Apprentices from across Ireland converged at The Great Southern Hotel to compete in the National Commis Chef Apprenticeship Competition on Wednesday.

Organised by the Kerry Education and Training Board (ETB) in partnership with the Irish Hotel Federation and other industry stakeholders, this event not only displayed exceptional culinary skills but also shed light on a crucial solution to Ireland's ongoing hospitality staff crisis.

The participating apprentices represent a diverse cross-section of emerging talent from Kerry ETB, Cork ETB, Tipperary ETB, Limerick and Clare ETB, Kilkenny and Carlow ETB, Kildare and Wicklow ETB, Cavan & Monaghan ETB, Mayo, Sligo and Leitrim ETB, City of Dublin ETB and promises to showcase a melting pot of creativity and passion

Beyond the competition, the event offered a unique opportunity for attendees to gain valuable insights into the world of apprenticeship.

Live cookery and display competitions were complemented by inspiring talks from prominent figures in the culinary world, aiming to address the current challenges faced by the hospitality sector.

Among the highlights were guest speakers Mike Tweedie, Head Chef of the Oak Room, and Eddie Attwell, Head Chef of Eccles Hotel Glengarriff. Tweedie and Attwell shared first-hand how the Commis Chef Apprenticeship played a pivotal role in growing their teams, offering a tangible success story for businesses considering similar initiatives.

A panel discussion featured culinary leaders John Drummond, Brendan Byrne, Emer Corridan, and Odhran Lucey underscored the importance of mentoring and training the next generation of chefs. Their insights  contributed to the broader conversation about the role apprenticeships play in ensuring the future success of the hospitality industry.

Mallory Higgins, National Apprenticeship Programme Coordinator who led the event, emphasised its significance in addressing the current hospitality staff crisis in Ireland:
She said: "The Commis Chef Apprenticeship Showcase is not just a competition; it's a celebration of the industry's upcoming talent and a practical solution to the staffing challenges faced by the hospitality sector in Ireland. By highlighting success stories like Mike Tweedie and Eddie Attwell, we aim to inspire more businesses to invest in apprenticeships and grow their own skilled teams."

Mike Tweedie, Head Chef of the Oak Room, added: "The apprenticeship programme gives the apprentice the foundations they need and what we do in the restaurant is reinforce what they learned in college. I have two great chefs from the apprenticeship programme already and I have just taken on a third. One day I hope they are better than me and  have their own Michelin star, that means I have done my job, and it is a great thing for me to watch personally.”