As a Chef Apprentice you have access to an exciting masterclass programme, giving you the essential chef skills. Masterclasses are delivered monthly by industry professionals including producers and artisans including expert guest bakers, butchers and fishmongers.

Today's Chef apprentice masterclass is led by Christopher Hayes from the Stable, who are one of our Career Excellence Hub endorsers, and will guide the apprentices through cooking pan-fried steak in garlic and tyme with a béarnaise sauce, triple cooked chips and tenderstem broccoli in a chilli and roasted garlic butter.

Chris has been a chef and worked in hospitality for twenty years. He told us:

"I didn’t grow up wanting to be a chef, I knew how to cook a little as I grew up in a big family and we sat down together for dinner every night and all chipped in. I grew up wanting to be an artist and to do something creative. After leaving school I was offered a few apprenticeships but decided to take a year out and live in and work at a country hotel. They wanted to put me through my GNVQ, which I accepted, because I’d become attracted to lifestyle.

“After qualifying, I got a paid position as a Commis Chef in a renowned hotel, this is where my passion was lit, this is where I looked at chefs with respect and realised the talent and determination you need to be successful.

“It truly blew my mind, when on my first day a chef asked me to “knock some pasta up” which I thought was a first day prank - you buy pasta it’s dry, why do you need a machine to shape it? From that day I’ve never looked back. Every day there was something new to learn, thirty chefs all cool and calm doing things with food that I couldn’t even comprehend as possible!

“My creative itch was being scratched, I was earning some money and my eyes had been opened by some amazing people at what is possible and achievable in this industry.

“From those years of hard work, dedication and commitment, doors began to open and I have been fortunate enough to cook at so many places for so many different people.

“I got to find my own style and develop my own ideas on what hospitality and food should be. I’ve changed my own mind on who chefs really are and what is possible.

“I’ve developed interpersonal skills, ethics, manners and friendships all working in a kitchen. I’ve shared my knowledge and skills with others, worked as a team, put others before myself, accepted other personalities, received the best training. I’m still learning today and still excited by what is possible.”

Find out more about being a Chef Apprentice:

• Courses and Apprenticeships for school leavers
• Next open event
• Hospitality apprenticeships week #MoreThanAJob