ESS and RAF junior chefs recently completed a two-day course at Ground Up Cookery School in Dartmoor, Devon, where they learnt a variety of new skills, utilising ingredients from the local area.
The course focused on identifying these ingredients out in nature and maximising their potential back in the kitchen.
Eight ESS L1 and L2 apprentices were joined by two RAF chefs who are part of the whole force catering team at RAF Coningsby. The aim was to give the junior chefs experiences they wouldn’t otherwise have access to, enhancing engagement early in their careers and promoting collaboration between ESS and service catering personnel.
On day one, the group went on a long foraging walk, guided by school owner Colin Wheeler-James. They sourced different edibles in the hedgerows and talked about how the produce can be used as ingredients in a range of dishes. Safety was at the forefront throughout, with Colin explaining how to ensure the plants were identified correctly.
The walk was followed by classroom sessions on food preservation techniques, including pickling and fermentation.
On day two, the chefs put their new skills into practice in the kitchen. Working in teams, they paired the produce gathered the previous day with meat, fish and store cupboard ingredients to design their own lunch dishes, using techniques such as pickling to enhance the flavours. They also produced their own misos and fermented foods to take home with them.
Sustainability is a key consideration as ESS works towards Compass Group UK & Ireland’s target to achieve Net Zero by 2030, which includes a target to reduce food waste by 50%. Following their cookery session, the chefs were asked to show their food waste and the group discussed how items such as peelings can be used, or the life of remaining ingredients extended. The exercise clearly demonstrated how food waste can be reduced or even eliminated using the appropriate techniques.
Matt Moseley, ESS Regional Executive Chef, commented:
“It was fantastic to bring the apprentices down to the Ground Up Cookery School and give them the opportunity to learn so many new skills. The participants are very early on in their culinary careers and this type of activity has the potential to ignite a lifelong passion for creativity in the kitchen. It was great too that we could involve our RAF colleagues in the course, and we’ve received some really positive feedback from them and personnel back at the base. We’re looking forward to our next apprentice engagement event later this year.”
Bob Gray, Managing Director – ESS Defence, Marine & Aerospace, added:
“Chef shortages remain a challenge across the hospitality industry. Giving our teams great training opportunities and experiences early in their careers helps us to retain and develop the next generation of culinary talent. The sustainable techniques taught at the Ground Up Cookery School, such as increasing the use of plant based ingredients and minimising food waste, will also support us in our target to achieve Climate Net Zero by 2030.”
