Recipe for success

Two Mid Wales chefs have been rewarded for their commitment to developing their skills and the quality of food that they cook by achieving a degree level qualification.

Tommy Rowlands, of Caffi'r Ceunant at Abergynolwyn and Stephen Griffiths, 29, a partner at The Raven, Welshpool are celebrating after completing a City and Guilds level four National Vocational Qualification in professional cookery.

The qualification was delivered in Wales by award-winning training provider Cambrian Training Company at the firm's Centre of Excellence for Butchery and Culinary Skills in Welshpool.

Only head chefs and sous chefs across Wales with a minimum of six years' experience were allowed to take the intensive course, which involved attending the Centre of Excellence on two consecutive days a month over two years and receiving monthly workplace visits.

The learning programme included mentoring, sharing skills with fellow chefs and workshops in leadership and management development, which are key features in the head chef's daily role.

Training was delivered by Cambrian Training Company's chef development director Nick Davies, a member of the Welsh National Culinary Team.

Having achieved a Modern Apprenticeship with Cambrian Training Company, Griffiths said he was keen to further develop his skills and knowledge by seeking the NVQ level four: "It took a lot of hard work and commitment but it has been well worth it," he explained. "I have learned such a lot from working with other chefs and I have taken the skills and knowledge back to my business.

"It has made a widescale difference to the dishes that I cook in my restaurant and I now have two junior chefs working with me."

Griffiths, who is also a qualified NVQ assessor, has joined Rowlands in signing up for the new Applied Ability Award in Wales, known as Triple A, which is designed to benchmark skills in the catering and hospitality industry.

Mentor Nick Davies praised both Griffiths and Rowland for their commitment to developing their skills. "As a chef you never stop learning," he said. "What's important is that these two chefs will now be mentoring younger chefs and passing on their skills and knowledge."

Words: Maria Bracken

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