LIFE’S A BOX OF CHOCCIES

ABOUT 90,000 chefs are employed across Australia but not all work in the roles we may expect.

From restaurants, cafes and hotels, to cruise ships, super yachts and schools — if there is food served, there is a need for chefs.

Food trades and culinary arts centre manager Mark Agius says there is a range of opportunities both in Australia and abroad – particularly in Asia.

“Large catering organisations are expanding with work in resorts, lodges and private clubs, airline food such as SkyChefs and also prepackaged food companies,” he says.

“With the rise in popularity of ready-to-go meals, many large pre-packaged food companies are employing chefs to deliver these products.”

Agius says there is always surplus work for chefs and it can be a really rewarding career.

“If you like to travel, working as a chef can take you to all corners of the world at any age,” he says.

Connie Yuen (pictured) used her Certificate IV in Patisserie and inspiration from her parents, who were in the food industry, to land a job as head chocolatier at the Kit Kat Chocolatory.

“My mother was a cook and my dad was a confectioner, so it runs in the family,” she says.

“He used to come home smelling like caramel and this fond memory definitely inspired me to work with desserts.”

Yuen’s job is to help customers create flavour combinations for their Kit Kat bars and lead the team with product development for Kit Kat’s Black Label range.

“I love that I can be so creative, crafting different taste combinations and flavours to achieve something bespoke,” she says.

“I would love to be responsible for the high teas and desserts that everyone looks forward to.”