STEAMING AHEAD IN LIFE
STARS IN THE EYES OF CULINARY GRADUATES
THE Echo Culinary Institute is a three-year program in partnership with Northern Sydney Institute that offers a unique training platform for chefs.
Jason Alcock, executive sous chef at The Star Sydney, was part of the team that created the program. He said The Star was responding to the well-documented shortage of chefs in Australia.
“We need team members who understand the demands of working in a variety of kitchens so rather than be at the mercy of the market, we train our own,” he said.
In addition to experiencing multiple kitchens across The Star, apprentices are in- vited on site tours such as olive, bread, wine, fruit, veg and fish markets as well as masterclasses to further their skills, including fish filleting and butchery.
A little competitive spirit goes a long way, too, with students competing in black box challenges to be Apprentice of the Year.
“This is a fast-paced industry and you need a lot of energy and dedication,” Mr Alcock said.
You can train at Echo for a future career as a chef at The Star.