Joseph Haynes, Chef de Partie
Tell us a bit about yourself...
My name is Joseph Haynes, I’m 21 from a small village called Hindon in the South West of Wiltshire. Recently I completed the BIIAB Level 2 Commis Chef qualification run by Young's apprenticeships with a Distinction. I originally learned about the course 2 years ago from one of the company's executive chefs who approached me about it while he was visiting our site for a function. He explained the course would enable me to learn in depth about many different aspects of what it takes to be a great chef. I can say wholeheartedly that the programme has exceeded my expectations in every way and has increased my knowledge in the hospitality industry while facing many challenges.
Do you enjoy the job and work you're given?
Being able to learn on the job has been such a great experience, I have been able to complete my day to day tasks such as preparing menu items and carrying out service, whilst also being given the time and resources to explore the wonders of the food world. I'd say one of the biggest pro’s of doing this course is that it has encouraged me to alter and create dishes with my own flare using premium ingredients and also experimenting with different flavour combinations.
What is your favourite aspect of the role?
I first joined the company 3 years ago as a part time kitchen porter while I studied mechanics at college. At the time I didn't imagine myself to move into the hospitality industry, however with the encouragement and support of my colleagues, I was able to train to become an aspiring chef who now looks at food under a new light. I would say that my favourite thing about my job is the fact that every day comes with new challenges and having to adapt under pressure. Although it can be chaos sometimes, I find it so rewarding having customers that come back multiple times to enjoy the food I cook.
Where do you see yourself in the future?
Now that I have completed my apprenticeship, I plan on continuing my journey as a chef, and learning what I can about the food industry. Whether that means getting experience in a local butcher or Italian restaurant, who knows? I wouldn’t say that I have a solid plan of what I will be doing in 10 years time, all I know is I would like to learn and challenge myself as much as I can, and maybe at some point in the future be able to run my own restaurant. One thing I am certain of though is that I would like to be able teach other people, like myself 3 years ago, what I have learned and to be able to see them grow as I have.
What advice would you give to others considering an apprenticeship?
I would 100% recommend this course to others in the industry or coming out of school looking for higher education, as it gives you a chance to learn and practise what you have learned in the real world rather than a classroom. I have already recommended the course to some of my colleagues as well as others that work at some of the other sites. I encourage anyone who would like to get into the industry or just starting out in the kitchen to try and experience a course like this, you will not be disappointed!
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