Craft Guild of Chefs names new boss
Described by the Guild as a highly-respected chef with a “passion for quality”, Andrew Green will take the helm in the new role of director of operations on 8 June.
Green has a long career in contract catering, which includes running the head office of the Daily Mail General Trust for Compass Group, and his present position of group manager for independent school caterer the Brookwood Partnership.
Guild chairman Christopher Basten said Green brings with him strong organisational skills and a thorough understanding of the catering industry.
Strategic role
In the 50th anniversary of the Guild, Basten added that the new role would build “on a more strategic approach” for the organisation.
He said: “With Martin leaving, it was the ideal opportunity to review our management structure, and we felt a more office-based leader would be the best way to take the Guild forward.
“Andrew is the ideal candidate, bringing with him a wealth of working knowledge, a passion for quality and an almost forensic detail to the way he works.
Basten also took the opportunity to thank Bates for his “sheer dedication and outstanding contribution” to the Guild.
He added: “Martin has been a staunch supporter of the Guild’s commitment to promoting education and the advancement of culinary art and science across all sectors, and we wish him well in his retirement.”
Graduate shortlist
In a further development, the Craft Guild of Chefs has named a shortlist of 20 young working chefs and college students for the semi-finals of its Graduate Awards 2015.
After getting through a paper entry stage, the 20 now face a cooking test at either Sheffield College or the University of West London on 5 June.
Those that pass will then be invited to a mentor day on 13 July, complete with masterclasses run by renowned industry figures.
This will prepare them for butchery and fishmongery tests, a mystery basket challenge and the creation of a classic main and dessert, all to be held in London on 27 August.
To become a graduate of the Guild, they need to score 85% or higher across the tests.
Awards co-ordinator Steve Munkley said: “Some of the semi-finalists have already won some fantastic awards this year, but this is the chance to pit their talents and skill against other chefs, which involves a whole different mentality.”
“We wish them all the best in making it to the final and achieve something that is a real boost for the CV, and very often a turning point in a chef’s career.”
The awards give chefs aged 23 and under the chance to test the skills they learnt in college and honed in the workplace.
