Starwood Hotels in Nigeria kickoff culinary academy series Starwood Hotels in Nigeria launches its first series of intensive culinary training sessions known as the Culinary academy for its team of seasoned chefs from the five properties in the country- Sheraton Lagos Hotel, Sheraton Abuja Hotel, Four Points by Sheraton Lagos, Le Meridien Ogeyi Place and Le Meridien Ibom Hotel & Golf Resorts.

Starwood Hotels in Nigeria kickoff culinary academy series

Starwood Hotels in Nigeria launches its first series of intensive  culinary training sessions known as the Culinary academy for its team of seasoned chefs from the five properties in the country- Sheraton Lagos Hotel, Sheraton Abuja Hotel, Four Points by Sheraton Lagos, Le Meridien Ogeyi Place and Le Meridien Ibom Hotel & Golf Resorts.

According to the Area General Manager for Starwood Hotels in Nigeria- Barry Curran “We continue to focus our efforts in delivering unique and eclectic culinary experiences for our esteemed customers; so much that each time you dine in any of our distinct restaurants; you get a creatively inspiring dining experience that you do not get anywhere else.”

“Presently, we are very glad to introduce Damian Cooper to our team, Damian comes with a lot of experience in heading Area Food & Beverage teams for our company and he has the task of overseeing our culinary teams in Nigeria apart from his foremost operational responsibility as Deputy General Manager for Sheraton Lagos Hotel.”

“We have just kicked off our first series of the Academy at our fascinating Le Meridien Ibom Hotel & Golf resort at Akwa Ibom, Damian led the kick off while our expert in charge of training; our Executive chef (Complex) for Le Meridien Ibom & Four Points by Sheraton Ikot Ekpene, Chef Johan DePrins led an initial four sessions with 26 modules,’’ said Barry.

“These  topics comprise of hands-on practical’s such as stocks & glazes, sauces, vegetables, food presentation, Hors d’oeuvres, understanding meat & game, understanding fish and shellfish, sanitation and safety, menus, recipes, nutrition and a lot of other itinerary,”

“The rest of the year will be quite an engaging journey in further developing and harnessing the skills of our Chefs, diversifying and improving their knowledge of cuisine from all over the world including Asia, the Middle East and the Mediterranean.

“watch out for more exciting menus and the global cooking lifestyle trends we will deliver. The growth and expertise of our associates and the confidence our customers place in the value promise alongside the experiences we deliver are things we take very seriously.”