The article from the New York Times Magazine appeared the other day on my Facebook feed. Besides exploring a small village in the Black Forest (my next must-visit destination in Germany, I think), it gives a glimpse into the chef-training and apprenticeship structure still widespread in Germany today.
I think it’s an interesting insight into German culture. I know we have chef-training programs in Canada, but I’m interested in how this applies to other trades. How might Canadian society be different, were we to adopt a similar apprenticeship program, with students beginning as young as 15 or 16? Would this mean taking these students out of our (largely) integrated schools?
But, anyways, here’s the article: