EARN WHILE YOU LEARN

Trainee Manager Hugh and Chef Apprentice Stuart are combining full-time work with part-time study. They explain why trainee manager programmes and apprenticeships are the right option for them.

The Chef’s Apprentice

Name:

Stuart Dunne Maher

Age:

20

Course:

Commis Chef Apprenticeship Programme (Level 6 Advanced Certificate)

Duration:

Two years with an option to go on to the National Chef de Partie Apprenticeship (Level 7)

College:

Kilkenny Carlow ETB

Did you always want to be a chef?

I have been fascinated with the hospitality industry since I was very young and I always wanted to work in it in some capacity. My sister’s godmother ran a restaurant in Belgium and I spent a lot of time there growing up. I absolutely loved it. However, in school I was very good at engineering and maths so my career guidance counsellor suggested I go for civil engineering in college. I tried it and I liked first year as it was quite practical but I hated second year when there was more theory – I found it so boring. I was working part-time in the Newpark Hotel in Kilkenny at the time so I left college and looked for more hours in the hotel.

When did you start cheffing?

I was doing a bit of everything in the hotel – waiting, bartending, portering – when the Executive Chef approached me one day and asked if I would like to try my hand in the kitchen. I didn’t think he was serious but when I arrived for work the next day he was waiting for me. I started at the sandwich bar and I never looked back. I was only in the kitchen three months when the Head Chef, Nicky Glendon, suggested I apply for the Commis Chef Apprenticeship. Nicky also trained as an apprentice and he quickly rose up the ranks in the kitchen, becoming a Head Chef at just 28. He has become a mentor to me; I have learned so much from him.

What does the apprenticeship entail?

The course runs over two years and you spend two days in college and three days at work – except in July and August when the industry is busiest, then you only spend one day per week in college. We cover 11 modules in first year, from basic knife skills and culinary terms to larder, butchery and international cuisine. Next year the subjects are more advanced and we will look at menu planning, nutrition and the scientific aspects of food. There is a fair amount of study involved but it’s a lot easier when you’re enjoying it.

What’s it like working in the kitchen?

I love it! You’re always busy so you can never be bored. There are 19 chefs on our roster and we’re a great team; we’re like a family. I look forward to seeing everyone every morning.

Are you glad you went down the apprenticeship route?

Yes. It took me a while to find this course but there is nothing I would change about it. There are eight of us on the course and we’re great friends and all help each other out. I’m also earning great money so I’m well able to support my lifestyle. My friends who are still studying full- time are quite jealous!

What will you do when you qualify as a Commis Chef?

I plan to go straight into the Chef de Partie Apprenticeship (Level 7) and then I would love to go on to study Culinary Arts (Level 8).

What are your career ambitions?

My goal is to become a Head Chef or possibly an Executive Chef. I have always wanted to teach as well which is the original reason I chose civil engineering in college. I had planned to become a secondary school teacher but I wasn’t as happy in engineering as I am now. Ideally I would like to keep working in the industry and combine that with lecturing in the future. It is crazy what this industry has done for me – the kitchen has matured me a lot quicker than if I was still studying full-time in college. I have goals now. I know where I want to be and how to get there.

Name:

Hugh Crowley

Age:

22

Course:

Trainee Manager Development Programme (TMDP)

Duration:

Three-year diploma with an option for a fourth year to complete a BA (Hons) in Hotel Management

College:

IT Tralee

Did you always plan to join the tourism industry?

No, tourism or hotel management weren’t even on my CAO. I originally studied Property Valuation Management in LIT but I didn’t like the course. At the time I was working weekends in the conference and banqueting department of the Limerick Strand Hotel and I really enjoyed it so when I left LIT I decided to apply for a full-time role at the hotel.

Why did you choose the TMDP?

I saw a notice in the staff room at work calling for a new person to take part in the programme and one of my friends suggested I go for it. I applied to our HR department and I was delighted when I got the place as there are only a limited number of spots on the course each year.

What departments have you covered so far?

When I got back from Tralee I spent a week back in conference and banqueting before I moved to the bar and restaurant. I hadn’t worked behind a bar before and I really enjoyed it. There’s a lot to learn, from the responsible serving of alcohol to cocktail making.

At the moment I’m working in reception and it’s completely different – it’s almost like office work. So far it’s my favourite place as I love meeting new people. For the next while I’ll be splitting my time between reception and the kitchen where I’ll spend one or two days a week. That’s the great thing about this course. You’re not doing the same thing every day so you’ll never get bored.

What happens in second year?

Hopefully next year I’ll be entrusted to the position of Duty Manager. A Duty Manager is a floating role so you can step in to help out wherever you are needed that day, whether that’s reception, the bar, restaurant or so on. We have a few Duty Managers in the hotel and I can see that it’s a really interesting role.

Would you recommend the course to others?

If you find full-time study at college difficult or if you would prefer a work-based programme then this is definitely the way to go. You need to be dedicated though and you have to make sure you do the classes.

Do you think you made the right choice in joining the hotel industry?

Yes, I do see a full-time career in this industry and my goal is to become a General Manager someday. The beauty of hospitality is that there is so much scope for progression. All you have to do is start somewhere, then you can work your way up.