Daniel Galmiche joins the Clink Charity as group sustainability ambassador

15 December 2016 by
Daniel Galmiche joins the Clink Charity as group sustainability ambassador

The Clink Charity has appointed chef Daniel Galmiche as group sustainability ambassador.

Galmiche will support the charity to reduce reoffending rates and provide prisoners with educational workshops to increase their knowledge of the hospitality industry. His responsibilities will include improving the standards of chefs in training.

In April this year, Galmiche held a training session at the Clink Restaurant at HMP Styal in Cheshire. He held another session at the Clink Restaurant at HMP Brixton in London later that year, and more recently a Chaîne des Rôtisseurs dinner held at HMP Styal in October.

Galmiche said: "Sustainable cooking is something I hold close to my heart, and working with the Clink provides the perfect opportunity to educate the next generation of chefs about the versatility of sustainable cooking. I'm honoured to welcome my new role and can't wait to get in the kitchen with the many talents that I have become accustomed to during my previous experiences working alongside the Clink Charity."

Chris Moore, chief executive of the Clink Charity, said, "We're delighted to welcome Daniel to our Ambassadors programme. With over 35 years' experience in the industry, Daniel brings invaluable knowledge and expertise to the kitchen and his hands-on approach will be of great inspiration to the prisoners in training. Daniel's achievements in the culinary world are well documented and his appointment will support us as we continue expanding on our training programme and build on our sustainability credentials even further."

The charity currently has four prisoner training restaurants in operation across Her Majesty's Prison Estate and is on track to achieve its target of 20 prisoner training projects in operation by the end of 2020.

Prisoners participating in Clink charity 41% less likely to reoffend >>

The Clink's Alberto Crisci shortlisted for €100,000 Basque Culinary World Prize >>

Ex-offenders and young people create Clink Charity Ball 2016 menu >>

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