The Brend Collection, a family-run group of hotels located in Devon and Cornwall founded over 50 years ago, is spearheading an innovative training academy aimed at nurturing the chefs of tomorrow.
While the hospitality industry still grapples with recruitment challenges stemming from the enduring effects of the pandemic and the exodus of workers, the initiative is seen as crucial for ensuring a robust workforce. With 11 hotels within the Brend Collection, the programme offers a comprehensive career pathway across its portfolio, empowering the next generation of chefs with mentoring, training, and the opportunity to gain invaluable experience at different venues.
This strategic approach not only benefits the individual chefs but also bolsters the collective strength of the Brend Collection's culinary teams. The initiative illustrates the Brend Collection's commitment to cultivating and investing in its workforce.
By providing a structured career progression, the programme not only nurtures talent but also creates opportunities for growth and advancement within the organisation. Executive head chef Stuart White leads the charge in implementing this transformative programme at Sidmouth's Victoria Hotel.
Drawing upon his wealth of experience in managing large kitchens within the Brend Collection, Stuart is dedicated to addressing the shortage of skilled chefs in the industry. His commitment to excellence shines through in the comprehensive training programme, tailored to empower aspiring chefs to excel in the culinary world.
“There are ongoing challenges faced by the hospitality industry, particularly regarding staff shortages, and it's more important than ever to invest in the future of our workforce," remarked Stuart.
"By training aspiring chefs, we not only ensure the sustainability of our own establishments but also contribute to the hospitality industry as a whole." Under the expert guidance of the Brend Collection's head chefs and mentors, young chefs gain hands-on experience across various kitchen departments, honing their skills in butchery, patisserie, sauce, and banqueting.
The programme also emphasises innovation, creativity, and adaptability—essential qualities for success in today's culinary landscape. Stuart said: “Through the training across the Brend Collection we hope to equip chefs with a comprehensive skill set covering all aspects of the culinary profession.
“It touches on everything such as food preparation, menu creation, the significance of sourcing ingredients locally, and supporting West Country food producers. We also hone in on the importance of understanding customer preferences and adapting to evolving demands over time and they'll gain an understanding of the operational aspects of running a kitchen, including financial management such as ordering food, understanding value, and effectively managing budgets.
“It's a thorough programme that will really help empower the next generation of chefs to excel in this dynamic and constantly evolving industry and to develop a passion for it." The programme also offers a supportive environment where mentorship and career progression are prioritised nurturing talent from within, providing opportunities for growth and advancement within the organisation.
