PART FIVE: THE DAY MY LIFE CHANGED FOR EVER

10th of April 1978--8am A new Beginning

SCHOOL  IS COMING TO AN END or IS IT?

I could not wait for school to finish. Waiting for the last day of school was torturous to say the least. I was so excited to begin my apprenticeship in a fantastic and Internationally known Hotel Chain Holiday Inn. 

My last year at school was in the French speaking part of Switzerland, called La Newville on lake Bienne, Switzerland. A private school for year 9 to 12, very strict and you need to pay attention. Lots of tests, homework under supervision, after school we were only to speak French. School was 6 full days and Sunday we could go out for 2 hours in the afternoon. My dad send me there to polish up my maths and French language. Back in the days you needed to speak a little bit of French for two reasons: first about a third of Switzerland speaks French, and secondly when you work in a commercial kitchen, all equipment is named in French and all dishes as well. Menus to be written in German and French and during service the head chef will call out the dishes in French. The chefs reply in French and cook the dish. 

March 1978 was the last month in school. We were just preparing for our final exams and when the day came to leave, I was so excited that I could jump out of my skin. No more school I said to myself when I realized that was not the case. 

When you start an apprenticeship in Switzerland, you have to go  to TRADE school one full day per week. During the school holidays, you work that day per week while school is off.

I finished up in the last week of March 1978 and moved back home for the next 3 years. Luckily, I could go to work on my bicycle until I had my own moped.

PREPARING FOR MY APPRENTICESHIP

But for now I had a couple of weeks break and preparing myself for the start of my apprenticeship. Going to the hairdresser to get a neat short hair cut, getting my first 3 knives, a paring knife,  a bread knife and a vegetable knife. As a Chef you use your own knives.

I did not had to worry about a chef uniform. The hotel had a laundry service, were all linen, shower tails, bath robes, aprons and chef uniforms were washed and ironed. Chefs hats were supplied through work. I also needed a pair of working shoes. Most chefs would use Dutch wooden clogs with a rubber sole. Kitchen floors can be wet and slippery, so you need footwear that keep you safe and your feet dry.  See photo below.

We also needed to get a copy of the Swiss Chefs Trade cookbook. We call it simply "Pauli". Written by Eugen Pauli, the book incorporates everything a chef needs to now from kitchens to international dishes, all base knowledge there is to know for a professional Chef. This book is a life time companion, I still got a copy of it, just the newer version. Every Chef in Switzerland, Germany and Austria has a copy on the bookshelf. The photo below was the copy I had during my apprenticeship and after until it fell apart.

Finally, the day came nearer and on the 10th of April at 8am I reported to the Executive Chefs office. I was greeted by Norbert Fontana, the Executive Chef of the Holiday Inn and Moevenpick, Zurich International Airport, Switzerland. He has the highest Master's Degree in Cooking, a great teacher to have. A new life is about to start and I was ready for it.

Next week we talk about the kitchen and how a typical commercial kitchen of a big hotel operates. Until then, enjoy your week and remember that life is great.

PART FOUR: SUCCESS - FINALLY A GREAT APPRENTICESHIP IN A INTERNATIONAL HOTEL

PERSISTENCE, PATIENCE & POSITIVE MIND

MY FIRST TIME IN A BIG HOTEL AS A WORK EXPERIENCE

After a couple more work experiences in a couple of other restaurants, I knew that I wanted to do my apprenticeship in a big International Hotel. My decision was based on the following points:

1. My Interest was to begin with in learning how to cook International Foods .
2. I was advised by a very well known Chef in our region to do my apprenticeship in a well known International Hotel if I wanted to see the World, which brings me to point 3.
3. My dream was since I have been a young boy, to see the World and even stay and work in other countries. I always believed that there is more to life than been in the same place for the entire duration of someone's life. So I had to find a profession that allows me to see the beautiful World.
4. I ask myself: "So why was it and still is very important, where you do your apprenticeship?"  Speaking to a number of Chefs, it was explained to me that you need to do a chef apprenticeship in a well known Hotel. A Hotel renowned all over the World.  It can be a Hotel like Grand Hotel Dolder, Grand Hotel Sacher, The Astoria in New York, some of the best Hotels in the World. How ever, to get an apprenticeship in one of those Hotels is like winning the jackpot in the lottery, I tried with no luck at all. The second best option was to get an apprenticeship in a top Hotel chain like, Hilton, Holiday Inn or Radisson. So when you apply for a Chefs position after your training, going overseas, you may get a transfer from within the Hotel chain. You may apply direct to a Hotel chain oversees or an individual Hotel overseas, they know the place where you did your apprenticeship. That means that you have already your foot halfways in the door. 
5. My curiosity meeting people from around the World and see how they live, their culture and what they eat.  
6. You NEVER have a problem finding a job as a Chef. People have to eat, in peace and war. I seen it with my own eyes, the shortage of good chefs in every city and bigger towns. This is still the case today, in 2016!
7.  My love of food, eating food from around the World and learning how to cook it.

After sending off more application forms, I get a reply from Hotel Zurich for an interview. I was so excited and could not wait for the day to arrive. 

The day came where I went to the Hotel, well dressed to meet the Head Chef. The interview went for 20 minutes and he agreed to take me on for a week as a work experience. He did tell me that 50 people applied for an apprenticeship at this hotel. This just shows you how hard it was to find a chef's apprenticeship in a very well known hotel. 

The day of my work experience week arrived and for the first time I was going to work in a hotel kitchen, a very big hotel kitchen. I love it immediately. I knew, that was the sort of kitchen I want to learn to be a chef. 

During that time I had the opportunity to work in different sections of the main kitchen and in one of the satellite kitchens. There was an incident I never forget. 

I was working in the pastry section peeling fruits for a fruit salad. There was a second fellow who also did his work experience. He worked in the breakfast section. His job was to make scrambled eggs preparation for the next day. He had to crack 360 eggs in to the large bowl of the stand mixer, then mix them well and putting the egg mixture through a sieve into h holding container to make sure no egg shells were left in the mix. 

So here he comes, gets the large bowl for the stand mixer, throws 360 unpeeled eggs into the bowl, then takes the large whisk of the stand mixer, pushes the whisk into the eggs. He takes the bowl with the eggs and whisk over to the stand mixer, setting up the whisk to the stand mixer before starting to turn on the stand mixer. He was smart enough to have the mixing speed on slow first to crush up all the eggs before turning the speed up. In the meantime he went to get a holding container and a sieve to strain the egg mix. I watched the whole lot with interest, knowing this is how not to do this job. To the fellows bad luck, the head chef walked into the pastry. He watched him from a distance. I never saw anyone "lose his shit" as bad as the head chef did. He yelled at him, told him basically to pack his bags and good bye.

My week ended very quickly and they told me that they will notify me if I as successful getting an apprenticeship.

FINALLY, A APPRENTICESHIP IN A INTERNATIONALLY KNOWN HOTEL CHAIN

I did hear back from Hotel Zurich informing me that I was not successful with my application and wished me better luck in the future. 

My dream was to do my apprenticeship with Swissair at Zurich International Airport. The problem was, they had over 150 applications for 3 apprenticeship positions. 

Next to the airport was the Holiday Inn and Movenpick Hotel Zurich. I also send them an application and within a week I heard back from them to come in and see Head Chef Norbert Fontana. I met him and we spoke for about ten minutes and we agreed for a week of work experience. I wanted this apprenticeship real bad at this Hotel. This was my chance to be not to far from home and so my career began without me knowing. I got along with the Chefs like a house on fire. I worked in all sections of the kitchen, including the banquet kitchen and satellite kitchen. It was absolutely great and the training I am going to get is World class standard. After the week finished, I was called in to the Executive Chefs office and we spoke about 30 minutes about my week, how I liked it and if I wanted to come back for the apprenticeship. He also explained to me that all his apprentices are some of the state's best chefs when they finish the training. That I had to work hard and to be committed, of which I agreed. He told me that I will hear back from them within 10 days. 

After about a week I came home and mum handed me a letter from the Holiday Inn & Movenpick Hotel. My hands were shaking when I opened the letter. I took out the letter and read that I was successful with my application for a Chef's apprenticeship and I was to make an appointment together with my parents for the last interview and signing the contract. I was over the moon and days later we sat in the Restaurant of the Hotel with Executive Chef Norbert Fontana signing the contract. 

In April 1978 my apprenticeship began and completed in April 1981.

Photos of the Hotel I did my Apprenticeship as a Chef 

Next week I chat about how my apprenticeship and my new career in the making began . Enjoy your week, love Life and eat great food. 

PART THREE: TESTING THE WATERS -- WORK EXPERIENCE

GETTING SERIOUS -- THE FIRST STEP

MY FIRST TIME IN A COMMERCIAL KITCHEN

I must have posted about 50 applications off to restaurants, hotels, airliners and catering for the railways. That was in a 6 month time period.

My first interview was at a local restaurant. I met the owner and the Chef. You normally bring in a reference or two and so I did. It was a list of schools, courses and also a list of interests and hobbies. Well dressed I introduced myself and did my spill that I was seeking a apprentice- ship as a Chef. So after our talk, the chef showed me the kitchen and after we agreed to take me on for a week as a work experience. 

Work experience is a important part of finding out how it is to work in the trade of your choice.

You have the opportunity to talk and ask questions that will give you the insights on the Trade you want to learn. You get to see for a week how your future work will look like and if you like it. It also gives the employer the opportunity to see you at work and how well you fit in with your work colleagues. But most importantly is for you to find out that you are suited for the job. You must at least enjoy and be passionate enough to become good in your Trade and more importantly for you to enjoy going to work. Nothing worse when you get up in the morning and hating going to work. That is why I emphasize the importance to make the right choice.

TESTING THE WATERS

My first day started on a Tuesday at 9:30 am. I met the head chef and he gave me a chefs outfit to wear, jacket, pants, apron, hat. The kitchen was a good kitchen with room to prep food, big stove, 2 ovens and a few more appliances like food processor, meat slicer, toaster, salamander and stand mixer. 
As a work experience they are going to assess you in your ability to do a few tasks during your shift over a week's period. From peeling vegetables, onions, garlic to chopping herbs and parsley. You may get to be hands on during service. 
Service is between 12 to 2 pm for lunch and 6pm to 10pm for dinner in most places. The Chef's call that time service because they cook all the meals to order. This is a very hectic time where full concentration is required. The only person you hear in the kitchen is the head chef calling out the orders. 
My first day was a day with split shift. You start at 9:30 am to 2:30 pm, then you go home and come back at 5:00pm till 10:00pm, in this case every day. Been a restaurant kitchen, you would just about work always split shifts, unless you work in a restaurant that is only open during the day, say from 6am to 4pm.
So I worked alongside a couple of chefs for 5 days, in that restaurant. After you would sit down with the head chef and chat about the week you had in his kitchen. We shook hands and he will get back to me if I had the apprenticeship or not.
I knew deep down, that I wanted to do my apprenticeship in a hotel, more interesting, challenging and you get to see foods and people from around the World. I wanted to see the World and my first step would be to meet people from around the World in my country, working with them and socialize. I could not see myself working in some small town restaurant because I wanted to see the World as a Chef working in the World. So I had to pick a International Hotel known Worldwide to do my apprenticeship. There was no other option for me. So I started to concentrate sending application letters to all the International Hotels. Lucky for me, my home was 1.5km away from Zurich International Airport, no shortage on very well known hotel chains in my surroundings.  

The photo above is one of the Hotels I went for my work experience. Back in 1977, this was the Hotel International in Zurich and today the Hotel belongs to the Swissotel group.

Next week we talk about my work experience in some hotels and how I got an apprenticeship in a Worldwide hotel chain. Until then, have a great week.

PART TWO: THE SEARCH FOR A CHEF'S APPRENTICESHIP -- A STEP INTO A NEW LIFE

THE LIFE CHANGING DECISION

THE PROCESS TO MAKE A SOUND DECISION

So back in 1976/77 I was just in my last year of school, I was now focused on the idea to become a Chef. I had to do some intelligence work so to speak. To find out everything there is to know about the life of a chef and how to become one. Also I needed a concrete answer to why I wanted to become a Chef, knowing what I am going to face. Remembering the words of mum and dad, to choose something I like in the realm of my education or have a passion for it.

Now based on the following, I made the decision to become a Chef, this was after looking at some facts first. Questions I needed answered and there was a few, believe me. 

1. Working hours: Split shifts, work weekends, work nights, work very long hours in the day and sometimes with only one day off per week. Also work public holidays and when everybody is out having a great time.
2. Pressure: Cooking has to do a lot with timing, so there is a level of stress involved.
3. Dedication: The duration of the apprenticeship goes for 3 years back then, including trades school. A lot to learn in that short period of time.
4. Passion: To love food and have a passion for cooking and eating is a must have, if you want to become a great chef.
5. To be able to work with a team of people in a confined space and heat, to be able to communicate and follow instructions.
6. Personal and work hygiene must be always top priority.
7. To be flexible, willing to learn and learn more.
8. Cleaning is a part of a Chef's life. You must keep your workspace clean, including mop the floors, cleaning pots and pans, scrub the stove and ovens, clean down benches and a lot more. You have to be aware of that, not just cooking but cleaning as well. 

So this was my list of what was expected from me. However, how about the dream to see the World and travel? How about job security and how hard or easy it would be to find a job? How about raising children and having a family? How much money would I earn?The questions I had to have an answer for.

1. See the World: definitely possible working as a Chef. You could work on a cruise liner, airliner, work overseas in a international hotel, be a private chef on a luxury cruiser, work on a oilrig, or in the outback of Australia in a mine. People have to eat, here and  everywhere. Good Chefs are always sought in the International arena. 
2. Job Security: Today there is no job security. However,as a Chef you will have no great difficulties finding a job. If you are prepared to relocate, your chances are even better to perfect. I relocated a number of times for a great or better job.
3. Having a family with children: I SEEN IT MANY TIMES, been a Chef takes up a lot of time. You will not see your kids a lot, less than a person with a 9 to 5 job, Monday to Friday. That could cause tension between you and your partner. However, there are Chef jobs out there where you work a fixed shift like 7am to 3pm Monday to Friday in a trendy cafe or restaurant, or the breakfast shift in a big hotel. 
4. How much money would I earn? Every country or state has different pay structures. 

So, there you have it. I now knew the theoretical part. Knowing all that now, I was okay with all of the requirements and was prepared to take the big step to become a Chef.

TESTING THE WATERS

i knew from the start, that I wanted to have my chef training or apprenticeship in a big international hotel. Luckily, there was 3 hotels near my home I could apply for a apprenticeship. That was easier said than done!! Back in 1977, it was not so easy to get a chef's apprenticeship in the location you would prefer, close to home. There was also a great interest in general for chefs, meaning a lot of young boys and girls were looking for chef apprenticeships. So I had to write a application letter to all the places I wanted to apply for a apprenticeship. Gladly, that was only possible with the help of mum, she was really good with words and writing letters. She was also a quick reader, like me today. So I started to write by hand using a parker and neat paper, my applications. It was important to state why you wanted to become a chef and why you wanted to have a apprenticeship with them. I can not remember how many applications I send off, but there were dozens. 

Next week we talk about how I have gone for a number of work experiences lasting from one to two weeks. Seeing for the first time big and small commercial kitchens and work with real chefs.

PART ONE: THE LIFE AND WORK AS A INTERNATIONAL CHEF -- THE BEGINNING

CHOOSING THE PATH OF YOUR FUTURE LIFE

INTRODUCTION

Hello and a very warm welcome to my blog. Before we start, I like to mention, that the stories on my blog are based on real life events and how you can have a dream and one day you live that dream. I am going to talk about my own path from a young boy, about 16 years old to today when I am turning 55. I had a very exciting and fascinating life and even today, I love every day been alive and try to make the best out of it. 

I also write this blog in Memory of my dear mum, who passed away a few years ago. She was my guide, friend, companion and adviser and without her I would not be where I am today. 

It is also to the Memory of my Dad which is still alive today. You could not have a better dad, he is the World for me.

I had the absolute privilege to grow up in a harmonic family who loved each other, showed kindness, love towards me and did everything to make my life a dream and worth living for. God bless them all. 

CHOOSING THE PATH

Now, I will also spend a bit of time with you on the actual decision you have to make one day. The most important decision, let me say that one more time. THE MOST IMPORTANT DECISION OF YOUR LIFE, THAT WILL DETERMINE THE DIRECTION OR PATH YOUR LIFE IS GOING TO GO. You are getting the ball rolling, your first step to go out there and take on the World.

YOU NEED TO BE FULLY AWARE WHAT IS AWAITING YOU. You may say, how can I know the future? That is true, however you are going to make a decision on what you know, I hope. 

Every young girl or boy is going to wonder one day, what they want to become in life. Dreams and eager to get the best out of life, we sometimes dream of a trade which is beyond our reach. Even myself, when I was 15, I wanted to become a board mechanic on a airliner jet. I love planes, love to see the World, that is what I want to become.So one day, when we sat on the table having lunch, my dad ask me: "Do you have an idea what trade you want to learn " I told my dad, that I want to become a board mechanic for a airliner jet. My dad just nodded his head and the day went on as normal. About a couple of days later, my dad came into my room, and deposited a old radio, build into a wooden cabinet, in working order. I was excited, wow dad is giving me a radio. How wrong I was. Dad, looks at me and dad gives me some instructions. It went a little bit like that. Son, as you can see, this old radio is working perfectly. I agreed, so dad went on by saying; take that radio apart, dismantle the whole radio and cabinet, after put it all back together. Once you done that successfully and the radio works as good or better, you can go down to Swissair and put in a application form for a apprenticeship as a board mechanic on a commercial aircraft. My dad had friends which were airline pilots. He ask them what the entry requirement was for a apprenticeship as a board mechanic. The requirement was exactly what my dad ask me to do with the radio. You needed to have already a very broad understanding on either mechanical or electrical or both.

Wow, my World just came crashing down like thunder, realizing that I would have zero knowledge on how to go about it, let alone know stuff about electricity, transmitters and receivers and the like. I loved bird watching and plane spotting, history and music and also like to cook or try to.

Choosing the path is what trade you are going to learn. This is how you are going to earn money to live, perhaps you are going to have a future family and how you are going to be able to provide for them.

HOW TO CHOOSE THE PATH

To come back to my story, After the eye opening event with my dad, only then I realised that there was more to it and that I needed to look at my options of what I can do as a Trade and what I could not do. So I consulted the advice of mum and dad on how to go about choosing the right trade. 

Dad always wanted me to become a watchmaker. He soon realised, that most likely this is never going to happen. My temper would not allow such fine work. I had to keep my nerves just to put together a plastic model plane. So the day came closer and closer where I had to make a decision on what I am going to do after school finishes. In school we also went through the motions about looking for a apprenticeship. All of a sudden the penny dropped. I remembered that when I was about 6 years old, I was making a paper model  of a Hotel. When grandma ask me what I was doing, I replied to her that I am making a model for the Hotel I want one day. But how about when I took cooking classes when I was 12 to be able to help mum and let her have a rest while I cook. When we went to see the rest of the family, I use to always hang around the women in the kitchen and watching what grandma would cook. With 13 mum started to give me a few goes with cooking something with her help. The answer was right in my face. With 14 and 15 I started to cook by myself for the family.It was screaming at me all the time. Hey, it opens the whole World to me, when I realised that, I knew, I will be a great Chef one day, work in some of the most exclusive hotels and restaurants in the World.

Mum use to say; "Do what you love to do!" Wow, how true that is!!  

In my next post I will spend some time on how and what I had to do to start a Chef apprenticeship. 

.