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CULINARY TRAINING
BREND HOTELS ENRICHMENT COURSE
The first Brend Hotels enrichment course was completed in the spring with both Dave Nicholas from Saunton Sands Hotel and Nathan Tait from Carlyon Bay Hotel gaining valuable experience during the 8 week course. The course has been structured and put together by Group Development Chef Dez Turland, and aims to give chefs every opportunity to visit local producers, fishermen and farmers. This in turn helps to build the confidence and ability of chefs, by teaching them the importance of understanding food. Each week has been carefully planned and designed to incorporate the fundamentals of cookery and develop each chefs knowledge a little further. Both chefs had the opportunity to express themselves during the course, incorporating their own ideas and knowledge as the course progressed. Both Dave and Nathan said “The course has allowed us the benefit of talking to and meeting our suppliers in the South West, something as chefs we don’t usually get the opportunity to do so, and also spending a few valuable sessions with Dez in the training kitchen. We have both learnt how to express ourselves through food and more importantly, how to understand food through balance, texture, flavours and aromas all of which play an important part in a culinary experience. A special thank you must go to everyone involved in their co-operation and help in putting together the course, especially Matthew Stevens & Son - Fish Merchants
www.mstevensandson.co.uk Simon & Caroline Spiller – Bakery www.ottertonmill.com
Nigel Yeo – Butchery www.philipdennisfoodservice.co.uk
The course will be due to start again in the near future, please contact Dez Turland for more information . NVQ PROGRAMMES All our young chefs are encouraged to enroll on NVQ courses that will help nurture them and prepare them for the industry. Over the years, we as a company have developed strong working relationships with both North Devon College and Cornwall College, and have designed programmes that can suit all levels of capabilities within the kitchen. Together with the support of their Head Chef, they will work closely to help train and develop our staff to gain accredited qualifications in their chosen skills.NVQ’s range from level 1 in Food Preparation to advanced level 3 Kitchen & Larder or Patisserie, and run as an apprentice day release course, allowing the apprentice to gain work experience in the kitchen, whist attending college one day a week.All NVQ’s are funded and supported by Brend Hotels and time and effort is given by the chefs and managers to ensure they have everything they need to get the very best out of their chosen course KEY FEATURES OF OUR PROGRAMME · Brend Hotels chef apprentice programmes are held in conjunction with both North Devon and Cornwall Colleges.· A tailored training programme will help develop our future Head Chefs, whilst the student gains valuable college and workplace experience at the same time.· Regular reviews to monitor your progress.· External day release training for all apprentices to help develop your knowledge.· Opportunities to develop your career through promotion within Brend Hotels as well as hotel transfers.· Excellent benefits including, hotel discounts, free staff meals, provision of uniform and knifes, live in accommodation at some of our hotels.· Opportunities to enter in company, local and national competitions, as well as attending various hospitality and catering shows.· Certificated company Health & Safety and Hygiene training programmes.· Enrichment visits to local farmers, fishermen and producers.
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