Bianca Martens
Life Time, the UK’s largest training provider, has reported a 47% increase in female chef apprenticeships between 2022 and 2023. The company said that of the 1,241 new chef apprentices joining the company in 2023, 373 were women, the highest number since 2021. The news comes amid the crisis facing the hospitality industry. Chef shortageVacancy rates in the sector have reached up to 21%, forcing many companies to diversify their recruitment strategies. The news comes at the same time that the ONS revealed that the number of female chefs has increased by 46% since 2018, reaching 24% by 2023, up from just 14% in 2018.
Stella Carter, 18, will start her level 2 production chef apprenticeship at The Boot & Slipper, one of Greene King’s Amersham-based chef and brewer pubs, in 2022. She said:
“I have a passion for cooking and enjoyed the opportunity to experiment with food during lockdown so I wanted to find a career that would allow me to continue this.
“I decided to do an apprenticeship in the industry because I liked the idea of earning money whilst progressing towards my career goals.
“I originally thought I would never be able to pursue my dreams because I have a hidden disability called Crohn’s disease, and that it would stop me from doing the things I love.
“This couldn’t be further from the truth. My general manager Ben, learning coach Raheem and work colleagues all supported and reassured me that I was capable, which led me to progress to a level 3 apprenticeship and I hope to own my own restaurant one day.”
Naila, 20, a level two production chef who works at Nottingham-based Marston’s pub, Gamston Lock, said: “I love working here.
“I’ve loved cooking since I was a child and grew up watching my parents cook in the kitchen.
“I love cooking Asian food and hope to soon go to university to study Korean and Japanese, and one day move to Japan and open my own restaurant. This training gave me a really solid foundation and really helped me build my confidence.”
“When I first started looking for work, I had this stereotype in my mind that the job would be male-dominated, but there is so much diversity in terms of both gender and gender identity.”
Bianca Martens, 36, a level 4 prep chef at Flanagan’s Apple in Liverpool, said:
“I’ve been working in the industry for the past eight years and have completed both my Commiss Chef Apprenticeship and Level 3 AMP. It’s been great to gain experience whilst learning.”
“I think there has been a big change in diversity and equality in the industry, opening up many more avenues for women.
“I had no experience in the industry whatsoever, but the skills and knowledge I learned now allow me to lead an incredible team of five people.”
Matthew Summerbell, Director of Operations at Life Time Training, said:
“Post-pandemic labour shortages have caused companies to place a renewed emphasis on workplace culture and work-life balance, meaning the profession is now attractive to a more diverse range of people.”
“More companies are now focusing on introducing measures such as reduced working hours, such as a four-day week, access to private healthcare and dedicated upskilling programmes.
“Apprenticeships are important in helping young people realise the opportunities in the industry and the hospitality industry is not what it used to be.”
“We have many apprentices who came into the industry with no experience and are now running their own hotels and restaurants.”
Nikita Sheldon, senior learning and development partner at Marston’s, said:
“Now more than ever, companies need to actively promote an inclusive culture for all women, creating safe and welcoming spaces, removing stigma, creating an open culture of conversations and allowing women to come to work as their authentic selves.
“We recently launched a new Women’s Leadership programme which focuses on barriers women face, such as imposter syndrome, to help support trainees coming into the industry to thrive in their roles.”
Paul Capper, head of vocational education and youth programs at Mitchells & Butlers, said:
“We believe in increasing the proportion of female chefs and know that diversity improves employee performance and supports a more inclusive hospitality industry for all.
“At M&B, we promote diversity through flexible working arrangements, showcasing real people’s stories, and initiatives such as our Commissioner Academy and Production Chef Apprenticeship programmes which encourage individuals with no experience to pursue a culinary career with the confidence that they will receive excellent training. Our in-house MABsterchef awards further highlight our commitment to equity and are designed to be inclusive and meritocratic.”
