National Culinary Review - September 2010

EDUCATION
Apprenticeship: An Insider’s Perspective

For a look into the world of an apprentice, we interviewed Nathan Haynes, an apprentice at The University Club, University of Missouri, Columbia, Mo., who attends Johnson County Community College, Overland Park, Kan. He is a member of ACF Greater Kansas City Chefs Association.

Haynes, like every apprentice, is working toward a career in the culinary industry. The journey to this goal can be both challenging and exhilarating. To find out more about becoming an ACFEF apprentice or hosting an ACFEF apprenticeship program, visit www.culinaryprofessionals.org. We wish all apprentices the best of luck in following their dreams.

Why did you join an ACFEF apprenticeship program?

I joined the program to further my culinary
career. I really enjoy this line of work, and
once the opportunity presented itself, I
chose to go to school to become a chef.

Why do you want to become a chef? I admire the knowledge that chefs carry concerning food. I also have a high regard for hardworking people who love what they do. I feel this is the best field of work to be a part of, and to become a respected chef would give me a great sense of pride.

What is the best part of apprenticeship? It is working side by side with my education. Everything I learn in class is strengthened at work, and the lessons I learn at work help me with school. It’s a hands-on experience that I find is the best way for me to learn. I feel that classes alone wouldn’t fully prepare me for the reality that comes with being a chef. The real-world experiences I gain at work are priceless, as far as I’m concerned.

Where do you want to work when you
graduate?
As far as specific location or place, I’m
undecided, but I do know that I still want
the opportunity to learn and grow as a
chef, wherever I work. Atmosphere is one
of the most important deciding factors,
rather than cuisine or region.

What has been the most challenging aspect of apprenticeship for you? The most challenging part is the drive to school. It’s a five-hour roundtrip to the Overland Park campus, which makes for a long day. The schooling and the work aren’t

Haynes

difficult for me. I like the challenge, so I enjoy what I am learning and the work I do.

If you could cook one meal, what would it be? It would have to be a pizza. With hand-rolled dough, fresh tomatoes, basil and fresh cheese, and with a good crust and sauce, you have a simple, yet elegant, dish. It’s comfort food at its best.

Who is your culinary hero? James Beard. His main ambition was to teach others, and I respect that. He lived his life trying to further knowledge about the culinary world. His books, television appearances and especially his schools are testaments to his great teaching ability and his love for cooking.

How has apprenticeship affected your life? The program has given me direction. My goal is to graduate and become certified. Once I reach that goal, I will have the knowledge and confidence to expand further in my career. The program has definitely been beneficial, not only to me, but to my career, as well.