Eden Hotel Collection has partnered up with training and apprenticeship provider HIT Training to launch a new training facility.
The new academy supports the new commis chef and professional cookery level 2 apprenticeships and will offer apprentices working in each of the Collection’s eight hotels an additional career pathway to help them develop and progress to higher positions and qualifications.
Run by Simon Haigh, food & beverage director at Eden Hotel Collection, and Paul Mannering, principal of the HIT Chef Academy, the bespoke training initiative comprises of interactive workshops, live demonstrations and theory sessions.
Additionally, aspiring chefs will have the opportunity to accompany Haigh on visits to local butchers, fish markets and producers to educate them on the importance of sourcing local ingredients and seasonality, as well as learn how to build a relationship with suppliers.
The academy workshops will be based at Eden Hotel Collection’s ‘Centre of Excellence’ – Mallory Court Hotel in Leamington Spa. A large part of the apprentices’ learning will also take place in each of the hotel kitchens with their brigade and trainer assessor from HIT Training, building and developing their skills and confidence on a day-to-day basis.
Paul Mannering, principal of the HIT Chef Academy, says: “In November 2015, we launched the HIT Chef Academy as an additional training opportunity for the chef apprentices we work with across the country. Since then, the academy has grown from strength-to-strength and we have taken the innovative learning format and are working with businesses, such as Eden Hotel Collection, to develop bespoke academies which are tailored to the individual requirements of the company and its apprentices.
Simon Haigh, Eden Hotels food & beverage director, said: “I am so honoured to have our own academy. These young apprentices are the future and without people who share our passion we are unable to do our jobs. It is vital we invest the time and effort in our apprentices, as they are the ones who could well be managing our kitchens in the years to come. Recruitment and retention of good people is at the forefront of our sector’s agenda, therefore initiatives like this are essential to futureproof the vibrant and creative industry in which we work.”