near Newquay they make sure they keep the atmosphere relaxed and the kitchen an enjoyable place to work.
The industry warns there is a dire shortage with 11,000 more chefs needing to be trained in the next few years.
The Scarlet has only just managed to recruit a full brigade of chefs for the kitchen - they work shifts that suit them and are paid competitively, with managers trying to keep a better work-life balance for their staff.
Changes like those at the Scarlet are being seen in kitchens across the country.
Other initiatives are being introduced too - with closer relationships being forced with catering colleges so that students get the best training, and kitchens get the skills they need.
The Hix Academy is one such example - a partnership between the chef Mark Hix and Weymouth College.
Mark grew up in Dorset, and still returns to the College once a month to share the skills he learnt with a fresh crop of trainee chefs.
There is a warning that fine dining might disappear as kitchens are deskilled and menus simplified. But by improving training, pay and working conditions, kitchens are responding to staff shortages to protect their future.
You can watch the second episode of our 'Kitchens in Crisis' series below: