Chris Fournier recently completed an apprenticeship at the prestigious Balsams Grand Resort Hotel in New Hampshire. He now works at the Gasparilla Inn in Boca Grande, Florida, where he serves as Garde Manger Chef.

I started out taking culinary arts classes at a vocational high school. When it came time to graduate, I was still interested in cooking, so I looked around at jobs and apprenticeships. My high school teacher told me about the program at the Balsams, so I applied. One day I was graduating from high school and the next day I was at the resort.

I think doing an apprenticeship is the way to go. You have so much more hands-on experience.

You're dealing with real guests and you're under pressure, just like in the real world. In an apprenticeship program, the chef has time to talk to you and show you how things work and why you do things certain ways. Plus you get paid for it.

If you work at a smaller resort you'll find more relaxed people and a more easygoing atmosphere. The chef may come up to you and say "Try something new tonight," and if he likes it he may put it on the menu. Don't be afraid to go in and ask questions. Learn all you can.

You've got to be dedicated and willing to go to work on your own time. Keep your eyes and ears open and your mouth shut. Get involved with somebody and let them know you're interested - having a mentor can make all the difference. Be willing to learn. You have to know what's in store for you before you get into it, and you have to be sincere. There are long, intense hours. Holidays mean nothing; it's just another day. It might even be a bit busier.

The pay varies whether you're in a big city or a small town. I started at minimum wage as an apprentice. In the third year I was making $8 per hour. On average as a chef you can expect between $9.50 and $13 per hour.

At the Balsams we had to do what was called a black box or a mystery box. A chef will have put together ingredients that you then have thirty minutes to make a menu out of and produce what's on it. You could walk in and have a chicken sitting there, or a fish, or anything. This is a great way of challenging you and proving what you know and what you don't know. You have to know how to take that chicken apart, you have to know how to take that fish apart. You'll need to do everything from making the salad dressing to baking the dessert. When you are done and put that last dessert plate out, you feel like you've just given birth.

A full day is on average fourteen hours. You definitely have to be dedicated and not mind long hours on your feet.

You eat while you go, or I should say you taste while you go. You must ask yourself, "Would I want to eat that?" If not, then your guests aren't going to either. Especially in a resort setting, the guest is always right. They're the ones paying your paycheck. So making them happy is key.

I would recommend that if you leave a property you keep in touch with them and stay on good terms. I've worked at six properties in Arizona, Aruba, New Hampshire, and Florida, and I know I could go back and work at any one of them.

I really enjoy producing an item and having it sent out. It's an awesome feeling when the guests enjoy it and I have fun doing it. And whether it's a new sauce or a new way of doing things, you never, never stop learning.

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