Innovative apprenticeship kick-starts chefs’ careers

In an age when jobs for life are in short supply, the UK catering industry is bucking the trend. The sector is growing at a staggering rate, with demand far outstripping supply of well trained chefs.

And that’s the motivation behind The School of Food – a unique chef training programme designed to tackle the regional skills shortage. The Bristol based initiative was the idea of renowned local chefs Josh Eggleton and Adrian Kirikmaa, who teamed up with Weston College, St Katherine’s School and Ashton Gate Stadium to deliver the 12-month course.

The School of Food is based around the Commis Chef Intermediate Apprenticeship, and gives aspiring chefs access to high quality kitchens, industry experts and invaluable insights.

As well as being employed in the industry, apprentices get the opportunity to cook at high profile events and locations and receive expert tuition in state-of-the-art kitchens.

These include Ashton Gate Stadium – the biggest sports venue in the South-West and one of the leading exhibition and conference venues in the region. The stadium has its own pizzeria, coffee shop and in-house caterers, and provides teaching facilities and experience opportunities for apprentices.

Students will also benefit from the teaching expertise of Weston College (Ofsted ‘Outstanding’); which also has state-of-the-art training kitchens and their very own Grove Restaurant, which serves the public.

School of Food students learning butchery skills

The School of Food, which launched last October, is already proving a hit with apprentices. Jamie, who works at the Riverside Inn, Cheddar, alongside the apprenticeship, said: “I’ve had great support from a lot of experienced professionals from the industry. I’ve learned new techniques that I have been able to use in my job, particularly in butchery. “Every week at The School of Food is different and has opened my eyes to so many parts of the job. The day trips, such as working in the Pony & Trap’s development kitchen, are amazing!”

Alex, an apprentice who works at the Marriott Hotel, Bristol, said “I’ve had such an amazing time every week. Before I started I was worried that it was going to be a chore each week, but I can’t believe how wrong I was. The guest chefs and master butchers not only do demos, but also get us to produce the same dish with help from other top chefs. All students are involved in every class and we bounce ideas off one and another well. This adds to our learning each week.”

Eggleton, the programme’s founder, said: “This apprenticeship will give participants more time in professional kitchens. It’s designed to inspire chefs and set them up for success in what is an incredibly rewarding and creative industry. “Ninety per cent of learning will be done in the kitchen, because we believe that the best way to learn about different food cultures and different methods of cooking is to be practical with it.”

If you would like to find out more, The School of Food is holding an open day on Monday 3rd September from 10am until 3pm at The Root, in Bristol.

For more details and to register your place visit www.weston.ac.uk/events