Amadeus is currently developing the talents of 11 apprentice Chefs and five front of house Hospitality Apprentices.
All 11 chef apprentices attended a special Masterclass as part of National Apprenticeship Week. Amadeus Head Chef, Eamon Scaroni, inspired the group with a lesson in the use of Asian spices. They learnt how to make the British Asian classic chicken tikka masala with pilau rice, tandoori roti and kachumber salad.
There is a high level of commitment from Amadeus to finding new talent and up skilling existing staffGail Tipper, Head of Apprenticeships, University College Birmingham
University College Birmingham’s (UCB) lecturer in Professional Cookery and Patisserie, Marco Giovanni Sannio, also treated the group to his amazing recipe for gulab jamun for dessert!
The Commis Chef Apprentice work alongside professional chefs both within Amadeus and UCB to learn how to develop and deliver high end menus and products.
Gail Tipper, Head of Apprenticeships, University College Birmingham, said:
“In a tremendous first year we have seen the UCB and NEC Group (Amadeus) apprenticeship relationship go from strength to strength. There is a high level of commitment to finding new talent and up skilling existing staff, which has meant fantastic apprenticeship opportunities have been taken up by individuals in both chefing and hospitality across a number of venues.
“An apprenticeship ecosystem is evolving with excellent support systems, above and beyond coordination and exceptional skills delivery, which will ensure apprentices can make a real impact on the NEC Group (Amadeus) business.”
