Institute of Hospitality Endorses Training Programmes for the Homeless

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Providence Row bakery trainees celebrate the endorsement of their training programme by the Institute of Hospitality.

The Institute of Hospitality has endorsed training programmes that help people affected by homelessness enter the catering industry and turn their lives around.

The catering and bakery training courses are provided by Providence Row, a charity that works with more than 1,400 homeless and vulnerably housed people a year in East London, offering an integrated service of crisis support, advice, recovery and learning and training.

Peter Ducker FIH, chief executive, Institute of Hospitality, says: “Endorsement by the Institute of Hospitality demonstrates that Providence Row’s training courses meet a wide range of essential criteria and benchmarks relating to quality standards and quality learning outcomes.”

Dominic Gates, Enterprise and Training Manager, Providence Row, says:  “We’re absolutely thrilled to gain this prestigious endorsement as it’s a fantastic acknowledgement of our team’s great work offering catering and baking training to people affected by homelessness, substance misuse and mental health issues. In the last seven years, we’ve developed a traditional ‘soup kitchen’ into a supported training kitchen, offering people quality training to help them move away from homelessness and back into employment.”

Providence Row Charity has been helping vulnerable people for 160 years. It has been running the Catering Trainee Scheme for the last seven years, having worked with over 200 trainees, food designers, and nutritionists and over 20 professional chefs at Andaz Hotel Liverpool Street and other catering establishments. Providence Row has two full-time chefs with catering backgrounds. In addition, Andaz Hotel Liverpool Street provides workshops and work experience placements for trainees.

The Institute of Hospitality offers an endorsement service to training providers for the recognition of quality professional development and training.  

 

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Southern Branch celebrates student achievements

Three students received the accolade of “Student of the Year” at The Institute of Hospitality Southern Branch’s Student Awards Gala Evening at the exclusive Lainston House Hotel, near Winchester on 2nd May.

Over ninety people attended the event, which was hosted by the celebrity chef, Steven Edwards, and featured the top college students from Dorset, Hampshire and Wiltshire who competed for prizes in the Chef, Pastry Chef and Front of House categories.

  • The Chefs’ Forum Award for Chef Student of the Year went to Reegan Graff from Kingston Maurward College.
  • The Yate Supplies Pastry Chef Student of the Year was won by Jessica Edwards from Bournemouth & Poole College.
  • The AA Front of House Student of the Year was Carmen Darmanin from Eastleigh College.

The evening  included a sumptuous three course meal prepared by the chefs at Lainston House using meat provided by the Agricultural and Horticultural Development Board (AHDB), organic fruit and vegetables from Sunnyfields and wine from Nyetimber and Bancroft.   Further sponsorship was received from the Institute of Hospitality and  Halton Foodservice.

“The competition was very close; the judges had a very difficult time choosing the winners.  It was a spectacular evening – there was a real buzz going around the room the whole night; and when the winners were announced it was electrifying!”, explained Tom Goss MIH from the IoH Southern Branch.  “We are thrilled with the high level of support that we have received from the industry and the colleges”.

In addition to Kingston Maurward College, Dorchester, Bournemouth & Poole College and Eastleigh College, entrants came from Brockenhurst College, Highbury College, South Downs College and Basingstoke College of Technology.

Press Release LOGOS jpegThe full list of finalists is as follows:

FRONT OF HOUSE
Carmen Darmanin
VTCT Diploma in Food and Beverage Service Supervision (Level 3)
Eastleigh College
Kiera Diment
Advanced Apprenticeship in Customer Service  (Level 3)
Kingston Maurward College
Jamie Duncan
VTCT Diploma in Food Service & Supervision  (Level 3)
Basingstoke College of Technology
Jack Gadd
C&G Diploma in Hospitality Supervision (Level 3)
Brockenhurst College

CHEF
Jane Doma
VTCT Diploma in Advanced Professional Cookery (Level 3)
Eastleigh College
Daniel Field
NVQ Diploma in Professional Cookery (Level 3)
South Downs College
Hannah Fisher
VRQ Advanced Diploma Professional Chef (Level 3)
Bournemouth and Poole College
Reegan Graff
Intermediate Apprenticeship in Hospitality & Catering (Level 2)
Kingston Maurward College
Precious Smith
NVQ Professional Cookery (Level 3)
Highbury College

PASTRY CHEF
Molly Scarlet Ash
C&G Advanced Diploma in Patisserie and Confectionary (Level 3)
Highbury College
Jessica Edwards
VRQ Advanced Professional Patisserie and Confectionery (Level 3)
Bournemouth and Poole College
Shannon Foreman
VTCT Diploma in Professional Patisserie and Confectionary (Level 3)
Eastleigh College

“We want people from everywhere”

brexitAn important ingredient of the UK hospitality industry’s success has been relatively little interference from government, writes Derek Taylor OBE FIH. Brexit could change that.

Italo Zangiacomi was the manager of the Piccadilly Hotel in London. Hector Zavatoni was the banqueting manager at the Savoy. Cesare Maggi was the restaurant manager at the Ritz. They were among the 470 Italians who died when the Arandora Star, taking them to internment in Canada in July 1940, was torpedoed in the Atlantic.

The cream of the British hotel industry perished in that disaster 77 years ago; eight hundred and sixty five in all lost their lives and only thirteen bodies have ever been recovered. There is an annual mass at St. Peter’s Italian Church in Clerkenwell every July to remember the calamity and in 2010 a memorial cloister garden was opened at St. Andrews Roman Catholic Church in Glasgow. There are other memorials too.

Italy was an Axis power, but even so, the reputation of their hotel and restaurant staff was so good that top banqueting managers in the 1960s were still expected to be Italian. When the Welshman, Bryan Evans, was appointed banqueting manager at the Savoy, the chair of the company and future Lord Mayor of London, Sir Hugh Wontner, insisted that he be known as Evangelo Brioni.

We owe a great deal to a large number of foreigners who embellished our industry. We certainly don’t want the government to now inflict some petty chauvinist restriction on our great multi-cultural hotel and restaurant world. We want to take anybody from anywhere who can do the job well.

You’ve seen ice work, butter work and sugar work. Who invented it? George IV’s chef, Marie-Antoine Carême, can take a lot of the credit.  Carême came over from France after Waterloo and set standards never seen before.  We have great traditions as an international industry. It is right to remember another Frenchman, Alexis Soyer, from the Reform Club, who died in the Crimea feeding the troops in the War against Russia. Or where would we have got à la carte from, if Auguste Escoffier hadn’t come up with the idea with Cesar Ritz at the Carlton. The language in top kitchens in 1945 was still French. Bedroom lighting owes a great deal to Ritz. In fairness, excellent British hotel marketing was home-grown.

Ever since the Second World War, the hotel and restaurant industry in this country has steadily progressed. At exactly the same time traditional industries – ship building, coal mining, steel manufacturing – have gone down the drain. So to what can we attribute our success? Well, almost total neglect by successive governments has been an enormous help. Admittedly, they picked us out for special taxation in the 1960s because we weren’t making anything. Agreed, they nearly bankrupted us with the Grant Scheme in the early 1970s, but overall they have let us get on with it and we have flourished. Now they are threatening to interfere again.

There is a question mark over whether we should welcome overseas immigrants after Brexit.

Well, let me tell you one thing. If you were going to deport everybody with a foreign ancestor from this country, there’d be hardly anybody left. The Britons were shoved out of the East side of the country by the Anglo-Saxons in the 8th century. You’ll still find some in Cornwall, but not in Devon.

We are all foreigners – Romans, Anglo-Saxons, Normans, Flemings, Huguenots, Poles and many others. Only the Vikings went home. Immigrants are usually the pick of the crop. Even the prime minister’s family benefited from being allowed to emigrate. In the 16th century, her ancestor, John Spooner, emigrated to Holland and died there.

Bring it up to date. Only 50 years ago we weren’t in the Common Market and the British hotel world was desperate for staff. Brian Worthington, one of our best human resources directors, went down on his knees at the Home Office and begged them to let him bring in the staff we needed from – the Phillipines. Having assured themselves that our natives wouldn’t work in the industry, the Home Office acquiesced.

It’s no use  people saying that if the people from overseas are shut out the British will do the jobs. The only way in which the industry has kept up its standards of service is by recruiting from everywhere. Because of international influences, we are better cooks – we get Michelin stars now – and better managers. Admittedly, we are brilliant entrepreneurs, housekeepers, hall porters and barmen. We have one problem; how many parents hope that when their children grow up, they will be restaurant managers and chefs? They do in Switzerland, Italy and France.

I once asked Lord Forte, a great hotelier, why the British didn’t cook as well as the continentals. He explained: “It’s not part of the culture. In Britain we – we garden.”  And so we do – better than anybody else in the world. We also cook pretty well now – but foreigners laid down the ground rules and there is more we can do to improve many aspects of our business.

Dear Mrs. May, you have a whole string of problems at the moment. Why don’t you continue to let us get on with it. Our damp island is fifth in the world tourist rankings. We do a lot better than the football team. Please continue the traditional government policy of leaving us alone.

Derek Taylor OBE FIH is an internationally-renowned expert on hotel marketing. His eighth book Revolutionary Hotel Marketing is published by the Institute of Hospitality and available from Amazon

FREE food allergy training for foodservice businesses and EHOs

Is your foodservice compliant with the 2014 allergen Regulation?
Is your foodservice compliant with the 2014 allergen Regulation?

Foodservice and hospitality businesses often have some ‘churn’ in staff which means inductions and regular training for front of house, kitchen and foodservice staff on the topic of food allergens. Now that the EU Food Information for Consumers Regulation, (effective 13 December 2014) is in place, any business providing food to the public needs to ensure compliance with the Regulation. http://www.food.gov.uk/business-industry/allergy-guide/allergen-resources#toc-2

The Food Standards Agency (FSA) offers FREE allergen information training which can be undertaken by staff at their convenience. Once the online training is completed a certificate will be issued to every learner who passes the course. The training can be use by food businesses, consumers and Environmental Health Officers.

The FSA has also created an online labelling training for foodservice professionals and producers, to explain the changes that the EU Food Information for Consumers regulation brings to a label.

Institute members and non-members can free and members-only information that explains all about the Food Information Regulation (FIR) and what businesses have to do to comply with it.

The chance to change a life – through hospitality employment

Delicious food that's grown, prepared and served by The Clink Charity's trainees.
Delicious food that’s grown, prepared and served by The Clink Charity’s trainees.

The Institute of Hospitality has joined with Nacro, the crime reduction charity, and The Clink Charity to produce a new management guide about the benefits of employing qualified ex-offenders in suitable hospitality roles. The new FREE guide, entitled Employing Ex-offenders: Making the Right Choice, confirms that in the UK over 10 million people have a criminal record – ranging from driving offences and non-custodial sentences to more serious sentences – and chances are some of these 10 million may already be in your employ.

There are numerous benefits to employing ex-offenders, who are often found to have very positive employee traits such as honesty and reliability. In addition, giving ex-offenders a second chance means that their re-offending is significantly reduced. This presents a significant benefit for employers, ex-offenders and for society as a whole.

We’ve all heard about the growing skills shortage faced by the hospitality businesses. The Clink Charity has responded by training well-qualified chefs, kitchen and front of house staff for new roles in The Clink’s own gardens, kitchens and four restaurants. This training provides offenders with the skills needed to function in the real world. Once The Clink’s graduates are available for work, they are mentored, monitored and supported by The Clink to ensure their success with new employers. The industry’s burgeoning need for new talent means The Clink’s innovative rehabilitation programme not only works, it can address serious staff shortages in the UK.

Please download the new guide to learn more about how ex-offenders could be the answer to your hospitality business’s staffing needs. Nacro and The Clink are ready to assist any hospitality business every step of the way and this brief management guide is the first step in understanding how easy it can be to change a life.

 

New guidance for gas engineers working in catering establishments

New guidance can help gas engineers working in catering kitchens. (Photo: Mustafa Ozer/AFP/Getty Images)

If your business operates a commercial kitchen, a  new guide is available that can help gas engineers working in catering establishments. Guidance for gas engineers to the application of relevant sections of IGEM/UP/19 in catering establishments can be used to clarify some of the options and requirements for kitchen ventilation systems for new and existing gas installations in catering establishments that are required by IGEM/UP/19.

The publication includes risk assessment protocols for both new and existing commercial catering installations along with the air quality testing procedure, acceptance criteria and sign posting to the Gas Industry Unsafe Situations Procedures (GIUSP).

Supporting questions and advice for sample testing are included along with maintenance, inspection, records and user instructions.

The new guide is made available by the Institution of Gas Engineers & Managers (IGEM) along with CEDA and CESA.

Inspiration and aspiration: discover the World’s 50 Best Restaurants in 2015

RocaBros
You rock our world! The Roca brothers of El Celler de Can Roca, Girona, Spain.

A burning passion for food and hospitality drives our industry’s managers and chefs. The latest list of the world’s top 50 restaurants includes fine examples of people who create a global impact through their blend of culinary creativity and artistic vision alongside strong team work, leadership and management skills.

From Peru and Thailand to New York and Copenhagen, the list of the top 50 contains the industry’s current movers and shakers.

So whether you run a cafe, a gastro pub or a fine dining restaurant, you will want to read about the world’s top chefs and their award-winning businesses and be inspired! Find the list here: TOP 50 Best Restaurants.