What can we do for you?
I’ll start with the yabby cocktail. The yabby cocktail.
And then the fish special. Yeah.
Order in guys, please.
Madam, we’ve got the yabby cocktail.
Beautiful. Thank you.
And for you, sir, the salmon special. Thank you very much.
Enjoy your entrées. Thank you.
Mmmm, they’re beautiful, aren’t they?
Order in!
Your pudding’s nearly done.
A lot of work goes into preparing the meals we
serve so things can get pretty hectic in here.
Oh, OK. Wait one second. One pork belly.
The key to a good kitchen is preparation and organisation.
Everyone has his or her set jobs.
This is Michelle. She’s just recently qualified and she’s on mains tonight.
This is Warren. He’s a first-year apprentice. He helps Michelle
on the mains, plating up and doing vegetables and salads.
This is Nathan. He’s our second-year apprentice and he’s just moved into entrées.
You can put those in for 30 seconds.
Most of us are apprentices, except for Neil. He’s the owner and head chef.
We all draw from his international experience as he guides us through our apprenticeship.
You know before I put gelatine in it. Well, this one was a baked cheesecake and it had the butter in the
biscuits and I wasn’t sure so I baked it for like two minutes because the butter’s stuck to the outside so ...
As we’re all training, we can learn from each other and help each other out. It’s great.
Try and pull it when it’s cooked. Need it nice and crunchy. It’s come up well.
As an apprentice chef, you work your way through the different sections in the kitchen.
You may start in cold larder and then entrées, then pastries and
mains, until you’ve worked in all the areas of the kitchen.
I’ve been working in pastries now for about a year.
It’s not good for the waistline but I love it. It’s so creative.
There’s a lot that gets done before we get to the cooking and
plating stage, so I’ll take you back to the start of my day.
I begin my shift by organising things that will take the longest to
prep, like ice cream. I ask other sections if they need any pastries.
Could you make me a shortcrust pastry, please?
And then dwindle down to the bitsy things like restocking.
We take every measure to stay safe and keep food prep hygienic in our job.
This includes having to wear a uniform and steel-capped boots.
It’s far from glamorous but it’s an occupational health and safety
requirement as well as protecting us from nasty spills if they happen.
That’s for 17.
The hours you work as an apprentice chef depend on where you work.
Here at Jackson’s restaurant, I start at 1.30 in the
afternoon five days a week, including Saturdays.
Sorry.
Michelle, table 20’s done
20? Tasting. Thank you.
I’ve loved cooking from an early age. When I was little, I dreamed of being a chef.
Table 11, how long? Ten minutes?
I can’t believe I’m already three years into my apprenticeship and loving it.
One oysters, one prawns, one salmon please followed by
a lamb, an entrée-sized mash and a duck. Thank you.
Because you’re still learning, the pay starts low but it gets
better and can be quite high the more experienced you get.
Service, please.
On the job I’ve found that you have to be able to do many
things at once and a good memory always comes in handy.
Hello. How are your desserts tonight? Very good, thanks. Are they all right?
Sensational. And please pass on my compliments to the chef.
It’s a real buzz to get compliments from the customers.
It lets you know all your hard work is being appreciated.
Free tasting? Yeah.
The best advice I’ve been given is to let people help you.
Don’t argue. Listen. You’re not expected to know
it all at once and the first year is tough but,
if you persist, it’s well worth it.
Christine, can I have things for one, please? Yep.
So what do you think of this dish? This is my favourite, chocolate pudding.
To become an apprentice chef, you need to find a business that is prepared to take you on.
I did a one year pre-apprenticeship which gave me a good grounding
in cooking and time to decide if this was the career for me.
My four-year apprenticeship includes studying at TAFE to complete
a Certificate III in Cookery as well as on-the-job training.
It’s just about closing time.
Even though the customers have gone, there’s still cleaning to be done.
This is my least favourite part of the job.
It took me a while to get used to finishing this late, especially on the weekend.
I always thought I was missing out on fun with my friends.
I’m fine with it now and love being here.
I can always meet my friends after work.
It’s exciting to be part of one of the biggest industries in the world and
once I’ve completed my apprenticeship, I can take my skills anywhere.
Some day I hope to travel and explore the tastes of the
globe, but for now, I love working here. Who wouldn’t?
Service, please.