Apprenticeship Case Study - Annabella Sames

Annabella Sames

Age: 21

Job Title: Apprentice Chef 

Hotel: The Pig, Brockenhurst

Name of Apprenticeship: Level 2 Commis Chef Apprenticeship

What made you apply for the apprenticeship and what was the process?

I applied for the apprenticeship as it gives me lots of opportunities. The hotel has many sister hotels and a wonderful network. I found out everything I needed to know online and the process from there was coming down to the hotel, having a look around and getting all the rest of the information.

I have a real passion for fresh, local ingredients and The Pig has a wonderful 25 mile menu and a kitchen garden which was a factor in my decision.

What does you role entail day to day?

First, I have the responsibility of following company standards and promoting brand image with being presentable each day.

I must make sure that my section is always clean and tidy and that my mise en place is done. Making sure I’m organised, and everything is ready for the menu. 

What are you learning at the moment?

I’m learning how to successfully train to be a chef. I’m aiming to complete my commis chef apprenticeship which includes basic hygiene, food safety, knife skills. I’m currently working on the pastry section, learning all about ingredients and the preparation and cooking methods of recipes.

I’m working really hard on my teamwork skills and I’ve done most of the sections in the kitchen and I’m looking forward to working on them all.

What do you like most about being an apprentice?

The opportunity. Being able to get stuck in with the guidance that I’m provided with. Being able to work with the best. 

When you’ve completed the role, what will your next steps be?

My next step will be to re-evaluate how I can push myself further into the business. I will be looking to go on to the level 3 and push towards a chef de partie qualification.

I’d really like to get more involved with the garden team and the relationship between the garden and kitchen work. 

Who inspired you to take on this role?

I was inspired by wild food chefs and the food and dishes that they produce. I love the fresh, local ingredients and how this is put into the menu.

How do you hope to make a difference in the industry?

I’d like to better myself as a team member, to strive to bring a closer-knit team, through using team building exercises and empathy. 

I want to promote the food from the garden and foraging for the health and wellbeing of the customers.