Lakes hotels group launches academy with Steven Doherty

Steven Doherty - working with English Lakes Hotels on the Culinary AcademyENGLISH Lakes Hotels Resorts & Venues has teamed-up with renowned Cumbria chef Steven Doherty to launch a new Culinary Academy training initiative.

It centres on a two-year apprenticeship which trains participants to become commis chefs whilst under the employment of the hotel group.

The scheme involves working under head at the group’s venues across the Lake District and North Lancashire, with one day per week dedicated to offsite training with Doherty.

With the first group of students due to commence training in September, the English Lakes Culinary Academy is aimed at school leavers with a desire to become great chefs.

It is fully accredited to deliver the commis chef apprenticeship standard approved by the Government.

Simon Berry from English Lakes Hotels Resorts & Venues said:  “This is a chance for our rising young talent to work with and learn from the very best right at the start of their careers.

“A commis chef is the most likely starting position in many kitchens for aspiring young chefs to learn the basic functions of a professional kitchen.  Steven will be an invaluable asset to guide and inspire our culinary staff to create quality and innovation in the dining experiences we aim to provide.

“We are confident that he will help many of them graduate and progress onto future senior chef roles, whether they choose to stay in our group or move on to leading restaurants around the world.”

Doherty joined Albert Roux’s iconic La Gavroche in 1978 as a commis chef and rose to become the first Briton to become head chef of a three Michelin star restaurant.  He now concentrates on his award-winning venues in Cumbria.

He said: “I am thrilled to be involved in helping the English Lakes group bring the Culinary Academy initiative alive.  It’s an opportunity to develop a fantastic career.”

“The apprenticeship offers that important balance of realising how personal and team performance impacts on the success of dishes and menus, as well as understanding the principles of supply chain, waste management and the basic costing and yield of dishes.”

For further information about English Lakes Culinary Academy email Val Still at @copy NewspaperTimes - All rights reserved