Brains launches new training programme for Chefs

Brains has launched the Skills Hub and Creative Kitchen (SHACK), a new programme to develop chef talent and create career pathways within the business, as well as the food industry in Wales. This is a move to address the shortages of chefs in the hospitality industry. SHACK will develop the skills and knowledge of existing Brains chefs,…

The Vegan Chef Institute

Following on from our recent post about the increasing demand for Vegan Chefs, meet Chef Day Radley, who has co-founded the Vegan Chef Institute to fast-track chefs in vegan cooking. Chef Day is an international professional chef, cooking teacher and food writer. She has worked as Head Chef in three continents and in recent years…

Junior sous chef: ‘Working in a pub is so rewarding’

At a time when it is claimed 18 pubs are closing for good each week, one chef says the key to a successful and sustainable pub is with its food. HTTPS://WWW.MORNINGADVERTISER.CO.UK/ARTICLE/2018/12/06/JUNIOR-SOUS-CHEF-WORKING-IN-A-PUB-IS-SO-REWARDING 

Hospitality Industry Training launch their second cookbook #madebyapprentices

Hospitality Industry Training (HIT) is the leading specialist training and apprenticeship provider for the hospitality and catering industry in the UK. They provide courses that cover all aspects of hospitality. #MadeByApprentices is the second cookbook to be produced by the students at HIT. As well as recipes there is also advice and information for parents,…

COACHING INN GROUP LAUNCHES CHEF ACADEMIES

The Coaching Inn Group, led by Kevin Charity, has launched chef academies at its Three Swans Hotel in Market Harborough, Leicestershire. The company has partnered with HIT Training for the initiative, which will support 20 apprentices and is designed to maximise Coaching Inn Group’s Apprenticeship Levy funding. Staff have the chance to take part in…

Do catering colleges need to work more closely with restaurants?

Do catering colleges need to work more closely with restaurants? A disconnect between catering colleges and professional kitchens is contributing to thousands of young chefs leaving the restaurant industry, a new study has warned. https://WWW.BIGHOSPITALITY.CO.UK/ARTICLE/2017/11/29/DO-CATERING-COLLEGES-NEED-TO-WORK-MORE-CLOSELY-WITH-RESTAURANTS … A disconnect between catering colleges and professional kitchens is contributing to thousands of young chefs leaving the restaurant industry, a…

TGI FRIDAYS LAUNCHES LEARNERS QUALIFICATION PROGRAMME FOR TEAM MEMBERS

Restaurant chain TGI Fridays has launched a ‘Learners Qualification Programme’ in partnership with HIT Training, offering the equivalent of two A Levels. The 12-month development plan is aimed at those hoping to move into management, and consists of on the job experience, manager competency-based projects, reading assignments and regular testing. Candidates will also be fully tracked…

NOMINEES FOR BBPA’S PARLIAMENTARY PUB CHEF AWARDS 2017/18 SO FAR ARE…

  The nominees for the British Beer and Pub Association (BBPA) Parliamentary Pub Chef Awards 2017/18 so far are: Chef Kieran McLoughney of The Moorings nominated by Chris Heaton-Harris MP (Cons, Daventry) Chef Andy Saja of The Crooked Billet nominated by Stephen Hammond MP (Con, Wimbledon) Chef Stephen Kierney of The Cross Keys nominated by…

St Austell Brewery launches chef scholarship

Cornwall-based St Austell Brewery has launched a chef scholarship, with ten apprentices signing up for the course. The budding chefs will receive tuition at the company’s Academy 1851 training centre as well as first-hand experience working with head chefs within the business. At the end of the 12-month scholarship, the apprentices will gain an industry-accredited…