Rick & Jill Stein’s Seafood Restaurant

Padstow, Cornwall

Michael Rabone

Human Resources Manager

Rick & Jill Stein’s Seafood Restaurant is a firm believer in the benefits of apprenticeships – not least because they improve staff retention.

”We have some real retention benefits from apprentices who have stayed loyal to the company,” says its Human Resources Manager, Michael Rabone. “We invest in them – and as a result, they reinvest that loyalty back into the business.

“We want to give individuals a really strong foundation for a career. The apprenticeship programme allows them to develop their skills at a reasonable pace.”

And he, like everyone at the world famous restaurant in Padstow, shares the joy of apprentices who do move on to other plum posts in the culinary world.

Ed Cooke, for instance, joined Cornwall College Business in September 2005 to begin an apprenticeship with  The Seafood Restaurant as a trainee.

He completed a Level 2 Apprenticeship in Food Preparation & Cooking, and then progressed to a Professional Cookery (Kitchen/Larder) Advanced Craft NVQ3.

Additional funding was secured to further his qualifications and he completed an NVQ3 in Professional Cookery (Confectionary/Patisserie) Advanced Craft.

Starting his career at The Seafood Restaurant was an unbeatable experience for Ed and set him up well for the next step in his career.

He now has a job with another celebrity chef, Heston Blumenthal, at his Berkshire restaurant, The Fat Duck.

David Sharland, Executive Chef at The Seafood Restaurant, said: “Ed has been with us for five years and in that time has shown tremendous commitment.

“We know this is the right time for him to move on and continue his successful career in the hospitality industry.

“He has strong determination and a good discipline in this field which has laid a solid foundation which, I’m sure, will help him get to the top of his chosen profession.”

Ed is equally thrilled.

“I’m going to be working as Chef de Partie and am extremely excited. I managed to work my way from apprentice to Junior Sous Chef at Rick Stein’s, which was a fantastic place to be, but I’m looking forward to a new challenge.

“I really enjoyed my course at Cornwall College, and my apprenticeship at The Seafood Restaurant.  It has definitely been a good platform to boost my skills and knowledge for my career.”

Cornwall College