Life is cooking up for Peter Keith.
The Grade 12 Paul Kane student learned last week that he will have a free ride through his culinary apprenticeship.
A three-year scholarship offered by the Edmonton branch of the Canadian Culinary Federation will pay for his schooling, uniforms and knives throughout his three-year apprenticeship. The scholarship also provides a job placement in three of Edmonton’s finest restaurants: the Red Ox Inn, Sage at the River Cree Casino and Fantasy Grill at West Edmonton Mall.
“It seems like an amazing opportunity, not only for the scholarship but the opportunity to go work for some of the best chefs in Edmonton,” Keith said. “It’s pretty incredible to me at this point.”
“He was like a 12-year-old kid. It was so neat to watch,” said Randy Kozak, the head of Paul Kane’s career and technology department, who was there when Keith got the call.
Keith has known since he was seven or eight that he wanted to be a chef.
“I used to help my mom cook dinner every night,” he said. “At some point down the line I thought, ‘hey, I’m not bad at this. I could do this for a job.’”
“About five or six years ago it became a solid plan that I would go to NAIT and take my culinary training. Right away when I was 14 I started working in restaurants as a dishwasher. Since then it’s just been really the only thing I’ve thought about doing.”
It’s an industry that is hard on its young, said Keith’s current employer, Willie White of St. Albert’s River House Grill.
“There’s a lot of glamour. There’s a lot of high-profile chefs on TV these days,” he cautioned, “but when you start your career, it’s very hard. It’s very grueling. I think 50 per cent of the kids fall out after the first three or four years.”
The most important thing is to have a genuine interest, something Keith has.
“He’s shown that he’s very interested and he’s taking it seriously,” White said.
The high-pressure nature of the work is part of the appeal for Keith.
“When you’re working in a kitchen, it’s fast-paced, it’s exciting,” he said. “It’s stressful but you get that adrenaline rush and I think it’s just so exciting for me to work in the industry at this point.”
Keith used to think he wanted to own his own restaurant as soon as possible. He’s adjusted his thinking as he’s gained experience in the industry.
“I really want to get in a hotel chain and travel,” he said.
This would not only provide the opportunity to experience new places but, more importantly, learn cooking styles from around the globe. His motivation is simple: a passion for food.
“When I start cooking, it’s a job but I enjoy it completely,” he said. “To see people enjoying what you create is really rewarding.”
He has no fears that he’ll be among those young chefs who find they can’t take the heat.
“I’ll definitely stick with this industry and take it as far as I can,” he said.
