Elliot Scoffings, 20 and Alfred Lytollis, 18 both work as apprentice chefs at Christ’s College.
During National Apprenticeship Week, which runs from 10-16 February, we find out more about their experience in the Christ's kitchens.
Alfred, who joined the College about 18 months ago straight from school, is coming towards the end of his apprenticeship.
He took his final practical exam last Friday when he cooked a duck breast roasted on the crown with a duck puree and game chips, and an orange pannacotta for dessert.
He said:
“My menu had to cover several elements of cooking and finishing, as the assessors looked at how I cooked and the methods I used.”
During his apprenticeship, Alfred has learned a wide variety of skills and he says that the College kitchens are a nurturing environment and an excellent place to start a culinary career.
Elliot chose to do an apprenticeship after he had finished his A levels rather than go to university. Having had a part time job in the kitchens at his local pub, he says, “I just realised that I really loved cooking and wanted to get started straight away.”
He is currently working on a crème brûlée as a starter which he says achieves a nice balance between the savory custard and the slightly sweet caramel on top.
He said:
“I like to keep pushing myself and cooking better and more interesting things and getting really good at the stuff I love.”
And for Alfred, who has especially enjoyed his time in the pastry section and is looking for his next job, the apprenticeship has also been incredibly positive:
“I was never particularly happy doing traditional classroom work. It never really suited me, but I've always enjoyed cooking.”
Executive Head Chef, Simon Turner said:
“It’s always a pleasure having apprentice chefs in the kitchen. Our aim is to teach and inspire them to help build a future workforce…maybe one day they’ll be back at Christ’s college as Executive Head Chef!”
Two new apprentice chefs – Katie and Kirsty - will join the College next month.