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 FINAL DISHES CREATE ENTIER'S CHEF APPRENTICE WINNERS Entier Limited, the Aberdeen based catering and hotel support services company announced today the winners of its pioneering apprentice award competition, Fresh Olives. The competition that is believed to be the first of its kind in Scotland was launched to Aberdeen's schools in October last year. More than 70 pupils aged between 15-16 originally signed up and over the last six months the pupils have been marked and judged as they undertook a series of practical cooking assessments and demonstrations. Picture: left to right George McIvor, Rebekka Cormack (front), Peter Bruce (MD of Entier Ltd - pink shirt), Danielle Ritchie and Mark Donovan (Executive chef for Entier Ltd) This month witnessed the 10 finalists take up their wooden spatulas, weighing scales and oodles of confidence as they set out to create their winning dishes; a chicken curry and a chocolate bar gateaux, dishes that had been previously cooked and baked as part of their practical assignments aligned to the school's syllabus. Keeping an eye on the skills learnt over the last six months were judges Mark Donovan, Entier's own executive chef, Managing Director of Entier Limited, Peter Bruce and guest judge George McIvor, a fellow and former chairman of the Master Chefs of Great Britain. Following the 90 minutes cook off it was agreed unanimously that Rebekka Cormack and Danielle Ritchie both of Dyce Academy were the competition winners who according to Peter Bruce; "Demonstrated a delightful aptitude, a sense of control and pride in their delivery and an unbeatable taste test. I am very, very pleased with the outcome and as an award winning business I am thrilled that we have secured some award winning talent." This is the first apprenticeship competition of its kind designed by a local catering and support services company to specifically appeal to school leavers and is being backed by the Scottish Government's business to education programme. Added Peter Bruce: "Whilst we are only two and a half years in business we have made a strong point of finding the most talented people to join us. We have been growing at a credible rate and now have a dynamic workforce of over 250 people. I recognise that we have great ambitions and to meet those we have to ensure that we recruit the best people at all ages, including school leavers. It is expected that there will be nearly 1500 school leavers from the city's schools this year and many will want to start their working lives straight away. With the dramatic demise of traditional apprenticeship schemes we felt that it was important to create something quite unique that would be aspirational and achievable for young people in the region. We have been fortunate to find Rebekka and Danielle, two very talented and young individuals whom I expect will achieve many excellent career goals with Entier." Fresh Olives is the first competition created by a catering business that seeks to identify its future management potential by offering two regional winners a comprehensive three year paid apprenticeship scheme followed by a full time position. Under the close supervision of Entier's executive chef Mark Donovan, individual training programmes will be devised in conjunction with Aberdeen based hospitality industry training and both Rebekka and Danielle will get their teeth into their new apprenticeship once the school year finishes.
Again George was this years compere and active assistant to the demonstrator chefs. For further details
SCOTTISH CHEFS CONFERENCE 2009 Again George was this years compere and active assistant to the demonstrator chefs. As a seasoned demonstrator chef himself, Georgs is seen here assisting Ralph Porciani during his demonstration at this years conference.
For further details
Scot - Hot 2009 George compEres the 27th Scottish Culinary Championships at Scot-Hot. 250 chefs compete in the Scottish Culinary Championships, including the Scottish chef of the year competition challenge and the Knorr World Culinary Grand Prix, a total of 50 culinary competitions held over three days.
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SCOTTISH CHEFS CONFERENCE 2010
