Fourteen chefs from the specialist London catering and hospitality business showcased their skills and creativity at the premier culinary competition, which is part of the Hotel, Restaurant & Catering (HRC) show, with great results.
Over the three days of competition the team, of which half were making their International Salon Culinaire debut, achieved three silver, five bronze and four hygiene awards within their haul of recognition.
The value of empowering chefs to push themselves technically and creatively in the competition arena is embedded in Vacherin’s culture for its benefit in developing talented individuals and the food offer.
Steve Humphries, Vacherin’s head of hospitality – culinary is a competition veteran of more than 20 years and now coordinates and mentors Vacherin’s competition chefs.
He said: “The team should be incredibly proud of their International Salon Culinaire achievements. From our seasoned competitors to those entering the competition kitchen for the first time, they all did a fantastic job.
“Competitions offer many personal and professional development benefits that positively impact both the individual and our business. This includes skillset development, increased creative flair, team building, a widened chef network and greater progression opportunities.
“Our chefs always return from a competition experience with boosted confidence and pride, new learnings and ideas as well as a refreshed energy that they bring back to their teams and sites. That’s why we give every chef that wants to be involved in competitions the opportunity and support to do so, whatever their role or experience.”