Miracle has been an Apprentice Commis Chef with Sodexo for 6 months. She spoke to HIT Training about her experience. Read on to learn about her story and how she’s finding the whole experience.
What is your role and how did you first start?
I applied for an Apprenticeship programme called the Raymond Blanc Academy, working as a Commis Chef with Sodexo. My current roles are prep and shadowing the other chefs in different sections of the kitchen. I am preparing for all sections in the kitchen.
I first came across this apprenticeship when I did the masterclass at St Luke’s in food prep at school, did some dishes and spoke to Clare Johnson, who said she loved me! She then spoke to us about doing the apprenticeship, took our emails and contact numbers.
Tell us about the course and the training involved with your apprenticeship.
During my apprenticeship, there have been lots of opportunities offered to me to develop as a chef. The diversity of placements has made the apprenticeship interesting. I started off at the RAF museum.
The type of food here was casual scene, for example: burgers, chips, etc. I felt this was a good starting point to get the basics; there was very good support from my employers and lots of chances to develop my skills. Once I’d mastered the menu, I actually told the head chef I was up for cooking more challenging dishes, so he changed the menu for me! I then went to Wallace Collection.
It was very high end (posh) here and a different vibe completely! I learned how to prepare and cook food from scratch. It was great to watch and learn from other professional chefs, especially when plating food. I then started my role at the Le Manoir! I had the opportunity to live in – I enjoyed this, as I prefer living away.
I feel more independent now. All of the chefs in the kitchen are under 30. I am currently working on different sections, canapes and goods received, watching being prepped is amazing.
How have you developed in your apprenticeship?
I have more confidence, now. I understand lots more culinary terms, which I am now able to do in practice. I’m now being given more responsibility in the kitchen than I would have got from college. I feel so free, as I am living away from home and I have learned how to do grocery shopping – but it hurts when I see the money going from my account!
I want to develop as a chef and go further. I’m learning to communicate with adults and work in an environment of only adults. I am learning about the different food groups on my course. One skill I have learned is about emulsification but at Le Manoir, I’m getting a deeper understanding about this. I am gaining independence living alone at work; I do love this.
What would you say to someone who was considering applying for the RB Academy?
I would say, absolutely – do it! Obviously, apprenticeships are not the typical choice for 16-year-olds, they usually go to college. But you gain so much experience by taking an apprenticeship. So much opportunity is given to us. And the more you put into it, the more you get out of it. If we are respectful to them, they are respectful to us in return.
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