Baxter & Platts calls on Caines to boost skills

Michael Caines, co-director and head chef at Devon's two-Michelin-starred Gidleigh Park and chef-director of three-AA-rosette Michael Caines at the Royal Clarence in Exeter, has taken on a consultancy role with Baxter & Platts as part of the contract caterer's drive to achieve higher standards of service for its blue-chip clients.

Caines's main role will be to develop the skills of the company's chefs and he will be working closely with Baxter & Platts executive chef and college friend, Nick Brookwell. "The old image of corporate catering is a thing of the past," said 31-year-old Caines. "I want to give an edge to corporate dining by training from within. A lot of talented chefs end up in the corporate catering sector simply because the hours and standard of living is better."

Over the coming weeks, Caines will be guesting at the Baxter & Platts chefs' forum, developing menus and signature dishes for the company, cooking for clients, holding seminars and supporting training initiatives.

"It's a friendly working partnership between Michael and ourselves," said Brookwell. "His fine-dining input is more and more relevant to our business. Most of our ideas come from fine dining and Michael gives us a lot of inspiration."

An exchange programme will enable Baxter & Platts chefs to gain work experience at Gidleigh Park and the Royal Clarence. In return, Caines's own chefs will be able to experience the challenges presented by contract catering.

"It's a good opportunity for me," said Caines. "It's not a gimmick. Baxter & Platts has taken me on for my expertise, not because I'm a high-profile chef. It's a rewarding position in many ways. I can expand my credibility, and Nick's an old friend whom I feel I can work with. It's lovely to bring our experience together for the good of more than one person."