💥Level 2 & 3 Applications Are Open 💥
Chef Chris completed Level 3, receiving the ‘best in class’ award for his achievements while on programme 👩🍳👨🍳
This is open to all chefs within the WSH family, more info is available on the Vine, Hapi app or you can DM us 📲
On Friday 24th May, we celebrated a record number of chefs graduating our Chef Academy!
We’re so excited to see what this creative chef brigade bring to the table in the near future!💥🙌
Watch our YouTube channel!
https://t.co/gRWohLbkO5
@Bschefacademy
Our Level 4 Chefs learnt all they knead to know about dough this week!
Making bread and pastry has been a challenge in this heat but they all rose to the occasion. Covering four different doughs, and two types of pastry they smashed it out the bread-bin 👩🍳🧑🍳
HAPPY WORLD SAMOSA DAY!
We visited Rahina to find out how she makes her famous samosas.
These tasty triangles are bursting with beet-iful flavour - an absolute must for get-togethers with friends and family!
Click the link in our bio for more!
#ZeroWasteWeek#worldsamosaday
Calling our BaxterStorey bread bakers!🍞
Our fantastic network of supportive women talk about shared experiences and journeys in their careers during this loaf-lovin' session.
To book, get in touch with us: [email protected] 💛
#WomenInHospitality#BaxterStorey
@gwbramwell, Director of Food and Beverage spoke to @FMUKmagazine1 about grabbing opportunities to innovate and delight customers, fuelled by great food, beverage, and service 👉 https://t.co/beHJMwFQkH
#futureoffoodservice#fuelyourindividuality
There’s still time to join Level 2&3!
Applications are still open to join our industry-first online training programmes. You will gain the knowledge & skills to support you on your journey to become true taste making champions 👩🍳👨🍳
Open to employees from KP to Sous Chef roles
Check out John’s favourite recipe
Pressed celeriac, goats curd, beetroot & tarragon oil from our level 2 vegetable & seasonality module. This dish showcases different prep & cooking methods with each vegetable used 👩🍳👨🍳
DM us if you would like the recipe!
We don’t imitate, we create! 🔥
We're sizzling with excitement to announce our new partnership with #DevilsKitchen! Brace your taste buds, it's a plant-powered revolution in every bite! 👊🏽
Read more 👉🏽 https://t.co/j159zmh0CA
#nationalburgerday#obsessedaboutfood
We're kickstarting our 'Shining a Light On' series with our first guest, 23-year old chef de partie, Nathan Cooper.
Nathan gave us the scoop on chef life, culinary competitions with @Craft_Guild and inspo on his dishes 🍽️
Read the full story in our bio 📱
#fuelyourindividuality
Another superb masterclass from chef partner Adam Byatt, this time focussing on seasonal ingredients 👩🍳👨🍳
A great evening hosted by Regional Culinary Lead Luke, if you would like to join the next session please get in touch! (open to BaxterStorey chefs only)
Join us at our next RISE workshop at Red Bull Racing, as we combine insightful discussions with the art of bread-making.
It’s a chance for women in our business to share their perspectives as we dive into important topics.
Email us at [email protected] to book!
Free range Chefs 👩🍳🧑🍳
Check out this weeks adventure on insta https://t.co/SJgxNt8ADc
A huge thank you to the teams @Chalk_Stream & @RubyandWhite for hosting us!
Greg Bramwell, from @BaxterStorey “You have to be obsessed about what you do in order to be innovative. Obsessed is a culture that people drive themselves.”
We’re still drooling from an incredible Obsessed Live event brought to you by our talented taste makers of the South!
Beautifully baked breads from #projectknead ✅
Show stopping salad from #foodandmood✅
Cleverly crafted cakes because #bakingisback✅
#ObsessedLive 🍸🍒🥙🥦🍰🧋