As you will probably know, last week was National Apprenticeship Week. What you might not know is that, in fact, every week is Apprenticeship week for us at Kew Green Hotels! We are passionate about investing in the development of these extraordinary members of our team who, in the case of Hubert as part of the HITZ programme, have come from underrepresented and sometimes underprivileged backgrounds.
We currently have 24 Chef Apprentices within Kew Green Hotels, working towards their Commis Chef Level 2 qualification.
In addition to their learning programme, the apprentices have been given the opportunity to enter into the Nestle Toque D’or which has seen one of our Apprentices, Adam Parsons, progressing to the National Heat stage of the competition with his sensational dish of “Tofu Salad with a hazelnut puree, roasted vegetable puree and parmesan crisp”.
In a commitment to further enhancing their training programme, our Apprentice Chefs were given the opportunity to be involved in ‘Apprentice Assemble’ – an away-day with a ‘Super-Chef’ theme which included demonstrations, a sourcing task inspired by the hit BBC TV programme ‘The Apprentice’, and dish preparation challenges.
Hubert is one of those 24 Chef Apprentices. He joined the team after his HITZ placement programme at Holiday Inn London-Shepperton.
Last week, as part of National Apprenticeship Week, we caught up with Hubert to find out about his experience so far:
“Life before HITZ and the Apprentice Chef programme was boring. I was just bored all of the time. Finding the work placement at Holiday Inn London-Shepperton completely changed my life.
I hadn’t ever considered catering as an option but, when I was offered the placement, I thought that maybe it could be my way out. Towards the end of the placement I made a meal for my family and that’s when I realised I wanted to be a Chef – they were so impressed and so proud; I felt proud of myself.”
“The main thing I have learned from the HITZ programme and the Chef Apprenticeship is team work, for sure. Without team work you won’t be able to produce anything. Well you will but it would be so hard!
My highlight so far is cooking for weddings – the variety and chance to try out different recipes is so exciting. My future, I hope, will be me running my own kitchen and being my own boss.”
As part of National Apprentice Week we also spent time out and about, visiting the Chef Apprentices at our hotels to catch up with how they’re doing. Here’s just a snippet of what they said:
“I’m really enjoying it. Completing my apprenticeship within a Kew Green Hotel has given me so much knowledge and confidence – I can clearly see myself following this career path for the rest of my working life” – Charlotte, 19.
“My apprenticeship has fueled my ambition to become a top Chef within my own restaurant and is giving me the foundation I need in order to build upon my dream”. Vince, 21.
“The team within my kitchen give me all the time I need to fully understand and master the task which is given to me. They always include me within their own tasks to so I can learn from them on the job, every day”. Jack, 18.
If you’re interested in finding out about similar opportunities within Kew Green Hotels, please email email@example.com