The Manitoba Home Builders' Association is celebrating 75 years.
Issue link: http://publications.winnipegfreepress.com/i/322578
08 A P P R E N T I C E S H I P AWA R D S O F D I S T I N C T I O N | 2 0 1 3 2013Apprenticeship RED RIVER COLLEGE BRICKLAYER INSTRUCTOR BRIAN GEBHARDT HAS BEENTEACHING FOR 24YEARS AND GOT HIS START IN THE TRADE IN1976WHEN HE HIMSELF BECAME AN APPRENTICE. Gebhardtsaidhisfatherwasatradesmen whoalwaysencouragedthetrades "Although it wasn't my first choice, afterworkingasaconstructionlabourerI decidedbricklayingwaswhatIwantedto do,"hesaid. Gebhardt was motivated to become an instructorwasbasedonthefacthewanted to see more demonstration involved in the program. While he said he had an amazinginstructorashelearnedhistrade, healwaysfelthecouldhavelearnedmore. When a job opened up at the college he jumpedatit. "I thought, 'this is my chance, I can change the experience of apprentices now sothattheydon'tfeelhowIfelt',"hesaid. "HereIam24yearslater,andIstillfinda lotofsatisfactionwithmyjob." Gebhardt says that working in a shop environment allows all apprentices to get abetterlookatthekindofprojectsthey'll takeoninthebricklayingtrade. "At the end of the day, when people ask me what I do I tell them 'I am a Bricklayer'," Gebhardt said. "This should reflectintheworkIdobothinandoutof theclassroom." Bricklaying has been Gebhardt's life, he says, from his experience as an apprentice to becoming a journeyperson, working with a company, becoming a sub- contractorandinstructing. "I have learned everything I know based on my experience and I think it is importantandsatisfyingwhenIpassalong my knowledge," he said. "I believe that representsagoodinstructor." As a teacher, Gebhardt said he strives to bring an enthusiastic attitude to the classroomandthetrade. "I try to make it fun," he said. "The classroom should be a light environment whereeveryoneiswelcome,Itrytobring levity to the program. I teach with a very positiveattitude." As one of the world's oldest trades, masonry is all about durability and performance,saysGebhardt. "My approach in both my career and in theclassroomisthatifyouaregoingtobe abricklayer,trytobethebestthereis,"he said."Whenabricklayerbuildssomething, Ihavetheconfidenceitwilllast100years ormore." While his trade can be viewed as an art form in many ways, a solid work ethic is key,accordingtoGebhardt. "You have to be interested in working with your hands, you have to want to buildsomethingandyoucannotbeafraid togetdirty,"hesaid. Gebhardt has also been involved with both national and international skillscompetitions. INSTRUCTOR OF THE YEAR BRIANGEBHARDT F I N A L I S T RED RIVER COLLEGE BRICKLAYER INSTRUCTOR BRIAN GEBHARDT HAS BEEN TEACH ING FOR 24 YEARS AND GOT HIS START IN THE TRADE IN 1976 WHEN HE HIMSELF BECAME AN APPRENTICE. SUBMITTED PHOTO CAMERON TAIT OF RED RIVER COL LEGE'S PATERSON GLOBAL FOODS INSTITUTE HAS BEEN TEACHING FOR SEVEN YEARS, HOWEVER HE HAS BEEN IN THE COOKING PRO FESSION FOR 28YEARS. "This profession is what you make of it, if you get started on the right track," Tait said. "However, there is a very high level of expectation in the real world, so I require that in my classroom as well." Every year, Tait takes the extra time to take one of his apprentices to a skills competition. "This involves extra hours and one- on-one mentorship, but I think it's important as this business is also about forming relationships," he said. "There is a fine line between mentoring and being compassionate. Everyone is different, so you have to customize how you teach but you still have to have relatable expectations. My motto is 'Everyone can be average, but only a few can be exceptional'. I try to teach that." Tait finds it easy to relate to his students. "I was in their shoes and I understand how competitive the industry is," he said. "There is a difference between a cook and a chef, and that's why I teach them to become a professional. I make them understand it's not just about the final product – basic communication skills are very important." Tait sees his apprentices for three months a year. "In these three months my criteria goes above and beyond what is required, I don't just want to teach the minimum," he said. "These are the people who stay in the industry and I want to transfer my knowledge and passion for food to them." Tait says that becoming an instructor has also involved a learning process. "I always knew that I wanted to come back and teach, I did this after I reached some personal goals in my career," he said. "You can always improve with time. I know what I have to teach, but I find myself branching out to keep (students) interested and motivated because every day is different. Cooking is a work of art." Tait is pleased to be a finalist for Instructor of the Year. "It's nice to be nominated, but as long as I am doing my best I don't need the recognition," he said. "I just want to set a positive tone and plant seeds in these students' heads that will hopefully grow." INSTRUCTOR OF THE YEAR CHEF CAMERON TAIT F I N A L I S T CHEF CAMERON TAIT OF RED RIVER COLLEGE'S PATERSON GLOBAL FOODS INSTITUTE. SUBMITTED PHOTO "Thereisadifference betweenacookanda chef,andthat'swhyI teachthemtobecome aprofessional."