VIVEK SINGH
SPRING 2017
VODKA’s FOR
YOUR BAR’s!
Aldi’s Tamova Vodka it
got silver medals in
last year’s International
Spirits Challenge and
International Wine &
Spirits Challenge. This
premium vodka is
produced from the finest
grain and triple distilled.
We are told this is a
perfect as a complement
to fish!The Sweet Potato Spirit
Company who produce
spirits and liqueurs from
sweet potatoes. The
products are distilled in
big copper stills which
grabs as much flavour into
the product as possible
resulting in a drink that
doesn’t burn sounds like
a compliment to a spicy
dish.CÎROC Ultra Premium is
made using fine French
grapes that are cold
fermented and distilled five
times then carefully blended
with all natural ingredients
to create the world›s velvety
smooth vodka with fresh
citrusy character. CÎROC
is the one of the world’s
only vodkas to be made
entirely from grapes. Which
is a great tip for guests that
follow a gluten free diet!TAMOVA VODK A
SWEET POTATO
VODKACÎROC ULTRA
PREMIUMVIVEK SINGH
GIVES BACK TO THE INDUSTRY!
he British love of food
and experimenting with
change has enabled Vivek
Singh to deliver his cuisine
to the industry which has
encompassed his talents
so well wants to give back to something
to the next generation.
Renowned modern Indian chef Vivek
Singh, Executive Chef of The Cinnamon
Collection, has launched ‘Cinnamon
Starts’, a Chef De Partie training
programme. Aimed at novice chefs who
have completed an NVQ Level 2 or
college equivalent, the programme will
train young chefs for jobs across all four
of the group’s London restaurants - The
Cinnamon Club, Cinnamon Kitchen,
Cinnamon Soho and the newly opened
Cinnamon Bazaar.
Launched in January 2017, the
programme is a unique opportunity for
young chefs to join a critically acclaimed
and internationally renowned restaurant
group straight out of college. Led by
Group Development and Training Chef
Rakesh Ravindran Nair, who has worked
with The Cinnamon Collection since
the opening of The Cinnamon Club in
2001, the year-long programme with
a guaranteed Chef De Partie position
on successful completion financially
supports trainees with a £22,000 salary
throughout the course, which will rise to
£25,000 upon finishing. After two years
of working at The Cinnamon Collection,
trainees will have the opportunity to
enrol in a Sous Chef Development
Programme.Offering a path to potentially achieve
a Head Chef position within six years,
the programme is part of the on-going
expansion of The Cinnamon Collection,
an investment in talent from within the
group.Vivek Singh comments: “I’m delighted
to be launching Cinnamon Starts this
year, supporting the next generation
of chefs and bringing even more talent
into The Cinnamon Collection as we
grow. Rakesh’s training programme will
offer young chefs a clear path of career
progression and I look forward to seeing
many young chefs rise through the ranks
with us!”This is a perfect
opportunity for a
keen hardworking
trainee who really
wants to learn from
some of the best
talent in Britain. ARAPPRENTICESHIPS
Your business could employ and
train an apprentice, you could
get funding to support the
apprentice in your business. A
local college, job center, training
center or assessor could work
with your business to provide
the qualifications to support the
hands on experience and train-
ing your team can provide to
an applicant. The future of our
industry could be in the hands of
in house apprentices! For more
information go to http://www.gov.uk/
topic/further-education-skills/
apprenticeshipsCLICK
FOR
MORE
INFO