The chefs, from across the UK and Ireland, were joined by more than 200 people at the ceremony held at 30 Euston Square, London, a Searcys venue.
Rik Razza, head of chef development, said: “Our academy gives us a great platform to train our aspiring chefs, and support them in achieving qualifications that will be invaluable as they develop their careers.
“As a business, we invest heavily in training and are very proud of every student who has graduated from the academy since we first launched it in 2003. It is quite remarkable and humbling to see that so many graduates have achieved so many qualifications in the 11 years that we’ve been running our programmes.”
Set up in 2003, the academy has seen more than 350 students graduate from its courses, enabling them to move into senior positions within BaxterStorey and the wider WSH business. This year, ten chefs from Holroyd Howe, BaxterStorey’s sister company, also studied on the courses.
The three-tiered programmes give chefs the opportunity to train on recognised courses, allowing them to secure qualifications such as NVQ 2, NVQ 3 and a BSC in culinary arts.
Each course offers differing learning opportunities which vary from visiting food markets; following fork to plate processes with fish and meat, fruit, veg, dairy; to understanding and developing their financial and leadership skills.
Alongside certificates presented to all the graduates, special awards were given on the night to ten chefs who demonstrated excellence and commitment to food development.
Razza concluded: “Looking to the future, we are delighted that we will be able to call The Woodspeen Restaurant and Cookery School, the new home of the academy this year. Our chefs will undoubtedly gain valuable insight from John Campbell and his team.”