30th July 2019 0 Comments
To mark the imminent launch of their late summer menu, the Executive and Head Chefs in charge of a group of our more relaxed, colourful food pubs gathered for an engaging day of training and tasting at the Crabtree in Fulham.
The Head Chefs, along with their General Managers, were divided into five teams and given the order in which they were to complete their modules. The sessions ranged from operational standards, including work on allergens and stock management, to cook offs and tastings of new dishes for the BBQ menus and a look ahead to the perfect Sunday roast.
Points were awarded and deducted throughout the day, meaning the competitive spirit remained palpable. Points could be lost for health and safety violations and use of mobile phones during the learning modules. Points were awarded for spotting particular food phrases dropped by the presenters – phrases like, ‘chew the fat’ or ‘cool as a cucumber’ – as well as for winning dishes and allergen speed rounds.
The scores were tallied, the winners announced and a well-earned drink enjoyed by all. The day was a great opportunity for the chefs and managers to really engage with the new dishes on their menus, and to get excited about presenting them to their pub teams and customers.
We are planning further days like this one for the different styles of pub in our estate and we look forward to seeing the new menus launch.
If you are interested in joining one of our kitchen teams at Metropolitan, take a look at our current vacancies here.