Vancouver-based cooking consultant Angie Tso trained in a traditional apprentice program, which allowed her structured classes, plus on-the-job training — where she had the side-benefit of earning a little money as she went along.
"The program included theory and practical," she recalls. "This approach provided me with an opportunity to apply my theory to real-life situations. I think it was nine months of theory and three to six months of practicum. Each month during the nine months, students would study for two weeks, then work in the school kitchen for two weeks."
That was followed by placement in a real working kitchen outside school. "I got to study, and put my theory in action in a 'real life' kitchen," Angie says. "Upon completion of the program, the school arranged for the student to work in a paid job in a hotel or restaurant for a period of three to six months. Money earned helped to pay for part of the course."
In total, her commitment to the program spanned 18 months. After cooking in hotel kitchens, Angie set up her own cooking demo consulting business for corporate clients, a business in which she is still prospering today.
When asked what sort of mind-set one should have to succeed in an apprentice program, in order to become a good cook or good chef, Angie says, "You must be disciplined, organized, flexible, have an open mind, positive attitude, be creative and willing to try new things. You must be a team player, especially in a large kitchen where you have to work with many people." Do you see these qualities in yourself? If so, the apprentice approach could work for you. But Angie warns that if you're not a typically quick study, or if you already dislike juggling school and work, "then don't opt for the traditionally approved apprentice program!"
Angie gained a lot of satisfaction from her period in an apprentice program, as well as a heightened appreciation of the value of money: "I now have an increased knowledge and understanding of the nutritional and medical value as well as the history and origin of the ingredients I use in my dishes. Plus, I am able to express my creativity by making interesting dishes, and get a lot of pleasure seeing others savour my creations."
Angie offers this advice to those considering apprenticing: "Do your homework, and research all the schools that offer such programs and their reputation in the business. Decide how much you are willing to spend on the course, and the course duration, what kind of practicum they offer and where. If you are planning to venture into the food business, be prepared to work hard and make sacrifices. Kitchen work is tough work, plus high stress. The hours are long, it is not a 9-5 job, and weekends are usually your busiest time."
When she is hiring assistants these days, Angie considers how much training — and what kind — the applicants had: "Participation in a traditionally approved apprentice program is an important factor when I consider a new hire, because the person would have some sort of hands-on experience in the job he or she is to be hired to do, which translates to less investment in training for me as the employer."
For more details on apprenticeship training visit the Industry Training Authority website. There you will find information on the following schools which provide cook apprenticeship training in BC:
- Camosun College
- Cascade Culinary Arts School
- College of New Caledonia
- College of the Rockies
- North Island College
- Northern Lights College
- Northwest Community College
- Northwest Culinary Academy of Vancouver
- Okanagan College
- Selkirk College
- Thompson Rivers University
- University of the Fraser Valley
- Vancouver Community College
- Vancouver Island University
