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Cooking with Electricity

A few years after high school, career testing at SAIT put the trades at the top of the list for Carmello Baffa. He was thrilled to be accepted into Momentum’s Electrician program. He says he’d always known there were places to go if he needed food, but he hadn’t known there was a place to go for a life-changing experience. He had been working in retail, doing the same thing every day, and assuming he had already gone as far as he would be able to go. Now, by contrast, his career horizons keep expanding. He learns every day on the job, and is stepping proudly into the ever-increasing responsibility he’s being given. His goal is to become a Red Seal journeyperson, and he looks forward to a career that will keep him interested and busy for years to come.


From Carmello:

  • The absolute drive to learn and to work hard
  • The passion to be the best he can be
  • A supportive family

From Momentum:

  • A new program design for Electrician training, in which participants complete their whole first year apprenticeship curriculum, and which graduated its first class in 2016
  • Committed, skilled, and compassionate teachers, tutors and staff
  • Strong relationships with employers and community partners


Take the Trades Training team’s determination to respond to challenges in a thoughtful and effective way. Stir in the commitment of participants like Carmello, who arrive with a vision of making a better life for themselves, and work together to succeed. Leaven with instructors focused on theory and practice, versatile enough to teach as the participants need to learn. After nine weeks at Momentum, go to SAIT for 12 weeks, add four weeks of work experience, and turn out first-year apprentices. Then, with skills under your belt and Momentum’s support, apply to 50 or 60 companies until you find the right fit. Now you’re on your way, making more money than you’d ever imagined, and loving every minute of your job.


Download the annual report in PDF for more stories and recipes.

Tex-Mex Pizza

Makes 1 12″ pizza

  • 12″ thin crust of your choice


  • Your favourite ranch dressing

Tex-Mex Seasoning:

  • 2 tbsp chili powder
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • pinch of ground thyme
  • cayenne pepper to taste


  • 1/2 chicken breast, sliced
  • 1/4 cup pico de gallo
  • 1/4 cup shredded mozzarella
  • 1/4 avocado, sliced
  • 2 tbsp bacon bits
  • 1 tsp grapeseed oil
  1. Preheat oven to 425°F. Combine all dry spices in a medium mixing bowl. Toss in sliced chicken breast. Put oil in skillet, heat to medium-high. Cook chicken all the way through. Do not over cook. Set aside.
  2. Place crust on pizza stone or round baking sheet. Distribute ranch dressing evenly over the crust to edges. Distribute prepared chicken and bacon bits evenly over pie. Sprinkle shredded mozzarella evenly over pie.
  3. Place pie in oven for 7-9 minutes, or until cheese starts to bubble.
  4. Remove pie from oven. Let cool for one minute. Distribute pico de gallo and avocado evenly over pie.
  5. Cut into even slices and serve.