Culinary Apprenticeship
Apprenticeship History
In 1966, shortly after he began his term as Director of Food Service at The BALSAMS, Chef Phil Learned (CEC-AAC) recognized that an excellent dining experience could only be provided by a reliable culinary staff operating with a high degree of professionalism. One means of acquiring such chefs is to train them yourself. The BALSAMS did just that in 1978, when it adopted the National Apprenticeship Training Program for Cooks and Pasty CooksSM.
Since then, dozens of students have graduated from the program. Many have remained at the resort, while others have gone on to careers in some of the nation's most prestigious resorts, hotels and restaurants.
Apprenticeship Requirements
Our culinary apprenticeship program requires three years of training with a minimum of 6,000 hours of hands-on experience and another 576 hours of classroom instruction. Graduates receive endorsements as Certified Cooks by the United States Department of Labor and the American Culinary Federation, and can simultaneously earn an Associate's Degree from the New Hampshire Technical College in Berlin, NH.
The program includes six externships, which provide the apprentices with the opportunity to travel and work under other talented chefs from around the world. Training is rigorous, as students prepare food for discriminating diners in a real-life situation rather than the relatively stress-free environment of the classroom.
Candidates must be at least 18 years of age, with a high school diploma or equivalent. They should have a sincere interest in the professional food service/culinary arts field. Apprentices are expected to purchase their own kitchen cutlery and measuring utensils, which are furnished through The BALSAMS Culinary Apprenticeship Program.
Further information and applications may be obtained by writing to:
Larry Johnson, Executive Chef
The Culinary Apprenticeship Program
The BALSAMS Grand Resort Hotel
1000 Cold Spring Road
Dixville Notch, NH 03576
e-mail: JLMORRIS@dncinc.com
Three-Year, 6,000-Hour Program
This degree features supervised, hands-on training, and runs May through October and December through March for a three-year period. An Associate Degree is offered through the New Hampshire Community Technical College/Berlin, and many of the college courses are taught here at the Hotel for your convenience. You'll rotate from station to station, gaining knowledge in all areas of the kitchen, all while working side by side with The BALSAMS™ journeyman cooks and chefs. You'll also attend lectures, demonstrations, visiting chef presentations and competitions as part of your apprenticeship program.
Associate Degree
This degree is offered by New Hampshire Community Technical College/Berlin in the culinary arts field. It complements your hands-on experience and provides additional marketability for when you've completed the program. Students are responsible for the full cost, but financial aid is discussed during interviews.
Wage Structure
You will receive compensation while learning and training. Starting pay begins at minimum wage and increases when you achieve 2,000 hours, 4,000 hours and 6,000 hours. Students receive earnings from the property where they hold an externship, and wages vary from property to property.
Room and Board
Room and board is available to all apprentices who wish to live on property. We provide a dormitory setting and furnish 21 meals a week through the employee cafeteria. If you prefer, you can maintain an apartment off property at your own expense.
