Come on, where are you all? They say that a majority of veg buyers are traders and not strategic procurement specialists. Who are 'they' and are 'they' right? There is real pressure for food retailers to source their veggies from developing countries and of course from good old Blighty which takes skill, knowledge, expertise and strategic planning. Yes, we like a skilled negotiator who doesn't shy away from challenging dialogue with suppliers. Surely though, if a French bean takes 60 days from planting to harvest in Kenya and then a further 48 hours before the likes of you and I can take if off the shelf in Sainsburys, the Buyer needs more than just a "good deal". Don't they also need to understand the challenges faced by the grower, crop programmes, seasonality, customer demand, shelf life and on and on. So, help me out here you Fresh Produce buyers and tell me about your specialist, niche and sophisticated skills. Silence isn't always golden or delicious!

I was inspired to see the great support at the 15th Annual Craft Guild of Chefs Awards, which took place at the Royal Courts of Justice recently and was proud that the "Check On" Chef Division of Focus Management was sponsoring the Development Chef category. It is truly inspirational to see so much support and pride for the industry's craft skills. It goes to show that cooking is certainly not just a job; it's a genuine passion that takes tremendous commitment and dedication and I applaud the Craft Guild of Chefs as it encourages this from entry level to senior management.

This year's winner was Tony Murphy from UK catering and support company Eurest and as head of our Check On division, which specialises in finding development chefs, I would like to send him my personal congratulations.

The Craft Guild of Chefs Awards are the chefs' 'Oscars', designed to recognise and reward the leading talent working in kitchens all across the UK.

The role of the development chef is one of the most dynamic and exciting in the whole food sector. Chefs we have placed are developing hundreds of new recipes each year for manufacturers who supply own label products for the major retailers like Tesco and Marks & Spencer.

The Craft Guild of Chefs Awards have become a major industry event with over 500 culinary professionals in attendance under one roof for a glittering ceremony which is a fixture of the food sector calendar. The nominees need not be a member of the Craft Guild, just exceptional professionals, excelling in their chosen field.

Think about the last person you hired. Did you really take the time to select an individual who was hungry and ambitious, not just for a new job but to learn about a new sector where they could build their career? Or did you quickly flick through the CVs and pick the candidate who was a close match to that of the incumbent?

Known in the trade as "pigeon-holing", this may be a quick solution that makes everyone round the interview table feel comfortable, but is it really in the interests of your business to opt for the same breed time and again? What about the fresh talent that brings new ideas, invigorates your environment, drives change and challenges the status quo.

Clearly, there have to be transferable skills and experiences for the match between client and candidate to take place. Also, if you have a position to fill in your business you want a fast, seamless transition and for the new recruit to hit the ground running.

So try challenging your normal recruitment processes. The next time you are short listing for interview, take a bold step and fill one of those slots with a different animal - you may be surprised. Who knows, they could be the one to make a difference; that breath of fresh air you need in what we expect will be demanding times. If nothing else, at least you won't have to interview pigeons all day!