A north-east restaurant which preps its chefs for success has joined the Press and Journal’s Apprentice 100 campaign.
The Cock and Bull near Balmedie, which has trained several award-winning cooks, will recruit an apprentice commis chef as part of our quest to rustle up 100 new jobs in 100 days.
The candidate will work towards an SVQ level 2 in professional cookery under the watchful eye of head chef Ryan Paterson, three-time winner of Grampian Chef of the Year.
Mr Paterson and restaurant director Mandy Davidson said they hope the P&J’s campaign can help them bring in an enthusiastic youngster at a time when chefs are in short supply.
The job is often associated with long, unsociable hours, but the pair said time flies in the kitchen if you love cooking.
Ms Davidson said: “You’ve got to have passion and commitment given the long hours you have to work, but once people try it they love it, so we are keen to give another apprentice an opportunity.”
Mr Paterson, who started working at the Cock and Bull 19 years ago, added: “You’ve got to enjoy the job. It’s not a case of losing your social life. You do work long hours, but by the time you finish your shift there’s still plenty of time to go out anyway.”
The successful applicant will join the ranks alongside Ryan Wood, who started work as an apprentice commis chef at the restaurant earlier this year.
The 20-year-old dropped out of a degree course in computer science to realise his ambition of becoming a chef.
He said: “I had thought about leaving the course for about a year. I was unhappy and bored with it. When I went into second year I knew it wasn’t what I wanted to do.
“Currently I’m enjoying working with pastry. I didn’t know much about it when I started but Ryan (Paterson) has drilled it into my head. The whole experience has been really enjoyable – I’m learning constantly.”
Become an apprentice chef at the Cock and Bull by sending a CV to info@thecockandbull.co.uk