Recruitment and training specialist Regent will be unveiling a new cookery school early next month.
Gordon Cartwright (left), a former AA inspection manager and chef at Sharrow Bay, who is now working as business director at Regent, has devised a rolling training programme that allows top Michelin-starred chefs to share their skills and experience with groups of professional chefs who are looking to develop.
"The industry is filled with a myriad of demonstrations at trade shows and cookery schools for the domestic enthusiast, but so far nothing tangible for the career professional seeking to extend the boundaries of their knowledge and skill quickly without the painful trial-and-error process, or the expensive stage experience," explained Cartwright.
"The Regent Cookery School will provide an inspirational boost to the chef's cooking ability and allow them to take aspects of this training back to their own kitchens. It's about raising national standards."
Chefs scheduled to deliver the first wave of training include Tom Aikens and Michael Wignall, two chefs renowned for their accomplished and cutting-edge approach to molecular cookery. The courses in August focus on "culinology" - a blend of culinary arts and food technology - and the impact of new techniques and equipment on flavours and textures, such as the use of poaching baths and vacuum packers.
The price for the day is £500 plus VAT, which includes overnight accommodation, an informal dinner with the trainer after the course, and a full day of training from 9.30am to 5pm (the cost is £350 plus VAT without accommodation/dinner, and £425 plus VAT for just training and dinner).
The course with Tom Aikens takes place at Westminster Kingsway College on Monday 2 August, while the Michael Wignall course will be held at the Lakes Hotel School on 9 August.
For more information visit www.regentconsultancy.co.uk or call 0161-839 5959.
By Amanda Afiya
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