WHY BECOME A CHEF?
UNLEASH YOUR CREATIVITY
Becoming a chef opens up a huge variety of creative opportunities. It’s a job that offers freedom to express yourself as an individual or as part of a team. Your culinary skills and experimentation will be encouraged and the meals you produce will bring pleasure to others.
FEEL PRIDE IN YOUR WORK
Most people don’t get to see the satisfaction they give their customers first hand, but you will. As well as seeing people enjoy your food, you’ll also get a sense of pride when regular customers return, knowing your hard work is being rewarded. Eating out is a treat for most people and knowing you played a part in their special occasions is an everyday experience for a chef.
YOU’LL ALWAYS HAVE A JOB ANYWHERE IN THE WORLD
There are job opportunities across the UK and beyond as talented chefs are always in demand. Your training here could lead to travelling for work in locations across the globe.
YOU’LL NEVER BE BORED
YOU’LL HAVE A JOB FOR LIFE
Some say there is no such thing, but with the UK catering industry worth a staggering £44billion a year and the eating out sector growing beyond all recognition, there is more security working as a chef than in many other careers. The choice of vacancies is huge and people with a passion for food and a willingness to learn can go far.
A CHANCE TO BUILD AND WORK WITH A FANTASTIC TEAM
A restaurant kitchen is a busy place but good chefs thrive on this pressure. Leading your team through a busy service is incredibly rewarding.
Josh is Chef Patron of the multi award-winning Chew Magna pub The Pony & Trap and a well-known gure in Bristol’s celebrated food scene.
He has a great record of taking establishments to the next level or developing new businesses from scratch. Along with his sister Holly, Josh has taken the 200 year-old The Pony & Trap from humble village pub to Michelin-starred establishment.
Josh also founded Salt & Malt, a fish cafe and tearoom at Chew Valley Lake, a hugely popular dining destination. A second Salt & Malt has now opened on Bristol’s Harbourside.
Co-owner of Bristol gastropub the Kensington Arms and co-founder of pop-up food festival Eat Drink Bristol Fashion, he has also opened vegetarian restaurant Root in the city.
Josh advocates sustainable, seasonal recipes using the freshest possible ingredients. For three years running he has championed his approach to cooking while representing the South West on BBC show the Great British Menu.
Born, bred and trained in Bristol, Adrian was head chef at Stratford-upon-Avon’s Billesley Manor hotel, which has two Rosettes and was the inspirational RWE Curriculum Manager at City of Bristol College for 18 years, helping train many of Bristol’s top chefs.
Adrian was also the founder of the original Chef’s Forum and winner of Best Ambassador for Food 2014. His current role is Food Development Manager at St Monica Trust and he is also heavily involved in local charities including the Bristol Soup Run Trust, ARA (Addiction Recovery Agency) and Matthew Tree Project.
He champions cooking with the local community to reach parts of Bristol that need support and also sits on the project board for Bristol Food Connections.
Weston College, an Ofsted outstanding college of further and higher education will deliver the apprenticeship and offer a training venue in Weston-super-Mare – The Grove Restaurant which not only serves the public but has a superb, industry- standard kitchen.
ST KATHERINE’S SCHOOL
Our training venue in Pill – the onsite 50 seater restaurant at the school is The Leaf at Ham Green, which offers a unique experience, being the only fine-dining restaurant with a fully licensed bar to be run by a secondary school in the UK.
ASHTON GATE STADIUM
The biggest sports venue in the South West with a capacity of 27,000 and cutting-edge facilities, the home of Bristol City and Bristol Rugby is now one of the leading exhibition and conference venues in the region. Used for weddings and awards and boasting multiple event spaces, the stadium has its own sports bar and pizzeria, coffee shop and in-house caterers and provides teaching facilities and experience opportunities for our apprentices.
FIND OUT MORE ABOUT THE APPRENTICESHIP
WHAT WILL I STUDY?
The apprenticeship programme you will follow is called the Commis Chef Standard, Intermediate
Apprenticeship at Level 2.
WHAT IS A COMMIS CHEF?
A commis chef is a junior position in most kitchens. This person prepares food and carries out basic cooking tasks under the supervision of a more senior chef.
WHAT WILL I LEARN?
You will learn and understand how to carry out the basic functions in every section of the kitchen. You will get to experience each section and then choose an area which most inspires you.
WHO IS THIS APPRENTICESHIP FOR?
Primarily at people who are currently working in the catering industry, but even if that’s not you
The School of Food will support you towards finding a relevant work placement.
DO I HAVE TO GO TO SCHOOL?
You’ll spend one day a week in our professional kitchens learning from a catering expert with many years of experience in the industry. Plus experience masterclasses from guest bakers, butchers and fishmongers.
HOW WILL I BE ASSESSED?
Throughout the apprenticeship you’ll be assessed by a professional chef trainer-assessor who will visit you at your workplace every two months, and keep in contact with you to support your learning and mentor you through phone calls, one to one webinars and more.
When your employer, assessor and you are ready, you’ll sit an end point assessment which will test your skills, knowledge and professionalism.
WHAT HAPPENS WHEN I PASS THIS?
On passing this assessment, your cooking proficiency will be given the seal of approval and you could progress onto further training, continue working for your employer, or apply for roles such as chef de partie (The School of Food also offers this apprenticeship) or senior production chef.
With further training and experience, you will be able to progress into positions such as head chef, executive chef or chef patron.
The majority of our apprentices are kept on by their employers at the end of their course, as apprenticeships allow you to build up a working relationship with the employer and enables them to train you to match the skills that they need in their business.
The School of Food will also offer you more than just an apprenticeship:
- Trips to growers – learn from some of the South West’s most exciting food producers
- Experience catering for large functions and dinners
- Meet and learn from Michelin-starred chefs
- Access masterclasses from artisans including bakers, butchers and fishmongers
- Experience working a busy match day at Ashton Gate Stadium.
CHARLIE’S MEAT MASTERCLASSES
Bakers of Nailsea is a small family run abattoir and retail butchery based in Nailsea, North Somerset. The business was started over 100 years ago by Thomas Baker and is now into its fifth generation, with Toby Baker and his two sons Russell and James currently running the business.
Charlie started working here in 2015 part-time as a cleaner. He gradually became more interested in the work that was carried out, and began an apprenticeship learning how to be a butcher from his colleagues. Two years later, at just 19 Charlie is now teaching meat masterclasses for The School of Food and is employed at Bakers of Nailsea full-time.