On Monday 24th March 2014 – Twelve aspiring young chefs gathered at Westminster Kingsway College to compete for the coveted title of Springboard’s FutureChef Winner 2014.
The young chefs were taking part in the charity’s annual cooking contest, which was judged by leading industry chefs. The twelve finalists earned their place in the National final by mixing, stirring and chopping their way through local and regional heats held across the country. They were selected from 8,200, 12 – 16 year olds who entered Springboard’s FutureChef competition.
The finalists had to prepare two restaurant-quality dishes from a selection of fresh ingredients in just two hours. The pressure was on to impress the judges.
Hosted by David Mulcahy (Head of Judges) Craft and Food Development Director Sodexo UK & Ireland – it was Anna Carmichael (Bellerive FCJ Catholic College, Liverpool) who won the North West regional heat, who was announced as the deserving winner. Anna impressed judges with her enthusiasm, skill and the menu choice of: Lamb Shoulder, Pan Fried Lamb, Pulled Lamb with pistachio and mint crumb, Butternut Squash, New Potatoes, Spinach and Shallot puree. Followed by Chocolate and Raspberry plate, warm chocolate and raspberry fondant. Raspberry syllabub and she now joins the notable list FutureChef winners.
Anne Pierce, Chief Executive, The Springboard Charity commented: “Congratulations to all of our hard-working, committed finalists – they have all been part of a great FutureChef. It really is amazing to see the quality of work by young chefs improve year on year, the talent we see as a result of the Springboard FutureChef initiative is remarkable and Anna Carmichael is a true winner.
To bring together Springboard’s network of experienced chefs, FutureChef alumni and our hospitality partners in this way ensures that we as an industry, continue to inspire young talent to learn about food and cooking as well as gaining valuable experience about career opportunities in this great industry.’’
FutureChef Chairman, Brian Turner CBE, commented: “It’s been an emotional day and it’s fantastic to see so many dedicated young people with so much talent. Thanks must also go to teachers and mentors who make such a great contribution to the success of the event. FutureChef is a great competition and Anna is a great winner.”
Celebrity Chef, James Martin, added: “You can see that these young people have really listened to their mentors, but they still had to deliver under pressure and that’s impressive. Overall the competitors have delivered a really high standard and presented us with some standout dishes.”
On hearing she was the FutureChef Winner 2014, Anna Carmichael said: “I can’t believe it. There were so many amazing dishes, I’m so shocked I’ve won.”
2nd Place went to: Meganne Shearer
3rd Place went to: Jordon Powell
4th Place went to: Rick Owens
Full list of Finalists:
- East of England – Henry Mathews
- East Midlands – Isobel Coombs
- West Midlands – Carl Ridsdale
- Wales – Bronwen Jenkins
- South West – Katie England
- North East – Connor Blades
- South East – Jordon Powell
- London – Rick Owens
- Central and South Scotland – Rebecca Ramsay
- North Scotland – Meganne Shearer
- Northern Ireland – Christine Graham
- North West – Anna Carmichael
- David Mulcahy – Head of Judges – Craft and Food Development Director Sodexo UK & Ireland
- Hayden Groves – BaxterStorey and National Chef of the Year
- Adam Degg – Head Pastry Chef – Wild Honey Restaurant
- Vivek Singh – Executive Chef – Cinnamon Club, Kitchen and Cinnamon Soho
- Sophie Wright – Food Writer and Owner – Sophie Wright Catering
- Alan Bird – Chef Patron – Bird of Smithfield
- Hayley Cancea – FutureChef Winner 2013
- Simon Stocker – Chef Practitioner – Westminster Kingsway College
- Steve Munkley – Executive Chef – The Royal Garden Hotel
- Brian Turner – FutureChef Chairman
List of Prizes:
Winner prize: sponsored by Sodexo – a unique behind the scene visit to Royal Ascot where the winner will work with top chefs whilst their parents enjoy a tour of Eton College. The winner and guests will return to Ascot to enjoy full hospitality. A night in a hotel the evening before will also be included.
Winning mentor chef:
Will receive a Commemorative plate provided by Steelite
Vouchers to the value of £400 courtesy of Bunzl Lockhart.
Runner Up – Courtesy of Delaware North – The winner of this prize will be able to invite 4- 6 people to the DNC box at Wembley for the Summertime Ball 2014 to work in the VIP area before the concert and see back of house area at Wembley. The winner will then join family for the event itself.
3rd Prize – Courtesy of Berner’s Tavern and London’s Edition- Executive Chef Phil Carmichael at Berners Tavern is looking forward to spending a day working with the winner in Jason Atherton’s kitchen.
Also the winner and 2 guests will enjoy an overnight stay and dinner at London’s Edition where an interconnecting room for 3 people.
4th Prize – Courtesy of Elior – The Lucky winner and their mentor will work on an inspirational dinner with a celebrity chef and the Elior development chefs to produce a fine dining banquet for 10 VIP guests.
Prizes for all finalists:
- Commemorative plates courtesy of Steelite
- £100 Cash prize from Worshipful Company of Cooks
- Personally embroidered Chefs Jackets and Skull caps provided by Johnsons Stalbridge Linen
- ‘Butter Wouldn’t Melt’ by Executive Pastry Chef – Phil Skinazi – Baxterstorey
- Commemorative medals supplied by Craft Guild of Chefs
- Personally embroidered aprons provided by Russums
- Skull caps sponsored by Tonstate
- Signed copies – ‘Its Never OK to Kiss the Interviewer- and other secrets to surviving, thriving and high-fiving at work’ by Jane Sunley – Purple Cubed
The hospitality industry and political figureheads are uniting to create apprenticeships and jobs for young people, says Ufi Ibrahim, CEO of the British Hospitality Association
You may recall that in November 2013 Helen Grant MP, the Minister for Sport, Tourism and Equality, praised the hospitality and tourism sector for its financial contribution to the UK and its ‘sharp focus’ on job generation. She admitted to being ‘blown away’ by the industry’s potential for job generation and praised the British Hospitality Association for galvanising the industry. Indeed, the hospitality and tourism industry has invested a great deal of time and energy over the past weeks, months and years lobbying the most influential political figures.
Our efforts are reaping rewards, with public acclaim at both a national and regional level. Last week, it was the turn of London Mayor Boris Johnson who showed a united front with Patrick Dempsey, the Managing Director of Whitbread Hotels and Restaurants and myself at a photocall to launch Apprenticeship Week. Hosted by BHA member Premier Inn in Leicester Square, the Mayor revealed plans to create 7,000 new apprenticeship positions in the catering industry, pledged by the British Hospitality Association. To mark the occasion and show his public support for apprentices in the hospitality and tourism industry, the Mayor joined two young apprentices and helped them serve breakfast to guests at the hotel.
It’s true that London is one of the top tourist destinations in the world with millions of visitors expected this year. Tourism now contributes £36 billion to the capital each year and employs over 700,000 people, and this is expected to continue to increase. The hospitality industry is forecast to grow by over 16 per cent by 2020, and the huge demand for skilled and loyal workers is something the British Hospitality is actively mindful of.
Getting young Londoners into jobs is top of the agenda at City Hall and the Mayor has invested over £2.5m on promoting and helping to create apprenticeships in the past two years alone. Talking to the gathered media, he said: “Thanks to London’s international appeal as a top tourist destination, hospitality is one of the city’s boom industries and it is superb to have the support of the British Hospitality Association in supporting 7,000 more young Londoners into a great career and helping to meet the demand for a skilled and dedicated workforce in this field. Apprenticeships not only help young people get a foot on the career ladder, they boost businesses with an eager, committed workforce – I urge all London’s firms to grasp the opportunity and take on an apprentice.”
London is clearly just part of the story, and Apprentice Week supports the creation of quality apprenticeships for young people across the whole of the UK. Boris’s show of unity demonstrates that the hospitality and tourism industry is sowing the seeds for its own future by nurturing young talent and helping to stimulate economic growth. And this is being replicated by hospitality businesses up and down the UK. By working collectively to tackle youth unemployment the Big Hospitality Conversation has generated quality work experience, apprenticeships and jobs for 16-24 year olds. Support from our Mayor and others, including political figureheads will be instrumental in achieving our ambitions to create 7,000 apprenticeships for 16-24 year olds by the end of 2016 and showcasing that exciting, meaningful and rewarding careers can be built in the hospitality industry.
For more information about the British Hospitality Association, click here.
If you’re an aspiring chef, don’t miss this opportunity.
Seven exceptional winners have already been crowned and now Professional MasterChef is back and looking for it’s next champion.
Long established as one of the top professional competitions in the country, this new series is once again looking for chefs with the ambition to reach the top of the industry and the talent to cut it in the world’s best kitchens.
Professional MasterChef will continue to push contestants to prove they have the ability and passion to cook at the highest level as hopefuls battle to impress the Professional MasterChef Judges, as well as some of the country’s greatest chefs, until only the very best remain.
For any chef who aspires to one day sit among the greats, this is the only competition to be part of.
Deadline for Applications: 4th April 2014
For more information contact:
email@example.com or call 0207 299 7717
Entry Requirements include:
- You must be aged 20 or above on May 1st 2014
- You must be resident of the UK (inc Northern Ireland and Channel Islands)
- You need to have worked for at least 2 years as a chef in a professional kitchen and/or have the necessary NVQ qualifications (please refer to full rules here.)
Following on from the huge success of Springboard’s ‘The First Big Event’ at Hotelympia in 2012, ‘The Next Big Event’ at Hotelympia 2014 promises to be even better – bringing you an exciting, unforgettable Brazilian Extravaganza filled with carnival celebrations, dancing, feasting and football!
Billed as the Official Charity Gala Dinner of Hotelympia, the event is a key fundraiser for the charity and promises to be a night to remember. Commenting, Louise Routh, Marketing, Communications and PR Director at Springboard, said: “The Next Big Event will be a night like no other, featuring stars of the football world, combined with spectacular entertainment, superb food and fine wines, whilst raising vital funds to support the work of The Springboard Charity.”
Tickets are available here, or by calling 0207 921 0420,
Date: 29th April 2014 – 6.30pm
Venue: Platinum Suite London ExCel, Royal Victoria Dock, 1 Western Gateway, E16 1XL
Premium table for 10 – £1950 + VAT
Standard table for 10 – £1550 + VAT
Individual ticket – £160 + VAT
Get set for the hospitality industry’s biggest sporting event of 2014 – the Hotelympia 10k run.
Whether you sprint, run or walk as part of a team or a single runner, the race is a great way to get out in the fresh air, have fun and above all, help to make a difference to lives. Last year’s event saw
over one thousand runners take part, and this year is set to be even bigger and better.
Held at Excel London kicking off the Hotelympia Show on April 27th 2014, the race will feature a new course, the legendary post-race brunch, and even a ‘Pasta Party’ where participants can get to know their fellow runners and stock-up on those all important carbs before taking on the 10k distance.
The event is a key fundraiser for The Springboard Charity, helping young, unemployed and disadvantaged people to improve their prospects for economic well-being. Sponsors include Mondelez International, Bunzl, Hit Training, and Huhtamaki, and key partners include ExCeL London, Craft Guild of Chefs, Novotel Hotels and Fresh Montgomery and Leapfrog PR.
To register, please click here, where a suggested 8-week training programme is available.
Latest report from Caterer.com highlights continued signs of recovery in the sector
Hospitality jobs grew 8% year on year according to Caterer.com, the UK’s largest hospitality job board, with 120,956 jobs advertised on the site from hospitality employers in 2013. The last quarter alone saw a 16% increase compared with the previous year, with over 16,000 job adverts posted, as revealed in Caterer.com’s latest Hospitality Employment Index report.
Applications per job fell 5% over 2013 and as much as 26% compared with Q4 2012. While this could mean fewer people are applying for each role, it could also imply that candidates are becoming increasingly selective in their job hunt as they have more options available to them.
The upward trend has continued into 2014, with 12,000 jobs from hospitality employers currently advertised on Caterer.com, across a range of sectors, from foodservice and pubs to hotels and restaurants, highlighting the need for employers to continue attracting new talent into the industry.
Commenting on the findings, Ian Burke, Website Director of Caterer.com said:
“As we continue to move away from high levels of unemployment and towards greater levels of economic growth, it’s going to be an exciting time for the hospitality industry. While it may present challenges for hospitality employers, it also provides us all with a real opportunity to place hospitality firmly on the talent map, something that many businesses have already come some way in doing.
“It’s a chance to attract more talented people into the industry, and show them the opportunities available for long term career growth. If the industry misses this trick, it will be faced with an ever growing talent gap, and a skills shortage which could seriously hamper the industry’s growth prospects.”
Scotland drives hotel growth
Within the hotel sector, Scotland in particular is experiencing a huge growth, where the number of jobs increased by 20% compared with the past year. Applications per job were also high, suggesting a positive recruitment drive in the Scottish hotel industry.
Meanwhile the hotel sector as a whole is experiencing huge diversification through the continued growth in budget hotels, the rise of boutique brands and the new challenge of apart hotels. This has led to increasing pressures on the industry and therefore on individual companies’ talent strategies. Hotels are responding by building strong employer brand identities, with talent becoming central to their customer offering.
Foodservice falls in London
Scotland is also experiencing a growth in foodservice, with job adverts up 22% compared with last year. The South East, East and Wales have also experienced increased recruitment activity, while jobs advertised in London fell by as much as 14% – perhaps as big businesses move from the expensive cost of London office space towards cheaper regional hubs.
Entry level roles in foodservice, such as catering assistants and general assistants have increased compared with last year. Meanwhile there is a greater demand for specialist skills, with the role of ‘chef’ growing 2.6% – a move away from the ‘cook’ that traditionally might have made up the foodservice sector.
Commenting on the hospitality industry as a whole, Ufi Ibrahim, Chief Executive, British Hospitality Association said:
“The hospitality and tourism industry has made great strides over the past few years, both in generating jobs and economic growth and in terms of making political capital. The Olympic Legacy has elevated our sector in the minds of politicians, and industry leaders understand the benefits of working together, sharing a vision and progressing collectively, with a unified voice, towards our end goal. The British Hospitality Association is extremely positive about the medium and longer term prospects for our industry and our resilience and buoyancy during the economic downturn bodes well for our continued success in more positive economic times.”
The quarterly Hospitality Employment Index report from Caterer.com is available to download free of charge here.
Throughout National Apprentice Week (3-7 March 2014), Marriott International is holding a series of open days aimed at attracting young people into the culinary industry. Hundreds of aspiring and ambitious chefs will be welcomed into more than 50 Marriott hotels up and down the UK, to meet current chefs and apprentices, participate in interactive cooking sessions and learn about the Marriott Culinary Apprentice Academy (MCAA), a programme designed to attract and train the next generation of chefs.
Two years ago, Marriott made a commitment to youth employment by launching the MCAA, a programme run in conjunction with Babcock, a training provider, and local colleges to train young people to a minimum NVQ level 2 in culinary. The 18-month programme awards a guaranteed commis-chef position to every apprentice that completes the course.
“Youth unemployment continues to be a serious problem in the UK and we recognise the need to raise awareness of the exciting opportunities within the culinary industry and the rapid and diverse career progression it can offer,” said Bridgett Price, Chief Human Resources Officer for Marriott International in Europe. “We hope that the open days will inspire young people to consider a culinary career and join the Marriott Culinary Apprentice Academy.”
To date, the MCAA has trained ten young chefs to commis-chef position and has a further twenty apprentices enrolled on the programme. The academy has an extensive support structure and is designed to identify and nurture talent. Two apprentices have excelled, earning demi-chef de parties positions with one being awarded three accolades; Bristol Apprentice of the Year, College Apprentice of the Year and runner-up in National Apprentice of the Year. Marriott aims to enrol thirty more apprentices this year when applications open in April.
Marriott has heavily invested in the future of its restaurants and culinary teams. Last September, Marriott Hotels, the signature brand of Marriott International, announced a partnership with Hugh Fearnley-Whittingstall’s River Cottage to celebrate and support local and sustainable food and enrich the guest experience. The new seasonal menus launched at Cardiff Marriott Hotel and Hollins Hall, a Marriott Hotel & Country Club in West Yorkshire, will soon be rolled out to cover more of Marriott Hotels’ 50 UK hotels. The chefs at both hotels underwent rigorous training at the River Cottage Chefs’ School and obtained City & Guilds accredited certificates in a range of competencies, from procuring sustainable food through to butchery and nutrition.
For more information on careers at Marriott, click here.
Just a wee reminder that entries and nominations for the 11th annual CIS Excellence Awards, in partnership with Caterer.com, will close on Monday 10th March 2014.
Aimed at ALL types of established and emerging businesses and individuals involved in Scotland’s catering, hospitality and tourism industries – from chefs, foodie pubs, colleges and caterers, to restaurants, hotels, software developers, food manufacturers, training companies, local authorities, tea rooms, guest houses etc, etc – there is a category to suit you or your business.
And this year, in recognition of 2014, we are introducing a 14th category: The Employee of the Year Award, sponsored by Mazars and the Royal Bank of Scotland. Aiming to identify the individual within the Scottish hospitality, catering and tourism industry who has consistently risen above and beyond their usual remit over the last 12 months, the award is open to employees of all sizes and types of organisations within the sector.
Entries are free of charge, you may nominate as many organisations or individuals as you wish, and nominations are open until Monday 10th March 2014.
The 2014 categories are as follows:
•The Employee of the Year Award, sponsored by Mazars and the Royal Bank of Scotland
• The Business Innovation Award, sponsored by 3663
• The Independent Event-Caterer of the Year Award, co-sponsored PIDY & Freshwater
• The Award for Excellence in Hospitality Education, Sponsored by Premier Foods
• The Contract Catering Chef of the Year Award, co-sponsored by Tods Murray & ASA Recruitment
• The Healthier Scotland Award, sponsored by the healthyliving award, in association with NHS Health Scotland
• The Innovation in Training Award, sponsored by Caterer.com
• The Pub-Restaurant Excellence Award, Sponsored by Heinz Foodservice
• The Sustainable Business Award, sponsored by Zero Waste Scotland
• The Restaurant Newcomer of the Year Award, sponsored by Sodexo
• The Independent Hotel of the Year Award, sponsored by Gram
• The Restaurant of the Year Award, sponsored by Unilever Food Solutions
• The Chef of the Year Award, sponsored by BaxterStorey Ltd
• The Lifetime Excellence Award, sponsored by Braehead Foods
Full details of the criteria, judging guidelines and electronic entry/nomination forms are available here, where you can also find sponsor profiles, event photography, biographies of the advisory board members, dinner booking forms and a video link to last year’s event.
This year’s ceremony takes place on Thursday 29th May 2014 at the Hilton Glasgow, and promises to be the biggest and most entertaining night since the first event back in 2004.
If you have any queries or need further information in the meantime, please do get in touch prior to the nominations closing date of Monday 10th March.
May we take this opportunity to thank you in advance for your participation, and wish you the best of luck with your entries and nominations.
On behalf of the CIS Excellence Awards organising committee
In January alone, leading hospitality job board Caterer.com received 1.6 million visits to the site; an increase from 1.2 million for the same month in 2013. For hospitality employers, this can only mean one thing – the battle for talent is getting tougher than ever.
At a recent Caterer.com event, almost 100 hospitality employers from all sectors gathered to look ahead together at 2014. As guests enjoyed the free flowing Prosecco and canapés at little Italy in Soho, talk turned to the successes of the past year and the plans that employers are making to adjust recruitment strategies as the economic recovery continues. One point that everyone appeared to agree on was that as the market picks up, the job market will begin to move in earnest and employers will find it harder still to attract and hold on to top talent.
Neil Pattison, Sales Director of Caterer.com commented:
“2014 is shaping up to be a landmark year for the hospitality sector. There are already strong signs of market recovery and this is having an impact on the movement of candidates in the sector. In January alone, Caterer.com had 1.6 million visits to the site; an increase from 1.2 million for the same month in 2013. This increase in candidate activity is only the start and is already having an impact on the recruitment strategies of our clients.”
For HR professionals in particular, the focus is now on managing robust recruitment and retention strategies that keep ahead of candidate movement. Caterer.com supports employers in doing this, helping them deliver on their recruitment strategies through effective products and by offering them free and insightful trends reports, research and events. This support assists employers as they work to be employers of choice in the industry.
Being an employer of choice is essential as the challenge to attract and retain the best talent intensifies. Caterer.com’s well established and free to enter Best Employers in Hospitality Awards offer a respected badge of honour for hospitality employers and a place in the shortlist or a category win will be a valuable part of their recruitment armoury. The awards, now in their fourth successful year, are judged by employee responses via a bespoke online survey, provided by employee engagement experts People Insight U. The awards will be open for entries from the end of March and the awards ceremony will take place at Lancaster London on Monday 29th September.
There seems to be no doubt that hospitality HR professionals are set for a busy year ahead and will therefore welcome support in developing their own skills and talents. Industry group HR in hospitality are an organisation designed specifically for this purpose, and Caterer.com are pleased to support them, recently sponsoring the £2,500 HR in Hospitality Career Development Scholarship which was awarded to Natalie Wild HR Manager at Hollins Hall Marriott, Hotel & Country Club. Natalie attended the recent Caterer.com drinks event and spoke alongside Neil Pattison, Sales Director of Caterer.com, on what the award means to her:
“I am very proud to have won the scholarship. It is a fantastic opportunity to support my own personal development whilst doing a job I thoroughly enjoy. I have decided to use the £2,500 scholarship to undertake a top up MA in Human Resources Management will base my research paper on a project that I am working on with Marriott and caterer.com to raise awareness of Culinary Talent to young people in the hospitality industry and continue the thread of the work I already do. I would also like to take the opportunity to thank Caterer.com and HR in Hospitality for the award and would encourage others to be nominated for this personal recognition.”
Corporate social responsibility initiatives have known links to team engagement. Such activities might include offering time off to volunteer, fundraising or taking part in sponsored events. But at the Peach Pub Company, they are taking this concept a step further, with an ambitious conservation project on the northern border of the Maasai Mara.
The project was conceived seven years ago, when Peach pledged to plant 1,000 trees in Africa for every pub they opened. The Enonkishu Conservancy is under threat from over-farming, with thousands of acres of big game habitat being lost each year. The Last Line of Defence project, fronted by Peach co-founder Hamish Stoddart, aims to restore lost forest while supporting sustainable faming projects. By May, their goal is to have planted 20,000 trees.
It’s an audacious target, but for Hamish, it’s a cause close to his heart. “Africa and in particular the Maasai Mara are both passions of mine, and whilst we do lots close to home to support good causes, we chose the Last Line of Defence and the Enonkishu Conservancy as our priorities this year,” he said. “In the last few years, the change in the environment and land use has accelerated even more and we now need to take real action to preserve the last great land migration in the world.”
But there is another cause equally close to his heart, and that is his people. In January, 10 of the Peach team journeyed out to the Maasai Mara to complete the latest leg of the project. Sleeping under the stars, playing football with the locals and game-spotting: this was the trip of a lifetime. It was a chance for the company to reward good performance, encourage team work and increase engagement.
Peach Pubs also runs a ‘Peach Heroes’ scheme, which rewards those who have done something exceptional in their work. This culture of rewarding and incentivising good performance has contributed to the company winning a Best Employers in Hospitality award for the third year in a row.
Hamish said, “We are always looking for great people to join our team. If you’re a great caterer and up for an exciting challenge, we’d be keen to hear from you.
“At Peach we believe in helping communities make a difference –
that means both the communities around our pubs and those in Africa. Though we can only do a little something to help, we are all keen to make that difference. Just take a look here to find out more about what we are doing.”
Click here if you want a slice of the Peach action!