Two Durango restaurants have joined the Colorado Restaurant Foundation's Apprentice Program!👏 Colorado is proud to be one of the few states selected to implement certified apprenticeship programs, launched through a partnership with the National Restaurant Association Educational Foundation. These workforce development programs help Colorado restaurants and hotels expand their teams at a crucial time in our industry’s history. Carver Brewing Company in Durango now has its first Kitchen Manager apprentice: Shannon Veeder. Carver Brewing Co is also a recipient of the Work-Based Learning Incentive (WBLI) grant, which is a state-funded program that provides incentives for Colorado employers interested in growing and diversifying Colorado’s experiential-learning system to create new or enhance existing work-based learning programs for youth and adults. Manna Soup Kitchen is piloting the Colorado Restaurant Foundation's new Culinary Bridge Internship Program, which gives young professionals a look at careers in the restaurant industry before they become certified apprentices. Manna Soup Kitchen currently has SIX interns completing a month-long internship, led by culinary instructor Megan Feuerbacher. Visit the link in our bio to learn more about CRF's Apprentices Program and how it can help your business! #corestaurant #futureofwork #coprostart #coloradorestaurants
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What a great example of how an apprentice can benefit your business. Please get in touch if you would like to find out more information about taking on an apprentice.
Day 5 - National Apprenticeship Week Another valued Employer Story from Lyndsey Bath our Employer Engagement Representative Owners- John Higdon and Charley Higdon - My Fine Deli, Glastonbury John currently has two apprentices one commis chef and one hospitality team member. His previous apprentice has now completed their course and has a permanent role working for the business. John wanted to take on apprentices so that he could bring younger people into the industry. Charley (John's Daughter and Co-Owner) has a wealth of knowledge and experience she wants to share and support an apprentice. John said the best thing about employing an apprentice is that they come to work because they want to and not because they have to, they are enthusiastic and eager to be part of the team. He would always offer good apprentices the opportunity to become a permanent member of staff once they qualified. John's advice to other employers is to be aware they need to make time to train and supervise apprentices to get the best from them and not to use them just as cheap labour. John would encourage potential apprentices to find a job that they truly enjoyed, not just something they had to do for money. He also emphasised that having a fresh, informative CV that is relevant to the description in the job advert is an absolute must when applying for vacancies. One of their Apprentices – Ruby Lem – Commis Chef level 2 Ruby started her apprenticeship in July 2023. She chose this path as full-time education wasn’t for her and she wanted to get into the world of work as soon as possible. She has always enjoyed cooking and felt that an apprenticeship would be great as she could learn whilst being hands-on in the kitchen and watching colleagues. A typical day for Ruby is prepping food for the day whilst serving breakfast, and then cooking for lunch service. After this, she will pack away and clean, then write shopping and prep lists ready for the next day. Ruby enjoys all aspects of working in a kitchen particularly prepping ingredients and learning to cook new dishes. One tip she would give people interested in a commis chef apprenticeship is to make sure you manage your time well as there will always be several things you have to do at once. Ruby would like to progress to chef de partie level 3 if she gets the opportunity. Photo Credit Lyndsey Bath John Higdon and Apprentice Ruby Lem #NAW2024 #skillsforlife
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FOR, WITH, AND FROM THE Isle of Harris Distillers Ltd. JOBS FOR THE NEXT GENERATION The population of the Isle of Harris has declined by almost 50% over the last 50 years as young people leave to seek work far from our shores. These changes threaten local traditions, culture, and language as well as leaving schools and village numbers dwindling. The Isle of Harris Distillery was built to help address these issues by creating sustainable local employment and offer long-term careers for those who wish to stay and set down roots in their island home. From distilling and blending, to marketing and hospitality - there are a wide variety of skillsets and development opportunities available to local people as we create two beautiful Outer Hebridean spirits and bring them to the world. We regularly offer placements and internships for young people to help them explore potential career paths, and we've developed our current distilling team through formal apprenticeships and training. Together with other like-minded island enterprises we seek to act as a catalyst of change and a symbol of promise for this generation and those still to come. Check out this great brand and support their cause! #rateitonthebarbook 🥃😎👍📲 #PersonalizedAlcoholRecommendations #PersonalizedDrinkRecommendations #JustAdded #RateIt #Review #Discover #Rate #RateitonTheBarBook #cocktailoftheday #alcoholhistory #TheBarBook #VeteranOwned #sharethispost #indulgentexperiences #realreviews #localfavorites #drinkdiscoveries #FlavorProfile #liqour
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Frustrated by high turnover for entry-level staff? Registered apprenticeships through Hospitality Maine’s MAP program motivate new hires to stick around. With certifications taking up to 2 years, apprentices see clear career paths to management and beyond. Let’s talk about customizing a program to make your next dishwasher your next head chef! #mainejobs #hospitalityindustry #hospitalityjobs #hoteljobs #hospitalitymanagement #hospitalitycareers #hospitalitytraining #hospitalityrecruitment
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Have you ever wondered what happens at a Thomas Franks apprenticeship masterclass session? 🤔 Working alongside PLG to deliver the Level 2 Commis Chef & Level 3 Chef De Partie apprenticeships, the Thomas Frank's academy is focused on building the knowledge and skills of their kitchen staff. This video gives you an insight on what happens and what you can learn as one of their chefs. 👨🍳 👩🍳 #ThomasFranks #PerformanceLearningGroup #SkillsForSuccess #LearnAndEarn #NAW2024
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I work alongside the head Chef, as his "Sous Chef" I'm responsible for running the kitchen. I worked with the team to produce and develop a wide variety of dishes for various catering needs.
Coming to the end of my time lecturing. I will miss it, with all the achievements i have done growing the Apprenticeship and conquering the challenges needed. But on to a new chapter. This week we worked on shellfish and we made the classic mussel dish: Moules mariniere & fresh Prawn Tortellini with a Prawn Bisque. commie chef Apprenticeship level 2 5 reason to choose a Apprenticeship 1. You get paid while you learn and gain valuable workplace experience 2. you acquire the right skills and qualification that employers want in the sector 3. you receive guidance and support from experts and mentors 4. you improve your career prospects and earning potential 5 you have a wide range of choices and levels to suit your interests and goals
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So last Monday, I recieved some exciting news! After obtaining a distinction in my LVL 3 Food and Beverage Supervisor Apprenticeship, I went straight onto my LVL 4 Food and Beverage Manager apprenticeship, which I can now confirm I have acquired a distinction! 🌟 3 years of apprenticeships and 2 distinctions, not bad going! ✅ #lifetime #highfieldassessments #tobycarvery #mitchellsandbutlers #apprenticeships
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Another good day for hospitality education in Ireland as the Irish Hospitality Consortium lodged another application to the Irish National Apprenticeship Office to develop an Apprenticeship in Restaurant Management. Irish Hotels Federation , Restaurants Association of Ireland and Irish Hospitality Institute coming together in collaboration to help develop talent for the sector Apprenticeship Ireland Fáilte Ireland #apprenticeship #ireland #hospitality #restaurants Education and Training Boards Ireland
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Our 'Growing Bakers' Apprenticeship Programme, at The Bread Factory, exemplifies the true value of apprenticeships and showcases how everyone can build a rising career in the baking industry. Absolutely, there are many misconceptions about apprenticeships that can prevent people from fully growing their careers. Some common misconceptions are that apprenticeships are only for certain trades. Are for those who don't do well academically, and apprentices are low-paid workers. Apprenticeships don't lead to good career prospects and are only for young people. Forget about all these misconceptions, we welcome everyone with a passion for baking. By condensing the journey to becoming a skilled Artisan Baker into a little over a year, we offer comprehensive training, ongoing support, and robust career prospects. Our apprentices gain hands-on experience, a deep understanding of the craft, and a pathway to a fulfilling career in baking. Are you as passionate for baking as we are? If so, there's no better place to Grow Your Career than The Bread Factory. Find out more here: https://lnkd.in/ejQ9MnD4
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Ever wondered what a day in the life of our butchery apprentices looks like? Last week our learners took part in our Pork Butchery workshop. They worked on legs of pork and shoulder/crop of pork, rolling and tying into joints. Our apprentice, Tom, completed a practical mock exam, breaking a side of pork into primals then progressing with secondary butchery to include joints, steaks and sausages! Have you thought about pursuing a career in Butchery? #Apprenticeships #butcherycareers
