At Thomas Franks, we are dedicated to the continuous development and enhancement of our culinary team. Over the past few days, our Head of Apprentices & Chef Development, along with some of our senior chefs, have been running an exciting series of Chef Development Masterclasses. These sessions, designed to comply with national apprenticeship curriculum requirements, ensure top-notch training for our chefs and apprentices. Here’s a detailed look at the enriching activities that took place during this week-long event.
Day 1: Commis Chef Masterclass
The series kicked off with a Commis Chef Masterclass for our new cohort of Commis Chef apprentices, led by the amazing educators at PLG. This foundational class focused on essential techniques and practices that align with national apprenticeship standards, setting a strong groundwork for the apprentices’ culinary journeys.
Day 2: Entremet and Patisserie Masterclass
Following the introductory session, our second day featured an Entremet and Patisserie Masterclass. Led by Mary Ann, our Head of Apprentices & Chef Development, Development Chef Justin, and Relief Chef Michael, this class offered attendees the opportunity to master various patisserie skills. The apprentices either learned new techniques or perfected their existing ones, ensuring they are well-prepared to create intricate and delightful pastries.
Day 3: Hospitality Masterclass
The third day was dedicated to our Hospitality Apprenticeship participants. Led by Hospitality & Events Director, Lord B, this masterclass emphasized the high standards we maintain across our front-of-house and hospitality teams. The session covered layouts, uniforms, and the operations of TF Events, providing valuable insights and practical skills that the apprentices can apply in their workplaces.
Day 4: Artisan Bread Masterclass
One of the most anticipated sessions, the Artisan Bread Masterclass, was led by Kev Steele, Head of Culinary Midlands. This day focused on creating simple yet delicious bread recipes that can be adapted into various items. The menu included brioche, the perfect pizza, and a third bake of choice, such as the beautifully crafted Zopf by Taynara. The class celebrated the art of bread-making, inspiring our chefs to experiment and innovate.
Day 5: Fine Dining Masterclass
Things took a competitive turn in the Fine Dining Masterclass, orchestrated by Group Culinary Director, Gavin Young. Apprentices and chefs were divided into teams with the task of creating two showcase dishes. After a detailed demonstration by Gavin, teams had access to a wide range of fresh produce, from bones to herbs and vegetables. Our experienced chefs provided guidance, allowing the groups to freely explore their culinary creativity and produce impressive dishes.
Day 6: Healthy Eating Masterclass
The final day of our summer masterclasses wrapped up with a Healthy Eating Masterclass, focusing on gluten-free options. Led by our Director of Nutrition, Christine, and Nutritionist, Lottie, this session highlighted the importance of healthy, inclusive snacking. Participants created gluten-free lemon and blueberry oat muffins, apricot flapjacks, gluten-free cheese & herb scones, and vegan chocolate orange pots. These delicious snacks reflect our commitment to providing nutritious and tasty treats across Thomas Franks locations.
The Chef Development Masterclasses have been an incredible journey of learning, skill enhancement, and culinary excellence. We are proud of our apprentices and chefs for their dedication and enthusiasm, and we look forward to seeing the impact of these masterclasses in their future endeavors. At Thomas Franks, we continue to strive for excellence, nurturing talent, and setting high standards in the culinary world.