Skip to main content
Search Results

BaxterStorey invests in future with intake of RACA apprentices

9th Feb 2024 - 06:00
BaxterStorey invests in future with intake of RACA apprentices
Hospitality provider BaxterStorey had announced it has taken on its first-ever cohort of Royal Academy of Culinary Arts (RACA) apprentices as part of its commitment to developing young talent within the sector.

The news coincides with National Apprenticeship Week this week (5-11th February 2024), which celebrates the achievements of apprentices around the country and the positive impact they make to communities, businesses and the wider economy. 

BaxterStorey is releasing films about apprentices to help shine a light on the opportunities and experiences that can be gained from doing a hospitality apprenticeship.

RACA’s three-year chef apprenticeship takes place through establishments. Apprentices will alternate several months at a time between college and working at BaxterStorey client locations during the three years to equip them with a chef de partie-level skillset.

The apprentices will be working alongside chef mentors including Scott Dineen, Chris Jarman and Chris Terry within their locations. The trio of apprentices are Jude, Louis and Megan. In a commitment to invest in future talent, the hospitality business will look to take on six more apprentices in 2025.

Andrew Aston, head of wellness and nutrition at BaxterStorey, said: “The Royal Academy of Culinary Arts Apprenticeship has been running for many years and some great chefs have come through the programme, including Luke Smith and Sam Potter from our London chef team and Steve Wilson who is based at Winchester Cathedral.

"I absolutely loved working with specialist chef apprentices when I ran kitchens, they bring a fantastic energy to the kitchen and allow you to pass on knowledge as you guide them through their early years of working in professional kitchens. It is a privilege to be part of these young chefs’ journeys.

“While apprentices are part of your everyday structure, they should be given the room to develop and grow, and be given the opportunity to experience as much as you can offer around training and hospitality experiences. This could be entering competitions, moving around different locations, cooking at events in the industry and being guided and mentored to become the best version of themselves while ensuring that they have a good support network around them.”

Written by
Edward Waddell