'The way of the future:' NIC launches sous chef apprenticeship program

'The way of the future:' NIC launches sous chef apprenticeship program

Step onto the North Idaho College campus near downtown Coeur d’Alene, and it’s easy to catch a whiff of the culinary students’ work at Emery’s restaurant.  The culinary arts program has been a success for the college for years. But the time commitment — six-hour lab sessions, three days a week for two years — isn’t realistic for all students, said professor Hillary Faeta-Ginepra.  “It’s a lot for someone who needs to work, which is pretty much e…