Spicy Masterclass at University College Birmingham

The NEC Group’s award winning catering business, Amadeus, is currently developing the talents of 11 apprentice chefs and five front of house Hospitality Apprentices.

All 11 chef apprentices attended a special Masterclass today as part of National Apprenticeship Week. Amadeus Head Chef, Eamon Scaroni, inspired the group with a lesson in the use of Asian spices. They learnt how to make the British Asian classic chicken tikka masala with pilau rice, tandoori roti and a kachumber salad.

 University College Birmingham’s (UCB) lecturer in Professional Cookery and Patisserie, Marco Giovanni Sannio,  also guided the trainee chefs through their first introduction into infusing, toasting and marinading with spices.

 The Commis Chef Apprentices work alongside professional chefs both within Amadeus and University College Birmingham to learn how to develop and deliver high end menus and products.

Gail Tipper, Head of Apprenticeships, University College Birmingham,

 “In a tremendous first year we have seen the UCB and NEC Group (Amadeus) apprenticeship relationship go from strength to strength.  There is a high level of commitment to finding new talent and upskilling existing staff, which has meant fantastic apprenticeship opportunities have been taken up by individuals in both chefing and hospitality across a number of venues.

 “An apprenticeship ecosystem is evolving with excellent support systems, above and beyond coordination and exceptional skills delivery, which will ensure apprentices can make a real impact on the NEC Group (Amadeus) business.”