985-5552 NADEAU LOUIS Zeb aS 2. FN aS NEWS photo Nell Lucent KRIS FRITH, left, a participant in the federally funded job re-entry program for women being held at the Pierre Dubrelle Culinary School, learns the finer points of green pepper preparation. One of Frith’s on- the-job training periods was spent at Vancouver restaurant Out To Lunch, where she is shown here with restaurant co-owner Lorne Bossert. hearing loss? See us for good hearing aid service — sales, repairs, batteries and advice. northwestern hearing centre 1910 Lonsdale North Vancouver Open Tues.-Fri. 9:30-5 Sat. 9:30-1. Closed Mon. SCHOOL OF DANCING *RAD Ballet xISTD Modern / Tap * Jazz * Creative Pre-School x Adult Ballet and Jazz * New — Special Tap Dancing Class for Seniors Auditions for performing group Sat., Sept. 26, 2:30-4:30 p.m. 1819 Capilano Rd. For Information, free brochure Marion McMaster 987-3814 Loca Dr. Ruth PAGE 34 33 - Wednesdays, September 2, 1947 - North Shore News woman finds new career in field of culinary arts A LONGTIME interest and passion for food combined with an outstanding program is leading a West Vancouver housewife into a career in the culinary arts. Kris Frith, mother of two, knew it was time to start a career when her four-year-old started school. “T have had an interest in food for many years and knew [ had to carry it out of the kitchen, carry it further,’ she said. An ad in the paper about the Pierre Dubrulle Culinary School caught her attention and she was the last person allowed into the program. The school started a 28-week job re-entry program for women last spring Which was the first of its kind. The program is federally funded and is for women who have been unemployed or employed less than 20 hours a week for the last three years. The program is divided into 16 weeks of classroom time and 12 weeks of work in a food establishment for on-the-job expe- rience. “It's a very basic course, but it is a good basis for iearning,”’ Frith said. A third of the classroom time is spent on life skills, industry awareness and job-search skills. Frith said the business is deman- lickers Video Contriiniting Writer ding. “You have to be aware of trends, offer high-quality food and know who are the best buyers and suppliers.” The 12 weeks of practical expe- rience has given Frith a chance to work at three different locations. “Tis a challenge, frustrating and exciting,’ she said. Timing is crucial: ‘*You have vight orders coming up and they all have to be ready at the same time, that is a real challenge." Frith said the on-the-job training has given her valuable experience. “When you go for a job they always ask you for work experi- ence and training and this program offers you both.” Frith got a job offer from her last employer and plans to take the professional culinary training at Dubrulle. ‘‘! just scratched the surface, there is so much 10 learn,’’ said Frith, who would like to own a restaurant some day. Frith said she is thrilled with her new job. Her new boss, Lorne Bossert of Out to Lunch, said he is pleased with the capabilities of the students from the program. ‘'It is a good opportunity for us because we saved on labor costs and had a chance to try her out,’’ Bossert said. Bossert said the training is wonderful because the food in- dustry needs more people with proper training. Head of the Dubrulle cooking school Daniel Lesnes said the pro- gram has been successful and will receive continued funding. Eight students found full-time employ- ment during the course and only two or three students are not sure yet about employment, Lesnes said. He said only 20 students are ac- cepted to gach course, but the school handled many more ap- plications. Lesnes said the school made arrangements with the businesses. ‘‘It was easy to find businesses that were willing to ac- cept students and we evaluate each establishment,’* he said. The next course will start Sept. 14, Fer more information call the Pierre Dubrulle Culinary School at 738-3155 or phone Canada Employment. 1431 Marine Dr., Norgate Centr 988-3394