Somersfield Academy Student, George Barbieri, Junior Apprentice at Fourways Inn
Eight-year-old Junior Apprentice Pastry Chef George Barbieri prepares his specialty, strawberry shortcakes, at the Fourwasy Inn kitchen.
March 27, 2008 — Instead of enjoying the holidays, eight-year-old George Barbieri and 19-year-old Renee Harvey are feeling the heat in the kitchen.
George attends Somersfield Academy but is volunteering as a junior apprentice working with pastry at Fourways Inn, following in the footsteps of his father, Emilio Barbieri who is the managing director.
"Earlier this year, I was at LaTrattoria and I asked my dad if I could cook and he let me come to Fourways and that's where it all began," said George.
He said he became interested in pastry because he wants to be an artist and he felt that pastry was a form of art, like cake decorating.
His father, Mr. Barbieri said: "George works in the kitchen most afternoons, after school, on Sunday's and on school holidays for about three to four hours."
At home George says he helps out with dinner, "Mom cooks and I make salad," but when asked if he helps with the cleaning he added: "I'm not really a dish boy."
George says he is new to baking and may put an entry in the Agricultural Exhibition.
"I may enter a strawberry cheesecake as it is easy to make and my favourite.
"But I will definitely go and check out the competition and the process as I have never entered before."
He is planning to continue to work at Fourways over the summer if he is in Bermuda as he usually travels to Russia and Italy to visit his grandparents.
When he was asked if he would like to open his own pastry store when he grows up he said: "I'd rather work at Fourways and do fun stuff here."
Renee' Harvey, pastry apprentice, commented on George saying: "He is really interested and outspoken where as I was very quiet."
Miss Harvey got her start at Bermuda College for a year and then transferred abroad. She said she decided to leave Bermuda and pursue pastry because the college does not offer much in that discipline.
"I decided to go to London because everyone goes to the United States and I wanted to be different.
"After I graduate, I want to come back to Bermuda and work for a while in the hotel or pastry shops and eventually open my own pastry shop," she said.
Renee said she decided to get into cooking because of the influence of her dad, who works for a catering business and does most of the cooking at home. She says she enjoys cooking but prefers pastry.
Renee hopes to graduate from the National Baking School next year and says she enjoys her London experience.
She said she enjoys working at Fourways and appreciates the experience of being around a diverse staff. "Everyone brings their owns styles, so you learn different ways and designs for the pastry.
"Danishes are my favorite pastry to make. I love that you can make them in all different styles and designs."
The Fourways kitchen has Bermuda's award winning pastry chef Ganesh Suppiah to guide the two budding chefs.
Mr. Suppiah, head pastry chef, has been working in Bermuda for five years, coming to the Island from Malaysia to get international experience.
He says he has been a pastry chef for 10 years specialising in Mandarin and Oriental styles.
"George is very interested in learning about pastry and is extremely attentive," said Mr. Suppiah.