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TEAM WORK THE APPRENTICESHIP SCHEME
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Tyrel Richards, Solihull College Apprentice of the Year
at the ICC, and Executive Head Chef Simon Hellier talk
to Glorious about Amadeus’ apprenticeship scheme
How did you get on to the Amadeus
apprenticeship scheme?
Tyrel: 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. It was
actually Simon that interviewed me and
we really got on – he said he liked the way
I presented myself.
Simon: That’s the great thing about the
apprenticeship scheme – it is open to anyone
over the age of 18. Sometimes, later on in life,
people realise their passion for something and
schemes like this give them the opportunity to
work in an industry that’s exciting and creative.
They get to work alongside professional Chefs
and really learn a trade. As soon as I met Tyrel
I knew he had everything you need to work well
in a kitchen – he understood that he had to
listen, work efficiently and always be on time.
That’s key when we’ve got a long day of food
preparation ahead of us! He is also patient as he
knows that learning some of the processes takes
time – you can’t rush in the kitchen as that’s
when things can go wrong. It’s been great
to watch him grow in confidence – he is not
only maturing as a Chef but as a person.
T: I’m so grateful to have been given this
opportunity. I’m learning new things and feel
such a great sense of achievement.
So how does the scheme work?
T: I go to college once a week. I’ve now finished
the paperwork side and I’m concentrating on
the practical tasks. We 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 practise at home
too – it doesn’t always turn out how I want it,
but that’s why I practise!
S: Tyrel does his theoretical work at college and
his practical work here. Students study food
safety, manual handling etc, and then come into
the kitchen and apply it.
T: I prefer 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. When I found out
that I’d have to spend a day a week in college –
and that I’d have to do my English and Maths as
well – I almost changed my mind. I knew I had
to get through that stage to get to this part of the
scheme and I passed every exam. It wasn’t as
hard as I thought it would be and I get a lot of
support from the college and from Amadeus.
How did it feel to win the Solihull
College Apprentice of the Year award?
T: I was shocked when I received the
nomination in the post, but when I found out
that I’d actually won it, it felt great.
S: Tyrel’s award was due to everything he has
achieved in the last year. He is consistent, has
learnt a lot and really embraced the opportunity
of working in a busy kitchen. Tyrel’s attitude,
his commitment to his work and his ‘I want to
learn more’ approach to everything was what
ultimately won him the award. The assessor
could see Tyrel was applying the same attitude
to his practical work as in the kitchen.
What’s the best thing about working
for Amadeus?
T: The teamwork and the people. When I first
started, I thought the Chefs would be shouting
and swearing, but meeting Simon for the first
time I realised it wasn’t like that. 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.
IF YOU WOULD LIKE TO FIND OUT
MORE ABOUT OPPORTUNITIES
AT AMADEUS GO TO NECGROUP.
CO.UK/WORKING-FOR-US
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