A gold medal winner at Canadian Skills Competition 2008, Scott Schmich has moved up quickly in the culinary trade. After his first year of apprenticeship, through the ACE-IT program at Hatzic Secondary School in Mission, he is now finishing his second year as a breakfast cook at Diva at the Met. Scott liked the small classes in the ACE-IT program, giving students greater supervision and personal attention. His instructor, Chef Ben Weber, was very inspirational and Scott would like to work with him again if Chef Weber ever opened another restaurant.
- Why did you want to become a cook?
I always liked cooking and often made dinners for my family. I decided to enter the profession to expand my skill level and my palate.
- What path did you take to get to your current position?
In grade 11, I entered the cafeteria program at Hatzic Secondary School and then completed my first year of apprenticeship in grade 12 through the ACE-IT program. In the fall of 2007, I started working with Chef Michael Dicks at Q Steakhouse in Abbotsford, doing restaurant services and catering. In September 2008, Chef Weber arranged for me to volunteer at Diva at the Met; two days into my volunteering, Executive Chef Dino Renaerts offered me an apprenticeship opportunity as the breakfast cook.
- What was/is your greatest challenge and your most rewarding component of your job?
One challenge I had to face was the standards imposed by Chef Weber, who was always pushing me to do better. If he found something wrong with my performance, he would discuss it all day. I just had to make sure to improve my work the next time around.
At work I also had to adjust from working in a small restaurant where everyone works together and shares tasks, to a big hotel where everyone has a specific task or station and everyone relies on each other to get their individual tasks done.
It’s always rewarding to learn that my efforts are appreciated, and the product and meals I produce are to a certain standard and are enjoyed.
- Did you have to overcome any obstacles?
My last year of school was very demanding. I went to the gym at 5:30 am, then to the school from 8 am to 3 pm and raced off to work at the Q Steakhouse after school, often staying till very late at night. It was a challenge to juggle through school, work, the ACE-IT program and other personal priorities.
- What advice would you give to someone entering your industry?
If you decide to take the ACE-IT program, make sure the chef instructor is someone you can get along with and someone who has the knowledge and proper facility for you to work in. Take the advice of your chef instructors and accept their criticisms as constructive. I’d also recommend taking the ACE-IT program after completing other grad requirements to maximize your focus on the program.
If you are just starting in the industry, make sure you stay open-minded and work to improve yourself. When you are more comfortable with your own work, learn from others – watch what they are doing and ask a lot of questions.
