Charlotta Oldham, category marketing manager for Knorr Bouillon commented: “We’re regularly seeing chefs across the industry and hearing the same issues being raised: how to continue to build business success; how to encourage more customers; and how to make ingredients go further while making greater margins. So, we created a platform that will allow chefs to share best practice.

“We’re working closely with the Craft Guild of Chefs to share our joint expertise and deliver content that chefs want to hear. We want our guests to go away having learnt or heard something new that they’ll take back to their own outlet and implement.”

Steve Munkley, Craft Guild vice president and executive chef at The Royal Garden Hotel, who will be hosting the first workshop, added: “We aim to deliver a really interactive experience getting people to share best practice and also raise concerns they have in their business.

“I will be introducing demonstrations from chefs in the industry and getting their thoughts on the pressures kitchens of all levels are currently facing to help the audience relate these to their own businesses.”

The first two workshops will take place on Tuesday, June 18, at Sheffield College and on Tuesday, July 2, at the University of West London alongside the semi-finals of the Craft Guild of Chefs’ National Chef of the Year competition and the new semi-final heats for the Young National Chef of the Year.

“The workshops are going to be a great opportunity for local chefs to come together, share experiences and network with those competing for their place in the finals of the prestigious National and Young National Chef of the Year competitions,” concluded Oldham.

For more information about the Knorr Chef Knowledge Exchange, visit
www.unileverfoodsolutions.co.uk/chefknowledgeexchange and, if interested in attending these workshops, contact [email protected]