Giving them best-in-class training and returning them to industry was so rewarding. "We improved the futures of young people some of whom had been through some tough periods of their lives. Compass required all kinds of culinary skills so I was brought in to help develop those." Passion to teachĬhris also spent three years at Hugh Fearnley-Whittingstall's River Cottage where he set up a culinary academy. Chris says, "We catered at sports stadia, large music events, award ceremonies, defence facilities, schools, hospitals – the full spectrum. Here Chris worked with celebrated chefs like Jason Atherton and Gary Rhodes. Part of the time he was away, Chris worked at Compass Group, where he managed culinary training across all its brands. So I have a soft spot for M&B, and if I can repay the favour that would be great." Wooed by a rival "M&B also gave me my first role in training, with Vintage Inns, and the opportunity to look after food and kitchen policy across the business. Plus when I was a young chef, then a trainer, then in HR, the business gave me chances to develop my skills and go on to bigger, really rewarding positions. Crazy about the peopleĬhris says: 'What I love best about M&B is absolutely the people. While away, he's worked with some of the country's most celebrated chefs. Just ask Chris Griffin, Head of Culinary Development, who's re-joined Mitchells & Butlers for the second time. When you go back to be with people not once, but twice, it must be true love.
0 kommentar(er)
