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The second cohort of up-and-coming Compass Group UK & Ireland chefs have started their journey on the ‘Forward with Marcus Wareing’ programme, building on the success of the first group who have focused on subjects including sustainability, commerciality, people, and skills.
‘Forward with Marcus Wareing’ is an enhanced programme, which runs alongside a Level 4 Senior Culinary Chef or Level 5 Operations Departmental Manager apprenticeship standard – delivered in partnership with national hospitality training provider, HIT Training. The best-in-class apprenticeship equips chefs with exceptional culinary skills and is brought to life through extracurricular enrichment activities, delivering practical experiences to the group.
Launched in August 2021, the first cohort celebrated their learnings to date late last year at the 5-star hotel, The Grove in Hertfordshire. The 14-strong team created a seven-course menu, with sustainability at its core. Inspiration came from foraging, preserving, plant-based influences and nose-to-tail cooking – to ensure minimal food waste and support sustainable practices.
The evolution and progression of the programme means the first cohort of graduates will go on to mentor the new group of chefs by offering support and advice to enhance their learning. In addition, Compass has gathered feedback from the original group, HIT, Wareing and external climate advisors to develop specific training modules, that further align with Compass’ 2030 Climate Net Zero goal and Roadmap.
Jonathon Foot, Head of Apprenticeships and Early Careers, Compass Group UK & Ireland said: “Our culinary teams will be central to the success of delivering Climate Net Zero by 2030 – with 80 per cent of our carbon footprint attributable to food – so the further development of our talent in this area is crucial. Therefore, we have continued to develop the programme and the sustainability work in particular.
“‘Forward with Marcus Wareing’ has exceeded all our expectations and the launch of our second cohort demonstrates the continued support and commitment by Compass to deliver this cutting-edge culinary training. I am very proud of what we have achieved and look forward to seeing the new group progress too.”
Wareing added: “It is clear to see this programme is rich in learnings and experiences. It is a unique approach, that takes candidates to another level in their career – with a focus on being forward thinking and developing for the long term with sustainability at its heart. It has been an absolute pleasure to see our first cohort grow in terms of knowledge, skills, confidence and personally – I am looking forward to working closely with the second cohort, as we further enhance and tailor the course.”
FMJ in conjunction with Grundon Waste Management is pleased to launch the 2023 waste management and recycling survey which examines the ways in which FMs approach their waste management responsibilities.
In this, the sixth year for the annual appraisal, we know there is a greater opportunity than ever for FMs to reappraise their waste and recycling operations and help their organisations meet the growing pressure to achieve ESG goals.
We want to learn how FMs have adapted to the legislative, economic and societal changes of the past year and how they plan to meet the latest waste and recycling targets.
In this survey we’ve posed a series of questions which include insights into FMs’ waste management strategy and targets, how they’re moving towards zero waste targets, and the importance of not just meeting compliance targets but also ESG goals.
The results of the 2023 survey will be published in FMJ magazine and form the basis of a white paper co-written by FMJ and the experts at Grundon on how to approach waste and recycling strategies.
To take part click here.
