THE AP­PREN­TICE

The Advertiser - Careers - - Training & Education -

Name: Pelle Cim­mino Po­si­tion: Ap­pren­tice chef, As­sag­gio Ris­torante Ex­pe­ri­ence: In the first year of his ap­pren­tice­ship and has been em­ployed at As­sag­gio’s for nine months. Skill tips: The key skill is pas­sion – you have to really want to get into this in­dus­try and you’ve got to love it. If you’re not sure if you want to be a chef, it’s good to do work ex­pe­ri­ence (in sec­ondary school) to see how they do it and what it’s like – to see how chefs work and get to know the hours they work. It would be a wise de­ci­sion. Knife skills are the best skills to have but know­ing how to use the equip­ment and safety rules also are im­por­tant. Ap­pren­tices need to have the will to prac­tice tech­niques and be­ing able to pick up things quickly will help. I have a sup­port­ive men­tor in chef Camillo Crugnale, which really helps, too.

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