Elior's Lexington Catering, one of the leading contact caterers in London, has partnered with Galvin Restaurants to deliver the very best apprenticeship and graduate training programme.
Apprentices going through the Lex School of Talent and Galvin’s Chance training programme, and graduates across the two organisations, will join forces to share best practice and training opportunities.
Rob Kirby, Chef Director at Lexington, and Gavlin’s Group Chef, Warren Geraghty, have been the driving force behind the new partnership. Kirby said, “I’ve had a long standing friendship with Galvin brothers, Chris and Jeff, and I’m really looking forward to working alongside Galvin’s Group Chef, Warren Geraghty, in bringing our apprentices together.
“There’s so much synergy between the two organisations – both have been built around amazing food, people and suppliers. The partnership has been developed based on this together with the trust and integrity both organisations share.”
Warren Geraghty, Executive Head Chef at Galvin Restaurants, said, “I have always been an advocate for recruiting young talent to our industry and inspiring them to choose a career as a chef.
'We are in our fourth year of running a very successful apprenticeship scheme at Galvin with our first 3 chefs passing out last year. What is most rewarding is seeing the boys and girls blossom and grow into fully-fledged skilled chefs with a strong foundation on which to build their future careers.
“Rob and I have talked at length about how we can further enhance these young chefs apprenticeships and Lexington seemed the perfect partners for us as I know we both want to promote a positive attitude towards learning and collaborative work. We want to encourage all apprentices to challenge themselves, build their self esteem and develop their interpersonal skills.
'We have some fantastic activities planned and this is only possible because the Galvin- Lexington relationship will enable us to give the apprentices exposure to a new working environment, network with their peers and build a strong foundation to give them solid grounding for their future.”
Apprentices across the two organisations will not only get the chance to train together but they get the chance to work in another environment. The programme involves a job swap whereby the team get to spend a day in each other’s kitchen/restaurant to get a feel for a different environment, cuisine and style of service.