Hilton Worldwide has launched the 2012 U.K. Chef Mentoring programme, at an event at the Hilton Brighton Metropole last week. Following a successful first year in 2011, this year’s new intake of aspiring chefs will come together in Brighton to meet their mentor and embark on the 12 month programme.
Chef Mentoring is just one example of Hilton Worldwide’s objective to help position food and beverage as an exciting and worthwhile career choice within the hospitality industry. The programme is designed to motivate and inspire this year’s intake of 11 Chef de Parties from around the UK, providing the opportunity to develop their expertise through regular dialog and time spent with their Executive Chef mentor. The programme also represents a development opportunity for mentors to share their expertise and to concentrate on new culinary and management ideas.
During the 12 month period, activities including visiting Billingsgate Fish Market to learn new skills with their mentor, and running mini-master classes in hotels will take place. The mentees will also acquire knowledge on kitchen management and leadership, as well as visiting the highly regarded Rungis market in France. Mentees and their mentor will then come together in September 2013 to complete the final task, a three-course gourmet menu cook off.
“We are very excited to be launching the 2012 Chef Mentoring programme in the UK. Having successfully run this initiative for the first time in 2011, with excellent feedback from our teams, we are continuing this important programme to support aspiring chefs working in our kitchens,” said James Glover, vice president, food and beverage, Europe, Hilton Worldwide.
“Developing talent is a major priority for us and I believe this will enhance learning opportunity and develop future talent in a structured format, supporting our six principle approach to food and beverage in Europe. We recently expanded Chef Mentoring to Germany and look forward to extending in to more countries across the Europe region.”
Having participated as a Chef mentee in 2011, Michael Knox, went on to gain promotion to become Senior Chef de Partie, at Hilton Newcastle Gateshead – demonstrating new skills and knowledge as part of his work. He commented, “I recommend this programme to anyone who wants to move to the next level in their career. It takes you out of the kitchen to learn about ingredients and how they are produced, as well as visiting world renowned markets and a culinary tour of Scotland. In the future, I would be honoured to be asked to be a mentor for the programme as it taught me so much.”