A new training school for chefs formed by a group of County Antrim hotels aims to tackle the recruitment struggle in the hospitality sector in Northern Ireland
Run by the Northern Ireland Hospitality School, the Chef Academy will take on six students in a year-long course consisting of on-the-job learning at member hotels The Adair Arms Hotel, Galgorm Resort or Tullyglass House Hotel, as well as training at the South Eastern Regional College.
If they complete the course, the chefs will be guaranteed a position at one of the hotels and will also be awarded an FDQ Level 2 Diploma. The first intake is scheduled for September and applications are open now.
The Northern Ireland Hospitality School was launched last April and has already supported 24 students in gaining full-time employment with partnering hotels through its dedicated Bar Academy. It is part funded by Ballymena-based charity The Gallaher Trust which manages a legacy donation to the local area by tobacco company JTI which closed its Ballymena manufacturing plant in 2017. Training for the school is provide both by SERC and Northern Regional College.
Lauren McAteer from The Gallaher Trust said the school has offered a boost to young people looking to get a foot on the hospitality ladder.
“We’re very pleased that the school offers students a dedicated education centre which is focused on providing first-class training and development; as well as real-world experience of a busy kitchen environment and learning from the very best across three of Northern Ireland’s top hotels,” she said. “For us, the fact that the school facilitates employment for all of the graduates is the ultimate goal and one that makes these courses so attractive to students.”
Thomas Turley, South Eastern Regional College Lecturer in Hospitality and Catering, welcomed the Chef Academy as a way to nurture the next generation of talent.
“The new course is an ideal opportunity for anyone interested in becoming a chef to gain experience in a busy kitchen working under the supervision of passionate chefs at the top of their game, all whilst gaining a nationally recognised fully-funded qualification and securing guaranteed employment at the end of the 12-month programme.”
The benefits package for apprentices includes “an attractive hourly rate” above the recommended National Living Wage and they receive a mix of on and off-the-job training with ongoing mentorship support. The blended learning approach also includes off-site training, with chef apprentices offered the opportunity to learn about sourcing, meeting some of the region’s top food suppliers and getting to cook alongside a leading chef for a high profile dinner event.
