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ETC Trainers Craig and Sergio

Find out why ETC’s Yes Chef Hospitality Trainers are passionate about helping the next generation of Chefs whip up their skills in this sizzling Q&A

As a Registered Training Organisation (RTO 6998), ETC is helping to create more awareness about the VET sector – in particular, the Hospitality industry and Apprentice Chef Training.

ETC’s Yes Chef Commercial Cookery Apprenticeship Program on the Mid North Coast is facilitated by locals Sergio Martinez (Serge) and Craig Saunders who are passionate about supporting both Apprentices and their employers to thrive in the industry.

Serge and Craig share their stories below and some tips for aspiring Chefs.

Guys, tell us about your backgrounds in the Hospitality industry

Craig: “I started my career at 17, working in some of the best restaurant kitchens in Australia such as Cicada Restaurant Potts Point with Peter Doyle, Pier Restaurant Rose Bay, Paramount Restaurant Potts Point and 5-star Hotels like the Sheridan on Hyde Park. Working my way up from kitchen hand to Chef De Partie. My career has spanned 30 years in kitchens, front of house and everything in between. I have also owned my own bakery and catering company for 15 of those years.”

Serge: “I have a degree in Culinary Arts and have worked in functions / catering for hotel chains and companies such as Hilton, Vbase, Sodexo and Omnicare (that is big volume cooking for 2000k+ guests). However, something that defined my career as a Chef was working in France at the Domaine de Villeray, Normandy, where I built my foundations in classical cooking. There was an amazing team culture and a deep respect for the ingredient. That is something that I enjoy to this day, knowing where our food comes from, where it is grown and taking time to go there and meet the farmers and producers (knowing their stories).”

How did you end up becoming Hospitality Trainers?

Craig: “After running my own business, it was time for me to step away from kitchens and Hospitality service and concentrate on formal training. So, I went back to school and became a qualified Trainer and Assessor, applied for a role at ETC and have been here ever since.”

Serge: “When I wanted to make a difference in the industry. I felt there is a need for change and realized there are many things that we can improve such as how we transfer skills. We are coming from a brigade system that is based on the military background of August Escoffier and to get to a certain skill level it is ingrained in us that we need to push ourselves and our teams to the limit all the time. Nowadays we are talking about environmental sustainability, but for far too long we didn’t stop to think about the sustainability of the Chef role. For me, the way to tackle this starts in the classroom at the early stages when students start to develop their own work ethics.”

What do you love about being a Trainer for Apprentice Chefs?

Craig: “After becoming a qualified Chef and having the responsibility of training Apprentices, I found myself having great job satisfaction sharing skills and knowledge, so I knew this was the next goal in my career. Helping people further their career, watching them advance, gain new skills and grow as a professional really allows me to share my food and Hospitality experience to a high standard and pass on expertise – which is really satisfying to see.”

Serge: “Sparking the passion for food in others and showing young Chefs how exciting and rewarding our industry can be. Sometimes the Hospitality industry gets a bad rap, and it is overlooked as a second job – but setting long term goals can make it a career path for life!”

And what’s it like being a Trainer for ETC’s Yes Chef program? What is so special about Yes Chef?

Craig: “Being a Hospitality Trainer for ETC enables me to provide individual support to students. ETC’s apprentice Chef training program is excellent as it allows us to work closely with employers to tailor training programs to suit the business. It also gives the Apprentice access to training options and experience, they may have only received if they were working for large corporations or in metropolitan areas. Apprentices can put their skills to practice straight away.”

Serge: “Every day is very different and very rewarding. I get to share with the apprentices all the different layers that cooking involves, from where the ingredients come and the cooking techniques, to the social aspect of sharing it with costumers and the people you love.”

What are some of the key skills and attributes that Chefs would need to be successful in their role?

Craig: “Knife skills are very important and learning to sharpen your own knives is necessary in my opinion. This helps you to get to know your knife and helps you to have better control when in use. Sound knowledge of food safety and hygiene is essential and how to handle and prepare a variety of food. Communication, multi-tasking, timing, and the ability to work under pressure will put you in a good position in a kitchen team. Taking criticism and learning from mistakes is also helpful.”

Serge: “A big aspect is mental strength, ability to think on your feet and constantly make split second decisions, that for me is what makes you stand out as a Chef.”

What’s your best piece of advice for a budding Apprentice Chef?

Craig: “As an Apprentice you really need to look after yourself, a well-balanced diet and rest (no late nights after you shift) will help you maintain focus during busy service times. Also do lots of research on food products and ingredients. Work with as many different people as possible this will enable to increase your repertoire of skills and techniques. If you can, travel and cook this will gain you lots of experience.”

Serge: “Every Chef you work with will show you “the right way” to do something. Ask as many Chefs as possible, how they do a specific task and draw your own conclusions. Build your own knowledge. See what works for you. Respect the uniform. Evolve, enjoy the ride. Stay hungry!”

Is your dream to become a Chef? Or are you a business looking to employ an Apprentice Chef?

 

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