It’s Chef Appreciation Week and we’re talking to some of our Junior Chef Academy mentors

Developed by the Compass Apprenticeships Team, the ten-week Junior Chef Academy (JCA) is designed to inspire and teach the next generation of culinary talent. Led by Compass chefs as an after-school extra-curricular activity, the programme is designed for young people, helping them develop practical culinary skills while building confidence, creativity and teamwork.

We asked some of our Compass chefs who mentored for recent Junior Chef Academy cohorts how they found the experience.

The Junior Chef Academy is sponsored by Brakes.

Matt Lord, Regional Executive Chef – ESS

Matt supported the Junior Chef Academy in locations including Exeter, Fareham and Bristol -  working alongside other Compass chefs to deliver practical cooking sessions and help students prepare for their graduation events.

Talk us through the experiences you have had?

The experience has been hugely enjoyable, and no two academies are ever the same. Over the 10-week programme, students learn a wide range of skills, from basic soups and desserts, to teamwork, organisation and time management. One of the best parts is seeing them challenge themselves by trying new ingredients, techniques, and tasks that they may never have attempted before. By the end of the programme, they are producing dishes they would never have believed they were capable of creating at the start.

Why did you sign up to mentor?

I was partly inspired by my own experience of taking part in the Forward with Marcus Wareing programme, which instilled in me the importance of continuous development and giving back to the community where possible. 

Businesses should play an active role in supporting the communities they work in. The Junior Chef Academy is a fantastic opportunity to give something back by investing time in young people and helping them develop skills that will benefit them throughout their lives. Whether they go on to work in hospitality or not, cooking is a valuable life skill, and the programme helps them gain independence, resilience and self-belief.

What has been rewarding/challenging?

The most rewarding moment is graduation day, watching the students cook for their families, teachers and invited guests gives them a real sense of achievement and pride. You can see how far they have come in a relatively short space of time. The challenge is often helping students who are initially reluctant to engage or lack confidence in their abilities. It takes patience and encouragement, but seeing those same individuals become fully involved and proud of their work makes the effort worthwhile.

What did you take away from the experience?

It has taught me the importance of adapting your approach to suit different individuals. From my own personal experience, not everyone learns in the same way, and it has helped me to become a better coach and communicator.

Professionally, it has strengthened my leadership skills and reminded me that sharing knowledge is one of the most valuable things we can do. Personally, it has given me a real appreciation for the positive impact volunteering can have, both on the young people involved and on the wider community.

Any advice for others looking to take part?

Don't underestimate the impact you can have. You don't need to be an expert teacher or presenter; you just need enthusiasm and a willingness to share your experience. The students gain practical skills and confidence, but the chefs benefit too. It's a great opportunity to develop leadership, mentoring and communication skills while making a genuine difference to young people's lives.

My advice would be to get involved and embrace the experience; you get as much out of it as the young people do!

-------------------------------------------------------------------------------------------------

Julie Morfett, Executive Chef (Large Defence Site) – ESS

Julie has led Junior Chef Academy cohorts in Bristol, Exeter and Yeovil.

Talk us through the experiences you have had? 

Being part of the Junior Chef Academy has given me the opportunity to help teach young people essential cooking skills through practical lessons and engaging masterclasses. It’s a great way for them to learn new skills in a fun and supportive environment, while also gaining a better understanding of what it is like to work in a professional kitchen.

Why did you sign up to mentor?

I wanted to share my passion for cooking and help young people develop their confidence and practical skills in the kitchen. I gained so much from my own experience on the Forward with Marcus Wareing programme - learning from and being inspired by other chefs - so I wanted to give something back, support the next generation, and encourage them to enjoy cooking while learning important skills.

What has been rewarding/challenging?

One of the most rewarding parts has been seeing the pupils grow in confidence and develop their cooking skills. It has been especially rewarding to support them during the masterclasses and then see them put everything they have learned into practice when preparing their meal alongside experienced chefs.

Watching them become more confident and take pride in the food they have created has been a really positive experience. It has also been fulfilling to know that I have played a part in encouraging young people to develop skills that they can use both in the kitchen and in everyday life.

One of the challenges is making sure that every pupil feels included and supported, as everyone learns at a different pace and has different levels of confidence and ability. At times, it can also be challenging to keep everyone focused and organised while working in a busy kitchen environment. However, these challenges have helped me become more patient, understanding and adaptable as a mentor. They have taught me how important it is to communicate clearly, encourage others and remain calm when things do not go exactly to plan.

What did you take away from the experience?

Being part of the JCA has taught me a lot both personally and professionally. As a mentor, I have developed my communication, leadership and teamwork skills by learning how to explain cooking techniques clearly and support young people with different abilities and confidence levels. It has also taught me to be more patient, approachable and adaptable, as working with young people requires you to understand that everyone learns in different ways.

Professionally, the experience has given me a better understanding of the importance of mentoring and creating a positive learning environment, as well as improving my confidence when working alongside experienced chefs and other mentors. It has been brilliant to see the progress the pupils make throughout the programme, and it has made me realise how much I enjoy helping others develop their skills.

Overall, it has helped me grow in confidence, develop valuable transferable skills and become a better communicator and mentor.

Any advice for others looking to take part?

Get involved and make the most of every opportunity! It’s a very rewarding experience, and you do not need to know everything from the beginning, because there are always opportunities to learn from the experienced chefs and other mentors.

I would encourage anyone to be patient, approachable and willing to support, as every young person will have different abilities and confidence levels. Most importantly, enjoy the experience and take pride in seeing the pupils develop their skills and confidence throughout the programme. It is a great opportunity to develop your own communication, leadership and teamwork skills while making a positive impact on the next generation.

-------------------------------------------------------------------------------------------

Damian Newman, Group Executive Chef – ESS

Damien has led Junior Chef Academy cohorts in Exeter, Bristol and Fareham.

Talk us through the experiences you have had? 

It’s been a very rewarding programme and I enjoy watching the confidence of participants grow over the weeks. The students start to make friends, and they buddy up to their favourite mentor / presenter. They are always very proud of the food they make, and don’t want to eat it till they have shown their family.

Why did you sign up to mentor?

I loved the idea of inspiring the next generation of chefs, and it’s a great way to show that contract catering is very much a viable entry point to hospitality.

What has been rewarding/challenging?

Presenting the first few times was very nerve-racking, but once you get past that it really is a lot of fun to do.

What did you take away from the experience?

I have learnt how much I love to teach and coach, and it will probably be a path a pursue at a later date in my career.

Any advice for others looking to take part?

Embrace the experience as it is very worthwhile.