from the press release:
“Vancouver Island University (VIU) Culinary Arts program graduate Perry Assu is living his dream. For fun, he snowboards down some of the finest slopes in the world at the Whistler Blackcomb ski resort and for work, he cooks up fine culinary creations in the luxurious Fairmont Chateau Whistler.
Assu, 19, who has wanted to be a chef since he was 12, started working at the Fairmont Chateau Whistler last June. He loves the fast pace of the kitchen there, and the fact that he’s learning constantly.
Assu, along with two other VIU Culinary Arts graduates, Matthew McCamon and Jacinto Bevilacqua, were initially hired on at the Fairmont Chateau as co-op students last summer. They earned the chance to stay on as apprentices after their co-op work term ended by proving their worth in the kitchen.
“We are a very busy brigade here, but the VIU program prepared me well for the reality of hotel cooking – the long hours and the heavy workload,” says Assu. “All of my instructors gave me valuable advice that came into play when I got this job. I plan to never leave Fairmont as a company – it’s my goal to one day work my way up the ranks to become an executive chef of a Fairmont hotel.”
Bevilacqua, 19, got his start in the Culinary Arts program while he was still in high school through the dual-credit program, which allows high school students to simultaneously work towards completing their high school diploma and post-secondary certification by receiving dual credits for their post-secondary coursework.”
Read more about Perry, Matthew, and Jacinto in the full press release here.