The Chefs’ Forum Academy to launch at Weston College next Month!

A NEW partnership has been launched that will equip young chefs with all the practical skills and knowledge they need to kickstart their catering careers.

The Chefs’ Forum has launched its own Academy, linking up with Weston College to provide a direct link between the food industry and those training to become a part of it.

The Chefs’ Forum Academy held an official launch event at Weston College last May which saw Hywel Jones (Lucknam Park), Paul O’Neill(Berwick Lodge) and Jack Cook (Walter Rose & Son butchers) join forces to work with the students in catering for the 60 chefs and employers from a two-hour radius of the college who attended. The video (below) by Andrew Plant captured the best bits.

The Academy will bridge the gap between college and the real world of the kitchen by giving the students direct access to the skills and expertise of some of the top chefs in the South West.

Most catering students come out of their final exams with the ability to produce superb food, but there is no much more to the industry than what goes on the plate.

The Academy’s aim will be to give them practical, applicable skills that come straight from the experience of Michelin-starred, Roux Scholar and AA Aclaimed chefs in and around Bristol and Bath, culinary experts who can provide invaluable personal input.

From front of house skills, finance considerations, HR and health and safety, young chefs will come out the Academy with the knowledge that will fully prepare them to work for someone else or even step up and run their own operation.

The Academy’s programme has already been planned well into next year and the scheduled sessions have all bases covered.

Five-star Bath hotel Lucknam Park will lead the way, with three days in September dealing with subjects such as knife skills, HR, health and safety, Michelin-starred masterclasses, pastry and petit fours.

Bristol luxury hotel Berwick Lodge also features heavily in the early weeks, and under the careful eyes of the team from there the students will learn all about butchery methods and cooking meat, afternoon tea and desserts. Berwick Lodge owner Sarah Arikan will also pass on her wisdom on the front of house side of the business.

A real treat awaits the Academy pupils in February when Indian chef and celebrated blogger Hari Ghotra will introduce them to the magical world of cooking with spices.

An expert with spice combinations and knowing which ones complement different types of food best, this will be a rare opportunity to take in the knowledge of a true conisseur of Indian food.

From vegetable preparations, innovative new cooking methods such as molecular gastronomy, how to serve the perfect cup of coffee and how to make effective pairings with food and wine, the Academy plan will help students become well-rounded in everything to do with working in a modern, top-class kitchen.