Rod Clark
Working in a bar, to a resort, traveling across the country, and now working at the Tourism Industry Association of Prince Edward Island, Rod Clark has gained knowledge and experience that he is able to share at the World Skills Competition.  Read more...

Linda Dickie
If you enjoy sharing your expertise, have a discerning palette and nose for wine, Sommelier may be the right job for you.  Linda Dickie has found success in her chosen career as Sommelier and Manager with a fine dining restaurant and lounge in Charlottetown.  Read more...  

Dave Arsenault
When thinking of jobs in the tourism industry, screen printing is not the most obvious option.  However, Dave proves that it is a perfect fit and a rewarding career with a variety of things to do.  Read more...

Merchantman Pub & Line Cook
When you are in the kitchen for the Merchantman Pub and Gooner’s, you’ll soon find that there is a sense of pride in the preparation of food. Read more...

Brodie Coffin
Skills Brodie developed as a professional hockey player are applicable to a variety of jobs and workplaces, including his position as Director of Sales and Marketing at a prominent local hotel.  Read more...

Yvonne Webster
She decided to try the Line Cook training program offered by the Tourism Industry Association of PEI (TIAPEI). She enjoyed it so much, she decided to work towards her Red Seal designation.  Read more...

Kent Wilson
Kent Wilson, started in the food and beverage industry as a teenager, worked his way up and has just been hired as Executive Chef at Mavor's Bistro & Bar, Confederation Centre of the Arts, Charlottetown, PEI. Read more...

Flossie MacDonald
Flossie MacDonald, owner/operator of The Dockside B & B in Souris, has been a member of TIAPEI for more than 10 years and has been involved in the tourism industry for over 15 years. Read more...

The Great George
The Great George received national recognition as an emerit "Commitment to Excellence" Business. This recognition is so prestigious that a full-page ad was placed in The Globe and Mail. Read more...  

Rod Clark
Submitted by Rod Clark, emerit and Marketing Coordinator,
Canadian Tourism Human Resource Council and TIAPEI

Last week, I was in Calgary, Alberta for the World Skills Competition.  Over 900 competitors, from 51 different countries, compete in over 45 different skills and trades to determine the World’s Best.  Over 150,000 people attended the events during the 4 days of competition.  The event was held on the entire Calgary Stampede Grounds … absolutely MASSIVE!!!  Visit www.worldskills2009.com for more information.

I was working (not competing) at the tradeshow (over 300 exhibitors from all over the World) for the Canadian Tourism Human Resource Council (CTHRC).  One of the competitions in the World Skills is Food & Beverage Service.  The CTHRC is the governing body in Canada for the development of National Occupational Standards and the implementation of Professional Certification, which is a nationally recognized credential and is available for 25 different occupations within the Tourism Industry.  One set of standards is for Food & Beverage Service.  In fact, all of the competitors (in Food Service) attending World Skills were being judged against the Canadian National Standard.

Since we (the CTHRC) developed the standards, we thought it would be neat to demonstrate at our tradeshow booth, the proper techniques for opening a bottle of wine, according to the standards.  On Friday morning, Global News showed up and lucky me … I got to demonstrate the techniques … LIVE!!!

Click here to watch the interview with Rod Clark at the World Skills Competitions and see a demonstration on properly opening a bottle of wine!

To find out more about the National Occupational Standards in Tourism and Hospitality, call 902.566.5008 or send an email to Rod.

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Linda Dickie
Hospitality has been a part of Linda’s life from a young age. At age 18, Linda began her journey in the food and beverage industry at a little Italian restaurant called “Caesars Italy”. She later took jobs at various businesses such as Rodd’s Charlottetown Hotel, The Dispensary, and Dalvay by the Sea, then eventually where she is today as General Manager/ Sommelier at one of PEI’s fine restaurants in Charlottetown – Off Broadway.

“Most of my career has been in the hospitality business.” She worked part time while her children were young; it wasn’t until October 1999 after her youngest child started grade one that she took the full time position as General Manager at Off Broadway. Linda has been with Off Broadway for ten years this October, but has been employed with Murphy’s Group of Restaurants since 1986. She is also the current President of The Canadian Association of Professional Sommeliers (CAPS) in Atlantic Canada.

Her success didn’t come easily; it took a lot of hard work and a commitment to continuous learning. Linda has her advanced sommelier/ food and wine pairing program as a Canadian Association of Professional Sommelier Program graduate and a business program from Holland College.

She is one of about five Sommeliers on PEI, of which two work alongside her at Off Broadway. Linda, however, is PEI’s first Sommelier. Some of the duties Linda’s job entails are making special orders, controlling inventory, educating staff on wines, being able to recommend wine to guests, wine tasting, and working closely with wine representatives.

Linda takes great pride in what she does and in her staff. She chooses each member of her staff carefully, basing her hiring decisions on four things: 1) they must have a certain level of experience, 2) they must have a positive personality, 3) their personality has to work well with the other staff, and 4) they must be able to interact well with guests that come into the restaurant.

She enjoys all the social aspects of her job – the people, the coworkers, the guests, and the suppliers. She loves being able to share her knowledge and love for wine with people. “I enjoy the ever changing challenges of the position; no day is ever the same,” states Linda.

“It’s really all about the people. If you love to have fun, work hard, and enjoy taking care of people, this is the job for you! I always like to give the “this is your place” speech to staff; everything you do can be related to you inviting guests into your home. Treat your guests as you would your friends arriving at your home for an evening. Gain as much experience as you can, learn from the people around you, everyone has a story to tell so truly listen, watch,  learn, and take the great practices of others and make them yours!”

A first step in preparing to become a Sommelier may be to become an emerit certified Wine Server. 

By Brittany MacAulay, TIAPEI 2009 Summer Intern 

Dave Arsenault

Screen printing is not always the first job that comes to mind when you think of tourism, however as part of the Cows operation, screen printing is a perfect fit! 

Dave Arsenault is the Production Manager & Receiver with Cows Inc. at the Cows Creamery Factory.  He started in a position that was to last two weeks, but that was 18 years ago now.  Most of his time is currently spent in the production area with his five person team, but he has a broad understanding of the company overall.  In fact, he has worked in a variety of roles since he began including ice cream and cheese production, mail order administration, design development, screen printing, contract screen printing and playing a recurring star role in the Cows Creamery Tour. 

Training that Dave has taken includes SuperHost Atlantic, design development, “Train the Trainer”, and in-house training for everything from production to front line service.  One of the benefits of working in a multi-departmental company is the opportunity for learning how to do a variety of jobs, also known as cross-training.  In fact, Dave cites this as one of the great things about his workplace.  Cross-training allows staff members to have an understanding of how their jobs affect one another, employees are able to fill in other positions when needed, and in Dave’s case it has enabled him to work year-round with the company. 
 
“One thing I always remember is that although we don’t interact with customers face to face, our work does affect the customer directly.  We all impact the Cows experience and the brand.” 

Pictured above: Conor Cooke, Amy Pittman, and Dave Arsenault in the production area at the Cows Creamery, Cornwall, PEI.

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Merchantman Pub & Line Cook Training

When you are in the kitchen for the Merchantman Pub and Gooner’s, you’ll soon find that there is a sense of pride in the preparation of food. This is the environment that Andrew Millar was immersed in following his training through the Line Cook Program offered by TIAPEI.

When reviewing the staff plan, Peter (owner) and Shirleen (chef) decided to take an alternative approach to recruiting by partnering with TIAPEI in a Line Cook Training Program. They met Andrew at the TIAPEI hosted Employment Mixer where employers were matched with potential employees for the program.

In March of 2007 Andrew started TIAPEI’s six week training program with classes through Holland College after which he started his work placement at the Merchantman Pub in Charlottetown. He started in one of the “toughest jobs” – cooking on the line during service. “This industry is not for the faint of heart,” says Shirleen, who has been a cook for 21 years, the past six being with the Merchantman.

Pictured left to right: Peter Hyndman - Owner, Andrew Millar - Line Cook Program participant, Shirleen Peardon - Chef

Andrew’s previous job in a call center was vastly different from his current role. Unlike his past job, working in the kitchen allows him a sense of control which he didn’t feel before; seeing results, working in a team, and being hands on provide a great sense of accomplishment.

Both Shirleen and Peter encourage learning and creativity through an annual charity dinner and a supplier appreciation night. At these events Shirleen has each of the seven cooks prepare a course of their choice and supports them by bringing in unusual ingredients, offering assistance, etc. These events have been opportunities to showcase their talents.

For Andrew a bustling kitchen on a hectic night brings an adrenaline rush. The love and respect for food means that seeing dishes created from start to finish, without any short cuts, is something in which to take pride.

For information on the Line Cook Program and other training opportunities, contact Kathy Livingstone at TIAPEI at (902) 566-5008.

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Brodie Coffin
From a young age, Brodie’s life was all about hockey.  He left home at age 16 to play in the Ontario Hockey League, followed by a professional career in the East Coast hockey league.  His days of playing professional hockey ended when he was 27.  “I had some unfortunate injuries, but I wasn’t ready for my hockey career to be over,” says Brodie.  “When it came to an end, I didn’t know what I was going to do.”

“I started at Holland College at 28, and I was the oldest in my class. I didn’t think I had time to get a degree because I started my education at an older age.  I had two kids and I was bartending on the side just to make ends meet.  It was a battle.  But it all went well. When you get back into a classroom setting, it doesn’t matter what your age is.”

Shortly after he graduated in 2007, Brodie became Director of Sales and Marketing at Best Western in Charlottetown.  “I maintain existing relationships and prospect for new ones.  I work to attract various group segments such as corporate, government, and sports sectors.  I am responsible for a sales team and I make sure that everyone has clear objectives and goals.  I do prospecting calls and sales calls, as well as continuously sending out proposals to attract groups to our hotel.  My job is all about being proactive in selling as opposed to simply reacting to incoming e-mails and phone calls.”

“I was always comfortable around people. But when I started doing the prospecting calls it was not easy, and it took a while to build my confidence.  Just like going back to school - it takes time and hard work and you’ll get better at it. …This industry is fast paced and the learning curve is extremely steep.  But I really enjoy it.”

“When you are playing sports, you are constantly around people and you adapt yourself to different environments all the time.  The same applies to what I’m doing right now.  I deal with many different people on a daily basis.  I’ve never been shy and when you have to pick up the phone and make a sales call, that prior experience with people definitely helps. 

Article adapted from Articulated degree helps former hockey player reach his career goals by Heidi Riley.  For full article go to The Employment Journey, Volume 10 – Number 4 – March/April 2008.

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Yvonne Webster
Apprentice Cook Yvonne Webster participated in Trade Essentials last year. “I always loved to cook,” says Yvonne. “I worked in a bakery for years, and I also worked in the potato, oyster, and call centre industries, but I had not found my niche.”

She was contemplating the Bioscience program, and went back to school to upgrade her grade 12 Biology credit. She decided to try the Line Cook training program offered by the Tourism Industry Association of PEI (TIAPEI). She enjoyed it so much, she decided to work towards her Red Seal designation.

When she joined Trade Essentials, the staff reviewed the Essential Skills she already had, and identified the ones she needed to work on. “I realized I had a lot more skills than I thought I did,” says Yvonne. “It was a real confidence booster.

“After being out of the system for so many years, going back to school can be very daunting. The Trade Essentials staff went above and beyond to help us feel comfortable. They answered all our questions or found someone who could. After the block release, they kept in touch and made sure we were getting along well.

“The Apprentices in my group ranged in age from early 20s to 50s, and we all learned from each other’s experiences.”

Yvonne has written six of the 10 tests she needs to pass before qualifying to write the Red Seal exam, and she is accumulating the necessary hours while working as a cook in Brudenell.
 

Article adapted from Updating Essential Skills helps Apprentices earn their Red Seal
Written by Heidi Riley, Employment Journey 

Full article at The Employment Journey, Volume 10 – Number 7 – September/October 2008

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Kent Wilson
Mavor's Bar & Bistro located in the Confederation Centre of the Arts has named Kent Wilson as the new Executive Chef. Wilson joined Mavor's in late May and has begun adding subtle touches to the menu.

"I am looking forward to sharing my expertise with the patrons at Mavor's. By revamping the menu we will enhance their dining experience," says Wilson. "I am introducing more funky foods to the menu. The scallops in puffed pastry is sure to be a favorite dish among diners."

Wilson comes to Mavor's with fifteen years of experience and a passion for cooking. He has been working in the food and beverage industry since he was a teenager. He began helping out in the kitchen where he soon realized he wanted to pursue a career as a professional chef. He is a graduate of the Culinary Institute of Canada and has experience working in several reputable restaurants.

Source: Press Releases 06/11/2008 "New Chef at Mavor's adding his flare to the menu"

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 Flossie MacDonald
Flossie MacDonald, owner/operator of The Dockside B & B in Souris, has been a member of TIAPEI for more than 10 years and has been involved in the tourism industry for over 15 years.

When Flossie and her husband opened The Dockside B & B nine years ago, they were looking for ways to enhance the overall experience for their guests. As a TIAPEI member, they soon discovered that resources were available to them to do just that.

"I was looking for a set of national standards that would help me provide better services to my guests," said Flossie.

Flossie discovered that Professional Certification, a national recognition program that uses industry standards created by industry professionals, was available through TIAPEI. Flossie challenged professional certification in the occupation of Front Desk Agent. After successfully passing the written exam based on the knowledge of the Front Desk Agent Standards, Flossie had to demonstrate that she used these standards in her day-to-day routine. To demonstrate her skills, Flossie was observed by an incognito industry evaluator. Flossie was recognized for her efforts and became a Certified Professional Front Desk Agent.

"Becoming certified really increased my confidence in dealing with guests," said Flossie, "and by using the National Standards, I am confident that I am providing exceptional service to all of my guests."

Flossie was eager for more knowledge and since she served food to her guests, decided to challenge Professional Certification for Food & Beverage Server. Again, she proved herself and was recognized as a Certified Professional Food & Beverage Server.

Through Tourism Skills PEI, an affiliate of TIAPEI, Flossie was awarded a contract to facilitate short-term training courses. When possible, these short-term courses utilize the same resources that are available for Professional Certification. Flossie facilitated two of these short-term courses - Bartender and Housekeeping Room attendant.

"It is rewarding to share the knowledge that I have and to give others the opportunity to see the resources that are available to them." said Flossie.

The Dockside B & B is licensed and one of the major components of operating a B & B is assuring that you have clean rooms for the guests, so Flossie decided to pursue Professional Certification again. This time she challenged two - House Keeping Room Attendant and Bartender. Flossie proved herself yet again and was recognized as a Certified Professional Bartender and Certified Professional Housekeeping Room Attendant.

"I opted to become certified for these two reasons," said Flossie, "to ehance my own skills and to use the knowledge for my business, but also to show me as a more qualified instructor."

TIAPEI would like to thank Flossie MacDonald for her continued dedication to providing professionalism and quality service to the Island's guests and would like to congratulate her on being the Island's first individual to hold four Professional Certification credentials.

Since this article was written, Flossie has been recognized with her 5th national credential, Certified Tourism Trainer.

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emerit Professional Certification is the pinnacle credential available to industry professionals and is recognized across the country. Professional Certification is awarded when an employee demonstrates they have mastered the required skills and met the standards of their profession in a practical job setting. To be recognized as an emerit  National Commitment to Excellence" Business, an organization must have a minimum of 60 percent of their staff certified per annum.  The Great George far exceeds this requirement with 100 percent of its eligible employees certified in respective occupations, including  the co-owner/operators. Mike and Paul. In fact, the members of The Great George team have more than 30 professional certification designations between them and several employees are currently working on their third and fourth designations. The Great George becomes the first and only business on the Island to achieve this pinnacle recognition.

The Great George is one of only 62 businesses across the country to receive this recognition.

"The real recognition goes to the staff," commented Mike Murphy. " We are so pleased that everyone on staff were willing and eager participants in the training programs and worked hard to achieve their Professional Certifications."

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