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The Trustees awarded funding of £195,238 to the following 12 charitable organisations for a wide range of initiatives focusing on the hospitality industry:-
Aade y o c m f Cu ar r lin y Ats £500 3,0
The principal objectives of the Academy of Culinary Arts are to promote public awareness and appreciation of the highest standards of food, nutrition, cooking and service, by example and education; and also to encourage young people into the industry through training. They also received funding for their Annual Awards of Excellence, details of which appear on page 29.
‘Chefs Adopt a School’ (CAAS) began in 1990 and officially
registered as a charity in 2001. CAAS teaches children – in a holistic way – about food, food provenance, food growing, healthy eating, nutrition, hygiene and cookery. Over 200 professional chefs deliver sessions in the classroom which range in content from the four tastes and five senses, to advanced practical cookery. Each chef delivers approximately one session per school term to their adopted school. The charity reaches over 21,000 children every year and they work with primary schools, hospital
schools, pupil referral units and special educational needs schools. The CAAS programme has been designed to integrate well with Key Stages 1 & 2 of the national curriculum and has witnessed many children develop significantly with the aid of food and cookery as a vehicle for delivery of other subjects. The programme is part of a ‘whole school’ approach to healthy eating which embeds healthy eating messages into all aspects of the school curriculum by working in partnership with teachers, school cooks and parents. The programme has been developed further to include table ‘etiquette’ that not only addresses the issues of a high proportion of children who have never eaten around a table nor used a knife and fork, but also includes the important sector of the Academy, namely the Restaurant Managers and Service.
In 2013 the Academy of Culinary Arts were granted the honour of becoming the Royal Academy of Culinary Arts. This recognition acknowledges the contribution to education and training in culinary excellence.
The year under review marks the second of a three year funding agreement for the CAAS programme with each year’s grant being dependent on a satisfactory annual evaluation of activities and therefore entirely at the discretion of the Trustees.
Bttr Fo e e od Fonat n (omel ami ud io f r ry J e Oli r Fudaio ) ve on t n £300 2,0
The main purpose of the Better Food Foundation is to inspire disadvantaged young people by giving them the opportunity to create a better life for themselves in the restaurant, hospitality and catering sectors, through practical training and work placements.
All trainees must be disadvantaged young people aged 18-24 and unemployed. They are recruited through partner organisations: homeless charities, probation services, youth charities and Job Centre Plus. They can also apply directly on line. Of the hundreds of applications they receive, 75 candidates are selected for a face-to-face chance to convince them they are right. They have a taste test but ultimately what is required is a passion for food and a determination to get out of the situation the applicants are in. Of these, 45 go on to more intensive tests and team cook off, at the end of which 18 are offered a place on the Fifteen programme.
Fifteen: A Social Return on Investment (SROI) analysis, produced by Just Economics in September 2010 found that the Apprentice programme ‘successfully creates routes into sustainable and fulfilling employment for young people who are experiencing significant barriers to work. Alongside this,
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