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Developing the next generation of chefs with Westminster Catering College

One of the most rewarding parts of working for BM Caterers — and in contract catering — isn’t just the food we serve every day. It’s the opportunity to help develop the next generation of chefs.

As part of my role with BM Caterers, I’ve worked closely with students from Westminster Kingsway College for the last three years, welcoming apprentices into our kitchen for one-month work experience placements. This gives them hands-on experience of what working in a professional environment is really like.

Most of the students are between 16 and 18 years old and, for many, it’s their first time stepping into a real kitchen.

Creating opportunities like this has become something I’m passionate about within the kitchen. It’s important that young chefs see what the industry really looks like and gain confidence early in their careers.

That first day can be daunting. Professional kitchens are fast, structured environments and there is a lot to take in. One of my priorities when apprentices arrive is making sure they feel supported, while still getting a genuine experience of how a working kitchen operates.

Learning by doing

When students join us, I encourage the team to involve them in the day-to-day running of the kitchen rather than just observing from the side.

They might help prepare main dishes, assist with service preparation or learn fundamental techniques. It’s about building confidence and showing them that the basics of cooking matter just as much as creativity.

Understanding Contract Catering

Contract catering is also a side of the industry many young chefs haven’t seen before.

A lot of students imagine restaurants or hotels as the only career path, but workplace dining is incredibly diverse. At BM, we cook a wide range of cuisines, manage large volumes and deliver food that has to be both high quality and consistent every day.

For apprentices, seeing this environment often opens their eyes to the breadth of opportunities within hospitality.

Building confidence through experience

Sometimes the biggest moments are the simplest ones.

I remember one apprentice who spent part of their placement learning how to make a Swiss meringue. It was something they had never attempted before. We worked through the process together — gently heating the egg whites and sugar, whisking it to the right consistency and explaining the technique behind it.

By the end of the day, they were confidently piping it themselves and proudly showing it to the rest of the team.

Moments like that, when a young chef realises they can do something new, are incredibly rewarding to watch.

The role of mentorship

Mentorship plays a big role in this process.

I work closely with the team to make sure students are encouraged to ask questions and understand not just what we do, but why we do it. Whether it’s organisation, preparation or maintaining standards during a busy service, these are the habits that build strong chefs over time.

The hospitality industry has always relied on experienced professionals passing knowledge down to the next generation. If we want to maintain standards and continue attracting talented people into the trade, we all have a responsibility to invest time in young chefs early in their careers.

Looking ahead

Watching a student grow in confidence — even over a short placement — is incredibly rewarding. Many arrive quietly observing and leave asking questions, getting involved and showing real enthusiasm for the craft.

For me, supporting apprenticeships through partnerships like this is one of the ways we can help strengthen the future of our industry.

Supporting opportunity through work experience with Luminary

Hospitality has always been an industry built around people. Kitchens bring together individuals from different backgrounds, experiences and cultures, all