Employer inputs

 

If we train young people for work, we need to be working closely with employers. They tell us and show us what training is relevant. This year we were grateful to have guest inputs from chefs such such as Richie Trappe from Greenacres and Paul Hynes from La Cote demonstrating skills they use in their award winning restaurants. We are so appreciative of each of the inputs over the last year. 

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