Issue link: http://cp.revolio.com/i/32575
in this industry because we love it. We don’t need the publicity—that’s just part of the upside.” Eisenberger adds, “We don’t sugarcoat it when we interview them. We tell them every time people are enjoying themselves, you’re going to be working—on holidays, the evenings, and the mornings. It’s tough during those times.” By filtering out the casual culinarians, The Broadmoor is left with a dedicated apprentice class eager to learn, and who understand that lifestyle hardships are the price for gaining a realistic view of the kitchen. “It gives you humility before you start your career, and you can’t go into it like you’re going to be a famous chef. It keeps you humble before you reach bigger successes,” says 19-year old Na- thaniel Juevera, a first-year apprentice. Four-Course Foundation Students progress through the Apprenticeship Program like a diner moves through a four-course meal: Starting off small and simple, working toward a complex main dish, where all the talent of the chef is incorporated on the plate—or in the case of appren- tices, all the skills they’ve accumulated the first two years are put to use in the demanding kitchens of Charles Court, and the Five-Star, Five-Diamond Pen- rose Room. “It definitely gets harder as you move up,” says Strempke. The fourth course is optional—a year of baking and pastry—but it’s also free, so many apprentices find room in their appetites to devour it. “When I started I wasn’t so much into pastry,” says Sinclair. “But our final year is mostly pastry, and I really got engaged, especially under Chef Rémy [Fünfrock, The Broadmoor’s Executive Pastry Chef]. He was amazing. I learned how to do wedding cakes and how to get products out on time, and now I’m just in the pastry world and I love it.” Apprentices begin their first year, “Working mainly in banquet kitchens, going through the butcher shop and garde manger, which is preparing all the cold food for events and buffets. We also learn how to make all the sauces and soups for banquets, and how to 78 The Broadmoor Magazine | 2011 • 2012 make food for 500 or more people,” says Strempke. Additionally, first-year apprentices operate hot food stations during brunch at the Lake Terrace Dining Room, and execute the menu for the Pool Café, next to the outdoor infinity pool. In the second year, apprentices move into the kitchens of Summit, Tavern, Golden Bee and Golf Club Grille, while beginning the basics of baking. By the third year, they have the skill set to tackle the challenging menus of Charles Court and Penrose Room, as well as fundamental pastry techniques. “What makes The Broadmoor spe- cial is that we still have our own pastry kitchen, we bake fresh products every day, and we still do our own butcher- ing. Not many places have the diversity of everything under one umbrella like we do, so we can offer a full curriculum right here,” says Reed. After three years, apprentices have been pushed out of any comfort zones they may have initially brought to the program. They face high-pressure situ- ations every day, cooking for customers with consistently elevated expectations. It’s a scenario that a student at a tradi- tional culinary school might never en- counter, and it’s a structure that allows apprentices to realize their potential. “I discovered that I really like work- ing on a hot line in a restaurant. I love the thrill of being able to clear a full board of orders quickly, and once it’s done, I feel great,” says Strempke.