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Frequently Asked Questions
We regularly run apprenticeship programmes in our kitchens in partnership with Coleg Cambria. Our team is committed to nurturing the next generation of hospitality stars, teaching them the “Carden Park way” with hands-on experience and guidance. Through our apprenticeship scheme our long term aim is to build a skilled team trained to the highest standards.
This August we welcomed two new Level 2 Professional Cookery apprentices, Ava and Mia, who are now embarking on their career journey with us. Under the mentorship of Executive Chef Graham Tinsley MBE, they are gaining invaluable experience across all five of our dining venues. Working full-time at our Cheshire hotel they’re immersed in theory sessions, regular two-to-one practical training, as well as getting stuck into practical chef life. Read on to discover more about their experiences so far.
My Domestic Science teacher took me to the Mold Food Fayre, where I had the chance to meet Chef Graham after one of his cooking demonstrations. After a few emails back and forth, I was offered a week’s work experience. By the end of it I knew without a doubt that I wanted to train at the hotel. I couldn’t imagine doing anything but cooking.
For me, an apprenticeship made the most sense. I like that it lets me practice what I learn over and over again, rather than just having one quick lesson in a classroom. Right now I’m focusing on getting the basics down well. I’m particularly drawn to the savoury side of cooking, which is where I’d potentially like to specialise one day, but I’m enjoying learning everything from the ground up. I’d definitely recommend an apprenticeship. It helps you to build confidence with so many different skills.
I was originally considering a more traditional hospitality course at Coleg Cambria as I’ve always loved cooking at home but when I learned about the apprenticeship here I couldn’t resist. The chance to work in such a highly reputable kitchen with award-winning standards. It felt like an opportunity I had to go for. Plus I know my learning style and being hands-on in a real kitchen just made sense.
Long term there is something about the creativity in pastry work that really excites me so that is something I’d like to pursue. I know that the culinary field is often seen as male-dominated, but honestly that’s only made me more determined. The team here has been so welcoming, and I feel like I can always ask questions or get advice when I need it. Being one of the women in the kitchen inspires me every day and it’s great to work alongside other female chefs who share that passion.
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