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Digital Subscriptions > delicious. Magazine > February 2016 > THE APPRENTICE, SHRAGER-STYLE


Ebullient chef and teacher Rosemary Shrager’s apprentice-based training scheme is full of challenges, opportunities, tears and cheers – but this is reality, not reality TV. Kerry Fowler meets the woman in charge, and a young woman who hopes to hear the immortal phrase, “You’re hired”

Rosemary Shrager’s trademark exuberance is on full beam: “This girl is brilliant. I’m like her mum jumping up and down with excitement!” she cries. She’s introducing Danielle Davey, who, after training at Rosemary’s cookery school in Tunbridge Wells in Kent, is now working at the Shrager Patisserie, under the expert eye of pastry chef Marc Mouzon – whose CV includes a spell as head pastry chef at The Savoy.

In the autumn of 2014, the first batch of 10 apprentices were taken onto the programme, which is run with support from East Kent College and is part of a government scheme to keep young people in education/training until the age of 18. The apprentices are paid the minimum wage (or a bit more) by their employer, and they complete their training at restaurants and hotels in Kent and London. All the apprentices return to the school every fortnight to enhance their experience and knowledge as they work towards their NVQ Level 2 in professional cookery.

Rosemary has long held the belief that the catering industry is perfectly suited for apprenticeships. And now, as she her young students blossom, this indefatigably committed woman is seeing her dream realised.

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About delicious. Magazine

This February, let delicious. bring sunshine into your kitchen with an Italian menu from Angela Hartnett, slow-cooked comfort food to gladden the soul, and a pub quiz with bar snacks to boost the brain. Plus homemade pizzas, healthy curries, foolproof crumpets and your favourite old school puddings. Not forgetting heartwarming tales and recipes from Rosemary Shrager and Allegra McEvedy and a clutch of easy midweek meals from Donna Hay, the queen of Aussie cooking.