The Work of an Apprentice Chef

As a leading work-based training provider Cambrian Training Company is nurturing the next generation of culinary and hospitality professionals. We’ve been speaking with our apprentices at Chartists 1770 at The Trewythen restaurant to tell us what day to day work is like for an apprentice chef.

The business employs eight apprentices including a team of four apprentice chefs and four front-of-house apprentices. Apprentices Rosie and Gabrielle are working towards completing their Level 3 Professional Cookery. Whilst Owen and Toyah who both joined the restaurant after leaving school at the age of 16, are studying for their Level 2 Professional Cookery.

The day starts early at around 7am, with the first task of the day, cooking the renowned Chartists 1770 full-cooked Welsh breakfasts featuring locally sourced bacon, sausages and eggs for guests staying at The Trewythen.

Once breakfast service has finished, the apprentice chefs start prepping for the day. Cakes & baked goods; lunch and bar snacks; afternoon tea and dinner are all on the menu. At Chartists 1770 all the food is prepared and cooked in-house and the apprentice chefs learn the skills that this requires.

“Our chefs learn to make everything in house from breads, sauces, pastries, deserts and ice cream as well as more complex dishes,” says Jamie Tully, Executive Chef at Chartists 1770 at the Trewythen.

Many different cuts of meat are featured on the menu and as part of their training the apprentice chefs are taught valuable butchery skills. As well as learning how to prepare and cook the ingredients, the apprentice chefs learn about designing a menu and pairing the meat and fish with the right seasonal vegetables and accompaniments.

All of the apprentices at the business are supported by our skilled training officers, who offer valuable industry knowledge to help our learners achieve accredited qualifications. William Richards, our hospitality training officer working with apprentices at the Trewythen, said: “Supporting the apprentices at the hotel and seeing them develop and further their skills and knowledge has been a really refreshing experience.”

He also praised the business stating: “The beauty of the apprenticeship programme is that when the learners aren’t working with me, they’re covering a range of skills and dishes that the Trewythen has across the menu range. This really emphasises the benefit and value of the business ethos being apprentice led.”

As well as working towards achieving their professional culinary qualifications, the apprentices are gaining first-hand experience of cooking in a working-kitchen, learning important life skills such as how to work as part of a team, time manage and work under pressure.

As a result of their hard work and support from Cambrian Training Officers, two of their apprentices, will be competing in the World Skills UK finals. Abbigail Howes will be competing in the Restaurant Services Final and Gabrielle Wilson will be competing in the Culinary Skills Final.

Gabrielle’s work with the restaurant has recently provided her with some invaluable practice, having the opportunity to give her first cooking demonstration – making chocolate cremeaux, to a packed audience at the Mid Wales Autumn Fayre at the Royal Welsh Showground.

Of their experience training at Chartists 1770, Owen, acting as a spokesperson for the group, said: “Working at Chartists 1770 and working closely with Jamie, our Executive Chef has allowed us to develop our skills as chefs, and we’re learning to make new things every day.”

Cambrian Training Company’s hospitality apprenticeship programmes provide our apprentices with valuable on the job experience which in turn has seen them flourish in their workplace. If you’re interested in kick-starting your career through our apprenticeships contact our dedicated team. Email on: or Tel: 01938 555 893.

Alternatively, search our job vacancies to help find the right employer and apprenticeship for you.

The Apprenticeship Programme in Wales is funded by the Welsh Government with support from the European Social Fund.