Hospitality provider BaxterStorey celebrates Chef Academy graduates

Hospitality provider BaxterStory celebrates success of Chef Academy graduates
22/07/2019 - 05:00
BaxterStorey is celebrating the achievements of its 2019 Chef Academy graduates as 34 chefs from BaxterStorey, Searcys and Holroyd Howe graduated from the ‘award-winning’ Chef Academy.

Since the academy launched in 2003 more than 450 students have gradated from its courses, providing them with specialists qualifications including NVQ2, NVQ3 and a BSC in Culinary Arts. The courses are designed to challenge and develop future chefs to 'excel' in a kitchen environment.

Alastair Storey, BaxterStorey chairman, said: “Our business is founded on a commitment to training and development. The energy and excitement amongst the graduates this evening represents the spirit of BaxterStorey, and the pride we have in delivering service excellence to all our clients, customers, suppliers and colleagues.

“We are lucky to be part of a thriving hospitality industry – one which the UK economy relies on. Nurturing talent and celebrating successes, is how we will continue to grow both the business and the industry. Our graduate chefs are ambassadors to our business, and I am proud to celebrate such a motivated and talented group of people”.

On 15 June at 30 Euston Square there was a champagne reception and certificate presentations to celebrate the graduation. Special awards were given to individual chefs including best in class trainee, best in class trainer, most improved chef and spirit of the academy.

Francesco La Luna, winner of the spirit of the academy award, said: “The Chef Academy has accelerated my career as a chef, by developing my confidence in the kitchen and culinary knowledge. I joined BaxterStorey as a kitchen porter in 2015 and have worked my way up the ranks to sous chef.

“I have been fortunate enough to complete both Level 2 and 3 of the Academy; I love how varied the programme is. My favourite trip was to Brixham fish market.Being Italian, it allowed me to discover a bit more of England and the food supply here." 

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