Young chefs ‘too raw’
Training cuts blamed for unseasoned skills
YOUNG cooks might be spoiled for choice in the Cairns job market but senior chefs say their kitchen skills are undercooked.
Australian Culinary Federation Cairns president Brian Down said the lack of depth in the skills of apprentices came down to the college system.
“They are coming up with just basic skills and knowledge,” Mr Down said.
“At the ACF annual general meeting the other day many were saying the same thing.
“Apprentices are being rushed through courses, they are not being taught a load of stuff.
“They are being taught specific skills for specific jobs.”
He said colleges and TAFE had been “decimated” due to funding cuts.
“Pre-apprenticeship courses are quite expensive and that keeps some kids out of the market,” he said.
“They are not being taught on the job either.”
Head chef at The Chambers YJ Kim said cooks needed to supplement their training with their own studies.
“I did a lot of research and I learned what diners in the Far North wanted,” Mr Kim said.
“I wanted to see how local chefs prepared local produce for local tastes.”
He said he preferred work more seasoned chefs.
“TV cooking shows have spoiled everybody. I have seen that young apprentices find the hours, the heat and the pressure too much,” Mr Kim said.
“Most give up months or a year.”
Mr Kim said professional cooks needed a thick skin and stout hearts.
“Chefs need to be strong minded – they need to be able to accept orders,” he said.
“I prefer chefs in their midtwenties and thirties; they have experience, they are highly motivated and they love food.
“You have to love this job, it doesn’t pay as well as other industries.” after
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