"I really enjoy being able to work within a team during busy service as well as learning new practical skills. It’s also great to meet with my assessor and track my progress with her. It means that I always know where I’m at in regards to my apprenticeship."
Working at the very top end of London’s fine dining scene has been an exciting challenge for Harrison Britton, 17, a Level 2 Professional Cookery apprentice.
Having left school sixth form after a year, deciding that it wasn’t for him, Harrison began an apprenticeship with Corbin & King, the company behind some of London’s most famous restaurants such as Le Caprice, The Ivy and The Wolseley.
He says: “I’m part of a team working in a small environment which is really fast paced. The kitchen was overwhelming at first but now I feel much more confident.”
During his apprenticeship, Harrison has learned how a professional kitchen is organised, and picked up important technical skills such filleting fish and butchering poultry and meat. He has also gained vital food safety and health and safety knowledge, and knife handling skills.
“My confidence has definitely improved,” says Harrison. “The more I learn, the more confident I become. Working shifts has made me realise the importance of punctuality and I’m better at managing my work load and planning what needs to be done.
“I really enjoy being able to work within a team during busy service as well as learning new practical skills. It’s also great to meet with my assessor and track my progress with her. It means that I always know where I’m at in regards to my apprenticeship.”
