Chef Interview

Dear Chefs,



I am a year 11 Mitcham Girls High School student from Australia. I'm trying to find some information on an occupation I am very interested in- CHEFS. Could some Chefs (especially Australian) please answer the following questions to help me with my tourism assignment.

It would be greatly appreciated.



* Name

* Position

* Name of workplace



1. What training and qualifications were needed to obtain this position?

2. What are the highs and lows of this job?

3. Have you always wanted to be this?

4. Do you have much public contact?

5. How do think that your position has an impact on the tourism industry?



If it is possible please reply ASAP.

Thankyou for taking your time to complete this for me. Leanne.

[youla]

Dear Leanne I hope this helps you it would be great to see more females in the industry.
I am chef de partie of the Garde Manger section in a large hotel..this includes looking after room service, the main restaurant, and a coffeeshop/bar outlet. I am also responsible for the cold buffet in the restaurant and for functions. As the hotel is a large conference centre we may do up to 10 buffets setting up throughout the hotel.
sorry the hotel,s name is the Carlton Crest hotel in Queens rd Albert Park.
qualifications..I have my trade papers achieved after completing an apprenticeship, then I have done courses in garde manger and I did a japanese course basically because our cuisine is so asian orientated and we cater to so many japanese. I also learnt to speak japanese. I have worked in other large hotels throughout oz and some smaller restaurants with a definite cuisine mainly to hone in on international cuisines. I have worked at the Carlton Crest for 5 years now on and off. [I AM mother of 2 so I stopped to do some casual work] I have also travelled a lot overseas and this helps so much...to see different cuisines and the classics presented and to taste different flavours and then to come back to oz and try to recreate them...this is a high . the other high for me is creating new menus...all chefs in the hotel are required to submit at least 15 new dishes for a menu and when you see that one of yours has been chosen is unreal,I got 3 of mine on the last menu!!
I did not always want to be a chef as my father was a chef and I did not want his lifestyle....which is the first thing you have to get used to...you work very long and hard hours...even if your rostered time says 3.00 you may not get out until 4, 5, or 6 o'clock....though we do try to avoid this,
the lows may be doing the same thing day in and day out...though I do have many menus to work on. another low is constantly being tired it is very demanding work and I have to turn up at 6.30 bright eyed and bushy tailed or else mistakes are made . the only other drawback is working with a lot of untrained staff[ perhaps this is just an australian thing] we have many untrained casuals who come in for the big functions and trying to coordinate them can be a nightmare sometimes.
thats about it but I think the most important qualification you can have is a real passion for food and perserverence, and in big hotel kitchens you must be able to get on with people. oh yeah I do have a lot of contact with customers which is great so you can get feedback. and as far as being important for the tourism industry noone will come back to a hotel or country for that matter if they didnt enjoy their meals there.

Dear Youla,



Thankyou so much for your reply. It has helped me greatly in my assignment and has taught me alot about the 'chef industry'.

I now have a better understanding of the training and the roles undertaken by all of the chefs out there.



I wish you all the best in the future and good luck will those new dishes!



Yours sincerely,



Leanne