Hospitality Guild Endorses Harrison Cooks Academy with Quality Mark

The bespoke Cooks Academy run by Harrison Catering Services has been awarded a People 1st Quality Mark, which was presented in association with the Hospitality Guild.

The Quality Mark recognises and celebrates hospitality-related training programmes that maximise individuals’ development opportunities and help raise standards across the sector.

Established seven years ago, Harrison’s Cooks Academy takes promising staff working at the catering assistant and kitchen porter level throughout the London boroughs the company serves and provides them with the training and support to develop into future cooks managing their own kitchens.

Joint Managing Director Gareth Harrison said:

‘People are the heart of our business, and we want to recognise and nurture the talent we have within our catering teams. The Cooks Academy has been a great success on this front; every single person who has been through it has been successful and is now managing his or her own kitchen. Receiving the Quality Mark demonstrates that our approach to training and development is truly leading the way in our industry.’

Potential candidates for the academy go through a rigorous selection process, including an application, interview and cooking competition. If successful, they spend a year working with chefs and catering managers across different sectors throughout Harrison’s business and being mentored by one of the company’s craft training and development chefs to learn the different aspects of the chef manager role.

Annette Allmark, Head of Professional Standards, said: ‘The panel was impressed with the content of the programme and felt that Harrison clearly demonstrates a desire to develop its team members, giving them all the support and tools they need to become effective supervisors and managers. The fact that Harrison gives its learners the opportunity to experience different working environments throughout the 12 month programme was noted as a welcome addition to the content of the programme.’