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Celebrity chef Dipna Anand ‘inspires’ & supports Compass apprentices

25th Apr 2023 - 06:00
Celebrity chef Dipna Anand
Compass Group UK & Ireland has teamed up with Dipna Anand to further enhance its culinary apprenticeship programmes, with the chef supporting a group of Level 2 and 3 apprentices with speciality cooking of Indian food.

Dipna is the co-owner of the Brilliant Restaurant, which has made authentic food for over 40 years. The workshops will involve hands on learning so that Compass apprentices can take the knowledge back to their own kitchens to create dishes for customers and clients to enjoy.

Compass already has a partnership with Dipna across Levy UK + Ireland, who work with her to create a bespoke range of Punjabi food, alongside offering culinary training to some of their chefs. Within Compass’ Restaurant Associates business, Dipna works on training chefs, events and the collaboration has also seen the opening of her restaurant at Somerset House.  

Dipna commented: “Working with Compass and apprentices is always great, they are talented, enthusiastic and hardworking – so I am thrilled to be taking on this role to support their development. I love teaching the next generation about the skills and techniques of cooking Punjabi food, so it’s wonderful to see such an engaged group taking part.”

Last year, Compass launched 'Our Social Promise', an ambition to positively impact one million lives by 2030, through job creation, education, training, community and charitable engagement.

Jonathan Foot, head of apprenticeships and early careers at Compass Group UK & Ireland, said: “It’s great to have Dipna support our apprenticeship programme in this way and give our apprentices another culinary experience, demonstrating the culture and diversity of food – which all adds to their learning.

“At Compass, we are committed to ensuring the development of our people, and helping everyone learn and thrive – so Dipna is a truly great mentor for our people to learn from and I’d like to thank her for her support.”

Written by
Edward Waddell