Talents across the professional chef community including pastry chefs and chocolatiers are being offered development opportunities through new training courses from two different companies.
Sodexo UK & Ireland, which specialises in catering and facilities management, has refreshed and relaunched its culinary academy as part of its 60th anniversary celebrations.
Working in partnership with HIT Training, the academy provides a clear, structured pathway for chefs at different stages of their careers, from early‑career commis chefs to experienced senior chefs ready to step into advanced culinary or leadership roles. The 18-month programme combines hands‑on learning, formal qualifications and on‑the‑job development, supporting chefs to build strong foundations in craft, consistency and modern food practices.
Sodexo currently has one cohort of chefs undertaking their Level 2 commis chef qualification and two cohorts of chefs doing their Level 4 senior chef qualification. A 10-strong group from the Level 4 cohort recently participated in a bakery masterclass at Tewinbury Cookery School in Hertfordshire, attended by Sodexo UK & Ireland CEO Jean Renton.
A new intake of chefs from the UK will start their level 2 commis chef qualification in May with chefs in Ireland embarking on their level 2 from September.
“Working in partnership with HIT Training we have created a programme that is inspiring and elevating chefs at every stage of their journey,” commented Richard Learmount, food director at Sodexo UK & Ireland.
“The Culinary Academy embodies our commitment to the talented chefs we have throughout our business and is a practical demonstration of how we are investing in our people, raising culinary standards and supporting chefs to build meaningful, long-term careers.”
Chocolate supplier Barry Callebaut, meanwhile, has unveiled a new online training platform designed for chocolatiers, artisan pastry chefs, and emerging culinary talent – described as an industry-first move towards accessible professional chocolate education.
There are five courses available including Chocolate Basics, Bonbon Masterclass, The Architecture of Entremets, The Art of Viennoiserie, and Biscuits Unlocked. From essential techniques and theory to practical recipe applications, each course offers up to four hours of on-demand video tutorials, led by industry-leading chefs Ramon Morató and Romain Dufour.
They are currently available at the introductory pricing (until 30 April) of £120 for all five courses for one year, or £60 for one course for six months. They can be explored via the Callebaut Chocolate Academy website here.
“What makes these courses special is how practical they are – it’s chocolate training inside out,” said Alistair Birt, head pastry chef at Harrods. “You can dip in and out around service and come back to lessons anytime, building skills step-by-step.
“The bite-sized format makes it genuinely accessible, giving chefs the confidence to apply these master chocolate and pastry techniques in their own kitchens,” he added.
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