Stand out in the job market with tips on CV writing and interview technique from two leading industry experts: Nicky Marx from UK-based Platinum Recruitment and Stephen Toevs from Marriott International.

Ciro Fontanesi, Alma Wine Academy Coordinator and Master Sommelier, returns for a second webinar, this time focusing on how to create the perfect wine list for your location and guests, and how to store wine correctly.

Alma Wine Academy Coordinator and Master Sommelier Ciro Fontanesi explains the guiding principles for food and beverage pairing, based on his experience of working with the late Gualtiero Marchesi and in some of the world's best restaurants.

Transform uncertainty into a resource: Strategy consultant and author Professor Vaughn Tan shares his expertise on how to foster an 'uncertainty mindset' and innovate your business by embracing it.

Do you know how to define a marketing strategy? What is your brand persona and why is storytelling so important to your future success? Entrepreneur and marketing expert Nidal Barake (Founder and Managing Director of Gluttonomy) shows you how to define a successful strategy for growing your brand.

Strategy consultant and author Professor Vaughn Tan guides you through the process of creating business plans for restaurants, steps that will enable you to make money whilst also doing what you love.

Four leading industry experts come together to discuss one of the most pressing issues affecting the industry today: how to achieve greater gender balance in professional kitchens.

Get advice and tips from industry experts on how to do better business. Over a five-part series, discover the secrets to longevity in the industry and how to build successful relationships with customers and co-workers.

Learn how small, inventive changes to your menu and switching to plant-based options can benefit the environment, with Isabel Martin from the Sustainable Restaurant Association.

Discover tips to ensure you are sourcing and serving the most sustainable fish and seafood species, from the Sustainable Restaurant Association's Isabel Martin.