Catering magnate Peter Bruce knows the young chef at the chopping board beside him wants his job – and he’s delighted.
That’s because fresh-faced Shane Pirie is just the latest graduate of an award-winning training programme set up for exactly that purpose.
Apprentices at Entier – the global firm set up by Fraserburgh-born Mr Bruce in 2008 – are left in no doubt they can rise to the very top.
One look at the CVs of the senior management team shows you why: they served apprenticeships too.
And they want the award-winning Fresh Olives scheme that has been nurturing talent since 2010 to be a model for other businesses.
Staff tour dozens of north-east schools looking for the brightest culinary prospects among fourth year leavers.
Last year, more than 160 sought the chance to get trained in a hands-on way through one of six three-year, full-time, paid positions.
A cook-off judged by top-name chefs at the firm’s £600,000 training kitchen in Westhill helps whittle it down to the chosen few who will start to forge a career.
At stake is an opportunity to learn from some of the best in the field and be inspired by their own rise from similarly-modest starts.
It’s not only about cooking – Entier has “Fresh Olives” in finance, marketing, human resources and operations too.
Mr Bruce’s own journey started as a 14-year-old Hogmanay waiter at a hotel in his native St Combs, Fraserburgh.
By the time he was ready to start his own business, he recalls being told he could not afford to build a top-notch training kitchen.
“I asked them: how can we afford not to?” he said.
“How will we make sure we have the quality people to move the company forward?
“Did I ever dream that I would travel the world and by the CEO of my own business? No. I wanted to put something back into the industry.”
Former Bucksburn Academy pupil Mr Pirie is ambitious to mirror that success.
The 19-year-old said: “I always wanted to be a chef and this is such a great way to learn lots of different skills.
“Fine dining is my favourite but I get to have a go at everything: schools, nurseries, weddings, black-tie functions.”
It is not only about learning to cook – apprentices are challenged to host tables, to make public presentations and to take on charity challenges.
All in for Apprenticeships was created to show that traineeships offer an excellent starting point in the careers of north-east youngsters.
The campaign is designed to change the perceptions of parents, young people and employers who think getting a university degree is the only option.
The organisers believe apprenticeships which allow young people to enter paid employment and earn qualifications are the best preparation for the “world of work”.
Developing the Young Workforce North East Scotland (DYW NES), an industry-led initiative to provide a single point of contact for employers looking to invest in young people, is leading the campaign.
Skills Development Scotland, which delivers the Scottish Government’s Modern Apprenticeship programme, and the Press and Journal are supporting DYW NES.
The campaign runs from November 1 until the launch of Scottish Apprenticeship Week in March.
Through the Press and Journal, it will tell the stories of young apprentices who are currently thriving in a variety of different workplaces.
A number of north-east industry leaders who started as apprentices will explain how on-the-job learning propelled them to the top.
