Last updated 17:45, Sunday, 23 November 2008

TRAINEE chef Aaron Bell says his catering apprenticeship gives him the best of both worlds, combining work with college training.

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CAP THIS: New England breakfast, Aaron-style JOE RILEY REF: 0452640

TRAINEE chef Aaron Bell says his catering apprenticeship gives him the best of both worlds, combining work with college training.

The 17-year-old’s job at Barrow’s brand-new American diner is giving him the chance to cook in a style from across the pond.

The Furness College apprentice is enjoying creating dishes at Mustang Sally’s American Diner and Steak House.

Aaron has been working in the busy kitchens of the Dalton Road eatery since it opened in August.

He trains at the Channelside college on Mondays and works towards his NVQ units in catering.

The promising young chef, from Ulverston, was recommended to the owners of Mustang Sally’s by his college tutors when the restaurant was looking for an apprentice to join the team.

Aaron is being guided by Mustang Sally’s head chef Gavin Hughes and the catering team at the 50s-style diner.

Wearing his smart chef’s whites and a bandana Aaron confidently serves up breakfast favourites such as pancakes and maple syrup and the New England breakfast.

Customers can see over the counter into the shiny steel kitchen where the teenage chef also makes a mean club sandwich, popular classic burgers and other American-inspired food – all made to order.

The ex-Ulverston Victoria High School student, said: “It’s good to go to college and train and then come to work here.

“You are getting the best of both worlds. I’m learning all the time at college and at work. It’s really good.

“It’s good that there is a theme here, I like it. I enjoy working at Mustang Sally’s, the people I work with are really easy to get on with.”

Aaron enjoyed cooking at school and during work experience placements.

He said: “I enjoyed cooking and thought I would like to do it as a career. I used to cook at school and then go home and try things.

“I’ve learnt a lot at Furness College and I take that on board and put it into what I do at work.

“Catering can be challenging but that’s the good thing about it, it keeps you busy on your feet. I’d like to be a head chef in a hotel somewhere. I want to get all my qualifications and I would quite like to work in London.”

Paul Greer, second chef at Mustang Sally’s, said: “Aaron is doing really well. He is keen to learn. He listens and he takes in everything that you tell him. You can never stop learning in catering.”

Paul Cooksey, who owns Mustang Sally’s with his wife Sarah, said: “Aaron is a good lad, in his life he will always be a good worker. He’s a lovely young chap.

“He gets himself here from Ulverston and he’s never been late.”