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New apprenticeship scheme for Weston College students

PUBLISHED: 17:30 15 November 2017 | UPDATED: 15:06 17 November 2017

Paul Mingo-West, Adrian Kirikmaa, Josh Eggleton and Brian Howe at the School of Food launch event.

Paul Mingo-West, Adrian Kirikmaa, Josh Eggleton and Brian Howe at the School of Food launch event.

Archant

A new apprenticeship scheme has launched for Weston College students looking to get into the catering and hospitality industry.

The School of Food is the brainchild of two renowned South West chefs – Josh Eggleton, owner of the Pony and Trap gastropub, in Chew Magna, and Adrian Kirikmaa, food development manager at St Monica Trust, in Bristol.

Classes will be based at Ashton Gate Stadium, Pill’s St Katherine’s School and Weston College, in Knightstone Road.

Speaking at the launch event at Ashton Gate, Adrian Kirikmaa said: “We want chefs across Bristol to teach, train and inspire people to cook, and for aspiring chefs to learn where food comes from.

“We are trying to get young people to come into our trade because there’s a lack of apprenticeships and a growing food industry in the South West.”

The programme will promote local food, and modules will teach the importance of nutrition, food sourcing, menu design and the technical skills required to work in the catering industry, including hospitality management.

Brian Howe, operations manager of Weston College, said: “It’s about a progression to make people realise that being a chef is a good career.

“There is a desirable rate of jobs and working hours available across the South West.

“We will have an aspects team going around local communities in January to have chats with students at careers days as we are trying to reach harder hit areas of the region.

“We have got support workers at the college which will be working with students on a one-to-one basis.”

Josh Eggleton said: “We want to be inclusive, channel food community programmes and try to encourage restaurateurs and other people within the industry to help with the delivery of our project.

“Our aim is to take chefs into schools to deliver master classes, and apprentices will go into restaurants and learn hands-on.

“90 per cent of learning will be done in the kitchen, because we believe that the best way to learn about different food cultures and different methods of cooking is to be practical with it.”

If you’re interested in becoming an apprentice, or an employer wanting to get involved with the scheme, visit the School of Food website for more information.

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