Case Study: Farnham House Hotel
“It’s brought my passion back for cooking” - Terry Cloutman’s verdict on Fresh Skills for Chefs training says it all.
Terry, Food and Beverages Manager and part time chef at Farnham House Hotel in Surrey, has always been committed to training and development, having joined the hotel from school.
It’s a route that has seen him complete two NVQs (National Vocational Qualifications), win a regional learner of the year award, and progress from the kitchens into management.
Fresh Skills for Chefs provided a unique professional development opportunity that has made an impact on Terry’s working life in many ways.
“The courses have been fantastic, giving me a new enthusiasm to get back into the kitchen. As they cover a single topic per day, they are highly focussed, and you can really go into the detail and hone new skills,” he said.
Terry took Fresh Skills for Chefs masterclass courses in local cheese, chocolate heaven and desserts, gastro-pub desserts, local pork and cider, bread and pastries, and butchery. He also undertook a ‘Marketing your restaurant’ course and attended the 2009 Caterers Chefs’ Conference.
“I was looking at different training options, and Fresh Skills for Chefs stood out. It provided a real choice, so I could pick and choose a range of topics that weren’t part of other programmes,” Terry explained.
“Networking with other chefs at the conference was really valuable. Talking to people in a similar situation to me has boosted my confidence to get back into the kitchen.”
Terry now ensures he spends at least two days a week in the kitchen of the hotel’s Squires Bar and Restaurant. He has introduced new skills and ideas from the courses onto his menu.
“For example, the excellent gastro puddings and desserts course gave me a lot of ideas. We’re now hand-making our own desserts which boosts the quality and improves our gross profit on desserts. Making fresh bread adds something else to our offer. The pork and cider course showed how many different ways we can use the meat on the menu – so has a real practical application.”
Terry is also looking to introduce more local produce onto the menu, balancing this with the business needs of a mainly function-based hotel: “It has really opened my eyes to what’s available locally, and often local ingredients can be cheaper than national brands.”
He added: “We have recently taken on a new apprentice and I can pass on additional skills thanks to all the experience I have gained. I would like to see more training of this quality available – it has really boosted me.”
