HIT Training, the leading for the hospitality sector, has launched its Chef Academy in Accrington.
The HIT Chef Academy for Cumbria & Lancashire was launched in conjunction with National Apprenticeship Week, with a special celebratory six-course meal for local businesses completely designed, prepared and served by a team of apprentices.
The apprentices involved were Tom Armstrong from The Old Mill Inn at Dearham, Tracey Brown from Marco & Carl in Preston, James Ashworth from The Wagon & Horses in Lancaster, Joshuah Lowrey from Bransty Arch in Whitehaven, Lucy Campbell from Curlew Crafts in Ingleton, Jemma Stead from Curlew Crafts in Ingleton, Jessica Wickington from The Hollywood Star in Burnley, Ruth Seggie from Mr Browns in Brampton, Josh Tyldesley – currently between roles, Hannah Sherwood from The Cornerstone Café in Carlisle and Lucia Lipscombe from The Halston Aparthotel in Carlisle.
The Chef Academy is an innovative new training academy for future culinary stars. It aims to meet the demand for highly skilled chefs, to supplement our cookery apprenticeships and to provide apprentices with the highest quality training, development and learning in the industry.
Headed by Paul Mannering, academy principal, and run by chef trainers, Martin Black & Suzanne Grant, the new training programme will bring together the very best in culinary excellence to provide the apprentices with the highest quality training, development and learning in the industry.
The over-arching goal of the HIT Chef Academy is to challenge and stretch the apprentices, supporting them to raise their core skills and confidence through the dynamic syllabus, including subjects such as knife skills, stocks, cold presentation, patisserie, kitchen management, flavour profiles and team work.
Samantha Addison, sector manager for HIT training said: “Apprenticeships have a vital role to play in training the next generation of chefs. By launching the HIT Chef Academy we hope to offer more chefs the opportunity to build a successful career in the hospitality industry and to invest in their training and development for the benefit of both the chefs and their employers.
“We have really enjoyed getting involved in National Apprenticeship Week and hope that as a result, more people are aware of the different qualifications available through doing an apprenticeship and are encouraged to embark on a work-based learning programme.”