Amadeus head chef gets spicy at UCB for National Apprenticeship Week
Read time: approx 1 mins
Amadeus is currently honing the talents of 11 apprentice chefs and five front of house hospitality apprentices at its events venues, with off-the-job training in developing and delivering high end menus and products provided by UCB in the University's state-of-the-art kitchens.
All 11 students on the Level 2 Commis Chef Apprenticeship, tailored to Amadeus to meet its specific needs, attended the masterclass with Eamon Scaronia. They not only learnt how to use Asian spices, but got to make British Asian classic chicken tikka masala with pilau rice, tandoori roti and kachumber salad.
University College Birmingham’s lecturer in Professional Cookery and Patisserie, Marco Giovanni Sannio, also treated the group to his amazing recipe for gulab jamun for dessert.
Gail Tipper, Head of Apprenticeships at UCB, 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 upskilling existing staff, which has meant fantastic apprenticeship opportunities have been taken up by individuals in both chef-ing 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.”
Find out more about courses at UCB’s College of Food.