BaxterStorey is proud to announce that it has achieved a record number of graduates from its Chef Academy this year, with a total of 66 chefs successfully completing their courses. The Chef Academy was established 16 years ago with the aim of developing the skills of BaxterStorey's chef teams, and it has successfully trained over 500 chefs since its inception.
Through significant investments in new e-learning initiatives, BaxterStorey has been able to expand the reach of its training programs to various parts of the business. The training provided by the Chef Academy combines online and in-person sessions covering a wide range of subjects. It is projected that an additional 160 chefs will graduate from their courses next year.
The graduates from this year's program include commis chefs (Level 2) and chef de parties (Level 3), who completed modules on meat, fish, pastry, bread, and plant-based cooking. Level 4 chefs undertook a 12-month program focusing on advanced culinary skills, communication development, coaching, modern kitchen leadership, food science, and practical workshops. Level 5 chefs completed a two-year program that included modules on senior leadership, commercial awareness, project management, strategic thinking, presenting, nutrition, and Level 4 food safety. The second year of the Level 5 program culminated in a business impact project.
To support the Chef Academy, BaxterStorey launched the 'Obsessed Lab' at the Woodspeen in Newbury, Berkshire, which serves as a film studio and cookery school, as well as the new home for the academy.
A special ceremony held at 30 Euston Square in London celebrated the achievements of the 66 chef graduates. The event brought together 200 guests, including friends, families, line managers, and operations teams. Notable attendees included Alastair Storey (Chairman and CEO of parent company Westbury Street Holdings), Ronan Harte (CEO of BaxterStorey), Noel Mahony (Executive Director of WSH), senior team members from BaxterStorey and Holroyd Howe, and renowned chef partners such as Josh Eggleton, Richard Corrigan, and Lisa Goodwin-Allen.
The ceremony featured a keynote speech by Lisa Goodwin-Allen, who shared her own career journey and encouraged the graduates to forge their own paths and identities within the culinary industry. The training programs also involved contributions from Josh Eggleton and Richard Corrigan, as well as supplier visits to Mossgiel Organic Farm in Ayrshire and Chalk Stream in Hampshire.
Ronan Harte, CEO of BaxterStorey, expressed delight in celebrating the 66 graduates, highlighting the positive impact of the Chef Academy in nurturing talent, fostering growth, and instilling confidence in the chefs. BaxterStorey remains committed to championing individuality and innovation, and the success of the Chef Academy plays a crucial role in the company's growth and the advancement of the industry as a whole.
