‘Forward with Marcus Wareing’ aims to equip chefs with ‘exceptional culinary skills’ and is brought to life through added value enrichment activities, delivering practical experiences to the group.
Originally launching in August 2021, the first ‘Forward with Marcus Wareing’ cohort have now achieved their Senior Culinary Level 4 Apprenticeship – all have achieved a distinction grade.
Marcus Wareing said: “The last two years have been a great experience and I am so pleased to see our committed participants develop. This industry never stands still, so it is good to see the programme continually updated, so that it remains forward thinking. Congratulations to our newest cohort, I am looking forward to working with them all.”
Compass has decided to add new content to the programme to reflect key business and industry developments. One new focus will be using culinary skills to adapt to the ever-changing landscape of technology use within the business.
Jonathon Foot, head of apprenticeships and early careers at Compass Group UK & Ireland added: “We have continued to build on the programme with sustainability, technology and of course culinary trends at its heart.
“I love to see the confidence and skill of each person grow and that’s why it is particularly important to emphasise mentoring, from Marcus and Compass chefs, but also previous and current participants who are passing on their knowledge.”
The full list of chefs selected to take part in cohort three:
- Richard Abbott, ESS
- Sam Atkins, Levy UK & I
- Stephen Avison, ESS
- David Bell, Levy UK & I (Compass Scotland)
- Carl Chappell, Chartwells
- Alistair Coe, Levy UK & I
- Rob Dant, Chartwells HEFE
- Madeleine Dowdy, Business and Industry
- Gemma Evans-Hurley, Business and Industry
- Dominic Honeysett, Chartwells
- Julie Morfett, ESS
- Alexander Smith, Chartwells
- Lyndsey Turvey, ESS
- Bence Viczian, Levy UK & I
- Paul Whiting, Business and Industry