February 2025

Pressure cookers! RACA apprentices’ final exam comes with a VIP visit

By Claire Huggins

Share post:

Read time: approx 4 mins

The heat was on for nine University College Birmingham apprentices as they underwent their Royal Academy of Culinary Arts (RACA) Chef’s Apprenticeship Scheme exam.

In addition to the pressure of having Academy judges John Penn and Anthony Wright assess their work, they were also joined in the kitchen by RACA CEO Lisa Jenkins and Chair Adam Byatt, who took advantage of the exam to explore the University’s onsite facilities.

“The exam is the culmination of the hard work and dedication these apprentices give to excelling in all aspects of the culinary arts,” said Stuart Wildsmith, Apprenticeship Account Manager (Culinary Arts) and RACA lecturer.

“From the taste and presentation of the food to the attitude and time management of the apprentice on the day – everything is being assessed."

L-R: Adam Byatt, Lisa Jenkins and Stuart Wildsmith

Throughout the day, the apprentices were required to prepare and serve four courses of a set menu to the highest standard, each course giving the apprentice the chance to showcase their skills.

Before joining the apprentices in the kitchen, Adam and Lisa were taken on a grand tour of the facilities, Adam admitting that he’d not seen them before.

“I don’t think I’ve ever seen a university with this level of facilities, it’s quite astounding,” he said. “Across the different facets of food and nutrition, patisserie, chocolate work and bakery, the whole spectrum you cover here has been quite an eye-opener.”

The University is one of only four nationwide sites offering the RACA Chef’s apprenticeship, and one of two outside of the south of England.

“We want to make the apprenticeship the best it can possibly be and then we have to make sure we share it,” said Adam.

“The Academy are the custodians of excellence, and we have a duty of care to our apprentices to perfect the teaching, the readiness for work and the pastoral care we offer them. The role of the Academy is to benchmark perfection, setting the template for the standards we expect in the culinary arts, regardless of where in the UK the apprenticeship is delivered.”

Having been awarded this year's Michelin Chef Mentor Award, Adam expanded on what that means to him.

“It’s wonderful that Michelin recognise the people who want to put the effort in to see people develop and grow, there are a lot of people who do this in the industry who don’t get recognised for it.

“I was given a great opportunity as a youngster, and I feel I should pass that baton on. My mentors have been like second fathers to me and personally, I think we are duty bound to give back so we can bring the next generation forward.”

Stuart added: “The link with RACA is a successful ongoing relationship that allows our apprentices to access the finest culinary learning. It underpins the vital relationship that we have with our employers and the joined-up approach the University takes to securing apprenticeship success.”

“The standard of preparation, cooking and finishing on the day was outstanding, with the students really stretching themselves to achieve perfection. This strive for excellence, supported by our employer stakeholders on the day, is vital for the ongoing success of young people in the industry.”

Find out more about offering or applying for a University College Birmingham apprenticeship.

Find out more about Birmingham College of Food courses.