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Tyrrel Richards, Fully Qualified Chef at the ICC

How did you find out about Amadeus?  

In 2015, I was 34 and unemployed. I’d never really thought of a career in catering before but I love learning new things in life, so I decided to take on a new challenge.  I decided to apply for Amadeus’ apprenticeship scheme – it was Simon Hellier, Executive Chef at the ICC that interviewed me and we really got on – he said he liked the way I presented myself.

So how does the apprenticeship scheme work?

As well as attending college, apprentices learn different ways of preparing food and are then assessed in a real kitchen environment to see if we are practically applying what we have learnt. I preferred when we’re hands-on in the kitchen rather than sitting in a classroom as I feel that’s how you can learn best and understand the creative part of the process. After finishing the apprenticeship I have secured a role at the ICC as a fully qualified chef.

What is your typical day like as a fully qualified chef now?

At the beginning of the day I check all of the fridges to make sure the stock is in date, before cleaning the worktops to make sure the kitchen is pristine before the chefs get to work. Then I get started on the food preparation side of things – currently I am in charge of preparing all of the vegetables used in every dish we serve. If we have a large function on, e.g. a conference with hundreds of delegates, I will also spend time plating up each dish, making sure the food is presented perfectly each time the dish leaves the kitchen. At the end of the day, I make sure the kitchen is clean once again to start work the next day.

What’s the best thing about working for Amadeus?

The teamwork and the people. All the Chefs are so helpful and encourage the more junior members of staff every step of the way. I am so happy I joined Amadeus – it really has changed my life. I’m so grateful to have been given this opportunity. I’m learning new things and feel such a great sense of achievement.

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