30.05.2024

BaxterStorey Chef Academy sees record number of graduates

A record number of chefs have graduated from BaxterStorey’s chef academy this year - with female chefs making up approximately a third of graduates.

Eighty-nine chefs graduated from the academy this year, with 27 women completing their development programmes. The total number of chefs increased by a third - reflecting the company's significant additional investment in specific academy-based training.

In the last year, the hospitality business has placed great emphasis on creating inclusive kitchens, driven through a range of programmes and activity.

Inclusive kitchen workshops, launching the inclusion by design pillar as part of their Second Nature ESG commitments and their Level 5, Year 2 academy students projects focused on creating a culture of a positive kitchen environment and a companywide engagement survey.

The company also launched the ground-breaking RISE - a network developed to drive gender equality, achieve better representation of women at senior levels, and champion diversity both within the business and wider hospitality industry.

BaxterStorey marked the milestone with a star-studded event held at The IET, Savoy Place, London.

More than 300 guests including friends, families, line managers, operations teams and BaxterStorey leadership attended the ceremony on 24 May to celebrate the graduation.

BaxterStorey also took the opportunity to announce a new chef academy identity at the event. The new brand embraces the heritage and traditions of the Chef Academy whilst modernising its image in line with the growth and development of the academy.

Keynote speeches were offered by BaxterStorey chef partners Josh Eggleton and Great British Menu Champion of Champions winner Kirk Haworth, where both talked about the importance of good kitchen culture in the profession.

Haworth said: “Kitchen culture is so important and we have to be more human in our roles.

“It’s important that the new generation of chefs create a new culture in restaurants, and the more seasoned chefs adapt and support those coming through the ranks.

“We can keep going, through the good and bad, by supporting each other. That’s the best way to make the most out of our skills. We will be better chefs for this.”

Eggleton added: “My key message to chefs is to make sure you enjoy yourself. If you’re having fun, you’ll get better at what you do. That includes enjoying the culture, but also the food and ingredients.”

The event also saw food provided by streetfood experience partner FUEL and the excellent team from Searcys.

Ronan Harte, chief executive of BaxterStorey; WSH executive director Noel Mahony; and senior teams from within BaxterStorey and Holroyd Howe were also in attendance.

Set up 17 years ago, the Chef Academy has seen 550 chef graduate in total. The company has already seen 150 register for the programme next year.

Harte, said: “We’re so proud of the incredible graduates who have come through our chef academy. This was set up to help share our DNA and build confidence, it has done that and so much more.

“It’s great to see such strong female representation among this year’s graduate cohort. By giving these talented chefs the right skills and experience, we’re equipping them with the tools to succeed and thrive in the hospitality industry.”

The commis chef (Level 2) and chef de partie (Level 3) graduates completed programmes in conjunction with Hospitality Industry Training (HIT) apprenticeship qualifications and online training, designed to provide a framework towards the apprenticeship standard, covering modules on meat, fish, pastry, bread, and plant-based cooking.

The Level 4 chefs completed a 12-month programme designed to provide a higher level of culinary skills and communication development, including modules on coaching and modern kitchen leadership, food science and practical workshops.

The Level 5 chefs completed a two-year programme, the first focussing on senior leadership developing the chefs as key influencers within the business, commercial awareness, project management, strategic thinking and presenting. The second year of the programme culminated in a business impact project, as well as focussing on nutrition and Level 4 food safety.

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