Meet Anna, our Chef de Partie & Culinary Arts Apprentice at Brasserie Zédel

Tell us a little about yourself, Anna! Hi, I’m Anna! I’ve been with The Wolseley Hospitality Group for over two years now. I’m currently a Chef de Partie, working towards a well-earned promotion very soon.

Before joining Brasserie Zédel, I worked in a few different places, but I immediately noticed a huge difference here, especially in the way the kitchen is run, how the team is treated, and even the working hours. It was a breath of fresh air!

?

Why did you choose to do an apprenticeship, and how is it going?

I’m currently studying Culinary Arts at Westminster Kingsway College, and I recently passed my Level 2 with Distinction, something I’m really proud of!

A colleague first introduced me to the programme when I joined the company. She had just finished college, and I remember reading about the benefits TWHG offers. If you want to continue learning and developing in hospitality, the company is incredibly supportive.

I’ve always believed that it’s never too late to learn, and in this industry, you’re constantly evolving. At first, I was hesitant because I wasn’t sure how I’d balance work and studying. Even though college is only one day a week, there are assignments, exams, and extra work on top. But after speaking with Chef Charles Hilton , he encouraged me to go for it. With his support and the backing of my team, I took the leap, and I’m so glad I did.

?

What are your career aspirations once you complete the programme?

For now, I’m happy at Brasserie Zédel, and I really love it here! The team have been so supportive, and I really appreciate the opportunity to continue my education whilst working.

In the long term, I want to share my knowledge with others, helping my colleagues grow and develop just as I have. But I also have a dream of travelling…I’d love to work in Spain or Portugal for a while to experience different flavours and culinary techniques.

And one day, in 10 or 20 years, I’d love to open something of my own. Maybe not a big restaurant, but a small café or something food-related. That’s the ultimate goal!

?

What have been some of the biggest challenges you've faced during your apprenticeship?

There have definitely been a few challenges along the way! One of the biggest was the three major exams, along with coursework, which I recently completed, and I’m proud to say I passed with Distinction. The first hurdle was Functional Skills in Maths and English. Since I’m originally from Poland and didn’t have a formal education background in the UK, I had to complete these before officially starting college. It was daunting at first, but I saw it as an opportunity to improve and grow.

The second challenge was the practical exam, which was intense! It’s a three-hour test where it’s just you, another chef, and your menu. I had to present both a main course and a dessert, which I carefully crafted: stuffed rabbit with ricotta and spinach, wrapped in bacon, served with whole grain mustard mashed potato and a wild mushroom sauce, followed by apple and pear gluten-free crumble with cinnamon ice cream. Cooking under pressure is never easy, and anything can go wrong in the kitchen! But I stayed focused, trusted my skills, and pushed through.

The final challenge was the professional discussion, where I sat down with Chef Adam Perfitt and a representative from college to talk about food safety, health regulations, and everything that comes with working in a professional kitchen. It was less about hands-on cooking and more about proving my theoretical knowledge.

Now that I’ve completed this stage, I have the option to continue to the final level of Culinary Arts, which I’m really excited about. If all goes to plan, I’ll be starting that in September 2025, and I can’t wait to see where it takes me!

?

If you could give one piece of advice to someone considering an apprenticeship at TWHG, what would it be?

Just go for it!

I spent too much time worrying, “Will I manage? Will it be too stressful?” But honestly, that was my biggest mistake. You’re not going to school to prove anything to anyone, you’re going to learn. And if someone like our Head Chef Federico Pinotti believes in you enough to offer you this opportunity, take it.

Because in a few years, if you don’t, you might regret it.

?

Now that you’re well into your apprenticeship, what’s been the most rewarding part?

The most fulfilling part has been seeing how much I’ve grown, both in confidence and skill.

I’ve been able to develop my technical abilities, push myself outside my comfort zone, and prove to myself that I can do this. And now, I get to share that knowledge with my team, helping others just like I was helped. That’s what makes it all worth it.