Vacherin has partnered with Akoko, London’s first Michelin-starred West African restaurant, to deliver exclusive stages for its chefs. The collaboration continues Vacherin’s established Stages programme that gives chefs valuable learning and development opportunities and brings new culinary experiences to clients and customers.
The collaboration is also first for the sector, with Vacherin being the first contract catering business to partner with Akoko through a chef stages programme.
So far this year, 24 chefs have taken part in the bespoke programme, immersing themselves in the Akoko experience and working alongside its team of chefs. They have explored West African ingredients, flavours and techniques, as well as the culture behind the dishes, expanding their knowledge and skills.
The participating chefs have applied their learning to create a collection of West African-inspired dishes for retail and hospitality menus. Launched across Vacherin’s sites in October, the Jollof Cuisine collection includes dishes such as smoked beef spiced with suya rub and bone marrow emulsion and ekume, egusi stew condiment, citropsis articulata and hibiscus ata sauce. Supported by a dedicated creative campaign, the collection is bringing fresh variety to Vacherin’s offer whilst celebrating the cultural and culinary influences behind the dishes.
Steve Humphries, Head of Hospitality, Culinary, said: “Our partnership with Akoko has been fantastic and we’re proud of what we’ve achieved with Aji Akokomi and the restaurant team. Now in its third year, the Vacherin Stages programme is central to our chef culture, where learning and culinary development never stop. Working alongside the Akoko team has introduced our chefs to new ingredients, techniques and approaches to flavour and creativity. Their new knowledge and confidence shine through in the Jollof Cuisine collection – a brilliant addition to our offer that we’re thrilled to share with clients and customers across our sites.”
Aji Akokomi, Akoko’s founder, added: “We’ve been working with Vacherin for quite a while and it’s been wonderful to welcome so many of their chefs. We enjoy the fact that they enjoy working with us and that they feel they’re learning something new that will add to their culinary journey and library. Our collaboration has been so valuable and Vacherin is a wonderful partner.”
Open to commis chefs through to executive chefs, the Vacherin Stages programme exposes participants to different culinary styles and approaches, building their skills, knowledge, creativity and confidence. Chefs then apply their learning across Vacherin sites, benefitting both clients and teams through innovative menu development and the sharing of best practice.
Over the past three years, the London specialist catering and hospitality business has placed approximately 100 chefs in enrichment stages with Michelin-starred restaurants as part of its approach to talent development and culinary innovation. The programme started with the renowned zero-waste restaurant, Silo, which inspired creative sustainability practices and
behaviour change across Vacherin’s sites to reduce food waste. Chefs have also enjoyed development experiences with the celebrated plant-based restaurant Plates.
