Franco Scottish exchange programme Budding Chefs returns next month

The fourth edition of the Budding Chefs programme in Scotland will again see a group of young French hospitality workers come the UK in March. The 16 budding chefs and waiters will experience the Scottish larder, meet Scottish producers and chefs and run a pop-up restaurant at The Hub with their mentor Craig Sandle. Also during their stay between 18-22 March, the group will attend a series of talks on food by Nicholas Lander, Roderick Sloan, Herve Mons and other chefs and writers. First set up in 2011 by Institut français d’Ecosse and Fred Berkmiller, the programme has gone from strength to strength and Fred, chef-patron of the Escargots Restaurants in Edinburgh said: “This is the biggest and the most exciting Budding Chefs programme we’ve ever done. “As a chef, I am keen on finding ways to re-connect people, youngsters especially, with what they eat and cook. The programme as it stands today, strongly supported by fantastic, passionate professionals is the perfect opportunity for me to do just that. I am incredibly proud of what it has become over the past four years, and extremely excited by the week to come.” Craig Sandle, head chef of The Pompadour by Galvin and Galvin Brasserie de Luxe at The Caledonian Hotel, is mentoring the youngsters this year and will accompany them on their adventures in Scotland. The trip could take the budding chefs to the kitchen garden of Restaurant Andrew Fairlie Blackford Farms in Perthshire to see the Wagyu and Angus cattle (this trip is awaiting confirmation) and they will meet the fishermen discharging their catch of the night at Peterhead’s Fish Market. Craig said: “After a very rewarding experience last year mentoring the young French chefs, I’m genuinely excited to be more involved with the 2014 exchange. “Having the opportunity to work with all the young chefs at The Hub is a huge honour, and one that I approach with enthusiasm. It echoes my own passion to support and train young chefs for the future whilst having a great time!” Pic by Albie Clark

One Community. One Purpose. Powered by You.

In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.

• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.

Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.

Chip in £3, drive us forward, and keep the community strong. Thank you.

We’re in this together. And together, we move forward.