Home / Apprentices / BaxterStorey takes on first ever RACA apprentices

BaxterStorey takes on first ever RACA apprentices

The hospitality foodservice provider has taken on its first-ever cohort of Royal Academy of Culinary Arts (RACA) apprentices – as part of its continued commitment to developing young people in the sector.

The news coincides with National Apprenticeship Week and BaxterStorey is contributing its own campaign this month, releasing films of the apprentices to share their journey so far and shine a light on the opportunities and experiences to be gained from undertaking a hospitality apprenticeship.

RACA’s three-year chef apprenticeship takes place through establishments such as Bournemouth and Poole College. Apprentices will alternate several months at a time between college and working at BaxterStorey client locations during the three years to equip them with a chef de partie-level skillset.

Three apprentices have already joined the business, based at various locations including PwC in London.

The apprentices will be working alongside experienced Chef Mentors Scott Dineen, Chris Jarman and Chris Terry within their locations. The mentors will introduce them to all areas of the kitchen workings, from high-end hospitality and retail.  They will be supported by BaxterStorey’s Andrew Aston, a RACA Academician, acting as an over-arching mentor alongside the businesses’ London regional Culinary Lead, Luke Smith, who is a former RACA Specialist Chef, and Nikki Woods, BaxterStorey Account Director and fellow RACA academician.

At the end of the scheme, the apprentices will sit the RACA graduation exam and, if successful, achieve the RACA chef diploma. 

The apprentices include Jude, 19 who started his hospitality career in Wetherspoons before applying for the RACA apprentice scheme, Louis, 17 and Megan, 16, who pursued her passion for cooking by applying for the apprenticeship straight out of school.

Megan said: “The apprenticeship programme is brilliant for my career. Having the opportunity to learn across so many departments is going to be a great way for me to increase my skills and my confidence in the kitchen.”

Jude added: “Having access to so many experienced chefs is amazing. The mentorship I’m being offered through my apprenticeship will be a massive support.”

All three apprentices are fully embedded team members within the business and their careers with BaxterStorey will continue once they receive their diploma. In a commitment to invest in future talent, the hospitality business will look to take on six more apprentices in 2025.

Andrew Aston, Head of Wellness and Nutrition at BaxterStorey, said: “The Royal Academy of Culinary Arts Apprenticeship has been running for many years and some great chefs have come through the programme, including Luke Smith and Sam Potter from our London chef team, and Steve Wilson who is based at Winchester Cathedral.

“While apprentices are part of your everyday structure, they should be given the room to develop and grow, and be given the opportunity to experience as much as you can offer around training and hospitality experiences.  

“This could be entering competitions, moving around different locations, cooking at events in the industry and being guided and mentored to become the best version of themselves while ensuring that they have a good support network around them.”

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