Kenzie’s Apprenticeship Story: A Chef in the Making
When Kenzie first walked through our doors nearly two years ago, he was fresh out of his GCSEs and looking for a summer job. What he found instead was the start of a career. We’d toyed with the idea of taking on an apprentice before, but Kenzie’s enthusiasm and eagerness to learn made the decision an easy one. In truth, the role was shaped around him and his potential.
Since then, he’s gone from strength to strength, completing his Level 2 Commis Chef apprenticeship in December with a well-earned distinction. Now, he’s about to embark on the next stage of his journey – the Level 3 Chef de Partie course – and we couldn’t be prouder.
Here, in his own words, Kenzie shares a bit about his experience so far, what he’s learned along the way, and what’s next for him in the kitchen.
How It Started
The way I ended up at Ardallan was pure chance. I’d just finished my GCSEs and was walking past with my best mate. The gates were open, and I looked in – it didn’t look like anywhere else in Gateshead. It was a summer day, and with the courtyard and the light coming through the trees, it felt like I’d stepped into another country. I turned to my mate and said, "I’m gonna go in and ask if they’ve got any jobs." That was that.
Thomas gave me a shot as a kitchen porter, washing pots and keeping the place clean. I liked it straight away – it wasn’t just a job, it felt like a place where I actually wanted to be. Thomas had been thinking about taking on an apprentice, and I was enjoying it enough that I decided to switch from a planned apprenticeship in mechanics to cooking. It was a proper leap into the unknown, but it paid off.
Learning the Ropes – My Level 2 Commis Chef Apprenticeship
My Level 2 apprenticeship at Newcastle College was all about learning the fundamentals – food hygiene, organisation, knife skills, and a load of different cooking techniques. Some of it was outside of what we actually do at Ardallan, like working with offal and game, but it was class getting to try new things.
One of the biggest things I learned was just how much organisation goes into running a kitchen. It’s not just about cooking – you need to have everything in order, know what’s coming up, and be able to work cleanly and efficiently. The hygiene side of things is massive, too – you can’t have a well-run kitchen without it.
At college, we had guest chefs come in to do masterclasses, and they’d throw mystery boxes at us – random ingredients we had to turn into a dish. That was probably my favourite part because it forced me to think on my feet. I also got to meet other apprentices from different restaurants in Newcastle and Gateshead – we all bonded over the usual stuff, like burning your arm on the oven door and surviving busy services.
The balance between work and college was decent – about 80% hands-on and 20% theory. I’d be in college one day a week, mostly in the training kitchens, and we had to do a certain amount of off-the-job learning too. That could be anything from researching dishes to practicing latte art!
Life in the Kitchen
A typical day at Ardallan starts with me putting the signs out, getting changed, and unloading the dishwashers. The house bread usually comes out of the oven around then, so I pull that out and let it cool. I go over the menu with the team, check the bookings, and then once the gates open, we’re straight into service. No two days are ever the same. By Friday and Saturday, when we’ve got the evening service, I’m in all day making sure everything’s prepped and ready to go.
Working at Ardallan is nothing like what you see on TV. There’s no screaming or throwing pans. It’s an open kitchen, so customers can see what we’re doing, and sometimes they’ll have a chat with us while we’re working. Because we’re a small team, we all help each other out – if front of house is slammed, I’ll jump in and run coffees or take plates out. There’s no "yes, chef!" or "no, chef!" here – we just talk to each other normally and make sure everyone’s got what they need.
The Highlights
If I had to pick one thing I’m proud of, it’s probably the hollandaise sauce. It was one of the first things Thomas taught me to make, and at the start, it was a disaster – splitting, curdling, all sorts. But he always says you learn from your mistakes, and now I make all the hollandaise we serve. I can whip up a batch without even thinking about it.
The best part of working here is the people. Rita, for one, is a proper Geordie nana with the best catchphrases. The whole team just gets on – we know when to be serious, but we also have a laugh. I love talking about the bistro when I’m out with my mates – it’s just part of my life now.
Moving Up – Level 3 Chef de Partie
Now that I’m starting my Level 3 apprenticeship, I’m looking forward to stepping up a bit. Level 2 gave me a solid foundation, but Level 3 is all about refinement – more advanced techniques, higher standards, and learning to take more responsibility in the kitchen. It’s fully work-based this time, with some online learning, and we’ll be working with more high-end ingredients. I want to get to the point where I can look at a plate and think, "I’ve smashed that."
What’s Next?
Honestly, I don’t plan too far ahead – I’m 18, after all. I’d love to travel and maybe do up a campervan to take on the road. I joke about setting up a food truck called Toon’s Tiramisu – maybe one day I’ll talk Thomas into putting a tiramisu on the menu.
For now, I just want to keep learning and improving at Ardallan. Maybe one day I’ll have my own business, but I’m happy taking it one step at a time.
Advice for Aspiring Chefs
If you’re thinking about a chef apprenticeship, I’d say just go for it. At my age, you’ve got plenty of time to change your mind if it’s not for you. Thomas always says everyone should work in hospitality at some point because it teaches you a lot about dealing with people – and I reckon he’s right.
And if you’re thinking about coming to Ardallan Kitchen for a meal, get the shakshuka – it’s my favourite thing on the menu.
I’ve never had a bad experience with customers here – we’ve got regulars who are always nice to see, and the whole place just has a great atmosphere. I’m looking forward to what’s next, and I wouldn’t be here if I hadn’t walked through those gates that summer day two years ago. Funny how things work out, isn’t it?