Raisins to be cheerful!
When chefs from across Compass Group were asked to submit recipes for entry to the California Raisins culinary competition, they never guessed they were about to embark on a trip to remember.
Five chefs from Compass subsidiaries Scolarest, Eurest and Baxter & Platts went on the week-long study tour in California, which included a tour of the raisin industry in Fresno, and a breathtaking trip around Yosemite National Park.
But the highlight was a two-day visit to the Culinary Institute of America, where the group was treated to expert tuition from master chef Dieter Doppelfeld and leading culinary educator Lars Kronmark.
Pictured from left are Sara Matchett, Compass Group communications, Moira Head, chef at Scolarest; Mark Barry, junior sous chef with Baxter & Platts; Kevin Higgs, executive chef at Eurest; Omero Galucci, executive development chef for Compass Group; Kevin Viner, consultant chef for Compass Group; Nick Vadis, executive chef at Eurest; Peter Meadows, brand consultant with Dawson Meadows, and Kevin Jones, head chef at Scolarest.
