Elevate is an 18-month training programme for sous chef level and above, that blends practical experience with leadership and business development. It is designed to identify and develop Scotland’s next generation of culinary leaders.
The programme aims to enhance culinary skills, introduce leadership fundamentals and foster sustainability awareness, resulting in a SVQL7 Hospitality Supervision and Leadership Modern Apprenticeship in partnership with City of Glasgow College.
Jonathan Foot, director of skills and early careers at Compass Group UK & Ireland, said: “This initiative will not only provide the skills and knowledge chefs need to excel but also help shape the future of our industry. We recognised that there was a training gap for sous chefs and head chefs who are advanced in their careers and might not ordinarily consider further development opportunities.
“We have countless success stories where school and college leavers have joined our industry and trained on the job, carving out successful careers for themselves, yet apprenticeships also provide an aspirational career pathway structure for people further on in their career. Stevie is a fantastic mentor and inspiration to our apprentices and I’m excited to see how he will help to develop these chefs.”
The new initiative aligns with Compass’ dedication to creating learning and development opportunities, through its ‘Our Social Promise’ - a commitment to positively impact one million lives by 2030.
McLaughlin, head chef of Restaurant Andrew Fairlie, added: “I’m thrilled to be part of the Elevate Programme and to support the next wave of Scottish culinary talent. I’ve loved being involved with the Compass Scotland apprenticeship programme over the last few years and I’m keen to get started working with the senior chefs too.
“My piece of advice to everyone working in a kitchen is to learn something new every day, and this programme is the perfect example of this. It’s a fantastic opportunity for chefs to grow, learn, and prepare for the future of our industry while staying grounded in the values that make our profession so rewarding.”