Kitchen Porter to Award Winning Apprentice: Samuel Ayoti’s Apprenticeship

Finding Inspiration and Opportunity

When Samuel Ayoti first arrived in Jersey, working in a kitchen wasn’t initially part of his plan.

Starting out as a kitchen porter, he had little experience in professional cooking, but his hard work and dedication soon caught the attention of his head chef. Recognising Samuel’s potential, his chef encouraged him to explore culinary education at Highlands College, a moment that set him on a transformative career path.

“I was lucky to find a good employer and a great head chef. He saw my speed of work, how I organised myself in the kitchen, and he asked if I wanted to go to college. I had been longing for that opportunity, so I took the step and visited Highlands College to find out more.”

With the support of the college staff, Samuel found the application process straightforward and was soon enrolled in his first course.

Building Skills and Confidence at Highlands

Samuel’s journey at Highlands College began in 2022 with an Apprenticeship in Level 1 Culinary Skills. He quickly progressed to a Level 2 Diploma in Professional Cookery and is now undertaking his Level 3 Professional Practice apprenticeship while working as a Chef de Partie at JP Restaurants.

“When I first started, I only knew the basics—how to cut and prepare ingredients—but I didn’t have much knowledge of cooking itself. At Highlands, I learned different cooking methods, techniques, and even how to design menus and plate dishes. My confidence improved massively.”

One of his proudest moments was being named Best Apprentice Student in his first year—a recognition of his commitment and growth.

Memorable Moments and Overcoming Challenges

Starting at Highlands College was both exciting and daunting for Samuel, especially as English is not his first language.

“My first day was really memorable because everything was new—the environment, the people, even the way people spoke,” he recalls. “But my tutors and classmates were very supportive, especially my tutor Adrian. They made sure I understood everything, which helped me settle in.”

Winning the Best Apprentice award in his first year was a defining moment for Samuel. “It wasn’t easy—it took a lot of hard work, commitment, and the support of those around me. But that recognition really motivated me to keep pushing forward.”

Looking Ahead: A Passion for Pastry Currently focusing on patisserie, Samuel has set his sights on a career in pastry and bakery.

“I’ve noticed there’s a real shortage of skilled pastry chefs in the hospitality industry. So I want to specialise in that field and fill that gap.”

His favourite creation? “Gâteau Opéra. I love the precision and presentation of it—it’s something my tutor introduced me to, and I’ve really taken to it.”

Advice for Future Apprentices

Samuel believes that taking on an apprenticeship is an invaluable experience, but it requires dedication.

“My advice is to get comfortable being uncomfortable. When you’re trying something new, there are always risks, but you need to be flexible, ask questions, and take notes. Time flies, so make the most of your learning.”

He emphasises the importance of apprenticeships in bridging skill shortages, particularly in Jersey’s hospitality industry.

“Apprenticeships allow employers to identify skills gaps and develop talent while giving apprentices the opportunity to learn and earn at the same time. It’s a win-win.”

Gratitude and Looking Forward

Reflecting on his journey so far, Samuel is grateful to those who have supported him along the way.

“I want to thank my tutor Adrian, my employer, the Head of Culinary at Highlands, and the Government of Jersey for making it possible for me to continue my studies. Their support has played a huge role in shaping my career.”

With a clear vision and a passion for his craft, Samuel is set to make his mark in Jersey in the pastry and professional cookery industry.