Charlotta Oldham, category marketing manager for Knorr Bouillon, explained: "We're regularly seeing chefs across the industry and hear the same issues being raised: how to continue to build business success; how to encourage more customers; and how to make ingredients go further while making greater margins. So, we created a platform that will allow chefs to share best practice.
"We're working closely with the Craft Guild of Chefs to share our joint expertise and deliver content that chefs want to hear. We want our guests to go away having learnt or heard something new that they'll take back to their own outlet and implement."
Steve Munkley, vice-president of the Craft Guild of Chefs and executive head chef at The Royal Garden, who hosts the first workshop, said: "We aim to deliver a really interactive experience, getting people to share best practice and also raise concerns they have in their business.
"We will be introducing demonstrations from chefs in the industry and getting their thoughts on the pressures kitchens are facing to help the audience relate these to their own businesses."
The first two workshops take place on Tuesday 18 June at Sheffield College and Tuesday 2 July at the University of West London, alongside the semi-finals of the Craft Guild of Chefs National Chef of the Year competition and the semi-final heats for Young National Chef of the Year.
For more information visit www.unileverfoodsolutions.co.uk/chefknowledgeexchange.
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