Bath College Stages Virtual Hospitality Taster Day for Prospective Students
The Chefs’ Forum delivered an interactive School Taster Day on Wednesday 16th June 2021 alongside the teaching staff at Bath College and accompanied by some of the industry’s leading chefs.
Catherine Farinha, Founder of The Chefs’ Forum, welcomed the students, schools, and all participants to the taster event with George Dorrity, student liaison and events officer at Bath College. It was great for the students to meet George so they could learn more about his role, future events and how he can help them when visiting the college.
WATCH THE TASTER DAY HERE:
Each week, The Chefs’ Forum arranges top local chefs to teach the students at Bath College. This has been virtual throughout the pandemic; however, guest lecturer chefs will return to live, face-to-face teaching sessions in the next few weeks.
Sue Hudd, Curriculum Manager – Media, Production & Service Industries at Bath College, welcomed the participants to the event and Chef Lecturer Stephen Wesley introduced the students to the Hospitality and Catering department, providing an overview of course options and outlining the opportunities for students to enrol onto study programmes at a variety of levels.
Stephen Bywater, Chef Lecturer at Bath College said
“It is great to see so many prospective students joining us for the event today and a great opportunity for them to meet top chefs and see what they can expect when they join the college. We are very grateful to The Chefs’ Forum and the guest chefs for the excellent demos and produce showcases. It was very interesting to see Lovejoys HQ and learn about Valrhona chocolate. We look forward to welcoming all students to the college this September.”
In advance of the taster day, school students in the schools were provided with samples of fresh strawberries, figs and blueberries, generously donated by local produce supplier Lovejoys, as well as three varieties of single-plantation chocolate supplied by Valrhona. This enabled the students to try the base ingredients featuring in the exciting demonstrations they were about to view.
Ben Mortimer from Lovejoys then gave us a virtual tour of his warehouse, produce and chillers. It was great to see the seasonal produce that was destined for chefs’ kitchens all across Bath and the surrounding area.
After the introductions and meeting Lovejoys, the students headed to the kitchens of Rupert Taylor at Bowood Hotel and Michael where they each prepared a dish to camera. Michael Nizzero took us through a delightful creation of his dish of shortcrust pastry, blueberry mousse & coulis. Michael spoke of the importance of high quality, local and seasonal produce. He also mentioned how the considered treatment of fine ingredients can result in beautiful, elegant, yet simple dishes.
Michael went on to emphasise the importance of learning from everybody and everything in the professional kitchen, he said
“It is very important to listen and learn from every chef you work with, even if you already know what you are being taught, never say that you know as every chef will do things a little differently and you can learn from all of them”.
The dessert looked stunning, and Michael had a very jealous audience as he tucked in to test out his own creation.
We then flew virtually to Rupert Taylor, Executive Chef at Bowood Hotel & Spa who gave us a tour of his busy kitchens. Rupert showcased the various sections and introduced us to his brigade of chefs. It was great for the budding young chefs to see the atmosphere and family environment of a real kitchen in a high-end operation.
Rupert invited all participants to visit whenever they like, which was a lovely gesture. He then created a baked fig dish with honey & goat’s cheese bruschetta.
After a short break, we were back with two more demonstrations by Jauca Catalin, Executive Chef at The Bath Priory and Laurian Veaudour, winner of the Bake-off: The Professionals 2020.
Both chefs created desserts – Jauca, Strawberries & Red Pepper Posset and Laurian, Valrhona chocolate and hazelnut brownie with chocolate and whipped ganache.
It was great to chat to Jauca who, as a former professional footballer, likened working in a kitchen to players in a football match.
“Everyone relies on each other during service. We have to work together as a team. Spending lots of time together makes it feel like a real family environment.
It is my mission to regain a Michelin star for The Bath Priory, as I helped contribute to the last star gained here. I would tell any young chef that this is an amazing industry and that it is a really great career option. I would love to give a tour of The Bath Priory to the students if they want to visit and have a look around The Bath Priory.
Michael Nizzero was the former Executive Chef at The Bath Priory and really loved catching up with the kitchen team, he added
“How great to be able to share some knowledge and insight into our wonderful industry, especially as we come out of this unprecedented year. Full credit to The Chefs’ Forum for facilitating this great initiative. I hope the students enjoyed as much as I did.”
The final demonstration was provided by Chef, Laurian Veaudour (Bake Off: The Professionals Winner 2020). Laurian hosted a chocolate tasting of three chocolates from Valrhona, France, one of the world’s leading single-plantation chocolate producers. The students shared their views on which style of chocolate they preferred, while Laurian produced an exquisite Valrhona Chocolate & Hazelnut Brownie with a Chocolate Whipped Ganache.
At the end of his demonstration, Laurian concluded:
“It was such a pleasure to be a part of the taster day. It is great to be able to inspire the new generation of chefs and bakers around the country, especially with the wonderful produce with can find on our doorstep.”
It’s such a shame we couldn’t try all the dishes and products, however, recipes cards were sent to the schools for everyone to try at their leisure. We hope the taster day inspired the students and teachers to try making the recipes at school or perhaps having a at home!
The Chefs’ Forum, Young Pastry Chef of the Year Announced!
Tuesday 15th June saw the final for The Chefs’ Forum, Young Pastry Chef of the Year, 2021 being staged at West London College in Hammersmith. Over the Spring bank-holiday weekend, our panel of expert judges virtually-marked the entries from twenty semi-finalists, competing from colleges across the UK.
These were then whittled down to eight finalists who all travelled to London to compete against their peers in the final.
The atmosphere was electric as the eight young finalists arrived at the college to compete head-to-head, each creating their own entremet concept, live in a competition environment.
The challenge required the students to produce a chocolate-inspired entremet consisting of at least four layers, using a chosen chocolate from a range of five, carefully selected and supplied by sponsors Valrhona.
The winning student was Unaisa Hussein (17), Patisserie and Confectionery Diploma Level 3 student at Leicester College with her ‘Tropical Entremet’ incorporating Valrhona white Opalys chocolate, passion fruit, mango and coconut.
Unaisa said
“This is the first competition I have ever entered and to win it is absolutely incredible. It has been an honour to be a part of this competition, especially being a finalist. It was a difficult challenge as all of the other finalists were brilliant and produced some spectacular entremets despite tough conditions and to have won against such strong competitors feels really special. I’m also extremely happy to receive a KitchenAid stand mixer from Mitchell & Cooper, as I have always wanted one and can’t wait to start using it!”
Unaisa’s lecturer, Dan Murphy was delighted to have accompanied her to the final, he said
“This is a fantastic achievement, and I am so very proud of Unaisa. It was great to share her success with her family who came with us today. The competition was really inspirational, extremely well-organised and a wonderful experience for all involved. It was great to visit West London College and meet students and teaching peers from other colleges – I am really excited for Unaisa and the world class culinary journey ahead of her as she embarks upon her rotational stage across the judges’ kitchens.”
The standard of the entries was impressive, and the creativity shown by the students was amazing. The consideration of textures and flavours showed great imagination and careful thought in terms of the eating experience.
Chair of judges, Jamie Houghton of Le Manoir aux Quat’Saisons and President of the UK Pastry Team said:
“The students were absolutely amazing today and the standard of work was sensational. There could only be one winner, however all eight finalists will embark on a rotational stage around the judges’ kitchens to give them the best opportunity of showcasing their skills and acquiring new ones from the best pastry chef talent in the country. I just want to say a huge thank you to everybody who entered and supported the competition and very much look forward to accompanying our winner, Unaisa Hussein to Valrhona HQ in France as her prize once restrictions are lifted – She has a very bright future ahead of her I’m sure.”
Neil Rippington, Director of Education at The Chefs’ Forum said:
“Supporting Jamie and the team of judges was a pleasure. I was enthused by the number and standard of entries; it shows what great talent we have in colleges throughout the UK. The competition to celebrated this absolutely and showcased the career potential in such a creative and rewarding profession. At a time when the chef shortage is being cited on social media every day, it is crucial that we nurture and encourage young chefs and help them be the best they can possibly be. This is the way to solve the chef shortage and it is wonderfully supportive lecturers like all those who attended today that will make a massive difference to students’ career prospects. The sense of pride resonated through the whole day which was an extremely positive and well-needed lifter after a very difficult year.”
The judges were thrilled and inspired by the enthusiasm and dedication shown by the students. The judges commented on how difficult it was to select eight to go through from so many high-quality entries, but this is the nature of competition.
Great thanks and appreciation go out to the judges for their contributions and time invested in the competition. They really enjoyed tasting the finished products, as well as analysing the skills and techniques used.
The Judges
- Jamie Houghton – Le Manoir aux Quat’Saisons and President of the UK Pastry Team
- Luke Frost – Valrhona
- Chris Underwood – Belmond Cadogan Hotel
- Thibault Hauchard- Alain Ducasse at The Dorchester
- Michael Kwan – Hotel Café Royal
- Daniel Pearse – The Savoy
Catherine Farinha, Director and Founder of The Chefs’ Forum concluded:
“I am really pleased that the competition was taken so seriously by the students and the colleges. The finished entries were way beyond expectation and the quality of the students’ work was outstanding and extremely well thought through. I very much look forward to making this an annual competition and the feedback received from the lecturers, judges and students on the organisation and execution of the event has been overwhelmingly positive – A brilliant team effort to support the pastry sector within our industry.”
Thank you to our sponsors: Valrhona, Mitchell & Cooper, Mafter Bourgeat, Calon Wen, Welsh Fine Food Cluster, Oliver Harvey, First Choice Produce, Angel Refrigeration and Vanillaism.
Photography by Bokeh 8.
UK Chefs are Boiling Over at The Chefs’ Shortage
We couldn’t help but laugh when we saw a tweet by Henal Chotai using a face of Eastenders character Phil Mitchell exploding with rage with the line: 2016: coming over here and taking our jobs! Underneath he used the same picture saying: 2021: Not coming over here and taking our jobs!
Henal posed the question: “does this sum it up?”
Being part of the EU made it easy for Europeans to come and work in hospitality in the UK. But Brexit and Covid has conspired in a double whammy to now make it much more difficult to attract staff.
How are you coping? Are you fuming like Phil Mitchell? Or does every cloud have a silver lining? Could this be the time that hospitality changes and the way that food and drink is served changes with it?
Let us know!
In the meantime, please let us know if we can help by advertising your vacancy.
Did you know we have a jobs board for every vacancy going?!
Whether you’re a foodservice supplier looking for sales staff or a restaurant, pub or hotel looking to recruit all positions from front to back of house.
We can also advertise chef jobs for contract caterers, schools and hospitals.
What ever the vacancy, we’ve got you covered with a combined audience of 30,000 UK hospitality professionals.
Click here to see latest vacancies or post yours!
Relax Immigration Rules to Enable the UK Hospitality Industry to Recover
A new petition to relax rules for staff to return from the EU to help the hospitality industry to recover from its staff shortage has been launched.
According to the petition page on the Government website there is a people gap of circa 300 – 600,000 EU workers that have left the UK and their absence will stall the ability of hospitality businesses to reopen fully.
The scale and scope of the problem will stifle UK economic recovery, and the wellbeing of people in the UK hoping for a staycation this summer.
Robert Richardson, CEO of the Institute of Hospitality is using his extensive network to garner support for this cause, he said
“Our hospitality family has emerged from lockdown straight into a people and talent shortage which has been brewing for years. Supporting the petition to ease free movement for EU hospitality professionals will greatly support our sector.”
The Government should ease immigration restrictions on EU nationals and other migrant workers with experience of working in the UK hospitality industry, at least temporarily, immediately. This could be achieved by creating a new hospitality visa, or exempting non-UK nationals with relevant experience from immigration requirements.
From Cairo to Croydon – Is Egyptian the Next Big Thing?
Is Egyptian the next big thing? If Koshary Kitchen’s bold new menu is anything to go by, we think so. The Croydon-based restaurant in outdoor Boxpark has cashed in on its unique space and is seeing a big rise in demand.
The concept is simple. Take Egypt’s National dish – Koshary (white rice, lentils and macaroni) and serve it in a Poké style with toppings of the customer’s choice. Think salads, caramelised onions, chilli and pomegranate seeds.
“The concept was actually my dissertation at university,” owner Rami Amir told us. “ I studied event management and I wanted to write about this street food concept. Before I knew it I had a template for my first restaurant and I opened it in Boxpark, Croydon.
“The idea makes sense because it takes something Egyptian and homely and marries it with other Middle Eastern flavours in a style that is oriental. So it has that fusion feel.
“ We do a classic, a hot pink based around salmon in a Tunisian spicy sauce, a sweet chick using a tagine preparation of prune and walnuts and a beef meatball with spicy harissa.
“it’s been incredibly popular and because Boxpark is an outdoor space we’ve been busy since April.”
Staff Shortages Force Michel Roux Jnr to Stop Serving Lunch
As the search for staff hots up one of the biggest names in the industry has taken the decision to stop serving lunch from June 14th until further notice. Rather than overwork what staff the restaurant the decision means that dinner service can continue to be served with a high level of detail and professionalism.
Making the announcement on Instagram Michel Roux Jnr said:
“As you are all more than aware, the past year has sadly taken a great toll on the hospitality industry, but with restaurants finally being allowed to re-open to everybody’s relief there is still a trickle effect of major problems affecting our industry, in this instance, staffing.
“Since opening, restaurants up and down the country have suffered greatly with staffing problems partly due to new Brexit regulations as well as there now being a major lack of well-trained hospitality professionals since the pandemic struck. Whilst we have been working our hardest to resolve this issue over the last couple of months, Le Gavroche is sadly understaffed for the time being.
“Whilst it is incredibly frustrating and painful to report this, we have decided to open for dinner only from 5pm starting from June 14th until further notice. The alternative at this point would be to essentially overwork our existing staff which we are not prepared to do as I’m sure you can understand. Our staff wellbeing is of utmost importance to us both mentally and physically and we work hard each and every service to ensure our standards are at the absolute highest of culinary excellence.
Humane Shellfish Restaurant to Open in Paignton Next Month
A new, quayside ‘Crab-Shack-style’ dining concept in Devon aims to become the first of its kind in the UK to use humane methods to kill or dispatch shellfish prior to cooking.
The Crab & Hammer is a new restaurant owned and operated by The Blue Sea Food Company and will celebrate the amazing bounty of Devon’s coast by offering an unrivalled menu of shellfish, pot caught by a couple of crabbers owned by the business owners as well as 12 local day boats fishing out of Kingswear and Salcombe.
From July 12th, locals and visitors will be able to soak up the majestic beauty of Torbay, taking in the busy comings and goings of a working harbour and celebrate spectacular local seafood on the glorious Paignton harbour, whilst looking over the bay towards Torquay.
Chef John Paul Medhurst will be heading-up the kitchen at Crab and Hammer, he is delighted to be joining the team and is a real fan of the Torbay area, he said
“Provenance is paramount, which is why I’m delighted to be involved with the Crab and Hammer. We have our own Crustastun crab stunner, to humanely dispatch crustaceans prior to cooking, which sets us apart from anywhere I know. I could put empty plates on the tables and just wait for the crab to walk through the door. In terms of what’s ethical, the bar has been raised. I’m really looking forward to welcoming guests to what will be a must-visit dining destination with sustainability and humanity at its core.”
Blue Sea Food Managing Director David Markham said:
“There is a great deal of press at the moment about the environmental impact of fishing and indeed the sentience and welfare of seafood. Our aim with Crab and Hammer is to offer the freshest possible seafood, cooked extremely well in a welcoming and casual environment. We are delighted John Paul is on board and look forward to putting Paignton firmly on the foodie map.”
Jack Clarke, Sustainable Seafood Advocate at Marine Conservation Society (MCS) and Publisher of The Good Fish Guide concluded
“We welcome Blue Sea’s efforts to improve the sustainability of their products. We look forward to working together, toward more sustainable crab fishing.”
Crab & Hammer will open in early July, taking bookings from the 12th after a week of soft openings.
Signature dishes will include: Hot and cold seafood feast served hot or cold with Singapore chili sauce, Cajun sauce or as nature intended, ‘straight-up’!
Another special will be the crab bahn mi – our take of the South East Asian classic baguette inspired from David’s time spent in Laos.
Also available; oysters, classic crab and lobster rolls, crab cocktail / salad as well as an epic burger and several delicious vegetarian options including a burrata salad.
Covers: 50 seats inside and 30 outside, so plenty of space, whatever the weather!
Open from 7am to 11pm for Breakfast, lunch and dinner. There will also be a take away menu.
The Staff Canteen is Proud to Introduce Hospitality Rewards
The Staff Canteen is proud to introduce Hospitality Rewards, a brand new benefits and rewards platform for hospitality professionals.
Powered by The Staff Canteen, the online platform and app offers a range of benefits for industry workers, with discounts and offers on everything from food and drink, outings to health and wellbeing from an array of sought-after brands. These include FitBit, KitchenAid, Lucky Saint, Vue Cinema, and more.
Additionally, Hospitality Rewards has access to exclusive deals with hospitality-specific brands, giving you discounts on products like Tog Knives, Falcon Enamelware and Crocs – not to mention discounted access to services such as private accountancy, knife sharpening, health insurance and virtual college courses.
Unlimited access to the website and app are available for as little as £4 a month for individuals and POA for businesses. The app can be found on the App Store and Google Play. For more information and regular updates on the scheme, visit Hospitality Rewards on their social media channels.
On the launch of the rewards platform, Kris Hall at The Burnt Chef Project said: “It’s well documented that providing staff with additional perks helps improve morale and overall wellbeing. Importantly it shows that they are valued within your organisation. Hospitality Rewards is a low cost way of rewarding staff and The Burnt Chef Project is pleased to be able to work with them in improving cultures within hospitality.”
Founder of The Staff Canteen, Mark Morris added: “I’ve been in hospitality for longer than I care to remember, this has been the toughest year the industry has ever faced. I’m proud to be part of the team at The Staff Canteen, and through our partnership with Hospitality Rewards, a platform that will offer the amazing people that make our industry the sector it is. Members will benefit from huge saving on every day items, and equally allow employers the opportunity to invest in their teams, something we feel will be more important than ever going forward.”
The Chefs’ Forum & Rational to Stage Ground-breaking Education Catering Seminar
The Chefs’ Forum has teamed-up with Rational to stage an Education Catering Seminar on the 23rd June, from 2-4pm. This free-to-attend event is open to all school catering managers, chefs, kitchen planners and designers- and will serve to address the challenges and opportunities facing this vitally important sector of the catering industry.
Hosted by The Chefs Forum’s Director of Education, Neil Rippington, this ground-breaking event will explore current topics affecting all elements of the Education Catering Sector:
■ Natasha’s Law and allergens – Are you ready?
■ Technology
■ Waste reduction and sustainability
■ Tomorrow’s kitchens
■ The next generation of school chefs
Adam Knights, Marketing Director, Rational UK comments,
“We are looking forward to the education catering seminar and are very grateful to the experts taking part. Working in partnership with The Chefs’ Forum our goal is to provide an ongoing platform for individuals from the education catering sector, who together can make a change for improved education catering standards.”
The Chefs’ Forum Education seminar will look at all issues listed in the points above, alongside others, in a wide-ranging analysis of the sector and the challenges it faces. Education catering needs to adapt and begin to communicate with children and young people in a language they understand. Don’t remove all the fast food, instead, make the fast food healthy. The technology and ingredients are available to make a difference in education catering. The remaining piece of the jigsaw is remembering to identify the customer: the children and young people. They will tell you what they want and how they want it.
It is also time to look in more detail at vending options. By harnessing technology that can produce faster, healthier food, students can access food options at different points rather than ushering everyone down the same line. By addressing such issues, the amount of food waste will naturally start to come down. We have a history of evidence to suggest a ‘one size fits all’ does not work in education catering. There must be a new way of thinking. Everything needed in education catering has already been applied in different commercial locations, from motorway services to complex staff catering operations in large office sites.
As caterers in the education sector, we need to produce food in a healthier, more exciting and appealing way, aligned with food service operations that meet the needs and expectations of our customers.
The panel invited to comment on these topics made up of the following experts:
Phil Rees-Jones – Director of Campus Facilities at Cardiff University and TUCO Ltd Chair
Jacquie Blake – LACA Vice Chair and Commercial Operations Manager, Nottingham City Council
Neil Porter – LACA & Operations Manager BAM Construct UK
Brian Turner CBE – Celebrity Chef and Supporter of Chefs Adopt a School
Holly Charnock – LACA School Chef of the Year and School Chef Sefton Council
Kevin Tombs – RATIONAL UK Limited
Jacquie Blake has worked in the education catering sector for many years. She is the Vice Chair of LACA, which represents 3,300 organisations providing 3 million lunches in 22,000 schools every day.
She said
“I am delighted that this seminar is taking place and that I have been invited to join the panel. Natasha’s Law is coming into effect this October and we need to help our chefs and cooks prepare. LACA has produced a free risk assessment tool for caterers, which I will be sign-posting delegates to during the event. We need to look at how kitchens in education are designed and the sort of equipment that chefs are expected to cook on.”
In addition, if we can support project planning in the early stages, then we can help our LACA members reduce their carbon footprint and cut waste. My aim is to help make Nottingham become a carbon neutral city by 2028 and we can only achieve this if all elements of the catering sector are in sync.”
Delegates can register FREE to attend the event on the 23rd June between 2-4pm by emailing: catherine@redcherry.uk.com
The Chefs’ Forum Education Catering Seminar – Calling All School, College & University Chefs!
Why the Education Seminar is lifting the lid on education catering with hot topics for discussion and a focus on how school, college and university kitchens could look in the future.
Education is one of the toughest nuts to crack when it comes to catering provision. In such a challenging role it is almost impossible to get everything right, and it is set to become even more challenging. Year on year, allergens and complex diets complicate menu development, and with Natasha’s Law coming into effect in October this year, education caterers will be under more pressure to keep all food labelling compliant. With so much to consider, in addition to a vast range of dietary needs and preferences, there is much work to be done.
Education catering, to date, could be likened to that of forcing a square peg into a round hole. Forcing a food regime on children does not work. As Jamie Oliver discovered, even though his campaign to revolutionise school meals was worthy in the extreme, he soon realised that what children wanted to eat, and why, differed considerably to the way he saw it.
Feeding children is hard, full stop! It is not like working in a restaurant where the chef aims to create a balanced menu. A school caterer, for example, caters for large numbers, deploying a small team and a very tight budget. Furthermore, in many case, several of the supporting staff require further training and development. This is where Rational offers help through its excellent provision in after sales service, including bespoke training sessions and menu development webinars. The aim here is to support education caterers, often working in challenging conditions, to execute exciting, appealing and nutritious menus.
Catering teams are challenged to provide a service for children and young people of different ages with a whole scope of likes and dislikes. At the same time, they also have to consider the social aspects of dining and the challenges of peaks in demand and managing queues. Where do we start? Well, actually, new technology can help to make a difference. By using new technologies, such as combi-ovens and air-fryers, caterers can begin to look at fat reduction whilst still offering a variety of healthy and nutritious menu choices. Innovative cooking suites have revolutionised cooking processes to maximise efficiency whilst producing more consistent foods.
Breakthroughs in clean-label ingredients also help with healthier sugars and plant-based fillers that reduce refined sugar and fat content without affecting mouth-feel. In short, our diverse set of diners can have their cake and eat it! Dietary trends and lifestyles are also providing opportunities for caterers from the rise of plant-based and vegan diets. Such diets are often less expensive to produce and focus much more on health and wellbeing. One concern to look out for is the nutrient deficient dangers of a vegan diet – especially protein and essential amino acids. However, such concerns are easily overcome with sound planning and the use of the right ingredients. Oats, for example, are protein rich, and tempeh, made from soy, can be cooked in similar ways to mince, produced from meat, to provide a wide range of vegan dishes.
Using nuts in vegan cooking is great source of protein and good for cooking at home, if nobody in the household has an allergy. However, using nuts in education catering, due to the serious impact of nut allergies, has become a serious problem. The aim of the imminent ‘Natasha’s Law’ intends to prevent casualties and serious incidents as an outcome of anaphylactic shock in the future. Caterers will have to work within the parameters of Natasha’s Law to ensure compliance.
The Chefs’ Forum Education seminar will look at all these issues, alongside others, in a wide-ranging analysis of the sector and the challenges it faces. Education catering needs to adapt and begin to communicate with children and young people in a language they understand. Don’t remove all the fast food, instead, make the fast food healthy. The technology and ingredients are available to make a difference in education catering. The remaining piece of the jigsaw is remembering to identify the customer: the children and young people. They will tell you what they want and how they want it.
DISCUSSION TOPICS ON THE SEMINAR:
■ Natasha’s Law and allergens – Are you ready?
■ Technology
■ Waste reduction and sustainability
■ Tomorrow’s kitchens
■ The next generation of school chefs
ON THE PANEL:
Phil Rees-Jones – Director of Campus Facilities at Cardiff University and TUCO Chair
Jacquie Blake – LACA Vice Chair
Neil Porter – LACA & BAM
Brian Turner CBE – Celebrity Chef and Supporter of Chefs Adopt a School
Holly Charnock – LACA School Chef of the Year
Kevin Tombs – RATIONAL
It is also time to look in more detail at vending options. By harnessing technology that can produce faster, healthier food options using forced heat and microwave technology, students can access food options at different points rather than forcing everyone down the same line. By addressing such issues the amount of food waste will naturally start to come down. We have a history of evidence to suggest a ‘one size fits all’ does not work in education catering. There has to be a new way of thinking. Everything needed in education catering has already been applied in different commercial locations, from motorway services to complex staff catering operations in large office sites.
As caterers in the education sector, we need to produce food in a healthier, more exciting and appealing way, aligned with food service operations that meet the needs and expectations of our customers.
To register for this FREE event on WEDNESDAY 23rd JUNE: 14:00-16:00 please email catherine@redcherry.uk.com
