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IF YOU CAN’T STAND THE
HEAT... Apprentice turned boss Simon Hilburn in the kitchen
of The Lavender House restaurant at Brundall, where he
swapped roles with chef proprietor Richard Hughes (right)
for a day.
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Now the buck stops with
YOU, lad!
As part of a new series, Jobsearch, in association with the
Learning and Skills Council (LSC) Norfolk, will following
several different apprentices as they swap jobs with their
boss for the day.
The aim is for the apprentices to appreciate some of the responsibility
of running a business and to show that, with hard work and
determination, they could one day do the job of their boss.
The exercise helps bosses to value the apprentices’ role
and to ensure it is in line with their career development
programme.
First we meet apprentice Simon Hilburn, from The Lavender
House restaurant at Brundall, near Norwich, who swapped roles
with his boss, Richard Hughes...
Simon, 17, joined The Lavender House as an apprentice straight
from Thorpe St Andrew School. As part of it he attends hotel
school at City College Norwich one day a week, and he has
recently gained his NVQ Level 2 qualification.
His challenge for the job swap was to take charge of the kitchen
to cook lunch for 30 guests while chef proprie-tor Richard
Hughes acted as commis chef and washed up.
Simon designed the menu with the help of sous chef Richard
Knights and prod-uced delights such as iced red pepper soup,
smoked haddock soufflé with curry cream, Sheringham
lobsters with crab bisque and lemon tart for lunch diners.
Simon also took charge of the ordering, work plans and staff
meals for the day.
Employers interested in apprenticeships can call 08000 150
400 to find out more. Young people aged between 16 and 24
can find out how to become an apprentice on 08000 150 600
or by visiting www.realworkrealpay.info
| RICHARD SAYS... |
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SIMON SAYS... |
Simon’s rise has been rapid. He’s
only been here 12 months and has just gained his NVQ Level
2 qualification. To celebrate, I thought Simon would be
the perfect candidate to reverse roles with me. He took
charge of the kitchen to cook lunch for 30 guests whilst
I stayed in the background, acting as commis chef by preparing
vegetables, cleaning the fridge and even washing up.
The day was a great success. Simon works really hard,
and I think being given such responsibility really boosted
his confidence. In fact, it went so well I am going to
make it a regular occurrence.
I, too, started my catering career as a 16-year-old apprentice
in Yarmouth. Some elements of an apprenticeship have changed
since then, although it’s still as hard work as ever!
I try to make it as varied and as interesting as possible
for the apprentices at The Lavender House. It is important
to develop their potential to the full by exposing apprentices
to different catering experiences, and over the past year
Simon has enjoyed meals at Michelin-starred Le Manoir
Aux Quat’ Saisons and The Dorchester.
Simon also acted as assistant to Ainsley Harriott on his
recent trip to Norwich, through the LSC Norfolk s Bitesize
event, and has had the thrill of cooking for some of his
footballing heroes, such as Darren Eadie, Malky Mackay
and Robert Fleck, at the Lavender House.
The job swap was a great way to inspire Simon and show
him that I believe in his ability. |
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I joined the Lavender House about a year ago straight
from school. I washed up on Friday nights while I was
still at school and everyone was really nice here, so
I thought it would be a fun place to work.
It was a bit of a shock to begin with, realising I’d
be working when most of my friends were out and that
Saturday nights off were a thing of the past. But I’ve
got used to it now, and it’s great earning money
while most of my friends are still at college.
And I think it’s more rewarding. I’m gaining
much more experience by doing an apprenticeship.
I like working with the two Richards (Hughes and Knights)
— they are really enthusiastic and always willing
to let me try new things, so no two days are the same.
We make everything we serve, so one day I might make
the bread.
Another I will work on the desserts or sauces or even
work on recipes for one of Richard’s books. Also,
once a month we do demonstrations for local schoolchildren,
which I really enjoy.
I like the pressure of a busy kitchen, the varied work,
and we all have a laugh. I have learned so much in the
past year. The people I work with inspire me to do well,
and I am working hard to gain a good grounding in all
areas of the kitchen, as one day I would like to own
my own restaurant.
The job swap was a great experience for me. We had some
really nice comments from the customers on the day,
and Richard has promised to let me do it again. I thought
the pressure was ok; I didn’t want to let any of
my workmates down, and it was really important to do
well because the restaurant has such a good reputation.
I was nervous, but when you are busy, with lots of customers
in the restaurant, you don’t have time to worry
too much.
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