The twelve Top in Trades awards, created by the Industry Training Authority in partnership with The Province, are designed to highlight excellence in trades and to encourage young people to consider this career path. Below are three exceptionally talented 2008 Top in Trades award winners whose dedication to BC’s tourism industry is truly worth recognition.
Bruno Marti
Recently honoured with the Top in Trades Award in the employer/sponsor category, culinary industry luminary Bruno Marti sets a stellar example for young chefs, and is always eager to share his knowledge.
For over 28 years, Bruno has dedicated his energy to imparting his expertise, raising the profile of the industry and encouraging young chefs to develop their talents. A certified Red Seal cook and certified Chef de Cuisine, Bruno played an integral role in the revamping of both programs, and he has also been a long standing executive member of the Canadian Culinary Federation.
Nominated by his employees, Tobias MacDonald and Jane Ruddick, Bruno’s long list of accomplishments is matched only by his dedication to ensuring others in the culinary arts share similar successes.
Known for his generosity, Bruno offers not only his expertise to apprentices in his kitchen at La Belle Auberge, but he also ensures that financial assistance is made available for tuition. In fact, many of Bruno’s apprentices have gone on to become top chefs; in part due to his diligent training.
In addition, Bruno is the founder of the Culinary Arts Foundation and Team Vancouver – now Team British Columbia – an endeavour that gives young cooks from around the province the opportunity to compete on the world stage.
And Bruno himself is no stranger to international acclaim. In 1984 he took home the title of World Champion at the culinary Olympics, was the first cook to win the Vancouver Arts Award in 2004 and he was inducted into the Restaurant Hall of Fame in 2006.
Bruno’s passion for the culinary arts goes beyond the kitchen; his involvement in the industry includes teaching, sitting on the boards of apprenticeship committees, national associations and culinary teams.Bruno has opened his kitchen to promising young chefs, eager to offer his wisdom and advice. And as a result of this passion for sharing his skills and knowledge, the reach of Bruno’s legacy will far exceed his grasp.
Andrew George Jr.
As a young boy, Andrew George Jr. grew up making bannock on a woodstove, and today his passion for cooking has yet to waver. As a result of his commitment to his trade, in combination with a stalwart community-mindedness, Andrew has recently been recognized with a Top in Trades Award.
A culinary industry veteran with 24 years of experience, Andrew now dedicates his career to inspiring a love of cooking in others. This Red Seal cook created a training and development program in partnership with the Kla-how-eya Aboriginal Centre and the Surrey Aboriginal Cultural Society that offers disadvantaged youth the opportunity to upgrade their education and obtain hands-on cooking experience.
“In partnership with the Douglas College Foundations Program, we currently work with low-income Aboriginal and Métis in order to help them obtain the prerequisites required to gain entry to Vancouver Community College,” says Andrew, who operates a catering business affiliated with the program that provides a revenue stream to fund the course, as well as staff salaries. “We’re able to help our students upgrade math and English, two essential skills for cooking, and they’re able to gain computer skills through the Surrey Public Library,”
Andrew faces the challenge of accommodating the students’ diverse skill levels, but he’s convinced that through the centre’s collaboration with these educational partners this hurdle can be overcome.
He points out that the practicum placements offered by program sponsors such as the Sheraton Hotel Guilford, Fresgo Restaurant and Bakery and Pan Pacific Hotels help to solidify the students’ learning.
In addition to practical skills and knowledge, Andrew also shares with his students the personal wisdom he’s gained through years of experience. “I’m the first to tell them that success is always hard won -- but the rewards can be plentiful,” says Andrew, whose personal career highlights include traveling to far-flung destinations, including a trip to the 1992 World Culinary Olympics in Germany.
“It takes hard-work, commitment and long hours, but it can be achieved.”
Through his trade, Andrew has been able to offer people the chance for a better life – and few things could be more rewarding. “We open doors that can help people realize their dreams,” says Andrew, who modestly acknowledges his shock at the receipt of the Top in Trades Award.
“It’s an honour to be recognized,” says Andrew, who lives by the motto, “If you have it in you to dream, you have it in you to succeed.”
And there is little doubt that Andrew’s personal journey is a testament to the truth of that statement.
Melissa Craig
By the age of 26, Melissa Craig was named executive chef of Bearfoot Bistro, one of Canada’s leading restaurants; now she can add the honour of a Top in Trades Award to her growing list of accomplishments.
Most recently, Melissa won the National Gold Plate Award in the 2008 Canadian Culinary Championship, but ironically, these types of achievements are causing Melissa’s biggest challenge to date.
“The hardest thing for me right now is to actually find the time to cook,” says Melissa, who explains that media interviews, feature profiles and the administrative duties related to her position all conspire to keep her very busy.
However, despite her hectic schedule, Melissa maintains her presence in the kitchen, and is always eager to continue to learn through travel. “I try to visit Paris, Japan and other places…It’s crucial to stay on top of the game.”
But despite her talent’s rise of recognition, Melissa manages to maintain a hands-on presence in the kitchen, which has young apprentices lining up to benefit from her undisputed talent.
“It doesn’t matter to me whether the apprentices who work for me are male or female; what matters is the level of passion,” says Melissa, who offers this piece of advice to young people: “If you aren’t passionate and you don’t love it, then don’t do it, because you won’t succeed.”
And as a female working in what is often described as a ‘man’s world,’ Melissa is adamant that the attention should be focused on her talents, not on her gender: “If I inspire other women [to become involved in the culinary arts] then that’s great. But that isn’t what I’m about. I want to be recognized for my skills – treat me like a guy, give me the same respect you would give a guy.”
And Melissa looks forward to a bright future at Whistler’s Bearfoot Bistro.“With the Olympics coming in 2010, it’s going to be a very exciting time,” says Melissa, whose talents will be showcased on the international stage, where there’s little doubt she’ll prove the world truly is her oyster.
