The Culinary Classroom cohort for this year have concluded their final session, marking the culmination of a transformative 10-month programme. Throughout this period, chefs from diverse sectors within our business engaged in a comprehensive culinary learning journey, emphasising the acquisition of a renewed understanding, respect, and appreciation for the origins of our food.
Monthly modules, spanning various culinary disciplines, covered topics ranging from vertical farming techniques that conserve water to recipes with reduced carbon footprint. The curriculum also delved into the art of breadmaking, the intricacies and artistry of chocolatier skills, the nuances of butchering, and immersive experiences like road shows and street food safaris. These sessions, orchestrated by our catering executive development team, addressed vital aspects of the catering business, like hospitality, menu planning, and financial awareness. As a result, the chefs emerging from this programme not only possess a heightened appreciation for the journey of food from farm to fork but also wield the essential tools for business success.
This initiative stands as a testament to OCS’s commitment to investing in our people, ensuring the longevity of their careers by arming them with invaluable lessons and tools. The penultimate module was a practical class on pasta-making, covering handmade pasta, egg pasta, gnocchi, and risotto.
After acquiring a solid foundation in pasta, gnocchi, and risotto cookery, our culinary classroom chefs were entrusted with the challenge of crafting original recipes based on their observations and learning. The chefs were organised into teams, with pasta machines securely affixed to the tables, and engaged in the enjoyable process of rolling out their pasta doughs. The kitchen became a hub of creativity, witnessing a dynamic exchange of ideas among our chefs as they collaboratively developed fresh pasta dishes brimming with flavour. To acknowledge their successful completion of the Culinary Classroom programme, each participant was presented with an engraved kitchen knife, symbolising their proficiency and growth throughout the programme.
I’ve had an amazing experience and gained so much knowledge over the past 10 months. I really appreciate Matt Vernon and Matt Chapman from the development team hosting this fantastic course and I’m truly grateful for the gift. The culinary classroom has built my confidence within the kitchen immensely. Everybody on the culinary classroom programmer is such lovely and genuine people; I’ve taken away invaluable experience from their support too!
Zoe Boland
Chef Manager, Marshalls Park Academy
The concluding module featured an exhilarating day immersed in road shows and exploring renowned street food hubs. Here, our chefs gained invaluable firsthand experience of the business process from the customer’s perspective. This hands-on encounter provided insights into crucial elements such as pricing, presentation, and marketing strategies, all while indulging in the delectable offerings of diverse global cuisines from Jamaica to South America.
What lies ahead for our Culinary Classroom graduates? In the final class, they attended the Hotel, Restaurant & Catering show. This annual event hosts the esteemed International Salon Culinaire competition, where top chefs from around the catering world gather to compete in various categories. Our Culinary Classroom students have now been introduced to this prestigious competition, and our chef development team will mentor them as they prepare to compete in 2025. Additionally, they will actively participate in mentoring and collaborating with the chef development team to lead regional skill-based workshops, contributing to the training of new and existing colleagues across OCS Food Co.
Congratulations to the 23/24 cohort!
I’ve had the opportunity to visit different suppliers all over the UK and meet many great people along the way. It’s been a great experience to be part of the culinary classroom, I wish we could have even more classes! Matt has been very helpful throughout and encouraged me to enter our 2023 Chef of the Year competition in which I proudly reached the final. I’m going to miss the culinary classroom; I’m grateful for the opportunity and I’m proud to have formed long-lasting relationships with my colleagues
Fernando Murillo
DHL in Slough
I’ve enjoyed meeting other chefs from different sites and developing my understanding of cookery, as well as the wider business. If I were to sum up the culinary classroom in one word, I would have to say – refreshing.
Dan Price
Ocado in Andover
