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Serving up the Best Dishes

18 June 2015 | Updated 01 January 1970
 

A development programme for talented cooks in the business who want to progress to being head chefs has been launched by Servest Group.

The Culinary Classroom programme will see eight existing Servest chefs embark on a 10-month programme of training from September. The sessions will be held at a variety of locations around the UK.

The chefs will spend three days working under Luke Tipping at Simpson’s Michelin star restaurant in Birmingham as well as receive training from industry leading chefs and managers.

Their progress will be evaluated by Servest’s Chef Director, Chris Ince and Development Chef, Rhys Richardson. At the end of the programme, they will be presented with an ILM endorsed award in kitchen management at a graduation event.

The training sessions will encourage the chefs to develop their own ideas and each session will have a different focus, e.g. seasonality, vegetarian cookery, menu planning, seafood cookery skills etc.

“I’m really excited about the Culinary Classroom which demonstrates our commitment to fostering our talented chefs and to ensuring a pipeline of talented future head chefs,” stated Chris Ince. “It’s a fantastically diverse training programme, culminating with the opportunity to work with Luke Tipping, one of the most accomplished chefs in the UK.”

Picture: Eight existing Servest chefs embark on a 10-month programme of training from September

Article written by Cathryn Ellis | Published 18 June 2015

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