24 Vacherin chefs staged at Michelin-starred Akoko, then put jollof on the menu

Contract caterer Vacherin has finished a stages programme with London's Michelin-starred West African restaurant Akoko, The Caterer reports. Twenty-four chefs took part.

The stage: chefs explored West African ingredients, flavours, techniques and the culture behind the dishes alongside Akoko's kitchen team. The programme is open from commis chefs to executive chefs. It is now in its third year, with earlier stages at zero-waste restaurant Silo and plant-based Plates. Hospitality & Catering News says about 100 chefs have been placed at Michelin-starred restaurants over three years.

What landed on the menu: the chefs used what they learned to build the Jollof Collection for Vacherin's retail and hospitality menus, which launched across its sites. Dishes include smoked beef with suya rub and bone marrow emulsion, and egusi stew with hibiscus ata sauce.

Who said what: Vacherin's Steve Humphries said learning and culinary development never stop, and that new confidence shows in the collection. Akoko founder Aji Akokomi said the partnership has been valuable and that visiting chefs leave with more in their culinary library.

So what for your shift: if your group offers stages, ask how the learning gets back onto the pass. A week in someone else's kitchen only counts if the specials board changes when you return.