Those who believe that "you can't have your cake and eat it too" have not met the likes of Sam Crawford.

He's a graduate of Danforth Collegiate Technical Institute and a member of the Ontario Youth Apprenticeship Program (OYAP), who's simultaneously earning, learning and building an enviable resume in his chosen field.

"I'm getting lots of opportunities to work in both kitchens, from food prep to final presentation," says OYAP student Sam Crawford, left, with executive chef Brian MacAskill at the Donalda Club.

Aspiring to become a certified chef, Crawford has been taking full advantage of the resources available to him, beginning with his alma mater, Danforth Collegiate.

"This school has a strong food and hospitality program. Sam was able to build a significant base of knowledge here and as a result, he's very comfortable with his present commitments," says Linda Walker, co-op educator at Danforth Collegiate.

Crawford's work at the high school level earned him a job placement at Donalda Club, where he participated for final credits and culinary apprentice skills from October 2001 until his graduation in June of 2002.

The Donalda Club is a high end facility in North York that offers golf, curling, tennis, aerobics, swimming and, of course, excellent dining.

"We provide both formal and casual dining as well as banquet services. Sam presently performs all duties on the informal menu and is regularly involved in banquets. He's learning in every area and he's doing an excellent job," says Brian MacAskill, head chef for Donalda Club.

After graduation, Crawford accepted an apprenticeship at Donalda Club and it's been a welcome accomplishment.

"I'm loving it here," Crawford says. "I'm getting lots of opportunities to work in both kitchens, from food prep to final presentation."

Sam Crawford

In the fall, Crawford will study at George Brown College for two days a week and his apprenticeship will continue without interruption. "George Brown runs a three-year program and I hope to apprentice with Donalda Club throughout," Crawford says.

Rather than accumulate a predetermined number of hours before writing papers, a chef apprentice is required to accomplish a collection of skills that are specified in a task book.

Education requirements Students must complete a minimum of three in-school credits per year. Schools are required to monitor the program offered in the workplace to ensure it meets secondary school credit requirements. To receive their high school diploma, students must still complete all compulsory credits. Apprenticeship requirements Students must be placed with a qualified employer. Students must follow an on-the-job training program based on the specific standards for the trade. They may also receive related theoretical instruction. How to apply To apply to the Ontario Youth Apprenticeship Program, contact your school's guidance department or your local apprenticeship office. Visit www.youthjobs.gov.on.ca or call the training hotline at 416-326-5656 or at 1-800-387-5656 for more information. -- Ministry of Training, Colleges and Universities

"As Sam's supervisor, I determine whether or not he's mastered a skill and at what point he can move forward -- Sam's doing beautifully," says MacAskill. Crawford's co-op teacher agrees.

"Sam's family is supportive and Brian MacAskill is an excellent supervisor who offers his faith and trust in return for hard work," Walker says. "But Sam himself has the qualities it takes to be great at this.

He has the stamina to excel in a fast-paced environment, his co-operative nature makes him a team player and he has a well developed commitment to produce a quality product."

Another significant advantage to Crawford's apprenticing approach is that he can achieve all of his career goals without falling into debt. "Because he's with OYAP, Sam's program at George Brown is partly subsidized. It's a manageable cost that's within his reach because he's fully employed -- most chef apprentices start at close to three times the minimum wage," Crawford says. "It's really a win-win situation -- he's achieving an education and he won't suffer any of the financial setbacks that some students experience."

The benefits of Crawford's chosen path will only grow with time and experience. By the time he's certified, Crawford will have a well-established connection to a prestigious dining club, he'll have an impressive resume and he'll be earning a good living in an occupation of great opportunity.

In short, Sam Crawford can have his cake and eat it too.

(Aunie Edwards is a Guelph-based freelance writer who can be reached at a.edwards@rogers.com.)



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