NTB & Fairmont Combine For Culinary Apprentices

A joint co-operation between the Fairmont Hotels and National Training Board saw two Bermudians complete training at the Canadian Culinary Institute.

The culinary apprenticeships are made possible through the joint efforts of Fairmont Hotels Bermuda and the National Training Board [NTB], an agency within the Department of Labour and Training.

Fairmont pays for the apprentices room, board and salary during their six-week training, and NTB pays the students tuition and the apprentices arrange their own airfare.

This training opportunity is available for more interested Bermudians, scroll down for contact information.

They are the first Bermudians to enter the training programme under the Memorandum of Understanding between the Government of Bermuda and Holland College, where the Institute is located.

Jerl Dill and Dion Samuels both completed training at the Canadian Culinary Institute in Prince Edward Island.

Left to right: Christopher Chafe, Nelda Simons, Dion Samuels, Jerl Dill, Kellianne Smith, Thomas Frost

During his six weeks in Canada, Jerl Dill, who works with The Fairmont Hamilton Princess, sat Canada’s Red Seal certification exam, and will earn a Certificate of Qualification and Apprenticeship, an internationally recognised certification.

Dion Samuels, who works at The Fairmont Southampton, is in his first of three years with the National Training Board’s culinary apprenticeship programme. During his six weeks in Canada, Mr. Samuels trained in a variety of areas, from tools and equipment to the proper handling of meats and poultry.

Nelda Simons, regional director of human resources with Fairmont Hotels Bermuda said:

We are so pleased that Jerl and Dion are taking part in this apprenticeship programme. I hope their pursuits inspire others to a career in hospitality and I invite anyone interested in training as a culinary apprentice—whether a young person or someone looking to change careers—to contact the Human Resources Department or Executive Chef at either Fairmont hotel.

Interested candidates should contact Nelda Simons on 239-6989 or by email at Nelda.Simons@Fairmont.com or Kelli-Ann Smith on 298-5705 or by email at Kelli-Ann.Smith@Fairmont.com.

As with most Red Seal apprenticeships, an average 85 percent of a culinary apprentice’s training is spent in the workplace with the balance spent at a training institution like Holland College. Over the course of three years, each apprentice must log a minimum of 6,000 hours of kitchen work under the supervision of a Red Seal-certified chef before being qualified to sit the Certification of Qualification examination.

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