More than 60 chefs working in kitchens at Marriott hotels across the UK have been enrolled on a ‘back to basics’ Italian food training programme as part of plans to improve the fresh food offering at its hotels and give on-going support to staff.
The programme, run by Italian chef Silvia Maccari, has been run in seven regional sessions and gives chefs hands-on training in how to prepare fresh pasta and risotto for the hotel’s new Italian menu.
Once trained, chefs will return to their kitchens and pass on their new skills to their staff. Dishes they have been taught to cook include Tagliolini con Zucchini e Capesante al Pepe Rosa, Risotto con la Zucca and Rigatoni alla Pastora.
“The idea is that it really pushes chefs to learn new skills and gives them something they might not get elsewhere,” said a Marriott spokeswoman.
The hotel chain, which operates hotels under its Marriott, Courtyard and Renaissance brands in the UK, has an on-going development programme for its chefs called Cooksmart where chefs are given training both in the classroom and the kitchen to develop their skills. They are also given Cooksmart cards to keep with them which list what the hotel believes are the 20 fundamental basics needed to produce good food
Paul Downing, regional vice president of operations, UK, Ireland, Middle East & Africa, said: "Marriott has always made significant investments in its associates, and has a reputation for superior customer service. Both chefs and customers will benefit from this programme that reflects Marriott’s constant innovation in training, ensuring the best for its associates".