The Old Grammar School Campus, Newport: 01983 533926 | Riverbank Campus, Newport : 01983 824930 | Lakeside Campus, Portsmouth: 02392 374752 info@htp.ac.uk

News & Views

From HTP Training

HTP addresses Business South’s Local Produce Show

HTP Apprenticeship College was delighted to support Southampton City Council by helping to deliver a presentation at Business South’s 2016 Hampshire Local Produce Show. Sam Cobb, Apprenticeship Manager at Southampton City Council first provided the audience with an outline of how Apprenticeships are making a contribution to the local economy.

Simon Attrill, HTP’s Marketing Manager then gave an overview of why Apprenticeships are valuable for the hospitality industry and in particular the problem of retaining staff rather than recruitment. The sector already employers nearly 2.5 million staff but by 2022 the industry will require an additional 993,000 employees of which 229,000 will be in supervisory and management positions. The problem is that of the 993,000 needed, 870,000 are to replace existing staff which is costing the industry approximately £274 million every year. If the sector was to invest in staff training it would reduce staff turnover and bring down the amount spent on recruitment and induction training. It’s vital that we promote the industry as a career choice rather than just a job.

Simon was then joined on stage by Lex Bartlett, Chef Manager and Molly Todd, Professional Cookery Apprentice from the Pig Hotel in Brockenhurst. They both gave their own accounts of how the apprenticeship programme has made a real difference to the business and to Molly’s career.

Lex Bartlett, Chef Manager at The Pig explained, “We wanted to introduce apprentices in to the business as there is a shortage of good chefs nationwide, so everyone needs to do something to boost the industry and that means starting from scratch and develop people from a young age. We wanted to do something different and teach the next generation of chefs about sustainability and what we can do to help change the way people think about food.

Our Apprenticeship gives young chefs an opportunity to get away from the cites and really get an understanding of what we do – from foraging, bee keeping, our kitchen gardens and animal husbandry.

The apprentices bring a fresh energy to the kitchen, remind chefs that we all have to start somewhere! Give the chefs an opportunity to share their knowledge, which can give great job satisfaction.

Molly Todd, Apprentice Chef at The Pig was the real star of the show as she explained her career path so far.

Molly said, “I had a slightly different career before. I was actually at university studying engineering. I had been doing my degree for about 6 months when I realised I wasn’t really enjoying it. My childhood dream was to have one of those amazing fancy cake shops I’ve always loved cooking for my family so I thought the catering industry might be a good place to try my luck.

After researching, and deciding an apprenticeship was a good route, I found a government website. It had a list of all the restaurants doing apprenticeships. I looked online for information on the places, and came across The Pig. It sounded like a place I could really love with the kitchen garden and the sustainability awards. So I applied online and my application went through to HTP. They were amazing and met up with me and arranged an interview with Dan the Head Chef.

The apprenticeship has made a massive difference to me as a person. I started my apprenticeship not really sure what I wanted to do. But quickly decided I love the kitchen. My HTP assessor Dave visits at least once a month and gives me goals and tasks so that I always know what I need to learn next. Dan organised the apprenticeship so that I wasn’t thrown in at the deep end on day 1. Don’t get me wrong, it was still a lot to get used to. But he had me working with one of the Junior Sous chef a lot of the time, and he was really patient with all my questions and had me doing all sorts of tasks from the first day, and I was slicing smoked salmon within maybe a month and doing service straight away.

Eventually I’d love to have my own restaurant. Right now I’m happy where I am. I’m still learning new stuff every day, in fact I’ve just moved over to the pastry section for a month or so, and I’m loving that. Maybe at some point I’ll get some kind of business qualification if I’m going to run a kitchen. I’m not really sure. The current aims are to finish my apprenticeship in April and then hopefully get to a Demi Chef de Partie level of ability over the next few months.”

Simon Attrill 3.2.16