Having started my career in the Royal Navy, moving across to food service sector 20 years ago, it was quite a change. However, what never changes is the comradery and great Brigades that I have always had the pleasure of working with.
Being a chef – is about having a passion for food and service. We have thousands of chefs in Compass feeding such a wide range of customers, from school children, families enjoying a day out, concert-goers, sports lovers, students, oil rig workers, the military, office workers, patients in hospital and so much more. What we have in common is that we are all passionate about what we do and the food that we provide.
I am delighted that Compass Group has decided to dedicate a week to say thank you to our chefs. They are at the heart of the business and always working hard behind the scenes. Every chef, whatever role they join, has an important role to play in our Compass family.
We are thanking our “unsung heroes” throughout the week and hearing the stories of our chefs and why they got in to cooking. It’s a great opportunity for us and our customers to learn more about the people behind the food and say thank you for their hard work.
It’s been great to see members of our executive team meeting with our chefs and hearing from them first-hand about their experience of life as a chef.
We are also launching a new development programme for our chefs, to ensure there is a clear career pathway with us. We have already had great success with our apprenticeship programme, which has seen over 200 colleagues undertake culinary apprenticeships this year.
I would like to say a personal thank you to all our chefs, for all the work you do each day. We are proud to have you as part of our team at Compass.
I am looking forward to showcasing the talent in our business at our 20th Compass Chef of the Year Competition at the Restaurant Show in Olympia on the Wednesday 2nd October. Please join us and come and see our great chefs in action.
Chef Appreciation Week is a global initiative Compass Group runs, to say thank you to their chefs for their hard work. In the UK, a number of “unsung heroes” are being recognised as well as thank you jars being placed at sites across the business, so colleagues and customers can show their appreciation.