The course – which Elior plans to roll out across the company – was designed by University Hospitality Seminars Ltd. to meet the specific learning needs set by Peter Joyner, Elior UK food development director, and his colleagues from the award-winning Elior Academy.
Joyner said: “Making the step up to executive level requires a whole new set of management and leadership skills. This course was designed specifically to meet that need. Feedback has been exceptional, with chefs rating it as one of the best academy courses they’ve ever been on. We’re already preparing a second cohort of ambitious chefs for the programme as we look to continue developing a pipeline of talented chefs at every level of the business.”
The course was led by David McKown, director of University Hospitality Seminars, and Andrew Bennett MBE, Associate Trainer and Consultant.
McKown said: “Chefs are usually promoted for culinary skills, and don’t always get the same level of training and development as peers in non-culinary roles. The course we designed for Elior took content and examples from the culinary world and applied them to the sorts of managerial, commercial, and leadership skills these chefs need to take the next step in their development.”
The course was delivered over two days on a residential basis at The University of Sheffield and included presentations from Peter Joyner and Peter Flint, executive head chef at Lloyd’s Corporate Real Estate, on their experiences working in the more senior role.
For further information on University Hospitality Seminars Ltd visit www.universityhospitality.co.uk