Goodness at Greens, the restaurant brand which is part of Cornwall’s Warrens Bakery, has announced its first ever chef apprenticeship in its continuing drive to support the region’s young people.
The lucky chef is 20 year-old Aimee-Leigh Riggs from Plymouth, who is taking a Level 2 Production Chef Apprenticeship and now combines her college studies at Plymouth City College with expert learning on-the-job at the Goodness at Greens restaurant in Plymouth’s Derriford Hospital. The restaurant is known for its range of wholesome, ‘honest’ produce and foods that are mainly sourced from local suppliers across the South West.
Aimee’s apprenticeship includes training in health, safety and hygiene regulations, understanding and implementing portion control and waste management, and maintaining the kitchen and equipment. She first started working with Warrens Bakery, who run the Goodness at Greens restaurant at Derriford Hospital alongside three other cafe sites at the hospital, in July 2023 as a team member. Her line manager noticed Aimee’s interest and enthusiasm for the kitchen and this resulted in finding a course for Aimee that will support her skills and knowledge as a chef.
Says Aimee, “I’m really enjoying my apprenticeship with Goodness at Greens. I’m learning skills and gaining confidence and experience every day. It’s a fantastic opportunity for me to progress my career further and I’m so grateful to the business for supporting me with such incredible training”.
Louise Moye, marketing director at Warrens Bakery, the oldest pasty maker in the world, added: “Warrens Bakery is committed to helping young people thrive, and we’re delighted that Aimee is on the next step of her career path as our first ever chef apprentice. Aimee is talented and eager to learn, and is already a brilliant addition to our team at Goodness at Greens in Derriford Hospital. We can’t wait to see where our apprenticeship takes her”.
For further information, follow warrens_bakery on Instagram and Warrens Bakery on Facebook.
