skill, it's training, not one's nationality, that makes a good chef. Using state-of-the-art equipment, tutored by a master of the craft, students at the Bermuda College have half the battle won. "There's a very big opportunity for youngsters here,'' he said. "Bermuda needs about 400 chefs, but I think there's only a handful of Bermudians in the profession. And over the years, we've developed a very good programme at Stonington and produced some notable Bermudian chefs. "Two recent successes include Chris Malpas and James Perry.

We at the College are very proud to have been part of their training and it shows what one can get out of the programme here.'' Mr. Perry is now working at the Dolder Grand Hotel, one of the top hotels in Switzerland and recognised as one of the top in the world, said Mr. Betschart. "He's definitely one of our success stories. He came right out of Bermuda College in 1989, worked at Tom Moore's Tavern then went to Germany where he worked, first at the Black Forest Hotel and then the Hotel Kapinskin before moving on to its sister hotel in Moscow. "He then worked on the cruise ship, the QEII , before moving on to the Savoy in London and the Sea Goddess , a luxurious yacht on which he made a Mediterranean Cruise. He also did some tours in the Indonesian Islands and spent a summer in private service in the States working for some friends of the Kennedy family.'' According to Mr. Perry, his Bermuda College training taught him the basics of cooking, and, more importantly, gave him the confidence he needed to persevere. "It gave me the confidence to go out to Germany, when I couldn't speak the language, and tackle the workforce,'' the 26-year-old said from his base in Switzerland. "It teaches you the basics, which provides enough knowledge so that you can go abroad and work to the same standard as anyone else. I know that I still have plenty to learn as a chef, but at least I know the basics. "Being a cook in Bermuda is not thought of as a great career move. And it's a hard job for sure. I've worked 16 hours at a time and seven days a week, you definitely have to like (it). I would recommend that anyone interested get as much international experience as they can. It's actually a career where the more jobs, more hotel work and more restaurant work you do, the better you get as you learn the different styles of cooking and master the different art forms. You're always learning.'' Chris Malpas is now the executive chef at the Bank of Butterfield. "I left the College in 1990 and went on to study at New York's Culinary Institute of America where I received an Associates' Degree in occupational studies, majoring in culinary arts,'' he said. "I travelled from there to Gstaad, in Switzerland where I worked for a while at the Hotel Alpina and then transferred to Zermatt, where I worked at the Hotel Alex. "I then worked for Silver Seas cruise lines' The Silver Cloud , a small five-star vessel, for about six months before returning to the Hotel Alex to which I had made a commitment for the winter season.'' Mr. Malpas said he returned home in 1995, twice winning the Gourmet Society's title of `Best Young Chef'. He taught at the College for a year before taking on his present position. "What (it) did was put me one step ahead of the others at the Culinary Institute. Because I had already learned the basics here, it gave me that grace period to pick up the pace.'' PHOTO Leo Betschart MINI SUPPLEMENT SUP