Three Bermudian chef apprentices will be the first to become part of the new apprenticeship programme sponsored by the National Training Board (NTB).

Yesterday Fairmont Southampton employees Juliana D?estelle-Roe, Jerl Dill and Shadir Furquan travelled to Halifax, Nova Scotia to undertake the Chef Apprenticeship Training programme offered by Nova Scotia Community College (NSCC). With 715 work permits for chefs (at all levels) NTB chairman Michael Stowe is keen to highlight the opportunities available for Bermudian chefs.

?Our efforts are not so much geared at boosting numbers but to concentrate on attracting quality. The training requirements of a professional chef are very demanding and this occupation requires passion and commitment,? Mr. Stowe said.

?The emphasis on having highly skilled and qualified chefs is a priority of the NTB and we want to expand the horizons of Bermudians in as many directions as possible.?

Upon successful completion of the three year programme the apprentices will be awarded the inter-provincial Red Seal of qualification (a journeyman?s certificate) and at the same time receive the National Occupational Certification from the NTB.

Some classroom learning theory will be involved at NSCC but most of the training will require hands-on cooking at Nova Scotia and at the Fairmont Southampton.The Red Seal designation will enable graduates of the programme to work as senior chefs in any hotel or restaurant in Bermuda and enable them to work in any of the Fairmont hotels across Canada.Mr. Furquan said: ?I am participating in this programme because I enjoy cooking, being in the kitchen and enjoy the end result of cooking ? having people say this is delicious or how did you do that.?

?My goal at Fairmont is to travel around the world to see different styles of cooking and ways to prepare food.?

Mr. Dill said: ?I love cooking and worked as a cook for a number of years before I got into the programme. My wish is to become certified so I can excel as a professional chef.?

Alex Dowling completed her three-year apprenticeship at the Bermuda College while receiving practical training at the Fairmont Southampton and will shortly take the American Culinary Federation exam to qualify as a Chef de Partie.

?My goal is to become an executive chef and design menu plans. Being a chef is an art, it is the type of art where you have to know how to put the right things together to get that perfect taste.?