Homegrown Excellence: Chef Maisy’s Journey Highlights the Value of Internal Development
From Apprentice to Professional at Lakeside Kitchen and Bar
At Meadow Brown Restaurants, talent development isn't just a goal, it’s a commitment. One of the brightest examples of this is Chef Maisy, whose apprenticeship at Lakeside Kitchen and Bar has blossomed into a full-time role. Her passion, dedication and growth embody everything the apprenticeship programs aim to nurture. We caught up with Maisy a few weeks before she passed her qualification to reflect on her journey and what the future holds.
Our questions and answers session with Maisy
It was a pleasure to sit down with Maisy and hear first-hand how the apprenticeship program is helping shape her career. Her insights offer a genuine look into the challenges, milestones and rewarding moments that come with learning on the job…
What inspired you to become a chef?
“I never really knew what I wanted to do before, until I worked at lakeside as a Front of house team member. I was inspired heavily by the kitchen team, especially the pastry chefs, seeing all the different and creative cakes that had been crafted in the kitchen. That was sort of my first window into the kitchen side of things”
Why did you choose to do your apprenticeship at Lakeside Kitchen and Bar?
“I had already been working at LKB for a few years prior to going into the kitchen, it provided me with the perfect opportunity to progress on into there, and with a company/business that I knew I could trust and would support me, as they had done previously when I worked FOH”
How do you see this apprenticeship helping you with your career goals?
“I see this apprenticeship giving me the experience and qualification that I need to be able to take it with me on my travels outside of the country, being able to work in kitchens all across the globe”
What was your first experience cooking and how did it influence your career choice?
“My first experience properly cooking was at LKB, back when I was FOH, I did a few shifts in the kitchen to help with the busy summer periods. It was only three or four but it was my first taste of the job and I knew that I would like to pursue it from there on”
Which dish or cuisine do you enjoy preparing the most and why?
“If I had to choose my favourite dish to prepare would be the different soups that we offer at Lakeside. This is because the possibilities are endless and you can play around with ingredients to make something different every time”
What’s one skill you’ve improved the most since starting your apprenticeship?
“I’ve improved a variety of skills since the start, but I think some of the most valuable skills I’ve developed have been the simple ones like knowing what ingredients and quantities compliment or enhance different dishes and flavours”
How do you stay up to date with new cooking techniques and trends?
“I follow quite a few cooking and baking accounts on social media which keeps me up to date with trends. Especially with the cake decorating business, different things come in and out of fashion just like clothing and other trends. I always pluck new ideas from social media and apply them to my own work”
Have you faced any unexpected challenges in learning professional cooking? If so, how did you handle them?
“A challenge I ran into when learning as part of my apprenticeship was trying to juggle our very busy periods, especially during last summer with keeping up to date with my apprenticeship work. I managed to handle this with incorporating the two together where possible and getting support from both my kitchen team and my trainer”
How do you ensure consistency and quality in the dishes you prepare?
“I ensure consistency and quality into the dishes I prepare by making sure that I’m putting my all into every preparation step and cooking method that I do. I push myself to the best of my ability and produce dishes I can be proud of, and that I would like to receive as a customer”
What’s it like working with the head chef and other kitchen staff at Lakeside Kitchen and Bar?
“Working with my kitchen team is the highlight of my job. They aren’t just co-workers to me, they are more like a family. We have formed a strong bond and work amazingly as a team. I can go to anyone for support, even if it’s not kitchen related. I know that if the day comes where my journey at LKB ends and I move on, the kitchen family I have made will always be a part of my life”
How do you handle the fast-paced nature of a busy kitchen service?
“This is something I struggled with when I first began, but have developed as I’ve progressed. The two main ways to stay calm when things get busy is to ask for help when needed and to stay organised. The kitchen works in different sections and you can never tell which parts are going to be busy no matter how much you have prepared. Having a team that you can rely on for support, and support them back is very important. When it comes to organisation its important to keep a clear station for a clear mind, as too much clutter can easily overwhelm you when you are trying to do multiple things at once”
Can you describe a typical day for you as an apprentice chef here?
“A typical day for me starts as coming into the kitchen in the morning, greeting my colleagues and making sure we all have a nice hot drink! My service doesn’t start until lunch time, so during the breakfast hours I focus on getting all of my lunch prep done. I usually have a list that I or a fellow team member prepared the previous day of what needs doing. May that be cooking chicken for wraps, preparing mixes, washing salads, chopping veg etc. Depending on how busy breakfast is I also help out with breakfast, with plating up or cooking the meals. When it gets to lunch time, I set up ready for service and get going. Sometimes I will be on the hot side or jump over to there to cover. I also can jump over to the bakery side and help out over there when the food service is less busy. At the end of the day, we all help out to deep clean the kitchen and evaluate what will need doing the next morning”
How do you handle feedback from senior chefs?
“I am always eager to get constructive criticism or ideas from my higher ups. I take it and apply it, as I know they just want me to reach my full potential, as do I”
What’s the most important lesson you’ve learnt about teamwork in the kitchen?
“I’ve learnt that a good team is a team of people who support each other. Even if everyone has a different job or task at hand, when possible, we can jump over to offer a helping hand if anyone is behind or particularly busy. It works both ways, even across the bakery team. We help each other because we know that when needed, it will be returned”
If you could create a special dish for Lakeside Kitchen and Bar, what would it be?
“If I could create a special dish, it would be some sort of vegetarian dish like a lasagne maybe. I have recently stopped eating certain meats myself for personal reasons and would love to explore more of adapting well loved dishes for all to enjoy”
What do you hope to achieve by the end of your apprenticeship?
“I hope to have a much wider variety of knowledge about food and cooking than I did when I first began my journey here, and so far, its measuring up to be that way”
Where do you see yourself in 5 years?
“In 5 years, I see myself hopefully working in a kitchen somewhere abroad, and still learning from my own experiences and through cultures of other parts of the world, carrying with me what I learnt in my time as an apprentice”
What advice would you give to someone considering an apprenticeship in a professional kitchen?
“The main piece of advice I would give is that you will never know absolutely everything. Every day is a school day and not to feel disheartened when you stumble across an obstacle. Don’t be afraid to ask for help or even ask the professionals around you for inspiration and any general knowledge. Chefs can teach you a lot more from their own experiences than you can learn just by research alone”
Out of 10 what would you rate your experience at Lakeside Kitchen and Bar so far?
“Overall, I would rate my experience at lakeside a 10/10. I’ve grown as a person since working here, made friends for life, learnt things I never thought I would and opened doors for my future self. If I could go back to the beginning I wouldn’t change a thing, and that’s thanks to my amazing team and co-workers”
Conclusion
Chef Maisy’s development is a testament to the value of hands-on learning and the strength of a supportive workplace. Her growth from apprentice to full-time chef showcases the impact of fostering emerging talent and providing real opportunities to thrive. At Meadow Brown Restaurants, we’re proud to champion the next generation of culinary professionals and remain dedicated to helping our team members build fulfilling, long-term careers.
