Lifetime Training: Robert Shelford

Robert Shelford, 27, is well on the way to achieving his ‘primary goal’ of becoming a junior sous chef by enrolling on a senior chef production cooking apprenticeship with Lifetime Training

“Having had a fair few years of experience in the hospitality industry, I assumed that as I progressed through the ranks in the kitchen to my current position of chef de partie my leadership skills would just come naturally.”

“But as I progressed, I realised just how wrong I was. I found myself struggling daily with the balance of managing employees in addition to managing my own time, and as a result I found myself falling behind on my own work while helping others.”

“Despite this, I was determined to make junior sous chef within the year and whilst struggling to make this a reality, I was offered a senior chef production cooking apprenticeship via Lifetime Training.”

“The outstanding support I received from both Radisson and my Lifetime regional trainer have vastly improved the skills I was lacking to reach my primary goal of becoming junior sous chef.”

“I faced a little set back early into the apprenticeship when I realised I had misplaced my GCSE certificates, having completed them more than 10 years ago. At first, I was nervous at the prospect of having to re-sit my maths and English key skills exams as I knew I had received good scores when I originally sat them. Despite my nerves, I was delighted to learn that I scored high once again. This was such a relief and I can’t thank my trainer enough for their support during the exam period.”

“I would highly recommend Lifetime Training apprenticeships to anyone wishing to further their professional development no matter how experienced in their industry. New challenges are always appearing and as the industry is constantly changing, so must we! It’s thanks to the fantastic team at Lifetime Training, as well as the continued support given by the Radisson Blu Hotel Stansted Airport, that I’m finally within sight of achieving my primary goal.”

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