Izzy, an apprentice chef at one of Sodexo’s military sites, discovered her passion for food through her background in sports science and a love for skiing.
Combining her interests in nutrition and a dream of becoming a chalet chef, Izzy is plotting an exciting culinary path. Her apprenticeship has allowed her to develop her skills while giving her the foundation to pursue her aspirations.
Sharing her story, Izzy said: “When I decided to pursue a culinary career, it was initially about combining my love for nutrition and my dream of working in ski chalets. Growing up, I spent winters skiing with my family and imagined myself cooking for guests in the mountains. Becoming a chef felt like the perfect way to turn that vision into reality.
“Since I’d already graduated from university, an apprenticeship was the ideal choice. It meant I could earn while I learned, avoiding the debt that would come with returning to classroom-based education. Plus, I’ve always been someone who learns best by doing, so the hands-on approach has been fantastic for me.
“My days are busy but rewarding. Work starts at 10:00am and depending on my section, I might set up the salad and baguette bar, cook meats for the grill, or assist the morning chefs with lunch prep.
“Once lunch service begins, I could be running the omelette bar, serving, or acting as the 'runner,' supporting all the sections. After service, I help prep for dinner and manage the next day’s prep list. It’s fast-paced, but I love the variety and the challenge.
“The most difficult skill I’ve tackled so far is running the morning shift. It required me to prepare breakfast, cook three new lunch dishes daily, and organise staff. It was an intense experience, but it taught me valuable lessons about time management, organisation, and working under pressure.
“My favourite part of cooking is desserts, especially apple strudel. I enjoy the creative freedom with presentation and find it incredibly satisfying to craft something both delicious and visually appealing. At home, I’ve been experimenting with dishes I would make in a ski chalet, which has been a lot of fun and helps me prepare for my future goals
“Gino D’Acampo is a huge inspiration to me as I adore Italian cuisine, and his engaging personality makes learning from him a joy. Social media also fuels my creativity—accounts like Old’s Cool Kev Mo, Abby in the galley and Nick DiGiovanni show me unique cooking styles and modern presentation techniques.
“One of the best pieces of advice I have received came from a former head chef I worked with who told me to think of myself as a chef. At first, I lacked confidence, but his encouragement helped me believe in myself. A positive attitude and self-belief make a world of difference in this industry.
“Balancing work and study can be challenging, but I’ve found a rhythm. I do most of my coursework during quieter kitchen hours, and I recently revamped my learning journal to make studying easier. This apprenticeship has confirmed that I’m on the right track. It’s prepared me not only for my dream of working in ski chalets but also for a broader career in the culinary world.
“My advice to anyone considering a culinary apprenticeship? Go for it. You will gain a wealth of knowledge, hands-on experience, and a network of supportive mentors. Taking this step has been one of the best decisions I have ever made, and I am excited to see where this journey takes me next.”