Compass’s Junior Chef Academy: The joy of passing on knowledge

Having been a chef for more than 35 years, first in the British Army and then in contract catering, I feel passionate about promoting the diverse opportunities across hospitality and the exciting places a career in the sector can take you.

 

I strongly believe that if you plant the seed at a young age, an interest in food, cooking and nutrition can last a lifetime. My grandad was a fisherman, and I still remember being excited when he brought fish home and spent time showing me how to prepare and cook it.

 

It’s no secret that our industry urgently needs to attract and retain new talent. This alongside Alan Milburn’s recent Young People and Work: Interim Report, which highlighted a whole system failure in relation to youth unemployment, means we have a responsibility to take action. 

 

As contract caterers we have a great opportunity to engage the next generation and an important part to play in promoting the wide variety of roles available. With this in mind, I’m incredibly proud to be part of the team delivering Compass’s Junior Chef Academy programme within its ESS sector.

 

The JCA is a 10-week course designed to teach children aged 14-16 fundamental cookery skills and how to create dishes using a range of different foods. The programme is delivered by our chefs and sponsored by Brakes which, as well as supplying ingredients, provides each participant with chefs’ whites so they look and feel the part.

 

To celebrate what they’ve learned, the students host a special graduation event in week 10, where they prepare and serve a four-course meal to their families, teachers and ESS team members.

 

It’s a joy to be part of this initiative. As well as teaching cookery as an important life skill and igniting a passion for food, we see so many other benefits for the children. Individuals who are shy and quiet in week one become more self-assured as their capabilities build, meaning they are transformed by the end of the course. They also develop valuable traits, such as organisation, time management and teamwork.

 

A recent Social Return on Investment (SROI) study found that the Junior Chef Academy positively impacts all stakeholders, with participants reporting increased confidence in their abilities, increased pride in their cooking skills, improved ability to speak up in a group, enhanced relationship building and a greater understanding of career options. The results showed that the programme creates £7.25 of social value for every £1 invested.

 

The academy is a brilliant shop window for our industry. I believe that giving young people the opportunity to step into a professional kitchen, learn from chefs and create dishes that look and taste great provides a level of insight and understanding that is hard to match.

 

I’m thrilled to share that well over 200 young people have completed a JCA with ESS to date, with the programme available and expanding across the Compass business. We’re delighted that several course graduates have now joined our business as apprentices and others have returned to help deliver subsequent sessions. 

 

The JCA is a key part of Compass’s Classroom to Careers strategy, which supports young people into work and helps them understand the opportunities available to them.

 

For us chefs, it’s a wonderful chance to share our passion and enthusiasm with the next generation and I can’t wait to support the continued growth of the initiative across the country and welcome more people into our industry.

 

Jay Averill is a regional executive chef with ESS

 

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