Chris Le-Vien

Finding himself running the school tuck shop
providing hot buttered toast and tea during
morning break, was the first experience
Chris Le-Vien had of the cooking world and all
the excitements it has to offer. Playing with this
idea he then pursued the next step working at
the local chippy, often caught frying not only
chips but everything else on the menu.
From the local chippy he then went onto
Barnfield Catering College, Luton where he
studied for his City & Guilds 706/1 & 2 in
Professional Cookery, 707/1 & 2 Food & Beverage Service and 717 in Alcoholic
Beverages.On the off chance he was helping a friend out within the Catering Contract Industry, Chris
quickly worked out that this was the place he had to be. Combining the wonders that the
kitchen has to offer, whilst driving a business forward was and area he found to be varied
and challenging.
The basis to learning the catering trade was to start from the very beginning. With his chef
whites on Chris embarked on a journey through positions with small areas of responsibility,
growing from Assistant Chef, Chef Manager, Catering Manager and finally Operations
Manager. Working with companies such as Cadbury’s, Britvic, GSK, T-mobile and Rolls
Royce to name a few, he was the first Contract Caterer to be awarded a licence by the Soil
Association to prepare and sell Organic meals giving, all of this exposure gave him all he
he needed to build a firm foundation in the Catering Industry.
Now working with the Chartered Institute of Environmental Health you will find Chris
running workshops around East Anglia in Food Hygiene and Health & Safety to Head
Chefs, Catering Managers and Front of House staff. Over the last year he has additionally
completed an NVQ level 5 Diploma in Management with the push to carry onto the next
level.
Joining Corpus Christi College in Cambridge in 2006 he now sits Head of the Department
of Catering Services for the College, providing student life with hearty homemade cafeteria
meals six days a week. He runs a large team of 28 members’ of staff, right from the pot
washer to the Executive Head Chef, Butler and Bar Manager. After spending the days
running internal services to College departments, you can find Chris standing in the 19th
Century Dining Hall ready to welcome guests to exclusive dining experiences. The College
now has a growing reputation for outstanding food and service which Chris continues to
look at developing, starting with his chef whites on in the kitchen.

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