Home' Careers in Hospitality and Tourism : August Contents NATAGE G017
Tuesday, August 10, 2010 THE AGE
Melbourne's gastronomic hub!
For those with a passion for food and wine, Crown offers
endless opportunities and inspires excellence. In a city
obsessed with dining, Crown is Melbourne's gastronomic
hub and with over 20 restaurants, is a key destination for
local and international diners.
Fantastic opportunities now exist at Crown, for skilled and passionate chefs
to join our successful restaurants in both premium and casual dining across
a range of cuisines, in restaurants including Breezes, Number 8, The Pub at
Crown, Margo's Brassiere & Grill and Riverside Cafe & Restaurant.
Once part of the Crown team, the opportunities are endless. Potential for
promotions frequently arise and chefs can also move between restaurants
to master different cuisines and service styles.
Crown is committed to the professional development and ongoing training of
our people. At our world-class food and beverage training facility 'Culinarium'
at Crown College, chefs can participate in both food and wine 'master
classes'. Leadership skills and business acumen are also finely tuned via
mentoring and tailored training programs offered at Crown College.
For those looking to own their own restaurant one day or rise to a senior
position in the industry, there is no better place to learn and develop
The benefits of working at Crown are not just limited to great career
opportunities. Other benefits include; free, laundered uniforms, a free staff
restaurant, discounted parking and an onsite employee gym. We also believe
strongly in rewarding and recognising our employees who display a passion
for their role and commitment to our service values.
Visit www.crowncareers.com.au to lodge your application and take your
career to the next level.
aCareers in hospitality and tourism
It may take hard work or mean unusual hours, but
there's always the chance of working for a celebrity
Fine cooking can be
a ticket to the world
By Sue Goss
ABOVE: Master chef, Adrian Richardson, right, with Vic Uni students and a delicate dish of eye fillet steak
with a French-style spinach ball.
He's cooked for Bill Gates,
it was a very intimate
Christmas party for 12
people --- four courses
and only two chefs in the
kitchen--- and it had to be very
well executed with a lot of
He has cooked for the Sultan of
Brunei and the entourage on his
private aircraft. That was
challenging --- fine dining with
minimal space and resources.
James Ballingall is also a
specialist in French Provincial
Cooking, the cuisine that borrows
from France's colourful neighbours
as well as being distinctly French.
His favourites are cassoulet and
aromatic Moroccan spices.
But where do you go from
there? James has just arrived at
Victoria University to be Head of
the School of Hospitality.
"My motivation is to influence
the chefs of the future," he says.
"It's one of the very few
qualifications that's truly
international. You don't even
need to speak the language ---
beef is beef, herbs are herbs in
kitchens all over the world.
''Here at Vic Uni we are on the
cusp of some very exciting times
with all of our new facilities. The
staff here are fantastic, passionate
and fired up, and we all love
what we do. It's a lot of fun!"
Teaching with state of the art
facilities is more than fun, it's
extremely effective. Vic Uni has
three brand new kitchens
allowing for safety in teaching
numbers, a new restaurant ('The
VenUe' --- a name chosen through
a competition) and two culinary
"For people who can't visualise
a culinary lecture theatre it has
full audio-visuals, plasma screens
and students can record lectures
digitally and download them for
replay," explains James.
"You can get a side of beef
and make a full butchering
demonstration; do heavy pastry
exhibitions, or fine chocolate -
anything which needs climate
control work or elite skills."
What sort of students choose to
take on hospitality at Vic Uni?
"It's very much a personal
choice," he says. "They are mostly
local, their family may own a
restaurant, they want to learn to
cook, they see it as a good career
option - everyone's got their story.
''They might start as
apprentices, go through to
advanced diplomas and students
are encouraged to carry on their
education through to degree
status which, as a dual sector
institution, we can offer."
Victoria University also has a
strategic alliance with Academy
Sofitel, with 200 students learning
in a slightly different
environment. Students can move
between the Footscray TAFE-style
campus and the Sofitel academy if
they choose to further their
experience in traineeships with
the hotel chain in Asia.
There are some wonderful
opportunities in the tertiary
division. Many young people who
have started out as apprentice
chefs have followed right through
the training pathways to become
managers with Bachelors in
Business (Hospitality Management)
or culinary management or even
tourism and events management.
Careers in hospitality and tourism
are varied and exciting. It may
take hard work or mean unusual
hours, but there's always the
chance of working for a celebrity!
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