Signature Cake Competition Inspires Patisserie Masterclass For Caring Homes Chefs
Chefs are chosen to join us for their ability to cook, of course, and they soon understand that every resident’s dietary needs and preferences are unique. Their goal every day is to bring creativity to the table in a way that can suit everybody – and one thing that’s universally popular on the residents’ agenda is afternoon tea.
A recent competition to produce a Signature Cake to feature on every home’s afternoon tea menu was open to entries from all 21 homes and generated a frenzy of baking (and tasting) in kitchens across the group. Team members from a variety of departments and residents who love to bake were caught up in the excitement - and a resident-inspired cake even made the final four.
Teatime Treats a Focus for Training
Head of Talent and Development, Catherine Martin, observed that the cake competition sparked a real enthusiasm for baking and for many chefs, a desire to learn or improve techniques that they could then put to good use, creating delicious treats for residents in their homes. Catherine liaised with Caring Homes’ apprenticeship provider HIT Training to see whether they could put together a training session and the results were spectacular!
Caring Homes' first Patisserie Masterclass was held at Braxted Park in Essex where 12 chefs and kitchen assistants travelled from as far away as Edinburgh and the Isle of Man to spend a day with the HIT training team. The session was designed to suit all levels of experience and everyone learned something new. With a passion for patisserie their common ground, the day was a voyage of discovery for some and for others, a chance to master new techniques and upgrade their patisserie skills.
A new Caring Homes initiative around enhancing our afternoon tea offering means that the ability to create a Battenburg cake from scratch, make perfect choux pastry, tackle a fruit tart or master a delectable Jaffa cake torte will be techniques worth knowing in a Caring Homes kitchen! There was real sense of enthusiasm and pride and as everyone got stuck in.
Sous Chef at The Manor in Edinburgh, Graham Hogg said: “I had a great time refreshing techniques and seeing some new things. I feel I can tweak some of these for our residents and improve our afternoon tea offer. It was such a positive day; I felt supported and relaxed through the day with great advice and support when needed. I was impressed by Chef Steve’s mirror glaze torte which I’d like to recreate for the afternoon tea at The Manor.
Learning and Development Opportunities at All Levels
As part of a continuous learning and development programme, we’re focusing on enhancing our chefs’ skills so that their progress and sense of fulfilment also has a positive impact on our residents’ wellbeing. This session will be the first of many provided by HIT training and we hope that these opportunities will encourage chefs to join us, knowing that the ambition for our catering team is to be the best in the care industry.
Catherine was delighted at how well the day went and sees these workshops as a valuable addition to the opportunities available for chefs at Caring Homes. “We offer apprenticeships at all levels, from those wanting to start their journey at Commis chef level through to a Senior Culinary Chef apprenticeship. These masterclass training days, which focus on particular skills, are a great complement to apprenticeship training but they also offer a day of enlightenment and inspiration for any chef who’s keen to learn something new or upgrade their current skills”.
Signature Cake Takes Centre Stage
Part of the day was also dedicated to celebrating the winning cake in the Signature Cake Competition as Horsell Lodge Head Chef Gavin Speller recreated his stunning Courgette and Lemon Cake. The cake was decorated by Group Executive Chef, Steve Wright, who had also demonstrated his much admired Jaffa Cake Torte – a hit with everybody and sure to be a popular addition to afternoon tea trolleys around the group.
Everyone left Braxted Park having enjoyed the camaraderie of the day as well as picking up tips and tricks of the patisserie trade, which they’re keen to put into practice for residents in their homes. Zoei Dillon, Sous Chef at Castle View Care Home on the Isle of Man reflected, “I learned things I didn't know how to do and now, I can try to make them with ease. A boost to my skills and a great day”.
