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About us

The League of Club Chefs is passionate about the education of our young chefs; something that we try to achieve daily in our respective establishments.


The Young Chefs Education initiative was created in 2013. The programme aims to raise funds for the education of young chefs, enabling them to benefit from visits to quality suppliers throughout the country. The chefs will learn about the provenance of ingredients supplied to London institutions; receiving specialist training in preparation, which will in turn help preserve standards and food traditions throughout clubland and our other members’ prestigious establishments.


The educational trips will take them right back to the source where the ingredient is either grown, landed, butchered and in some case shot before in ends up in the kitchens and onto the tables.


In partnership with our excellent suppliers we intend give our young chefs a memorable experience, which will not only enhance their personal development, but will also benefit all of the participating establishments.


Programme objectives

The overall programme objectives of the Young Chefs Education initiative are:

Food provenance and heritage: educating our young chefs in the source and history of the quality ingredients used in our establishments on a daily basis from suppliers who are leaders in their fields


Networking: encouraging collaboration across our broad range of establishments; building professional long-lasting relationships and encouraging knowledge and skill-sharing


Quality and Standards: raising quality and standards by motivating staff through unique opportunities and experiences that we are providing


Skills: developing skills through exposure and practical demonstrations by leading suppliers and masters of their trades, within the food industry.

League of Club Chefs 2017


For your Diary


Educational trip to Daylesford Organic Farm

Date:  TBA

Contact Clive Howe for details:



LOCC Cookery Competition & Drinks Reception

Date:  Monday 10th July

Contact Clive Howe for details:

Young Chef’s Initative 2017