At The Orchid Hotel and No.34 we recognise the importance of hiring the right people and supporting them through their career. A driven, skilled and engaged team results in higher guest satisfaction levels which is what The Orchid is all about!
The Orchid Hotel is a mere stone’s throw away from the local Bournemouth and Poole College, and there have been various students who have taken up part time work alongside their studies. However, when James applied for an apprentice role in the kitchen, everyone understood the importance of the beginning of James’ career with No.34, and everyone respected the work ethic, and eagerness to learn he offers at only 16. Following his introductions with the team, and his college lecturers discussing what they expected from James everything was set for his 18 month working apprenticeship at The Orchid, he was ready for his first day.
We managed to speak to James about the potential of starting a blog to document and portray his work, and he was very excited and driven to share his experiences with others who may be thinking of starting an apprenticeship or other qualified chefs who may have started from the same beginning.
Stealing James away from Chef for a quick chat we sat him down in our Aurelia function room, and asked him a few questions.
What were your expectations before you arrived for your first day?
“Well when I told my college and friends that this is where I would be doing my apprenticeship everyone seemed very impressed, so you clearly have a good reputation, especially with the college! I also knew that this hotel worked to a very high standard and I would be in a different environment to what I am used to. I had a look at the menu also and that drew me in.”
Why did you choose to do an apprenticeship as opposed to a standard college course?
“An apprenticeship offers you the opportunity to work your way to the top and work with some amazing chefs, I’ll also be able to widen my knowledge through being in a real working environment and being taught skills that I wouldn’t learn in a classroom. I think being in this environment also makes the theory work of health and safety very real.”
What are the main objectives you are hoping to get out of this experience?
“I want to make the most of Chef’s knowledge, I also want to be able to deal better under pressure when it becomes very fast paced because this is how it will be in all restaurants and hotels I aspire to work in. I hope I can improve how professional I am for my future career and set the foundations for where I hope to go with my profession.”
Have you had any experience in a kitchen before?
“I have had a part time job in a pub kitchen but that was a completely different environment to here and is somewhere which could not give me the experience I want for my career.”
Lastly James, what are you most excited for?
“Mainly to learn all I can from chef, he has such a reputation for himself and his knowledge is endless, I know I will come out of this so much more equipped for what I choose to do and I’m excited to face everything that is thrown my way!
James made a real contribution to the kitchen and we wish him well in his studies. Thanks James!
