While growing up Max Wang always helped his parents cook in the kitchen. At the age of 14, after taking a home economics class, he was further inspired to learn more, so Max decided to pursue a career in culinary arts and began working in a restaurant.
Thanks to impressive performances in competitions – including the 2005 Skills Canada Culinary Arts Competition where he won a gold medal with only six months of work experience and no formal culinary schooling – Max is already gaining an excellent reputation within the culinary arts world. In addition, he has been the Junior Chapter President of the BC Chefs’ Association for over two years.
Currently, at the age of 21, Max is gaining invaluable experience as an apprentice at the Westin Bayshore. He searched for an apprenticeship based on a recommendation from his mentor and friend, Chef Donald Gyurkovits. “Donald was very enthusiastic about the idea of an apprenticeship,” Max explains, “and encouraged me to go to a hotel with a great reputation.”
Now eight months into his apprenticeship, Max has expanded his knowledge of cooking as well as his understanding of the industry as a whole. He says, “I have worked in many different stations in the kitchen, since it’s such a busy atmosphere. This is a different type of cooking environment [than a small restaurant] because there are so many guests.”
In addition to cooking skills, Max mentions that his apprenticeship has taught him about customer service and effective communication. “In a hotel, there is a lot of contact with guests,” he says, “and it’s important to know how to accommodate their needs.”
Recently Max hosted an apprentice competition in which contestants designed a mock menu and presented it to judges. He comments, “It was really useful for our planning skills to come up with dishes and costs. We also could exchange ideas and learn from each other.”
While the rewards of an apprenticeship are many, there are accompanying challenges. Max emphasized that flexibility and willingness to learn new skills are necessary. “When working in a big establishment, like the kitchen of the Westin Bayshore,” he says, “you should be ready to jump around and fill in wherever help is needed. You could be assigned to a breakfast station without ever having tried it before.” He also commented on the demanding schedule of the industry: “The hours are tough. When something has to be done, it has to be done. That probably means giving up some of your free time.”
With the learning opportunities that have come his way Max highly recommends apprenticeships for those looking for hands-on, in-depth experience in the culinary arts. He advises, “First, know what you want. Don’t waste your time if you are unsure of your goals.” He describes his own goals simply and passionately: “I want to be able to make good food, and establish a reputation for this.” His future goals include owning a restaurant and eventually cooking in Asia.
Additionally, he highlights the value of working with the right mentor: “Find a good chef who is willing to work with you. Donald Gyurkovits was a great mentor because he wanted the best for me and was excited about teaching and provided me with opportunities.” Most importantly, according to Max, an apprentice must be committed. “Be able to make sacrifices,” he says, “because it is worth it. Getting compliments from guests makes all the hard work worthwhile.”
