Viewpoint: Chester Grosvenor's Elliot Hill on the power of apprenticeships

There’s really no replacement for getting hands-on to communicate the passion and breadth of opportunity in the industry, says Elliot Hill

Apprenticeships in the culinary industry have long been recognised as a powerful tool for producing highly skilled and talented chefs. Having seen this first-hand, I truly believe it is the best way to learn the culinary arts. If you want to be a footballer, you train and play as much as possible; if you want to be a great guitar player, you practise, and it’s the same for a chef. The best way to learn is to cook and that is exactly what our apprentices do.

One of the major challenges our industry faces is staffing. Shortages are rife throughout the hospitality sector, with businesses cutting services and reducing their offerings – with some even being forced to close. There are many factors contributing to this, including outside pressures, but I believe we really need to reflect on ourselves and ask why that is and what, as an industry, we can do about it. We must attract young people, convey our passion and express why we love our vocations. The best approach to this is apprenticeships that offer real experience in real kitchens.

The chance to work day in, day out with hospitality professionals is priceless. When I was a younger chef, I committed myself to gaining as much experience in Michelin-starred and exciting establishments as I could. I would go in as a stagiaire on my time off just to further my learning. Experiencing another kitchen and how it works opens your eyes to a range of different techniques, styles, ingredients and recipes. I was a complete sponge with my eyes open and ears listening, soaking up every little bit of knowledge that anyone could pass on. That is the best advice I could give to any budding chef, and an apprenticeship is a formal and structured way of doing just that.

A key benefit to becoming a chef apprentice is the ability to learn from all those around you. At the Chester Grosvenor we have multiple outlets and kitchens all upholding the highest of kitchen principles and disciplines. From bakery to pâtisserie, our high-volume, classical La Brasserie restaurant, the refined dining Arkle restaurant, afternoon tea and, of course, functions and events, we have a phenomenal platform to springboard any culinary career in whichever direction you choose. With that in mind, an apprentice chef with the right mentality and tutorship can expect to become a fully well-rounded chef. Alongside real experience in the kitchen, apprentices also receive classroom instruction and various courses to understand what is behind the cookery. The theoretical side, which includes topics such as food safety, finance and kitchen management, is a major part of any successful kitchen.

A career in hospitality is and should be portrayed as an exciting, vibrant and hugely rewarding option. It can be challenging, of course, as it’s fast-paced and competitive and quite often ambitious individuals will be vying for the same position. That may seem scary to some and exciting to others, but that first step as an apprentice is key to gaining the confidence, knowledge and skills to succeed.

As an industry, if we do not get this step right, there is no future. We are reliant on attracting young people to the profession, but we have to be the change we want to see by accepting we have faults and learning from them in order to move forwards.

I wholeheartedly believe there is something innate in a chef’s nature that makes us want to cook, entertain and welcome people to our world, so we have to highlight that a career in this sector is a great way to express yourself. Without this and without apprentices, the future is bleak. I want to eat at fantastic restaurants of all levels for the rest of my life and I hope most people would too. For that to happen, we need apprentices in the culinary world – the future is in their hands.

Elliot Hill is executive chef at the Chester Grosvenor