Australia Comes Calling for Hospitality Superstars to Move Down Under

Register your interest: Click here

Australian Venue Co is the second largest hospitality group in Australia, with more than 180+ venues across the country. They own & operate leading pubs, bars, and restaurants in Sydney, Melbourne, Cairns, Perth, The Gold Coast, Brisbane & more!

Now is the time to move down under with the assistance of a top hospitality company, Australian Venue Co. who are on the hunt for hospitality superstars to join its team.

The hospitality company is passionate about training and development and will help turn your hospitality job into a career. They have a range of front & back of house roles available including Venue Manager, Chef, Cook, Bartender and many more! You can be an existing head chef or a student looking for a new start, Australian Venue Co. is interested in all in all levels of experience.

Executive chef Christian Abbott, who moved to Australia from the UK to join the group seven years ago, explained what they are looking for: “We are looking for recruits from the UK who would consider an opportunity to join us in Australia. We will help you with the process including visas and support with your flights on a case-by-case basis.  You’ll be joining friendly and fun workplace culture.

“What I have enjoyed about living and working in Australia is how different the pace of life is. I had to learn to adapt because everything is much slower and more relaxed. There’s much more of a work/life balance. We exercise together and have a walk before work, for example.

“I understand what it’s like to move across the world, but with the Australian Venue Co Welcome Pack, we’re sure you’ll fit in easily.”

Don’t just take Christian’s word, here are what some of the employees at Australian Venue Co have to say:

“The business opportunities and work-life balance here are great – Head Chefs and Venue Managers have the option to work a 4-day week, and the progression opportunities and business-learning aspects of these roles are industry-leading. If someone wanted to manage their own venue one day, they have the opportunity at AVC to pick up those skills on the job. If you’re at a stage where you think you’ve done it all, there’s so much more to learn here.”
Kirra Parsons – Senior Head Chef, Middle Park Hotel

“AVC did a great job of looking after their staff during the lockdown. We made about 30,000 meals for Meals for Mates. That meant AVC staff members who weren’t working were able to put their skills to use with Job keeper,” he says. “AVC was also able to include sponsored workers in that program, which was a nice point of difference from other companies. The level of support we have here with head office and marketing is awesome.

One of the core values at AVC is agility, which is reacting quickly to changes, whether it be a pandemic or otherwise. I’ve learned the importance of understanding a changing demographic, understanding where society is heading, and reacting to those changes,” he says. “I’ve definitely come to appreciate agility as a skill while I’ve been at AVC, and I don’t necessarily think I did in the past.

The best part is, with be opportunities to move into behind-the-scenes roles if you’re proactive and apply yourself. It’s great if you love hospitality and want to stay involved in the industry from a different angle.”
Dylan Hewlett – Venue Manager, The Smith

“I’ve had a great team above me at every venue I’ve worked at. I would always push hard and ask to learn how to do things, and I was always given those learning opportunities as a result. Over the years, people within the company realised all the abilities I’d picked up and helped shift me into more leadership positions. It’s been a lot of hard work, but I’m supported here, and it’s been worth it. Over the years, people within the company realised all the abilities I’d picked up and helped shift me into more leadership positions. It’s been a lot of hard work, but I’m supported here, and it’s been worth it.”
Douglas Halls – Venue Manager, Fargo & Co

Move to Australia and cook with local ingredients and experience the exciting hospitality scene, while working in some of Australia’s most recognised venues. For more information on visa support, click here: Working Holiday Visa – Australian Venue Co. (ausvenueco.com.au)

If you are interested to come and work for The Australian Venue Co. Come and meet Christian and some of the team at the following recruitment roadshows in the UK on the following dates. These are free information sessions:

Register your interest: Click here

  • Monday 29th & Tuesday 30th August: LONDON The Ampersand Hotel, 10 Harrington Road, South Kensington, London SW7 3ER – 10am-3pm
  • Wednesday 31st August: BRISTOL – Clayton Hotel Broad Street, Bristol BS1 2EQ – 10am-3pm
  • Thursday 1st September: BIRMINGHAM – Clayton Hotel, Albert Street, Birmingham, Birmingham B5 5JE – 10am-3pm
  • Friday 2nd September: MANCHESTER – Clayton Hotel, Portland Street, Manchester M1 3HP – 10am-3pm

www.ausvenueco.com.au

Chef of the Week: Gerol Nulud, Pastry Chef De Partie at The Royal Air Force Club in London

How long have you worked at your current restaurant?
I have been at the RAF Club for 4 years.

Where did your passion for cooking come from and where did you learn your skills?
I was inspired by my parents who are both good cooks.

What do you enjoy most about being a chef?
I enjoy having to challenge myself to come up with a recipe, for example vegan, nut-free and gluten free (same dessert) but still taste amazing! I enjoy that I am constantly learning and making our guest happy with the food I create.

Name three ingredients you couldn’t cook without.
Butter, eggs and salt.

Which piece of kitchen equipment couldn’t you live without?
Rubber spatula (I am obsessed).

What food trends are you spotting at the moment?
Themed afternoon tea.

What do you think is a common mistake that lets chefs down?
They think they are a great chef with little experience in the kitchen.

What is your favourite time of year for food, and why?
Summer – All my favourite fruits in season!

Which of your dishes are you most proud of?
Afternoon tea – it changes every month! A bit of classic and modern style.

How do you come up with new dishes?
I follow so many chefs and get ideas from all of them!

Who was your greatest influence?
My mother, she pushed me to be a pastry chef.

Tell us three chefs you admire
Ksenia Penkina (Glazing Queen), Kirsten Tibballs (Chocolate Queen) and Antonio Bachour.

What is your favourite cookbook?
How Baking Works –Paula Figoni.

Who do you think are the chefs to watch over the next few months?
Ksenia Penkina, she is the best and the humblest chef. She became a chef later in her life and has had great success.

What’s been your favourite new restaurant opening of the last year?
Nothing new. Still looking!

www.rafclub.org.uk

Chef of the Week: Daniel Aladics, Pastry Chef at Gooey Co in Manchester

How long have you worked at your current restaurant?
I have been working at the Gooey Co for one year.

Where did your passion for cooking come from and where did you learn your skills?
I truly believe my passion for creativity and the visual imagination for pastry products came from my father who has been an artist all his life. I completed a 3-year pastry school back in Hungary alongside training every 2 weeks in a 4 or 5-star hotel. After school I did 12 years of hard work in different types of 5-star hotels, 3 AA rosettes restaurants and members clubs.

What do you enjoy most about being a chef?
For me, to enjoy what I’m doing every day, is to make people enjoy and for myself to be happy with what I have created with the right flavour and texture balance…and of course a good team work.

Name three ingredients you couldn’t cook without.
3 ingredients that I like to “sprinkle” in whenever I can would be: butter, vanilla pod and light brown sugar.

Which piece of kitchen equipment couldn’t you live without?
Personally, my favourite and most-used equipment would be the Victorinox pastry knife.

What food trends are you spotting at the moment?
A trend, which I am also doing, is blending French and English flavour profiles into an American style of cake and sweets.

What do you think is a common mistake that lets chefs down?
The things chefs are struggling with, and it can let themselves down, is long working hours, sleepless nights and the constant focus which is 100% required every day.

What is your favourite time of year for food, and why?
Favourite time of the year is spring and summer time. There is plenty sessional fruit to enjoy.

Which of your dishes are you most proud of?
The dishes I am most proud of in my career would be a black forest baked Alaska, a sticky cinnamon bun and my potato sourdough.

How do you come up with new dishes?
The inspiration for new products usually depends on the brief of the occasion or seasonal ingredients.

Who was your greatest influence?
My influences are my previous head pastry chefs and colleagues who I learned all I could from through those years.

Tell us three chefs you admire
There is more than 3 chef I would mention and everyone deserves to be mentioned by name!

What is your favourite cookbook?
‘Tartine’ and ‘Flour Water Salt’…. And my recipe books!

Who do you think are the chefs to watch over the next few months?
The guys from Gooey definitely! There are some exiting things we will bringing up very soon.

What’s been your favourite new restaurant opening of the last year?
Pollen Bakery and Maray Restaurant (from Liverpool, opening in Deansgate soon).

www.thegooey.co

Chef of the Week: Paul Nicholls, Head Chef at The Woburn Golf Club near Milton Keynes

How long have you worked at your current restaurant?
10 years, 4 months, 1 week, 2 days and 3 and a half hours!

Where did your passion for cooking come from and where did you learn your skills?
My mother was a terrible cook bless her, I thought peas were grey until I was 16 so I became a chef so I wouldn’t starve. I finished my last exam at school then the next day I started my apprenticeship in a hotel living above the kitchen, I was so fortunate to work with some amazing chefs from all over the world that started me off with my love for cooking and the crazy industry we are all in.

What do you enjoy most about being a chef?
I love to express creativity, I’ve always enjoyed making cool stuff from an early age weather its Lego or building a skateboard ramp there is something about creating something from nothing. I love art and tasty food so being a chef is the perfect combo. Also, chefs are a special breed of people that in a crazy way we love the high pressure, heat, stress and adrenaline rush of a busy day when others would run a mile. But ultimately keeping our customer’s bellies full is why I love it.

Name three ingredients you couldn’t cook without.
Salt, pepper & passion.

Which piece of kitchen equipment couldn’t you live without?
A sharp knife.

What food trends are you spotting at the moment?
Being trendy doesn’t interest me anymore, I believe if your food is tasty it doesn’t matter if its ‘in’, I love the fact that we are now seeing more sustainable ingredients, local produce, healthy & immune boosting dishes becoming available, that’s the right direction we should be going.

What do you think is a common mistake that lets chefs down?
Over complicating. I can’t taste your ‘hand dived scallop’ because I have 27 other things in my mouth! Simplicity is key, less is more.

What is your favourite time of year for food, and why?
Summer, all those amazing fruits, so tasty! And more people tend to dine out when the sun is shining!

Which of your dishes are you most proud of?
When I’m at home on a Sunday with my gorgeous family and friends, and we have a huge roast in front of us and everyone is smiling. That is what good food is really about. It doesn’t have to have an accolade attached to it or be in an overpriced restaurant. Just super tasty, humble food with great company made with love.

How do you come up with new dishes?
By having a spoon in your pocket and always tasting everything, sometimes you’ll stumble across a combination of flavours you never thought about. A great dish is like life, it’s all about balance, is it sweet, sour, creamy, seasoned etc? Most chefs don’t get this but it’s definitely the most important thing about creating a great dish.

Who was your greatest influence?
Literally every chef I’ve had the pleasure to work alongside. They all push you in unique ways some teach you great things and others how not to do it. It’s all learning and makes us improve. We must remember and respect the elders who paved the way for us so it’s important to learn the classics as well as the new techniques.

Tell us three chefs you admire.
Anthony Bourdain – rest well Chef, Gordon & Jamie. All have done so much for our industry and the public, they are huge influences for everyone and have made it cool to be able to cook well at all levels.

What is your favourite cookbook?
Ah too many to choose! Kitchen confidential, Larousse Gastronomique, Herring’s Dictionary, Naked Chef, Passion for Flavour, White Heat, oh and whoever has my copy of Est Est Est Marriages by Donovan Cooke please return it, that’s one of my favourites too!

Who do you think are the chefs to watch over the next few months?
Most chefs in the limelight at the moment are too busy making million pound deals and worrying what sports car to buy, I’m interested in what chefs are doing for the industry and the next generation of youngsters. Let’s teach the kids how to use their time well, harness their creativity and lead with love, take care of one another in our fragile industry and support rather than compete. One maniac that I love to watch at the moment is that Dirty Vegan Mathew Pritchard, his food looks super tasty!

What’s been your favourite new restaurant opening of the last year?
My dear friends of the Black Goo family, they have created a fantastic business model with the best vibe, I’m so proud of them all! My favourite place to eat with my wife & kids by far. I can’t wait for the next one! Big love x

www.woburngolf.co.uk

A Q&A with Tried & Supplied Founder & CEO Domini Hogg – An Easy Way to Source Sustainable & Local Suppliers

Why did you start Tried & Supplied?
“I wanted to make it both easy and profitable for hospitality businesses to work with local, sustainable suppliers and support the transition to a more positive food system. That means it needs to be easy to find and purchase from local suppliers all in one place, easy to control costs and compliance, and easy to promote the sustainability of the supply chain to attract customers, employees and investors. As an entrepreneur myself I recognised the challenges for many smaller producers of finding the time to market themselves effectively so I created a marketplace where they can be found effortlessly by restaurants in their local area while also clearly displaying how they meet sustainability requirements for procurement teams. Ordering across multiple local suppliers then becomes as simple as one ingredients list, one basket total and a single click of the button.

33% of the Earth’s soils are already degraded and over 90% could become degraded by 2050 according to a recent United Nations report. We can reverse this trend while simultaneously reducing carbon emissions by switching to more regenerative farming practices, but regenerative produce is more diverse by nature and unable to sell into a global food commodity market, which means it is essential to generate demand for it locally in order to encourage farmers to switch. Tried & Supplied provides the digital infrastructure to make this possible.”

What are the benefits of local sourcing?
“When people think about local sourcing, they are often thinking about reducing food miles, but that is only really half the picture. From a chef’s perspective quality local produce means fresher, tastier, more nutritious produce. That can mean you need fewer ingredients to create the same impact on the menu. Ollie Hunter, Chef Owner at The Wheatsheaf Chilton Foliat explained at the Better Hospitality Conference “if I buy better produce, I’ve got more flavour. I do less to it. I need less ingredients to make that flavour taste good.” This has a direct impact on the bottom line while making customers happier.

But local sourcing provides a whole host of other benefits too. The closer relationships you have with suppliers means you can support each other better. They aren’t so far away if you need something urgently and you can get to know what would really help them if you bought, which is often a great way to get a good deal. Being able to tell the local stories of your suppliers also amplifies your marketing efforts and builds you a community of loyal local advocates. You can even arrange farm visits as employee perks to enable your teams to feel more engaged with the menus they are creating and serving. The closer you are to your suppliers, the more transparency, collaboration and loyalty you’ll see.”

How does Tried & Supplied make chefs’ lives easier and more rewarding?
“Tried & Supplied enables chefs to connect more easily with suppliers and reduce the time they spend on admin during the day. It also facilitates cross team collaboration so that responsibility can be more easily shared rather than concentrated in a few individuals. Each site within a group can curate their own ingredients list from a searchable list of approved suppliers. Orders can then be drafted and added to by any member of the team during the day and approved remotely once they’re ready. If you need to check anything with suppliers, you can contact them through a shared messaging function that keeps all team members informed. By the time you reach the end of the day and want to go home, your supplier orders will be a just a few clicks of a button away. You can even send them on your way home!

The structure of Tried & Supplied means that chefs can more easily work with the suppliers they want to work with and source the best local produce, while procurement teams and business owners still have the ability to control costs and compliance without going through a laborious paper-based process.”

What are your top tips for optimising your supply chain?
“Start thinking of your supply chain as a profit driver rather than a cost centre. How can you get it to work harder for you as a business? It is a core part of your product after all. Can you use your supplier stories to fuel your marketing? Can your suppliers even offer gastro-experiences to your customers? Can you find local favourites and specialist local ingredients to delight your customers? How can you better support your suppliers so that they offer you the best deals? How do you achieve the best balance between quality, value and consolidation? Is your pound going to be valued more by a smaller local producer or by a large national business? If you’re prompt at paying suppliers, they will be more motivated to support your business in return.”

What does it look like for chefs getting started on Tried & Supplied?
“All we need to know is which suppliers you’d like to work with or whether you’d like us to find new ones for you, so that we can get you set up with their products and prices. We’ll do any data entry involved so you don’t have to worry about that. This doesn’t normally take more than a couple of weeks.”

What kinds of businesses do you typically work with?
“We work with a wide range of businesses from gastropub groups that want to have regional supply chains in each area, to independent restaurants and boutique hotels that want to make purchasing simple and benefit from being part of a procurement network, even street food market operators that want to control the supply chain from a sustainability and delivery consolidation perspective.”

How do you see the sector changing in the next decade and how is Tried & Supplied positioned to help businesses stay ahead of the curve?
“The sector is becoming heavily data orientated in a way that it never was before. This is being driven by regulations such as Natasha’s Law, calories on the menu and the Green Claims Code, as well as consumer demand for information on what they’re eating, and the uptake of technology in hospitality during the pandemic. What we don’t want is for this to detract from the enjoyment of being in the kitchen with the food creating wonderful meals. Tried & Supplied is already addressing this data challenge and providing a means of seamlessly transferring data from supplier right through to menu without the need for additional data entry en route.”

www.triedandsupplied.com

The Chefs’ Forum – We Know Chefs Inside Out

A recent poll conducted by respected industry marketing company Jellybean revealed a fact that we have known for some time: chefs love us. Seriously, they do.

Jellybean polled 300 chefs to find out which were the most influential chef associations. The Chefs’ Forum came second behind culinary giant The British Culinary Federation. We were delighted with that but not surprised.

Bragging that chefs love us is, of course, trumpet blowing but there comes a time when it’s important for clients and prospective clients to really understand what we do well. We are now in our tenth year and both the business and the industry have moved in different directions since the beginning back in 2012.

The Chefs’ Forum is well known for working with catering colleges and chef students and has been instrumental in bringing in industry-leading chefs to teach through the Chefs’ Forum Academies – there are now eight throughout England and Wales, with more on the cards.

However, that’s not all that we do. Did you know that we work with foreign governments now? This year has seen us work with the Japanese and Brazilian governments on projects that required us to leverage our huge chef network to provide market insight.

We also worked with newly-launched Redefine Meat (Israel) to showcase the meat alternative to our network. Indeed, Redefine picked us out especially for our ability to put on events that our chefs both enjoy and look forward to.

We’ve done market insight work for some of the biggest brands in the business such as Rational, Adande, Wild Alaska Seafood and Mitchell & Cooper. We’re currently working with Wedgwood, Chef Works, Koppert Cress and Taylor UK.

High profile catering shows and food events are also asking us to be their media partners, namely the Hotel Restaurant and Catering Show (HRC), The Game Fair and The Commercial Kitchen Show – They are using our platform to reach out to chefs and act as a feature or attraction and drive attendance to their events.

We’re looking forward to being the main butchery feature at The Game Fair (Ragley Hall) at the end of the month and organising the chef demo stage at Casa Brasil this August and September for two weeks of compelling chef demos celebrating Brazilian fresh produce and ingredients.

You’d think that was enough, but we’ve begun to reach further back in the educational system to start working with schools to help our college partners with taster days to attract the next generation of chefs.

And that’s before we talk about our new content division led by our experienced editor Chandos Elletson. In our first year we produced The Great Game Guide, The Wild Alaska Seafood Guide and The Welsh Game Guide. We’re about to launch our biggest publication yet which is The Chefs’ Knowledge – a brand new and unique book for college students and junior chefs which contains everything you need to know to be a successful chef plus the top 100 dishes that every chef should know. The recipes have been provided by some of the best names in the chef world plus a foreword by James Martin.

So, that’s The Chefs’ Forum. A chefs’ association, a media partner, an event specialist and a small team of passionate people who love hospitality and chefs.

Why a Good Recruitment Consultant Should be Your Best Friend

The summer of 2022 is heating up and changing position has never been more difficult. There is a shortage of chefs and businesses up and down the country are doing their best to tempt staff away from where they work to start somewhere new. Salaries are increasing along with uncertainty. It’s a game of snakes and ladders and one false move can set you back with younger chefs able to command higher wages for their services and an option to move quickly up the ladder. But there is also a danger in moving to soon and this is why a good recruitment agent can be your best friend. Their advice can, literally, change your career path. Why? Because they know the industry, understand your value and can match your skills to the best position.

We teamed up with top Southwest recruitment company TTW to find out more and discovered that there’s more to working with a recruitment consultant than meets the eye. Founder Sally Wigg explained:

Sally Wigg, TTW Recruitment

“At TTW we really concentrate on getting to know both our applicants and the businesses we work with. This means that in many cases we have been working together for many years and we understand exactly what they are looking for and the sort of candidates that will fit in.

“We understand that it’s important to find a consultant and recruitment agency that specialise in your sector and really understands your local market. If you are a chef and thinking about a consultant, then recommendations from your peers are always good for this as they have prior experience.

“We’d also advise that honesty pays. Be clear about your aspirations, experience and any barriers that you may have – these can usually be overcome but are better out in the open. Another piece of advice is: allocate time to really get to know your consultant. Go and meet them or organise a time to chat digitally. Do this at a time when you are not at work and can talk freely.

“Lastly, always get in touch if you can’t attend an interview or need to reschedule and be up front with your consultant about other jobs you are looking at and interviews that you are attending so they can manage timescales and obtain the best outcomes for you. These tips will really help you in your job search and give your consultant a chance to get to know you.”

Charlotte Wade, TTW Recruitment

What a good Recruitment Consultant can do for you:

  • Give you an up-to-date overview of the chef job market in your region
  • Talk to you about realistic salaries and what level you should pitch your applications.
  • Help you put together your cv, including a punchy profile
  • Put you forward for relevant jobs giving you a full and honest overview of the role and job description.
  • Approach perspective employers on your behalf that you are interested in working for.
  • Sell you into an employer, talking them through your skills and what you can bring to the role.  They can cover any areas of development or gaps in your cv in a positive way.
  • Support you with interview preparation, including mock interviews if this would be helpful.
  • Feedback to the employer and you during the interview process and negotiate salaries and benefits to get you the best package for the role.
  • Help you obtain references from previous employers or educational establishments that can be passed onto new employers.
  • A good consultant will keep in touch with you when you start your new job and iron out any problems in the early stages
  • Once you find a consultant you trust you will build a relationship that will continue throughout your career, helping you progress and perhaps becoming a client when you yourself are looking to recruit chefs!

Here’s what some of TTW’s candidates have to say about their experience:

TTW really helped me – with so may jobs around, I didn’t want to attend lots of interviews and trials. Craig understood what I was after and pinpointed me in the right direction, really happy with my new job, it is the step up I was after.” – Matt, Junior Sous Chef, Plymouth

Craig Taylor, TTW Recruitment

I wanted to moved on from my job, which I had been in for about 2 years, but I needed a new job to fit with my family life, which was proving difficult. I saw TTW’s advert, got talking to Craig and it was a smooth process, which Craig helped me through – thank you very much.”  – James, Head Chef, Gloucestershire

When I relocated to Bristol I needed some advice on the best places to work that would suit my experience. I was recommended Craig at TTW. They suggested two or three places and arranged my interviews on my day off so, it was pretty easy. I moved to Bristol about a month ago and loving it!” – Blake, Chef de Partie, Bristol.

“I’ve always been really picky about where I work, Craig put me in touch with a  really good employer who shared the same ethos as me. It was really nice to meet people who are on the same page as me. I received some sound advice from Craig when it came to my salary expectations. I’m glad I took this job and Craig’s now helping me find a new Chef de Partie for my brigade.” – Harry, Head Chef, Somerset

TTW can help you find your next position or candidate.

Contact:
Craig Taylor  | Chef & Kitchen Management
01934 707 900
07931785564 craig@ttw-recruit.co.uk
ttwrecruit.co.uk

An Interview with Katie Tyler, Event Director at Commercial Kitchen

Briefly introduce yourself and your role within the Commercial Kitchen show
My name is Katie Tyler. I’m the Event Director for Commercial Kitchen, the essential trade show for kitchen innovations. My role is very varied from selling and managing the exhibition stands to organising the keynote programme. I also work with several associations who support the show including the Craft Guild of Chefs and The Master Chefs of Great Britain. Day to day I work alongside the amazing operations and marketing teams, making sure the show looks and feels great for all our exhibitors, visitors and supporters.

Tell us about the Commercial Kitchen show? Location, history etc.
Commercial Kitchen was launched in 2016 at the industry request for a dedicated trade show for kitchen equipment, design, and services. We originally launched at the NEC in Birmingham but after feedback from our supporters we relocated the show to London. As the home to thousands of professional kitchens, this enabled us to further grow and enhance our offering.

Commercial Kitchen made its London debut last year running alongside our sister shows, lunch! and Casual Dining. It has now become the essential show for chefs to discover new innovation for their professional kitchens.

With over 600 exhibitors across the 3 events, chefs and buyers have access to even more innovative suppliers and new products. Whilst buyers can access all three shows via their registration, each event remains distinct. Commercial Kitchen will still very much maintain its own identity with its own show entrance and key features as in past years.

Anticipation is huge for the show, what are you looking forward to most?
I’m really looking forward to getting the hospitality and foodservice industry together for two important days of networking, product launches and free live seminars.

Who is going to be there?
Commercial Kitchen is a focused trade show for senior chefs and decision makers.  We already have leading executive chefs and chef patrons registered to attend from across fine dining, casual dining, food-to-go, retail and public sector.

These include key buyers from D&D London, Darwin & Wallace, Greene King, Hilton Group, Las Iguanas, Muse by Tom Aikens, Pan Pacific London, The Ned, Wahaca and Wagamama. All joining us on 14-15 September at ExCeL London.

What’s new for this year?
This year we have added a second Keynote Theatre for even more insightful and educational content. And for the first time at Commercial Kitchen there will be a fantastic all female chef panel taking place on day one. A discussion not to be missed.

What are the particular highlights?
There’s too many to talk about them all.  However, one key highlight is our opening interview on Wednesday 14 September with Michelin-starred Chef Tom Aikens talking about his experience in the kitchen and plans for the future.

Are there any themes or relevant issues being addressed for hospitality?
Sustainability is very current within our seminar programme. The Master Chefs of Great Britain will be discussing how hospitality has embraced lower carbon emissions.

How have you found the appetite for live events and has this changed over the past couple of years?
We were overwhelmed with the support of Commercial Kitchen last year; it was a huge celebration after not being able to run the show for two years.  We had support from top chefs such as Atul Kochhar, Sat Bains and Cyrus Todiwala. This year will be even bigger and better. I truly believe that nothing beats the physical networking and face to face interaction.

Here are just some of the amazing testimonials we received from leading chefs:

“COMMERCIAL KITCHEN is a really important show for the industry. A definite must-see for innovation.”
ATUL KOCHHAR, CHEF PATRON, ATUL KOCHHAR RESTAURANTS

“An incredible show to find the best kitchen innovations. A must visit!”
SAT BAINS, CHEF PATRON, RESTAURANT SAT BAINS WITH ROOMS

“Attending COMMERCIAL KITCHEN is extremely important to discover industry innovations. It ensures my kitchen is more sustainable and helps me improve the way I run my kitchen.”
CYRUS TODIWALA OBE DL, CHEF PATRON, CAFÉ SPICE NAMASTÉ

Commercial Kitchen will return to ExCeL London on 14-15 September 2022.  Your ticket will allow you free access to Commercial Kitchen and sister shows lunch! and Casual Dining. To register for a free trade ticket, please visit www.commercialkitchenshow.co.uk and quote VCK25 to save the £20 door fee.

Please note: Commercial Kitchen and sister shows lunch! and Casual Dining are strictly trade only events.

For more information visit www.commercialkitchenshow.co.uk

Calling All Chefs de Partie in Manchester – Indeed Flex Recruitment Open Day – 2nd & 3rd August

Looking to fast-forward your experience as a Chef?

Enjoy the challenge of working in different environments? Want the freedom to choose your own work schedule?
Take control of your Chef career with Indeed Flex – no CV required.

We’re Indeed Flex, and we provide jobseekers with the fastest way to find temporary work that fits their lifestyles, giving you the choice over where, when, and for whom you work.

We’re currently recruiting a core team of Chefs de Partie for a variety of UK venues, including cafes, restaurants, hotels, and other big events. You’ll be employed by Indeed Flex with shifts taking place at specific venues, including some of the most prestigious restaurants in the UK.

● Salary: £14.25 – £31.04 – Depending on skills and experience
● Shift Options: Varying shifts available (choose when to you want to work)
● Holiday pay accrued at 12.07%

You’ll be working alongside a team of professionals with the freedom to share your knowledge and help shape the team. You should ideally have experience in cooking dishes on a set menu in a similar environment. This could be in the restaurant or in the banqueting kitchen.

You’ll be proficient and confident working in all sections of the kitchen, as well as helping the junior staff during service.

Role responsibilities:

● Cooking dishes based on a set menu to an exceptional standard in high volume
● Working within a team environment to ensure everything is running smoothly
● Following strict health and hygiene standards, ensuring that junior staff are also following
● Following recipes and providing meals with quality, consistency and within timing standards
● Completing assignments provided by senior staff members
● Learning new skills and methods to improve overall team performance

Not a Chef de Partie? No problem. We’ll ensure that you’re matched to the best roles by assessing your skills and experience during the interview process.

Why join Indeed Flex?

As a Flexer, you’ll receive access to a range of exclusive benefits provided by us free of charge in partnership with Collective:

● Free insurance, from paid sick days to accidents and family leave
● 24/7 digital GP and mental health support
● Savings on food, fuel, technology, and more with dozens of deals and discounts
● Competitive wages are paid weekly
● Refer and earn – £40 for each friend you refer to Indeed Flex*
● Access to a fast-growing community of like-minded Flexers
● Holiday pay (accrued at a rate of 12.07%), sick pay, and pension

*Note: You will need to book a selected time slot to attend the office.

CLICK HERE to register. 

Come along for an in-person interview at our Manchester office. Speak to the team and meet other potential Flexers.

Location: Manchester Office, 5 Parsonage, Manchester M3 2HS
Dates: 2nd August and 3rd August
Time slots: 9.30-11.00 / 11.30-13.00 / 14.00-15.30 / 16.00-17.30

 

The Poll that Shows Why Brands are Teaming up with The Chefs’ Forum

When the Japanese embassy were looking to promote a new cookery show highlighting the best in Japanese ingredients their first choice was The Chefs’ Forum. It was the same with international brand Redefine Meat who chose The Chefs’ Forum as its chef partner promote their New Meat.

When a brand needs to research its place in the chef market or reach out to professional chefs The Chefs’ Forum has become the leading network to work with. This was underscored recent in piece of independent research that polled 300 working chefs. The Chefs’ Forum was voted the 2nd most recognised chefs association.

“After 10 years we have reached a critical point in the work we do with our partners,” said Catherine Farinha, Director of The Chefs’ Forum. “We don’t just know chefs – we understand them at every level from student right through to the best chefs in the country and beyond.

“We have demonstrated, again and again, through our academy and our unique chef events that when you highlight education and the next generation then the very best chefs are only too happy to be involved in training up the next generation.

“This gives us a unique platform to assist brands both national and international in their quest to gain recognition and win market share. The independent poll demonstrates how far we have come and to be voted second most recognised chefs association is a real plus for us. It shows that chefs know us and trust us and that’s what we’re all about.”

For more information about working with The Chefs’ Forum please contact catherine@redcherry.uk.com or call Catherine Farinha on 07585 700030.

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