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International Chefs Day is celebrated around the world each year on 20th October. The day exists to acknowledge the future of food from encouraging the next generation of chefs to promoting healthy eating and the importance of food provenance.
To celebrate International Chefs Day at Exeter Golf and Country Club we are focusing on our two apprentice chefs, Lewis Kissane and Chloe Gill.
Exeter Golf and Country Club has a team of 10 chefs, headed up by Adam Little, Head Chef. Adam has built his team through both external recruitment for local talent, but also by placing a large focus on training, development and promotion within. As well as the two apprentice chefs, Adam and his Sous Chefs have worked with a number of Kitchen Porters who have progressed through the ranks, to train as Chef de Parties.
Lewis started work at the club in October 2019 as a Kitchen Porter.
Lewis expressed an interest in training as a chef right from the start. Working as a Kitchen Porter enabled him to gain a real understanding of all aspects of the kitchen. Lewis and Adam discussed apprenticeships and agreed to give it three months, so he could work the Christmas period when the kitchen is at its busiest.
Surviving the festive season and going out of his way to help the chefs beyond his role as Kitchen Porter, Lewis was still eager to progress, and began a Food Preparation course in February as the first stage of his apprenticeship.
Adam said, “I could tell Lewis would excel due to the enthusiasm he showed from the very start. Lewis is self motivated with very high standards which have already enabled him to shine in the kitchen.”
By this time next year, Lewis will have achieved his first catering qualification.
Chloe has been with the kitchen team since June 2019. Chloe first started when she completed her work experience week shadowing the chefs in the kitchen.
Chloe showed such promised, that she was offered a part time job working Saturdays while still at school. After completing her GCSEs, achieving an ‘A’ in Food and Nutrition, Chloe started working at Exeter Golf and Country Club full time.
Chloe has started her apprenticeship, currently specialising in pastry. Chloe’s input in the pastry section of the kitchen has been huge, from developing ideas to improve afternoon teas to the desserts on the restaurant theme dinner evenings. Chloe has mastered the art of macaroons, baked perfectly crumbly scones and learnt how to make the most amazing ice cream. A guest at the Thai Dinner evening left a review stating the dessert was worthy of a Michelin star – an incredible achievement for a 16 year old.
Adam said, “Chloe is so passionate about food. Her creative flair, knowledge, skills and insight far outweigh her 16 years – she has a great future in catering.”
Despite still in training as apprentices, both Chloe and Lewis have already achieved so much. They are valued members of the kitchen team and have even ran their own golf event dinner, which received fabulous feedback from all the guests.
Adam said, “I would highly recommend apprenticeships as a way into training as chef – and I would recommend employing apprentices. They inject such positivity into the kitchen with their creativity, new ways of thinking and their eagerness to learn.”
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