APPRENTICESHIPS WITH THE SCHOOL OF FOOD
APPRENTICESHIPS WE OFFER
WHAT DO OUR APPRENTICES THINK?
“I have had great support from a lot of experienced professionals from the industry. I have been shown new techniques that I have used in my employment, particularly in butchery.
Every week spent at The School of Food is different and opens my eyes.
The day trips – like working in the Pony and Traps development kitchen – are amazing!”
“I’ve had such an amazing time every week with The School of Food. 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 copy and produce the same dish as they have with help from fellow top chefs. All students are involved in every class and we bounce off one and another well. This adds to our learning each week.”
“Choosing the right apprenticeship programme was so important to me. I’ve only been in The School of Food for a short time as it’s a new course, but the training I’ve received has been so inspiring. I literally cannot wait to get to Ashton Gate on a Monday to see what I’m going to learn next. The School of Food just isn’t about cooking. I’ve spent time at Nisbets (a catering equipment supplier) learning business skills, experienced early starts at Total Produce (a Bristol fruit and veg market) and worked at the Pony & Trap development kitchen with Josh Eggleton! I’ve even taken part in a live radio broadcast for The School of Food as part of Bristol Food Connections. My advice to anyone who is interested in being a chef is to get enrolled in The School of Food. You won’t ever look back.”
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.
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.