Northcote apprentices undertake the new Commis Chef Standard which gives them the opportunity to experience each section before they choose an area where they feel most inspired. All aspects of a commercial kitchen are covered, from menu planning and dish development to costing, supply chains and even professional behaviour and culture.
The vision is for them to work closely with Lisa Goodwin-Allen and to be inspired to be the future of Northcote. The standard and benchmark is for them to be the best culinary apprentices in the UK. Lisa is very passionate about supporting the apprentices and believes the more that is put into them, the more Northcote will benefit by their developing skills.
They join a talented brigade featuring apprentice success stories like sous chef Danny Young. Danny began his career in the Northcote kitchen at the age of 16, working his way up and winning the Craft Guild of Chefs National Young Chef of the Year 2018. On completing her third year as an apprentice in the summer, Emily Tyndall-Brown was rewarded with a promotion to demi chef de partie. Apprentice Chef Josh Root has just ended his first apprentice year on a high, winning Blackburn College’s Catering & Hospitality Apprenticeship Award as well as his regional win at the Springboard Future Chef Competition back in February.