Professional cooks/bakers in high demand

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Remember the old saying, “too many cooks in the kitchen?”

Judging by the number of jobs available in restaurants, resorts and high-end hotels, this out-dated expression simply isn't true.

In fact, there's a growing shortage of professionally trained cooks and bakers in kitchens across Canada and beyond, according to Debbie Shore, coordinator of Malaspina University-College's Culinary Arts program.

“There are plenty of great jobs out there," said<?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /> Shore. "With the upcoming Winter Olympics in 2010, industry demand is expected to grow. Some reports say upwards of 82,000 jobs will be available in the tourism sector alone. The spin-off will be huge."

That's why it's an ideal time for students to think about a career in culinary arts or professional baking, Shore said.  To help meet the growing demand for trained professionals, Malaspina is offering its world-renowned Culinary Arts program to help graduates get into the workforce in time for high season.

"Students can now complete their training in 10 months, instead of 12,"  explained Shore. "The change is good for student employment and industry shortfalls."

Training is offered in Malaspina's professional teaching lab at the Nanaimo campus, where students prepare daily meals for two busy cafeterias and the Discovery Room fine dining restaurant. Professional Baking students also train for 10 months on industry-standard equipment, including a new $35,000 French artisan oven.

"Malaspina's Professional Baking program is one of two offered in BC and one of seven in Canada," said coordinator Martin Barnett.  “Jobs went begging last year. We simply can’t train enough graduates to meet the demand. I constantly receive calls from employers looking to hire. Our students typically find jobs before they even graduate."

One such grad is Stephanie Graziani, who landed her first job in the pastry shop at the prestigious Fairmont Springs Hotel in Banff, Alberta right after graduating. Using her 10-month entry level Professional Baking course as a stepping stone, Graziani applied the credit towards an apprenticeship. While working in Banff, she returned to the classroom at Malaspina for two four-week intervals. Graziani  recently graduated as a Journeyman Baker, and is now working in the pastry shop at Victoria's Fairmont Empress Hotel.

"Stepanie's experience is the kind of opportunity available to students who are willing to work hard," added Barnett.

“If you like early mornings, professional baking is a great career choice,” said Graziani.  "I'd love to see more young women get into this profession. Malaspina offers a great program taught by inspiring chefs, and students are well prepared to enter the workforce."

Barnett said Journeyman Bakers can expect to earn over $20 per hour, with top pastry chefs earning up to $60,000 a year.

Meanwhile, Shore said many Culinary Arts and Professional Baking grads combine cooking with travel. Phil Morton of Ladysmith graduated from the Culinary Arts program in May, and moved to Holland this month to begin work as a chef's assistant at the Amsterdam Hilton Hotel.

“He's our fifth graduate to work in Amsterdam within the last four years,” said Shore. “Our grads are working all over, at exclusive fishing resorts, the oil patch in Alberta, high-end restaurants such as Diva at the Met in Vancouver, the Fairmont Hotel chain in Victoria and Banff, elsewhere in Canada and the U.S., in Europe and countries like Dubai.”

Mal-U's Culinary Arts and Baking programs are supported by award-winning faculty, including nine professionally trained Chefs who have all worked in hotels and restaurants around the world. "Four have competed and won medals internationally, including Daniel Rigollet, pastry chef Ken Harper, Michael  Pelletier, and pastry chef Bill Clay," said Shore. "They really enjoy passing on their expertise to students."

So what does it take to become a professional baker or chef?

"Students most likely to succeed in our programs have a keen interest in food, love cooking and enjoy working with their hands," said Shore. "Above all, they work well under pressure.”

Applications are now being accepted for Malaspina's Culinary Arts and Professional Baking programs, which begin in August 2006 and January 2007. For information on how to apply, visit the website at www.viu.ca or call  (250) 740-6289.