Yesterday, we brought you up to date with our Trump Turnberry apprentices. Today, we’re keeping it in the kitchen as we bring you the latest from Cecchini’s apprentice Emma Tait.
Emma is coming to the end of her second year as an apprentice where she has been coming to the College on a day release basis. She recognises the importance of college-based learning, as it presents the opportunity to test her skills on dishes that are not on the menu at Cecchini’s.
She said “Our menu at the restaurant is big, but we don’t get whole fish bought in for example. So, at college I can fillet a whole salmon and that’s a skill I can take away and bring in here.”
Obviously, she’s thrilled to be in the kitchen at the restaurant too. She said “It gives me the experience and the knowledge of working in a professional kitchen, rather than just going to college. It’s a very, very high pressure environment in the restaurant kitchen – not an easy job at all. But if you love what you do, you learn to cope and the staff here help you along the way.”
Speaking of the staff, boss Anthony Cecchini, who has restaurants in Ayr and Prestwick as well as the Ardrossan site that Emma predominantly works in, highly rates the apprenticeship route. He said “Obviously you’ve got to start somewhere and that’s where I started – in the kitchen. I think it’s a brilliant industry to be in and, for apprentices who come on board, the skills they learn can take them all around the world if they wish.
“I think it’s absolutely fantastic that Emma goes to college. I did that years and years ago. It was a great base for training to come into the workplace. To do your apprenticeship side-by-side, workplace and college, it’s tremendous.”
With Emma approaching the third year of her apprenticeship, Anthony summed up the progress she has made during her time at Cecchini’s. “The improvement’s been vast, absolutely brilliant. Emma’s very dedicated and works every weekend. She works hard and will do anything she’s asked to do, which is brilliant.”
To hear more from Emma and Cecchini’s Managing Director Anthony Cecchini watch the video.
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