11th February 2025
Cantina – a Porthleven restaurant, serving street food from around the world – is reaping the benefits of hiring a Cornwall College apprentice.
Dillon Johnson has recently started working as a chef de partie, which includes prepping ingredients, looking after the larder, and helping head chef Tortie.
Dillon said: “A couple of months ago, I didn’t actually know what I wanted to do, I but I got the job as an apprentice here, and they encouraged me to go along with it and see where it took me. But now I’m here, learning a lot, and I’m going to eventually become a good chef. Ever since I joined, I’ve been loving it.”
Tortie, Cantina Head Chef, said: “Dylan has added to the team, and the growth of the business, by bringing in lots of new skills that he’s learned at college.
“We’ve just launched a new menu, and he’s been a vital part of bringing in ideas and implementing them in the kitchen, which has made it such a success.”
Simon Roft, Cantina’s owner, explained what a difference it’s made having Dillon as part of the business: “We love the passion he brings back from college – sometimes bringing in the food he’s made and getting us all to try it. He’s very proud of it, which we love, and we all feed off that energy.”
Despite only starting his apprenticeship a few months ago, Dillon has already learnt a lot. He said: I’ve learnt lots of skills, such as knife skills, how to manage waste efficiently, and how to make sure everything gets used, because everything in food can be used for something, with maximises costs when you’re in the business world.
“Plus, the apprenticeship is good because you earn money while you’re learning the skills, so it doesn’t feel pointless like some courses can.”
As well as including college-based study, one of the benefits of an apprenticeship with Cornwall College is support for both apprentices and their employers, from start to finish.
Tortie said: “We’ve had a lot of support from our apprenticeship advisor, in how we can support Dillon and how we can use what he’s learning at college in the kitchen. If I have any questions or want any information on what he’s learning, I can contact her. She’s also invited us to go into college to see him at work, which is really great.”
Simon is a firm believer that apprenticeships are good for both apprentices and their employers. He said: “The advice I would give to anyone else looking to take on an apprentice is that it brings great value to the team. It’s a good way to go out, see what’s going on, get your ear to the ground, and bring back new ideas.
“Dillon, specifically, is a great member of the team: he’s great to have around. Everyone loves him, and he’s moving on leaps and bounds.”
Tortie continued by saying: “Apprenticeships are great for the hospitality industry because they provide a skill set before employment. Instead of starting as a kitchen porter, they can come into the kitchen already equipped with skills and be a valuable member of the team. They’re also learning vital basics that we might not have time to teach them ourselves.
“The speed at which they develop as chefs is so fast compared to me, or another head chef, training them from scratch.”
Dillon is currently studying at Cornwall College Camborne, on the Commis Chef Apprenticeships Standard Level 2. The apprenticeship focuses on teaching culinary skills and learning to cook a range of items, from meat and fish to bread, dough, pasty and desserts. In addition, apprentices also learn essential skills such as costing dishes, buying seasonally and how to work within a team.
Learn more, and find out how to apply: Commis Chef Apprenticeship – Cornwall College
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