Apprenticeships: Gabi’s story

Since her early teens, 20-year-old Gabrielle Wilson has held a strong environmental ethos, firmly believing small changes in the way we live our everyday lives can make a big difference to our future.

Not once did she think she would be able to combine this with her love for cooking – until she landed her dream job.

Gabi, who lives in Rhayader, started her training with a City and Guilds Level 1 and Level 2 Professional Cookery, before moving on to a City and Guilds Level 1 and Level 2 Restuarant and Bar Services at NPTC Group of Colleges in Newtown.

When the college had a visit from chef Jamie Tully, his talent with ingredients and flavours sparked Gabi’s interest and set her towards a new venture – an apprenticeship in Professional Cookery. This was the start of a journey that would lead Gabi to new heights.

She said:

“Jamie Tully’s enthusiasm for the food industry is infectious. I had just completed my first set of qualifications so when I saw an opening to become apprenticed to him, I jumped at the chance.”

Gabi worked alongside Jamie Tully in The Chartists 1770 at The Trewythin, a four-star hotel and restaurant owned by Cambrian Training.

During her apprenticeship, Gabi took her training to another level. She was encouraged to enter WorldSkills UK Competitions by her college. After being highly commended at the National Finals in 2023, she earned herself a place on Team UK for EuroSkills Herning 2025.

In between WorldSkills competitions, whilst working with and learning from Jamie Tully, he encouraged Gabi to enter the Welsh International Culinary Championships 2024 and she became the first ever winner of the Green Chef Challenge.

When her apprenticeship ended, Gabi started looking for her next adventure and found it in a restaurant called Chapters.

This is where her 2 worlds collided in the best possible way.

Chapters, in Hay-on-Wye, is a Michelin Green Star restaurant recognised for its commitment to sustainable practices. Where better for the first ever winner of the Green Chef Challenge to hone her skills?

Gabi added: 

 “Chef and co-owner Mark McHugo has taught me so much. I learn something new every day.

“For him, bringing sustainability into the food industry isn’t mysterious. It’s a way of life. He uses every part of every ingredient brought into the restaurant. Even fruit and veg peelings are turned into a treacle we use as natural flavouring in our savoury dishes.”

When talking about her responsibilities in Chapters, Gabi explains:

“It’s a small team, so everyone does a bit of everything, which is a great training environment to be in – although I do lean towards the patisserie and confectionary work in the kitchen.”

Understandably, too, because Gabi has since gone on to complete a City & Guilds Level 3 Diploma in Patisserie and Confectionery at NPTC Group of Colleges in Newtown while still training towards representing the UK in the WorldSkills International competition in Shanghai next year.

Gabi has wise words for anyone considering an apprenticeship:

“Do it! I was such a shy girl, but my apprenticeship and the competitions I entered showed me there is nothing to be scared of when talking to people.

“Also, while I loved college – every minute of it - an apprenticeship prepares you for working in your chosen industry, but with the safety net of still being in training. You can’t go wrong. You can’t mess up. You just learn, and in a more practical way than just in a classroom.”

Looking towards a bright future, Gabi has modest ambitions that could help change the world:

“I want to stay with Mark in Chapters and learn as much as I can from him. I would love to make Squad and represent the UK at the WorldSkills International competitions in Shanghai next year.

“At some point I want to travel the world to experience new flavours and ways of cooking.

“But I’ll take my training and Mark’s environmentally-sound practices and influence with me. I hope I’ll be able to spread the message that we can do things better and work towards a fairer future, one sustainable meal at a time.”