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Book Review: Showcase of top female chefs

This book showcases the very best female chefs we have. About time, too - they are a rare species and should be celebrated.
Posted: 26 January 2006 | 00:00

Helen Blinkhorn, Head housekeeper, Golden Tulip hotel, Manchester

CHOT 260106Helen Blinkhorn is head housekeeper and duty manager at Manchester's Golden Tulip hotel, which is a few minutes' walk from Manchester United's Old Trafford ground.
Posted: 26 January 2006 | 00:00

King joins Marbella Club in £70m expansion venture

Beverly KingEx-Thistle boss Beverly King has joined Spanish Marbella Club owner Bursha Holdings as managing director, Caterer can exclusively reveal.
Posted: 23 January 2006 | 08:03

Baldwin takes over as RA chairman

David Baldwin has succeeded Nick Scade as chairman of the Restaurant Association (RA). Baldwin, previously RA vice-chairman, owns Sheffield restaurant Baldwins Omega.
Posted: 19 January 2006 | 00:00

Greg Lewis, head chef, Chalk Lane hotel, Epsom, Surrey

Greg LewisAs head chef at the Chalk Lane hotel in Epsom, Surrey, Greg Lewis, 29, is responsible for a 35-seat restaurant, two private dining rooms and a banqueting room for up to 120 guests.
Posted: 19 January 2006 | 00:00

About the awards

Best Places To Work in Hospitality Awards 2006 logo 128x128If you think that your organisation is one of the best places to work, you now have an opportunity to prove it. All you need to do is enter. The Caterer Group Best Places to Work Awards will be held in February 2006.
Posted: 18 January 2006 | 00:00

Michels to take on role at easyJet

David MichelsHilton Hotel boss David Michels will become a non-executive director of airline easyJet from 6 March.
Posted: 17 January 2006 | 16:20

Chefs' earnings set to climb and climb

City & Guilds predicts long years of improving wages for vocational workers as employers recognise practical skills
Posted: 12 January 2006 | 00:00

Next move... if you're keen to get into events

Should I get a degree at university or stay at college for an HND in hospitality management and then take a training course to get into events?
Posted: 12 January 2006 | 00:00

Operations chief Charles Morgan leaves Hotel du Vin

Hotel du Vin's operations director Charles Morgan has left the company, Caterer can exclusively reveal.
Posted: 15 December 2005 | 12:37

Derek Picot, general manager, Carlton Tower, London

David PicotDerek Picot, 53, is the general manager of the five-star luxury hotel, Jumeirah Carlton Tower, Knightsbridge. He's worked there for nearly three years, but has 37 years of industry experience, and previous jobs have taken him to all five continents.
Posted: 15 December 2005 | 00:00

Sandro Giovanazzi, head chef and proprietor, La Parmigiana restaurant

Sandro GiovanazziSandro Giovanazzi is head chef and proprietor of Glasgow's long-standing and well-regarded - it's listed by Michelin and the Good Food Guide - Italian restaurant, La Parmigiana.
Posted: 08 December 2005 | 00:00

Next move... for someone in catering

My son is considering a career in catering and hospitality management. Could you please recommend universities that offer respected degrees?
Posted: 08 December 2005 | 00:00

Paramount trio strengthen management team

Paramount hotels logoParamount hotels has bolstered its executive team with three new appointments.
Posted: 01 December 2005 | 16:38

Mark Seastron, commercial development director, Sodexho Defence Services

CHOT 011205 pg 62Mark Seastron, 35, is commercial development director at Sodexho Defence Services, where he oversees both the operation of catering, retail and leisure services and the acquisition of new business.
Posted: 01 December 2005 | 00:00

How to... be great at an interview

Always research the company beforehand. Be smart, dress appropriately and look "crisp". Be on time and smile when you arrive. Shake hands confidently (make sure your hands are dry). Maintain eye contact Find some common ground with the interviewer - it will improve your chances. Be enthusiastic and positive; don't knock former employers. Prepare a list of questions; ask what the next stage will be. Don't dwell on remuneration and package details. Earn brownie points with a follow-up letter. Information supplied by Jane Sunley, managing director, Learnpurple
Posted: 01 December 2005 | 00:00

A sexy choice of career

CHOT 241105As you may have noticed, there's been a revolution in contract catering. Not only is it producing some of the best food and service around, it's also offering some of the sharpest training. Rosalind Mullen reports
Posted: 24 November 2005 | 00:00

Domino's staff drive to meet festive rush

Domino's staffCome and join us! Domino's Pizza is on the hunt for 2,000 part-timers to work over Christmas and help handle the 80,000 extra pizzas a week it expects over the festive season.
Posted: 24 November 2005 | 00:00

Jeremy Ford, group executive head chef - hospitality for Restaurant Associates

CHOT 241105Jeremy Ford, 32, group executive head chef - hospitality for Restaurant Associates, moved across to contract catering eight years ago and isn't going back.
Posted: 24 November 2005 | 00:00

Jonathan Simister, chef de partie, Merrill Lynch

Jonathan Simister Jonathan Simister, 21 What? Chef de partie Where? Merrill Lynch, in London Which company? Restaurant Associates What's your training background? I studied at Bournemouth & Poole College and started my contract catering training with Restaurant Associates at Tower 42, under Jeremy Ford, when I was 16. I've also trained at one of our investment bank clients. Tell us more about your training It was three years in total, broken up into four months in college, one year in the industry, then back to college for three months, returning to London and working for a year and then a final three months at college, where we completed a six-hour practical exam. The qualifications I received are NVQ levels 1, 2 and 3 in food preparation and cookery, p‰tisserie; confectionery, food and drink service; and hygiene in the kitchen. Career highlight so far?
Posted: 24 November 2005 | 00:00

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11th October 2008