Graduation day at BaxterStorey

"We focus on the use of high quality, fresh and locally-sourced products. To prepare fresh foodstuffs takes higher levels of culinary skill and awareness of individual ingredients and many chefs that come to us early in their career simply lack the demanding skill set such food preparation requires," says Graham Eveleigh, BaxterStorey's training & development director. "Chefs are the backbone of our business and without them we simply would not function. BaxterStorey has always had a strong commitment to training and at our Chefs have always benefited from this. "However this new programme addresses their learning and development in a more structured manner reflecting the varying demands that arise within the different stages of a chef's career." Brian Wisdom, head of People1st, the hospitality industry's sector skills council, has welcomed the new Chef's Academy. "Of all the chefs in the UK, we know that as many as 14% of them have no formal qualifications at all. It is vital that more of our employers tackle the need for training as positively as this to ensure the sector is able to attract and retain talent and combat the enormous skills shortages it is facing. "The Chef's Academy leads its sector in its commitment to developing Chefs and it is an insightful barometer of what is required to ensure our chefs are afforded the career development opportunities that equivalent professionals enjoy." Spanning the requirements of entry level chefs to those in senior management, the Chef's Academy programme has been created to deliver specific training to guide a chef's entire career. BaxterStorey introduced the programme after identifying the need for chefs to have a higher level of technical skills and the demand for formal career long learning opportunities. Eveleigh says: "Frequently chefs find that following initial training early in their careers, additional formal development is not regularly, if at all, offered. "Yet as chefs progress into more senior positions it becomes even more vital to equip them with a broader range of skills. "As well as enhancing their technical skills with experience and learning, chefs need managerial and commercial skills to succeed at the top end of their game and we have a responsibility to ensure they are equipped to meet the challenges we set them." BaxterStorey's Chef's Academy has four different levels: Stage 1 – Certificate. For entry level chefs requiring vital practical food and kitchen management skills (provides NVQ level 2) Stage 2 – Diploma. For those with 2-5 years qualification wanting to enhance technical skills and have an introduction to managerial skills Stage 3 – Culinary Arts Programme. For those with over 5 years experience. Designed to deliver master culinary skills Stage 4 – Masters Degree. For those wishing to become leaders in the industry. From teaching basic skills such as recognising different meat cuts to filleting fish and making pastry, the courses offer inspirational learning opportunities such as visiting the world's largest food market, Rungis, in Paris and an opportunity to put skills into practice with a week's one to one tutelage with world leading chef, John Campbell at his 2 Michelin star, Vineyard Restaurant. BaxterStorey has already begun training the second year intake into the programme, with 25 chefs enrolled.