Lo­cal ap­pren­tice­ship boost

Pilbara News - - News - Tom Zaun­mayr

An as­pir­ing Kar­ratha-based ap­pren­tice is look­ing at chas­ing his food dream af­ter gain­ing a first-year ap­pren­tice­ship at a lo­cal eatery.

Cur­tis Gra­ham is un­der­tak­ing the first year of his hospi­tal­ity ap­pren­tice­ship un­der the guid­ance of Fiorita Deli’s head chef Nick Woolard.

Mr Gra­ham said find­ing an ap­pren­tice­ship lo­cally had been a wel­come sur­prise.

“I ba­si­cally got into this through my mum,” he said.

“I have grown up around a kitchen and al­ways looked up to her.

“What I was told orig­i­nally was you had to go through so much, you couldn’t do the­ory here so it didn’t seem ap­peal­ing to go through all that trou­ble.

“I needed this straight away so I could get on with my life.” Blanche Bar group man­ager Lara Du­cie said the chang­ing de­mo­graphic of Kar­ratha had been a boon for tourism and hospi­tal­ity.

“We have re­lied on 457 visa and 186 im­mi­gra­tion chefs, which has been good, but we do want to at­tract Aus­tralian chefs,” she said.

“Try­ing to at­tract that sort of per­son who is keen and likes to live re­gion­ally has proven very dif­fi­cult.

“So hav­ing our first ap­pren­tice, which we are re­ally proud of, is some­thing we have al­ways wanted to do.”

Mr Woolard said hav­ing the op­por­tu­nity to im­part wis­dom to as­pir­ing chefs was re­ward­ing.

“To be in hospi­tal­ity you need to want to make peo­ple happy, you need to be proud of what you create and to want to make peo­ple smile,” he said.

Mr Woolard said more could be done to en­cour­age more peo­ple to take up hospi­tal­ity ap­pren­tice­ships.

Pic­ture: Tom Zaun­mayr.

Fiorita Deli own­ers Bart Par­sons and Lara Du­cie with head chef Nick Woolard and ap­pren­tice Cur­tis Gra­ham.

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