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Twelve Independents by Sodexo chefs went to Paris for Easter to pick up new skills from world-renowned culinary experts.
The trip to Ecole Lenôtre is the latest in a series of high quality training sessions organised by Independents by Sodexo as part of its commitment to giving chefs development opportunities.
Executive development chef Tom Allen explained that the latest course, between 31 March and 3 April, was focussed on hospitality catering, “from a basic working lunch all the way up to classic plated dishes with a 2015 interpretation”.
Tom said there are three major benefits chefs achieved from the trip:
The chefs making the trip with Tom and Steve Wylie were Kat Barnes (LVS Ascot), Julian Nanton (Notting Hill Prep School), David Shaw (St Swithun’s School), Gareth Hughes (Terra Nova School), Mark Mills (Altrincham Grammar School for Boys), Louisa Matthews (Eton College), Steven Jarman (Wellington College), Mark Stafford (Caterham School), Alexander Fellows (Woldingham School), Graham Reed (Tudor Hall School) and Vincenza Scialpi (Cheadle Hulme School).
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