I’m pleased to say that here at Bistro L!VE Nottingham, we have had an exceptionally busy summer period which has really helped test and push the kitchen team whilst also helping them sharpen their skills. I will talk about the team quite a bit, as it is with their continuous hard work, that we manage to deliver our menus for up to 320 people a night.
My team are the source of some of my greatest pride & pleasure in my working day! I especially enjoy having trainees, taking great satisfaction from being able to pass on my skills, knowledge and experience to others. To see a young trainees’ face light up when they achieve something successfully for the first time, that you have taught them, is absolutely brilliant and for me, makes it all worth while.
I will be posting regular blogs about my trainees progress, particularly with regards to their exploits at college and how they will bring their training into the Bistro L!VE Kitchen.
I currently have two trainees in the Kitchen, Michael Croft and Rebecca Sawyer.
Firstly Michael, he has been with us now for three years and joined us on a work placement NVQ scheme, he sailed through this scheme, so we decided to keep him. I wanted him to go to college to do his NVQ and learn more than the work placement scheme had taught him, so we sent him off to college one day a week and just before last Christmas he became a fully fledged NVQ level 2 chef. Now Bistro Live are sending him back once more to gain a level 3 NVQ. This promises to be a harder and sterner test of the skills he has learnt so far. Watch this space to see how he gets on. Good Luck Michael!
Secondly we have Rebecca, who joined us just recently. She enjoys cooking at home especially baking, and wants to become a chef. After a few months of proving her worth as a kitchen assistant, Bistro Live is now sending her off to college this September to gain her NVQ level 2 chef qualification. Again I will let you know how she gets on.
But for now its back to the new menu that’s quickly approaching. We have a staff training night to arrange and prepare for. We devote a whole night to training the kitchen team on the new menu and how we will deliver it to our customers. It also gives us the opportunity to let the front of house staff taste the food that they will be serving to our customers and ensure they know all the key information about each dish.
John Boothroyd
Head Chef
Bistro L!VE Nottingham
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