Project Description

Dimitris offered a training session to St.John’s College as a former restaurant manager at The Fat Duck.

Staff were given an inside account of the elaborate level of detail involved in service in high-end dining from Dimitris who shared his tips and tricks for creating the perfect guest dining experience and how to manage stress in the workplace.

St John’s catering department has a continued commitment to staff training and development, Bill Brogan, Catering and Conference Manager at St John’s said,” This training and discussion with the staff really inspired and motivated the team. They are still talking about it. The care and thought processes of getting the best out of your staff, went down well and also of staff not being able to serve a customer in the first three months of becoming a waiter and of a recipe dish taking a year until it goes on the menu. The training techniques for the staff is very new, but this is what is required in the modern.  Dimitris also like Cambridge, it was his first visit so I would hope that we inspired him in our own way. It was a wonderful afternoon”