Cooking program opens many doors
8/17/2007 1:51:44 PM
College of the North Atlantic’s (CNA) Cook program has opened many doors for people in the culinary industry.
Anthony Gatherall, an executive chef with Oceania Cruise Lines, is one of those people.
Gatherall started his career path more than a decade ago and has since embarked on a very satisfying profession in the culinary industry.
After completing his training at CNA, Gatherall went on to complete a two-year cooking program at Holland College, then held an apprenticeship in Italy and France. He worked in various restaurants and settings from the east coast of Canada to Vancouver and points in between until four years ago, when began working with the cruise line industry.
He now divides his time between travelling the world with Oceania Cruise Lines and his home base of Victoria, BC.
“I’m an executive chef, which means I’m in charge of the entire food operation. Currently we carry 800 guests and 450 crew so I’m responsible for all food production from top to bottom. I have 80 cooks and 67 utility workers that I’m responsible for and we have five restaurants on board.”
While he has a lot of responsibility as executive chef, he says he has a great staff working with him.
“I’m doing the same as what any chef would do at any hotel or major resort. It’s all about organization and your staff. As long as my middle managers are doing what they should, then I have an easy life. I’m very well staffed,” he continues.
“In a run of a day we do about 4,500 meals. It’s all done on board and everything is done from scratch. We change our menus every season and put a lot of work into it. Our culinary department is all from France. The standards are very high. As far as production goes, nothing comes out of a can – everything from our croissants upwards – it all starts with flour and butter.”
Now 40 years old, Gatherall never would have predicted that his decision to take cooking would have led him to a career working in the cruise industry.
“If someone had told me then that I would be doing what I’m doing now, I would never in a million years have believed them.”
Gatherall attributes his work ethic to the beginning of his training – his time at CNA.
“I got so much from that nine-month program because you learn about the industry standards and it prepares people for the real world. Those who come out of a trained program like the one I did at CNA, they learn from those in the industry and are much better prepared to work.”
James Dillon is another CNA cooking graduate to go on to great success in the culinary industry.
Dillon has competed in seven cooking competitions and took third place from the Canadian National Skills Competition.
Recently he competed in The Next Great Chef televised cooking competition, which he says was the best experience of his life.
“I’ve had the opportunity to travel and meet a lot of great people,” says the 22 year-old. “There were so many talented young chefs at the competition and it was a pleasure to meet them all. And getting to mingle with mentors – the who’s who of Canadian chefs – was amazing.”
The CNA graduate is currently working at Restaurant 21 in St. John’s, building the hours he needs for his Red Seal Journeyperson’s Cook designation. The Red Seal designation is only open to those 25 years or older. It then takes five year’s experience as a Chef with the Red Seal before one can even write the exam for the highest level – the Certified Chef of Cuisine.
“It’s pretty much a doctorate of culinary arts,” says Dillon. “But I don’t mind putting in the time and getting the experience. It’s to everyone’s advantage not to rush into it… spend time being an apprentice while you can. Otherwise you’ll have your designation, but you won’t know as much.”
The Cook program is offered at Bay St. George, Burin, Seal Cove and Prince Philip Drive campuses, including a one time offering at Happy Valley Goose Bay where seats are still available.
Winnie Montague, campus administrator for Happy Valley Goose Bay, says there is a high demand in the industry for journeyperson cooks.
“It is extremely difficult to recruit cooks in the area,” says Montague. “Job opportunities for graduates are excellent.”
Located in central Labrador, Happy Valley-Goose Bay is one of the fastest growing campuses of CNA with an extension currently underway. It offers residence facilities for single and married students as well as cafeteria and day care services.
For more information about the Cook program at Happy Valley Goose Bay, contact the campus at (709) 896-6300 or log on to their website at www.cna.nl.ca.