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<p>A Weston College Commis Chef Apprentice, Daniel, has been crowned apprentice of the year - beating competition from across the South West.</p>

<p>Daniel joined us on the Level 2 Commis Chef apprenticeship which covers preparing dishes using fresh and raw ingredients cooking meat, fish and poultry dishes, and other culinary skills such as making soups and sauces, either in specialist, ethnic or fine dining restaurants. The programme includes four days with an employer and one day at the College.</p>

<p>We asked Daniel about his experience of the apprenticeship “I would definitely recommend it, it’s a good experience and it’s great to earn money whilst learning your trade. It also shows you can put your knowledge into practical use having done it already. Giulio Ellis, owner of&nbsp;Guilio's Italian Kitchen, was very supportive, he helped source brilliant ingredients to work and experiment with, which I couldn't have accessed myself. I love being in the workplace, it’s been like having a second family and the masterclasses on my course are brilliant.”</p>

<p>Gemma Zaire, owner of Guilio's Italian Kitchen, recalled when Daniel began working at Giulio's, she said: "Daniel came to work with us a year ago when we first opened Giulio’s and we saw something special in him. We asked him if he would like the opportunity to be an apprentice to learn to be a chef, he jumped at the chance. At first, Daniel needed a lot of guidance and help but within a matter of months he has become one of our most valued members of staff."</p>

<p>“Daniel has taken to the catering industry like a duck to water. When speaking with his employer they have nothing but great things to say about his positive attitude, his attention to detail and his ability to work well under pressure. At Guilio's Italian Kitchen, the busier it gets during service, the more they rely on Daniel's cool head.As his assessor, I always find we end up talking about recipes, and different styles of food, what cookbooks we're reading and different chefs or restaurants we're interested in. Daniel is about to turn 18, but he speaks like someone who has been working in the industry for many years who is always keen to try something new and challenge himself, said Grant Spenser, Assessor, Weston College.</p>

<p>Daniel was put forward for the award and was crowned Outstanding Apprentice of the Year in Hospitality, Travel and Customer Service in the contest hosted by both Bristol and Bath Live on 2nd December 2020.</p>

<p>Sandra Bull, Dean of Faculty, Weston College said: “We are very proud of Daniel and pleased that his achievements have been recognised nationally.</p>

<p>“If someone is thinking about a career where they can be creative, have fun, but work hard, then catering is definitely a sector where that can happen.</p>

<p>“There are lots of young people out there just like Daniel, all they need is an opportunity, someone to give them a chance and support them to be their best. The relationship that the College has with an employer like Guilio's Italian Kitchen is a good example of the success that a young person can have when they are given the right support. The pandemic has hit the hospitality and catering industry, but our apprentices are still learning and the employers are temporarily adapting their business models to succeed. It’s an exciting time and we look forward to a time when we can once again sit in and enjoy dinning out.”</p>

<p>Join us on a hospitality and catering course:</p>

<ul>
<li><a href="https://www.weston.ac.uk/what-can-i-study/courses-16-18-year-olds/hospi… for 16-19 years olds</a></li>
<li><a href="https://www.weston.ac.uk/what-can-i-study/courses-adults">Adult courses</a></li>
<li><a href="https://www.weston.ac.uk/news-and-events/events">Find an open event</a></li>
</ul>

<p style="float:right; padding:30px;"><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/g4iWUsdFzG0&quot; width="560"></iframe></p>

<p>Weston College catering learners have had the opportunity to pick the brains of one of the world’s top chefs.</p>

<p>Marco Pierre White visited the College’s Grove Restaurant and Kitchen this week for a question and answer session with learners.</p>

<p>Marco was interviewed by Matthew, a Commis Chef Apprentice, and Josh, currently studying the Professional Cookery Award. Among a series of searching questions, they asked what it was like be a world-renowned chef, about his industry experience and for some top tips.</p>

<p>Matthew also asked Marco to name the strangest combination of food he has tasted.</p>

<p>“I’m a classicalist – I don’t like strange combos,” answered Marco. “I like salt and vinegar, cheese and onion – who wants salmon with liquorish?!</p>

<p>“In my opinion the more you do to food the more you take away from the food. I believe that, as chefs progress, dishes become simpler because they start to have confidence in themselves. So, have confidence in yourself.”</p>

<p>Marco shared an inspirational story about leaving Allerton High School in Leeds without any qualifications. After deciding to train as a chef, he began working in the kitchen at the Hotel St George in Harrogate, before moving to the Box Tree in Ilkley.</p>

<p>Arriving in London as an 19-year-old with “£7.36, a box of books and a bag of clothes”, Marco began his classical training as a commis chef under Albert Roux and Michel Roux at Le Gavroche – one of the UK’s top restaurants.</p>

<p>Aged just 24, he and a business partner opened their own restaurant – Harveys – and, nine years later, he became the first British chef and, at the time, the youngest chef be awarded three Michelin stars.</p>

<p>During these years, Gordon Ramsay, Heston Blumenthal and a host of now well-known chefs all benefitted from his tutelage. These include Bryn Williams, Matt Tebbutt, Robert Reid, Thierry Busset, Jason Atherton and James Stocks.</p>

<p>Josh asked if Marco had any advice for those coming to the end of their course.</p>

<p>Marco said: “Trust people around you, work as a team and stay focussed. Take advantage of opportunities that are presented to you.</p>

<p>“You may have to make personal sacrifices to achieve your dream so don’t look back and have regrets. The more you work the quicker you learn; the more you invest, the more you will take back.</p>

<p>“Knowledge is key, so find a chef who can teach and inspire you.”</p>

<p>Matthew, who hopes to open his own restaurant one day, appreciated the opportunity to attend the inspirational event.</p>

<p>He said: “It was great to speak with Marco. It was interesting to hear his thoughts about the creation of dishes and his honesty about how tough the job can be. “It’s great that the college have the contacts to give us this opportunity and the guest chef masterclasses we benefit from as part of our course.”</p>

<p>If you’re interested in a front-of-house or chef course:</p>

<ul>
<li><a href="https://www.weston.ac.uk/what-can-i-study/courses-16-18-year-olds">See list of courses for 16-19 year olds</a></li>
<li><a href="https://www.weston.ac.uk/what-can-i-study/apprenticeships/vacancies">See apprenticeship vacancies</a></li>
<li><a href="https://www.weston.ac.uk/news-and-events/events">Find out about our next open event.</a></li>
</ul>