The move represents an extension of the Nestlé Toque d’Or, the company’s flagship nationwide competition for catering colleges, and an example of training and development in practice.
As a result of the partnership, four professional cookery level 3 students from Compass have been working together with the Chef Team at Nestlé Professional to create four new canapé recipes which will be served by the students at the Hotelympia Chef pop-up kitchen.
The initiative has involved the students in the menu development process, budgeting and sourcing as well as exposing them to new cooking methods, food preparation and delivery in a ‘real life’ scenario at Hotelympia.
Gary Richmond, chef development trainer for Compass Group UK & Ireland delivers the Professional Cookery Level 3 programme. He said: “It is particularly important in times such as these to develop our chefs to motivate and inspire, this is the surest way to get the best out of our team members.
“There are a number of trends we’ve looked to capitalise on as part of the recipe development process, from sustainability, provenance and local sourcing, to Asian street food. It’s all about teaching these young chefs how important it is to be aware of industry and consumer trends and how to leverage these to the benefit of diners and ultimately the business.”
The four canapés that have been designed by the students and that will be served at Hotelympia are based on four customer trends identified by Chef as being ‘hot’ for 2012.
Source: Nestlé Professional Chef
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