The kitchen is not always glamorous. It’s early starts, repetition, pressure and constant movement. But for Sean, the winner of the Accelerator Award at Proud to be a Chef 2026, the kitchen has always felt like home. Working as a teenage pastry kitchen hand, he noticed something that changed everything. “Seeing people excited to eat what I made, seeing them smile, that’s when I knew this is what I wanted to do.” While others considered university pathways, Sean chose the commercial cookery apprenticeship pathway and stepped into the industry knowing it would demand hard work, long hours and commitment. What he didn’t know yet was how important the right venue, mentor, and trainer would be. Former Head Pastry Chef and now commercial cookery trainer at CTA Training Specialists, Ana Büchele has trained many apprentices over the years. She can tell early on who will simply complete the qualification and who will truly build a career. “What separates a capable apprentice from an excellent one is dedication,” she says.
“The best apprentices invest in themselves. They research in their own time. They try new recipes at home. They want to understand why things are done a certain way.”
For Ana, training is not about ticking boxes. It is about shaping professionals who can think, adapt and grow. The apprenticeship pathway only works when it is treated as a shared responsibility between the trainer, the venue, and the apprentice. “Venue support is incredibly important,” Ana explains. “They see the apprentice every day. When chefs take the time to explain the reasons behind what they do, that’s when real learning happens.” Sean says, “To learn, you must put your head down, stay humble, listen to your chef and do the work. That’s how you improve.” To Sean, excellence in the kitchen is not about perfection. “Something will always go wrong during service”, he says. “It’s about adapting in the moment, so the guests still enjoy their experience.” That mindset reflects what Ana hopes to instil in every apprentice she trains. Skill matters, but resilience and curiosity matter more. In kitchens across the industry, stories like this unfold every day. A passionate apprentice. A committed trainer. A venue and chef willing to invest time and care. Behind every great chef is someone who believed in them early enough to make a difference. For venues considering taking on an apprentice chef and playing a role in shaping the next generation, Ana is always open to the conversation and can be contacted at [email protected]
