I’m a chef by trade but my job is to manage the apprenticeships for the whole Fuller’s estate.
Although I studied for a Sports Biomedicine degree, I loved cooking and wanted to pursue a career in the kitchen. At the time you couldn’t do an apprenticeship if you had a degree, so I applied for various jobs instead. I was given the opportunity to trial working in a kitchen, which eventually led to working for two AA rosette pubs.
I read a lot of books and developed my own style and role in restaurants, ski chalets and hotels. I’ve also been involved in food development for big supermarkets and worked for an apprenticeship provider. Because I couldn’t get on an apprenticeship myself, I wanted to give other people the education they deserve.
We began running Commis Chef and Chef de Partie apprenticeships with WestKing in 2019 and currently have 30 apprentices training. The college is renowned for being one of the best educational establishments for cookery in the world and we’re delighted they’re now in our network of education providers.
Whenever we look to work with a college, we always send our staff out to experience a class for themselves. You cannot fail to be impressed by WestKing’s prestige and ethos and we know the apprentices are going to be trained to the highest standards.
Our apprenticeships are about giving people the best education, not just for now but for later in life. At Fuller’s, we don’t always need to prep food from start to finish, but we still train our chefs with those skills because we know they’re going to use them in the future. It’s not just about what Fuller’s needs but about the whole industry.
The reason we use colleges is because they give students room to fail and that is often the best way to learn. From advanced pasta making to butchering, it’s important to have a safe environment where you can get advice and have room to improve.
Ultimately, we’re looking for people with the right attitude, who want to get out of bed in the morning and have the drive to come to an interview and apply themselves at work and college. I don’t want anyone to feel they can’t join our apprenticeship programme.
A career in hospitality can take you anywhere. I always had in my head that I didn’t want to stay in one environment for more than two years, although I’ve been at Fuller’s for seven years now.
At Fuller’s, you can move around and gain experience in many different environments and still have the security of a large company that offers great pay and benefits. You can earn from day one, add your own twist to dishes on the menus and become a head chef in four or five years.
Don’t just look at the name of the employer you want to work for, look at the training you’re going to get. Sometimes it’s not clear exactly what training is being offered. Make sure you know what you’re signing up for.
COVID has had such an impact. The Government wants to push everyone into STEM careers. I can understand the motivation behind it but we’re starting to see big gaps across the hospitality sector.We need them to react to what’s going on and recognise the industry needs help to get people trained and into work.
There is going to be a new population of people looking for hospitality careers and there’s also a lot of untapped potential out there.At Fuller’s, we’re looking to expand our apprenticeship team and ways to increase awareness of apprenticeships across the sector.
We’re also planning further school liaisons to engage with young people.We’ve previously ran school events where we would teach the students skills such as how to fillet a fish and have had candidates coming forward off the back of that, so we know it works.
We started with a chef apprenticeship programme in 2016 because that is where we had a skills shortage. We started with 16 apprentices and now have more than 120 across the business. As well as chef apprenticeships we also run training programmes for our front of house and general managers. One of the biggest benefits is that we offer all our apprentices a permanent role upon completion of their programme. Fuller’s is also making big changes to its current pay and benefits package. We’re already industry leading with our apprenticeship pay and about to offer the highest national pay rate.
The learning opportunities are endless. Our apprentices can compete in our annual Chef of the Year competition, where past winners have had the chance to visit Michelin star restaurants in New York and Hong Kong. We also provide visits to our supply chain to see how our meat and produce is sourced and prepared.
Fuller’s has also won awards pre-COVID including Best Apprenticeship Training Programme at the British Institute of Innkeeping National Innovation in Training Awards and a silver award for Best Apprenticeship Programme at the Training Journal Awards.
They are all loving their apprenticeships and have remained positive despite COVID. They say it’s been tough but are seeing the positive impact the training is going to have on their future careers. There will always be cases where some people are struggling but we’ve got the support mechanisms in place to help them one-to-one and through the Licensed Trade Charity.
I’ve been to an induction day at WestKing and plan to go and see some of the cookery sessions next year. I’m keen to get our general managers and head chefs along to the college and help co-train and co-assess learners, which will not only remind them of culinary techniques but also teach them about new trends and increase their skillset.
All apprenticeships at Fuller’s are advertised on our website and on job sites like indeed.co.uk. Successful applicants will be assessed by a college on their suitability for an apprenticeship.