reestablished our chapter here in
Riverside in 2008, I decided, as a
chapter board member, that we should
create an apprenticeship program.
At first it was exciting to create this
program, but I knew I had a lot of work
ahead of me. In reality, the work was
easy; the difficulty was finding the time
to get it all done. By May 2010, our
program was fully registered with the
U.S. Department of Labor.
apprentices to use, and it is a great
selling point to chefs because there
is no paperwork involved. Chefs
can easily check on an apprentice’s
progress, and simply and quickly
approve his/her hours and completed
stations. Chefs are so busy today, so
the online portal makes the program
what about the apprenticeship
program is valuable?
da: Some of the most valuable
aspects for me include the online
portal, the flexibility with the hybrid
program and the ongoing support I
receive from the ACF office.
do you plan to grow your program?
What are the hurdles, if any?
da: Yes, I plan to grow our program.
I hope to place as many apprentices
as I possibly can. One of the hurdles
we face is securing sponsoring
houses for apprentices. However,
my focus is not on the challenges we
encounter. This is a young program,
and it takes time and patience for
it to grow. Our potential for growth
is huge. I intend to work with as
many chefs as I can and continue
to impress on student culinarians
the importance of continuing their
education through an apprenticeship.
would you recommend the ACFEF
Apprenticeship Program to students
seeking a career path?
da: I continually hear from individuals
who are interested in the program, and
I take every chance to recommend
it. This apprenticeship program gives
students the opportunity to work in
stations and rotations in a full-service
establishment. It equips them with the
skills to successfully pass the Certified
Sous Chef exam and gives them an
edge in the job market. It is important
for students to understand the value of
this program and how it can enhance
their careers in the industry.
your program uses the online
logbook. Have you found
advantages over the paper
logbook? If so, what are they?
da: The online logbook is a great
tool. Everything the apprentice needs
is right at his/her fingertips. There
are so many different features for
where do you see yourself in
In 15 years I will be 65, and I hope to
officially retire from full-time teaching
and perhaps spend my time writing
culinary textbooks and curriculum
for new culinary programs. I would
like to travel, as well. Until then, I
feel I still have so much to learn.
I tell my students that the beauty of
this industry is that you can’t learn
everything that there is to know,
which means there will always be
something to do and learn. My main
objective from this point on is to
benefit my students, and I cannot do
that unless I improve myself.
Learn more about the ACFEF
Apprenticeship Program by