CELEBRITY chefs such as Jamie Oliver, Gary Rhodes and Nigella Lawson have some new rivals in the kitchen - and they don't necessarily come from exotic or contemporary restaurants.

Instead chefs such as David Liddy and Michael Richardson from Darwen are proving the workplace is now the place to eat.

Catering facilities for employees are a far cry from yesteryear. Traditional meals served over a stainless steel counter are now being replaced with contemporary food menus with a cosmopolitan environment to match. Employers have been quick to see the benefits of providing modern facilities as an attraction for existing and prospective employees.

David, 56, has worked in the catering industry for most of his career including spells as a chef for the merchant navy, working on the QEII, and running a restaurant in Bermuda, before joining the business contract catering side with Eurest 15 years ago. He is now head chef at paint manufacturer Akzo Nobel at Darwen where he feeds more than 200 staff each day and provides a range of different dishes for the frequent corporate hospitality events held on-site.

Having experienced many different aspects of catering, David believes there can be far more opportunities for young people entering the industry via contract catering. This is echoed by commis chef, Michael, aged 26, who regards David as his mentor.

Michael explained: "People tend to think that the business contract catering side is dull and yet it couldn't be further removed from the image of pie and peas being served each day. Alongside the staple lunchtime fare, we frequently prepare fine dining dishes such as breast of Goosnargh chicken filled with Parma ham, sunblush tomatoes and mozzarella cheese, served on a wild mushroom risotto cake and with a red wine jus.

"Desserts such as Mrs Kirkham's bramley apple cheesecake with cinnamon syrup and mascarpone cheese is also a firm favourite with staff here!"

David added: "There are numerous opportunities to learn not only every aspect of catering, but also business management, particularly in the knowledge that there is a great network of other chefs and managers to help support you. The working week also tends to be Monday to Friday and so the inhospitable hours associated with restaurant catering are less frequent."

Another aspect of contract catering is the opportunity to enter the frequent competitions that can provide chefs with a real sense of achievement. Michael has already gained a silver medal at Eurest's Northern Region Salon Culinaire competition.

David is a seasoned professional on the catering competition circuit as a member of Compass Group's prestigious culinary team.

Just recently, the team scooped a staggering 178 awards at Hotelympia 2004. He said: "The competitions are a real team effort, where we all pull together.

"They are hard work, but great fun, particularly as you get a real buzz out of producing the best in class."

David Mulcahy, food service and craft development manager for Compass Group, said there were many opportunities for aspiring chefs at firms like Eurest. He explains: "It is very important for us to offer a young person considering a career in food service a lifetime of opportunities and development.

"Once a new recruit has gone through basic training at college or has taken on a modern apprenticeship, they then go on to gain experience in different parts of the business. There are many opportunities to develop skills and strengths in all areas of culinary and kitchen management offering great career prospects."