For many teens in high school culinary programs, the next step after graduation is culinary school. Not all follow that route, though. For some, the time-honored tradition of apprenticeship is a better option – especially in Colonial Williamsburg, a touchstone of American tradition.

Douglas Brooks, 19, left, works as an apprentice under executive chef Travis Brust at the Williamsburg Inn in Va. (Photo by DAVID NICHOLSON, Daily Press)