Apprentice Chef Cassi Vollmer
July 9, 2009
Once in a while you get a promising apprentice chef.
Now that might take a long time to come, I have been a chef now for over 24 years and can count my promising apprentices chefs on one hand!!!. You might think that’s crap, well if you want to count the crap then the number will definitely climb.
I am from the old school and probably not many out there still cooking can relate to that, the most of us are well gone from the industry, sad to say but that’s the way it goes.
I am quite demanding in the sense that all I ask for is perfection within certain boundaries. The very best they can do is great, but generally we can always do better.
Anyway back to my apprentice. Cassi started out as a school based apprentice whom came to me with her mum for an introduction chat. This was very impressive and reminded me of the time when I had my first interview at the London Hilton on Park Lane, a bit different from Beaches but none the less a key moment within my career.
My dad was with me for the journey up to London and back to the Isle of Wight, he didn’t actually come to my interview with the chef, back then ‘Oswald Meir’ now retired. But after the interview as we were being shown around, (I say we because there were 3 of us young boys trying to score a job at this prestigious hotel,) we came to the place at Human Resources where my dad was waiting for me. The Executive chef commented that I should have brought him along for the tour.
I guess that maybe he was impressed that I had strong backing from my parents which may have edged myself to the job over the others, who knows.
Cassi has come along way, now 2nd year, and is shaping into a good apprentice, showing key skills that will blossom into a young chef with constant progress. At just 17, she has more control than many after completing their apprenticeship. Maybe that has something to do with were they learn, but I also think it is a lot to do with the attitude of the person itself, do they really want to be a chef or just try to cook?
It is hard these days to keep focused on the career, there are lots of distractions that can easily lead you astray, but with dedication you and others can make it. I hope that any young apprentice reading this blog might just look at them selves and knuckle down, because we chefs really do appreciate good apprentice’s.
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hi
I’m an apprentice, when I first started I was filled with hope, willingness and an open mind. Once I started I realised how fake, selfcentred and egotistical chefs really are. It doesn’t matter how good you are, it all comes down to your personality, and if you happen to show promising skills, then chefs feel threatened by this and they will get rid of you. All they want is not to teach but a slave. I’m not sure what it’s like overseas but in Australia there’s a shortage of chefs, so the government are bringing them from europe, now ask yourself, why do so many, young, hopeful and talented australians drop out of their chefs trade. Because they know they don’t have to put up with the nonsense. You can leave that for the french.
Honestly, I read stuff like this and I want to scream.
Loudly! For an hour!
I took myself off to TAFE, self funded a Cert III (with no expectations other than to complete my theory component, I might add), busted a gut undertaking unpaid industry placements and studied further in my own time.
The amount of chefs I have come across who shit on apprentices are astonishingly high. The way I have been treated on the job in positions has been nothing short of disgraceful when one considers that I’m in their kitchen, for free, having turned up on time every day, uniform pressed and spotless and getting everything they set for me on time and to a high standard.
On some days you feel so dishevelled it takes every ounce of your being to continue with the drivel that some of these people with trade papers come out with.
Once in a while you get a promising apprentice chef? Is that right?
Well once in a blue moon an apprentice lands a promising chef.
One who treats them with basic courtesy, a modicum of decency and demonstrates a keen dedication to learning by the amount of time they invest in ensuring their apprentices not only learn but learn the right way. Likewise, they impart the discipline necessary in a kitchen and while I’m sure the above photo is posted in jest, if I did that I’d have my hand chopped off. Thing is, it would never occur to me to do it in the first place.
It took me endless disillusionment during industry placements, disappointment and perserverance but when I found them, I did not let go. I’ve been with my teacher now for two years and I know I’ve been blessed for my former classmates have shared horror stories and 75% of the class have left the industry.
I realise there’s a lot of concern about the calibre of people obtaining apprenticeships but it goes both ways.
Hi alvaro, sorry for the late reply, busy in the kitchen. Well alvaro, if we leave it to the French then we will end up in a real mess!! I have worked with many a French chef and they are not as good as you may think. I do agree that the state of the industry is in a terrible state and overseas staff are recruited desperately. Some are good upcoming chefs others not but we can learn from many different minds. The chefs that feel threatened by young apprentices are not worthy of being called chefs. They should be happy to have a good young talent in the brigade, but many a so called chef these days are just glorified house wife cooks. Unfortunately apprentices are used as cheap labour, but that has not changed in over 25 or more years. Believe me that the industry is not going to make you rich!! We do it because we love it, it is in us and we thrive on the buzz of the kitchen each and every day. I have written an article which you might find interesting, have a look if you want to. http://soyouwanttobeabanquetmanager.blogspot.com/2009/08/day-in-life-of-young-chef.html
Don’t give up if you have got a burning desire to succeed give it all and come through shining. Good luck, and thank you for stopping by.
Hey Grace,
fantastic comment. I can see that you have a passion and drive for the culinary arts. I couldn’t agree more, the title of chef is far to easily bestowed on so many that are not worthy of the title. That is no surprise to see that so many chefs have treated you and others with disrespect and also not been able to teach or show anything ( because they themselves don’t know)
The photo from Cassie is in good humour and I encourage a certain amount of fiestyiness if that is the correct term, I would hate for a good upcoming chef to be trampled on from some overpaid under experienced so called chef and give up. Stand up and question the teacher if they seem a bit inadequate. The papers with those qualifications are sometime meaningless.
By the way, your way with words is very good, I wonder if you would like to write some more? let me know if you are interested. By the way have you finished your training?