Two ESS chefs have been selected as part of a group of nine to join the first cohort of the Compass Scotland Elevate programme.
Elevate is Compass Scotland’s first-ever senior apprenticeship programme, in partnership with renowned two-Michelin-starred chef, Stephen McLaughlin.
The 18-month programme aims to enhance culinary skills, introduce leadership fundamentals, and foster commercial and sustainability awareness, resulting in a SVQL7 Hospitality Supervision and Leadership Modern Apprenticeship in partnership with City of Glasgow College.
ESS chefs selected:
• Artur Tarsia
• Ray Brown
Chefs from other Compass sectors selected:
• Craig Stafford - Levy
• David Park - B&I
• James Young - Levy
• Jennifer Marshall - Restaurant Associates Group
• Mark Burrows - Levy
• Ross Mclaren - CH&Co
• Salvatore Notaro - Chartwells
This talented group will gain expert industry-leading mentorship and training on the issues and ideas that will shape the future of the hospitality industry, along with exclusive workshops and guidance from Stevie McLaughlin.
The cohort will also participate in high-profile events across the Compass network, delivering quality culinary experiences on a large scale while learning from senior chefs, commercial leads and finance leaders from Compass Group UK & Ireland.
All of the chefs were nominated for the programme by their managers, before undertaking a rigorous assessment and selection process, with a mix of practical, group discussion and individual presentation sessions.
Jonathan Foot, Director of Skills and Early Careers at Compass Group UK & Ireland said:
“We’re excited to announce our very first Compass Scotland Elevate cohort, and I’m thrilled to say we’ve got a fantastic group of talented, ambitious and passionate chefs who are all raring to get started. This is a wonderful opportunity for our future culinary leaders, with the added bonus of learning from one of Scotland’s most decorated and well-respected chefs. Stevie is an incredible mentor and I’m looking forward to seeing how he coaches and mentors the development of these chefs further.”
