THE Royal Academy of Culinary Arts has chosen Liverpool for its Northern England branch, it was revealed today.
It's a deal that's been eight years in the making, according to the man who spearheaded it: Art School Chef Patron Paul Askew, and is aimed at stopping the drain of kitchen talent from the city.
It means rising stars in the kitchen will receive a European gold standard in chef training - and qualifications - without having to move to London and the South East where many of them, inevitably, stay for good.
If we’re going to improve the food culture and the level of gastronomy in the north and, of course, the North West this was an important part of that jigsaw
The City of Liverpool College has been picked to work with restaurants across the North West to deliver Royal Academy of Culinary Arts (RACA) Chefs Apprenticeships.
Porky, himself member of the Royal Academy of Culinary Arts, said: “This is the culmination of eight years of hard work and a really important moment for the Northern branch of The Royal Academy.
“It’s really important to the get the qualification here. It helps the new up and coming chefs of this region achieve a level of qualification not available in the North before, and it’s hoped will go some way in breaking the cycle of skills drain to the South East.
“If we’re going to improve the food culture and the level of gastronomy in the north and, of course, the North West this was an important part of that jigsaw so they can remain on their home turf, still get the level of quality training and qualification and hopefully we retain them in the region.
“Those who achieve this qualification will be the restaurateurs of the future so the true significance of this should be felt for many years to come.”
Ian Jaundoo, executive chef of the City of Liverpool College, with Porky AskewThe course will see 16 budding chefs, aged 16 to 19, work alongside top professionals on day release at a select number of high end restaurants and hotels in the region. They will also benefit from an enrichment programme, intensive culinary traineeships and demos led by leading chefs and field trips to food producers.
Successful candidates will be recruited for the first intake in September this year.
All the trainees will receive industry-respected qualifications and sit the RACA final exam on completion of the course. If successful, the chefs will be awarded the coveted Royal Academy of Culinary Arts Diploma and become Graduates of the RACA.
John Williams MBE, Chairman of the Royal Academy of Culinary Arts, said: “The Royal Academy of Culinary Arts apprenticeships are at the heart of the core philosophy of the Academy and define and embed the countless culinary skills and talents at the highest levels for the next generation for professional chefs.
“This can only be good for the hospitality industry in the North of England and we are delighted to be working with the City of Liverpool College.” “If we’re going to improve the food culture and the level of gastronomy in the north and, of course, the North West this was an important part of that jigsaw so they can remain on their home turf, still get the level of quality training and qualification and hopefully we retain them in the region.
“Those who achieve this qualification will be the restaurateurs of the future so the true significance of this should be felt for many years to come.”
