Chef Academy

Forming part of our national training programme Cairn Academy, and led by the operator’s group executive chef Rodney Jones, sessions bring together chefs from across the company to enhance their knowledge and skills.

On top of internal training, keen cooks will have the chance to work in a selection of different kitchens to broaden their experience, as well as take part in educational trips. 

Examples include a foraging expedition in the Scottish Borders, ‘farm to fork’ farm visits, butchery masterclasses, production demonstrations and fine dining in London. After each stage the chefs will reflect on what they have learnt leading to ‘The Finale’, which will see them design and deliver the menus at Cairn Group’s annual Leadership Conference.

Pioneered to grow the next generation of culinary talent in the hospitality industry, additional learnings will range from exposure to all areas of the discipline, from cookery skills, understanding ingredients and health and safety procedures, to market trends and seasonality.

An introduction to the series involves chefs at all stages in their careers taking part in a masterclass, focusing on classic French sauces, beef cuts and slow cooking winter classics.

Chefs are an integral ingredient within the business and those enrolled in Cairn Academy will be working towards achieving a widely recognised qualification, which we hope will encourage more people to take up careers in the hospitality industry.

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