Catering provider Servest Group has launched a development programme for talented chefs in the business, who want to progress to being head chefs.
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.
The training sessions will encourage the chefs to develop their own ideas and each session will have a different focus such as seasonality, vegetarian cookery, menu planning, seafood cookery skills, and much more.
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.
Chris Ince, Chef Director at Servest, said, “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. 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.”