Is sustainability on the training agenda for budding chefs poised to be the faces of tomorrow’s commercial kitchens?
That’s the question that leading figureheads from the industry, including celebrity chef Cyrus Todiwala (pictured), will attempt to answer later this month as the first of a three-part webinar series hosted by refrigeration manufacturer Gram gets underway.
The company is holding its inaugural Go Green summit in October and in the run-up to the event it will hold three webinars addressing key sustainability issues for the foodservice industry.
As well as Todiwala, the line-up of industry experts for the first webinar taking place on Tuesday 28 April includes CESA chair Simon Frost and the Responsible Hospitality Partnership’s managing director Dr Rebecca Hawkins.
They will assess how sustainable practices are being integrated into the foodservice industry through education and training, and discuss what cookery schools and colleges are doing to train the chefs of tomorrow to deploy sustainable efficiencies.
The trio will also assess what operators can do to help encourage this progress towards a greener industry, and establish whether education the key solution to achieve these goals.
The webinars are free to take part in. Simply click on the link HERE to register your details.