A closer look at the 2010 winners
12th Apr 2010 - 00:00
Abstract
The Cost Sector Catering Awards are the pivotal event in the catering industry's calendar recognising the hard work, commitment and dedication of those involved. We take a closer look at the winners and their achievements.
Sgt Robert Chambers RLC Winner of the Armed Services Award (Sponsored by Purple Foodservice Solutions) Sergeant "Geordie" Chambers is the Kitchen Manager for 28 Engineer Regiment in Germany. As a manager he is mature and always considers the needs of others first, balancing his innovative and enthusiastic chef role with strong leadership and foresight. Leading from the front his effective and contagious leadership style allows him to mentor his subordinates and maximise their potential especially those less proficient chefs who require additional support. His commitment, dedication and patience place him in the outstanding bracket. In September 2009 he deployed to Afghanistan, as an acting Staff Sergeant, Master Chef running the Super Kitchen in Camp Bastion. During his tour, he stood out as a leader who, along with his loyal team, met the feeding requirements of more than 4000 troops, three times a day in a kitchen designed to feed 2000. He leads with authority and excels at managing his 84 Military Chefs and local workers. Equipment was another success story for him as he is always looking to exploit whatever is available, making piping bags from empty packets, scrapers from plastic lids and cutters from empty tins. Notably he also designed and organised the building of an electronics and maintenance workshop outside the super kitchen. Andrew Aston, Executive Chef UK & Ireland, Compass Group UK Ltd Winner of the Chef Award (Sponsored by Electrolux) Andrew Aston began his career as a trainee chef in 1991 at Gardner Merchant and gained experience at the Four Seasons Hotel in Marylebone, the Civil Aviation Authority and GEC Marconi before his success led him to Compass in 1999 at the newly-opened Millennium Dome, providing a 24-hour catering service for 4500 building staff. He moved to Goldman Sachs, the first dining contract for the new Restaurant Associates, and flourishing in the challenge, was soon promoted to head chef with a 32-strong brigade with a £2.7m annual turnover. In 2003 he was promoted to a new role of development and implementation chef developing initiatives such as the Guest Chef Programme. Andrew has worked closely with the Compass Junior Chef's Academy; has been involved with the Richard House Children's Hospice and the London Advisory Board raising funds for Springboard and gaining the Chris Beaumont Award for Excellence. He is described as "extremely loyal, committed and a valued member of the Compass culinary team". Connect Catering Ltd Winner of the Contract Catering Award (sponsored by Peros) With a mission statement to deliver top management, quality, fresh food and excellence, Connect Catering aims to build mutually beneficial relationships with customers, staff and suppliers, through integrity, innovation and professionalism. Having steadily grown since inception 20 years ago, the company's values and ideals have remained at the core of its business. It has gained Investor in People accreditation and Environment Awards while being judged last year as one of the Best Places to Work in Hospitality. The constant aim is to stay ahead of the industry-recognised standards. Training is an important part of Connect operations covering the essential needs of food service team members through to management support courses and culinary skills training. Part of this programme now highlights nutrition with the growing interest in healthy eating. Another new development, after a large internal investment, has been online purchasing with the launch of a web browser. On the consultancy front Connect is frequently approached to conduct site surveys and reports for clients with self catering operations. Over the years a Quality Challenge has been established as a monthly comprehensive check on all aspects of the catering provision. For important contract catering contracts, clients' needs are individually supported by a highly motivated team of operations managers with an average of 10 years'
