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NORTHWEST FOOD NEWS

Wednesday June 25 2014

Runshaw Apprentices Cook Up A Storm At Samlesbury Hall




Runshaw Apprentices Cook Up A Storm At Samlesbury Hall

Two apprentices from Chorley-based Runshaw Business Centre (RBC) are making excellent progress assisting head chef, Keith Dalton, at Samlesbury Hall in Preston.
 
Jasmine Larrier (pictured), aged 20, and 18-year-old Lewis Doherty, are currently undertaking a Level 2 Professional Chef Apprenticeship, working alongside four other chefs to create high-quality food.
 
Since starting the qualification in August 2013 and October 2013 respectively, both learners have gained a vast amount of experience from food preparation to developing menus as well as catering for weddings and corporate events.
 
Speaking of her Apprenticeship experience Jasmine said: “I have always been passionate about food so I feel right at home in the kitchen and I enjoy being able to experiment with high-quality, locally-sourced ingredients.
 
“I have already learned so many new skills from the team at Samlesbury Hall and I’m certain that I will continue to develop these techniques to ensure that I can continue to prepare and  cook a broad range of dishes to a professional standard.
 
“Having the opportunity to work with professional chefs on a daily basis is great as I am able to listen to their advice and learn from their experiences to ensure that I can achieve my full potential.”
 
Keith added: “It’s the first time we have recruited apprentices through Runshaw Business Centre and we are delighted with the progress Jasmine and Lewis have made.
 
“Both learners have grown in confidence since they first joined the team and have shown great passion, commitment and determination to learn, which are all valuable attributes needed to work in this industry.”
 
Adrian Roscoe, business centre manager at Runshaw, added: “Jasmine and Lewis are now such assets to the catering team at Samlesbury Hall and we are confident that they will push themselves to take on more responsibility and gain new skills that will continue to enhance their future careers.”



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