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Young chefs graduate in style
A three-course feast cooked by young people on the How To Be A Chef training programme was enjoyed by a packed-out crowd at Bellita in Cotham last month.
The feast marked the end of the 12-week programme, created by the Square Food Foundation and Bristol24/7 as part of our Better Bristol initiative.
Four young graduates – Josh, Will, Letisha and Sam – completed the programme with a Level 2 BTec qualification and a Level 2 Food and Hygiene Certificate.
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The programme involved hands-on experience at food businesses across Bristol including Boston Tea Party and Bravas, and many of the teams behind the placements were in attendance to enjoy the meal at Bellita.
Designed for young people aged 16+ who are not already in education or employment, each of the four graduates are now looking forward to a future involving food and cooking.
Sam said: “I’m interested in languages so I want to combine this with my love of food and learn more about dishes across the world – especially Italy.” But before he sets off on his travels, Sam will be taking part in a volunteering accreditation with Square Food Foundation to give him more work experience on his CV.
Meanwhile, Will has already been taken on by event catering company Fosters, who are based in St Philip’s, to support with the busy Christmas season, and Letisha is looking forward to further work experience at Bowl of Plenty in Colston Hall, which was opened by the team behind Spike Island Cafe and Folk House Cafe in November.
Josh said: “I’ve realised I’m particularly keen on the service side of working in a restaurant, especially making coffee, so I’d really like to pursue that.”
Eloise Morton, operations manager at The Square Food Foundation added: “We’re in talks with all the businesses who supported the young people through the course to discuss further work placements and and paid work. With 100 per cent attendance record, these young people have shown how dedicated they are to getting into the world of food and would be an asset to any business big or small.”
A special thank you to Total Produce who provided all the ingredients for the three-course feast, which featured a three cheese souffle with beetroot and walnut salad, venison with red wine, mashed potato and winter vegetables, and apple strudel with crème anglaise.
Find out about all our projects at www.bristol247.com/betterbristol
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