It has been delivering a Junior Chef Academy to schoolchildren in the areas around its sites for the past three years. The costs of the course are covered by Compass and Brakes Foodservice.
The ten week cookery course aims to teach cooking as an essential life skill, encourage young people to consider a career in the hospitality industry and get young people interested in food at an early age. Nine young people have joined ESS as apprentices after completing the course.
Feedback is overwhelmingly positive, with all attendees from a recent course stating that they enjoyed participating and 100% of parents reporting that their children learned new skills and cooked or helped to cook meals since.
Bob Gray, managing director – ESS Defence, Marine & Aerospace, said: “I’m exceptionally proud of the way our team have embraced the Junior Chef Academy and delivered it in the communities around some of the Defence sites we operate in. The programme has the power to instil a lifelong interest in food and we’ve heard from graduates that the positive impacts are being felt by their whole families.
“On top of this, it’s wonderful to see young people who have completed the course starting out on exciting careers within our business. I’m passionate about extending the reach and impact that this programme is having.”
Jacob Banting from the first intake has now achieved his Level 2 apprenticeship. Since then he has worked at high profile events, medalled in the skills class at International Salon Culinaire and finished in the top eight at the Compass Apprentice Chef of the Year competition. He has recently been promoted to commis chef.
He added: “I’ve learnt so much since completing the Junior Chef Academy and joining ESS as an apprentice. In addition to my training which has covered a range of cookery skills and techniques, I’ve grown as a person and am now much more confident.
“I’ve now completed my Level 2 apprenticeship and competed in several competitions which are great for getting out of your comfort zone. I love working as part of a team and I can’t thank my colleagues enough for everything they’ve taught me.”