STEAM­ING AHEAD IN LIFE

STARS IN THE EYES OF CULI­NARY GRAD­U­ATES

Mt Druitt - St Mary's Standard (East) - - CLASSIFIEDS - Re­becca Dargie

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.

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