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Our chef brigade at Essential understand the pressures of a working kitchen. With a combined service of 180 years, we know how important a good team is to ensure service runs smoothly.

It’s increasingly being reported that the Hospitality Sector is suffering the result of a Skills Shortage, with less students and apprentices making their way into and staying in the Foodservice industry.

Essential Cuisine have been part of the industry since inception in 1995; our company vision is to “champion working kitchens”, supporting trainee and professional chefs in creating dishes that enhance skills and reputation.

That’s why our team of passionate Chefs dedicate time to work with colleges and catering students to pass on valuable culinary knowledge, to bring the working kitchen to life and make it something to aspire to be part of.

Recently, Gary Kilminster (Business Development Manager) and Robin Dudley (Business Development Chef) attending Highbury College to deliver the poultry dish assessment for level 3 students.

Similarly, Rees Smith (Business Development Manager,) alongside Gary and Robin, also took over the kitchen and restaurant at Southampton City College, to assist colleges students to cook a 3-course lunch for 40 covers. During the lunch, our chefs introduce them to products available through Essential Cuisine that can add flavour to a dish, without compromising it, including Wild Mushroom Glace, Lobster Sauce, and Crème Anglaise.

Not only does this teach them about the working kitchen, and encourages great teamwork, but also educates them on Stocks and Sauces, and how Essential Cuisine can help in their future careers.

To find out more about how we support young chef talent entering the profession, including our sponsorship of North West Young Chef of the Year and the Adopt A School programme, visit our website.