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A T L A N T I C September 2016 | Vol. 18 | No. 3
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Nova Scotia tests chef apprentice program By Bill Tremblay HALIFAX — Nova Scotia’s future chefs have a new avenue to discover what it is like to build a career in a kitchen. The Serve It Up apprenticeship program was developed to connect high school students with Red Seal chefs in Nova Scotia, allowing the students to explore careers in the foodservice industry. The program is a joint partnership between Nova Scotia Tourism Human Resource Council in partnership with the Department of Education and Early Childhood Development and the Nova Scotia Apprenticeship Agency. “The automotive and construction industries developed a high school program, so we wanted to follow suit with a culinary one,” said Lynn McDonagh Hughes, operations manager Serve It Up student Amanda Jamieson with Minister of Labour and Advanced Edof the Nova Scotia Tourism Human Resource ucation Kelly Regan and chef Luis Clavel. Photo by Communications Nova Scotia. Council. Although the first three participating resServe It Up’s inaugural group of students an employer,” McDonagh Hughes said. “This entered the program throughout the summer, time, because we had only a small number of taurants are all located in Halifax, McDonagh joining the kitchen staff at Cut Steakhouse, At- candidates, we decide to give the employer an Hughes said the program would expand lantica Hotel Halifax and the Stubborn Goat opportunity to meet the students and make throughout the province in coming years. “Since it was our first year, we had to do Gastropub. For the first year of the program, their own decision.” While the students are relatively new to a things a little differently, students that are interstudents were required to have previously comkitchen, the program goes well beyond simply ested wouldn’t necessarily have had to do a copleted a foodservice-related co-op placement. op (in future years),” McDonagh Hughes said. “These are kids who already expressed a washing dishes. By the end of the summer, the apprentices “The responsibility from the mentor chef is strong interest in cooking, so that was a benefit to the employer as well as the student,” Mc- to make sure they’re learning the cooking end had reaffirmed their dedication to becoming a Donagh Hughes said. “What we’re finding is it’s of things,” McDonagh Hughes said. “It doesn’t chef. The mentor chefs are also enthusiastically just reinforcing what they thought they would mean they might not help out with dishwashing, but this is very hands-on in the kitchen and awaiting the return of the program and Mclike.” Donagh Hughes said she has a waiting list of Students in Nova Scotia’s high schools were working under their guidance.” To complete the apprenticeship program, restaurants planning to participate. As well, one invited to apply for the apprenticeship through their teachers. Applicants were then invited to students must complete 200 hours of work at apprentice has been invited to continue working throughout the school year. one-on-one interviews with the participating the restaurants in July and August. “It really is a fantastic opportunity, not only Each student is paid minimum wage for his chefs. By the end of the application process, APPROVAL REQUIRED for students but our industry. We’re just so or her time. “It’s not only providing labour from six students were selected to work in a kitchen The enclosed proof is sent for your approval. We will not proceed with the job until the proof is returned. NOT GIVE VERBAL INSTRUCTIONS. CHECK CAREFULLY! thrilled we are finally there and able to offer it the Red Seal chef, they’re also committing to throughout the summer, and fourDO students comBeyond this point we cannot accept responsibility for any errors. Alterations (other than typographical errors) will be charged extra. Mark proof “OK” or “OK with corrections” as the case may pay the student for July and August. That’s a for students,” she said. “This is really starting mitted to the program. be, signing your name so we may know that the proof reached the proper authority. you on your path to a career in culinary.” “Typically we would just pair a student with good investment by the employer,” she said.
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