Calling all chefs
Tasmania is a playground for chefs with local food, quality produce and opportunities across the State.
With Tasmania’s food and beverage sector continuing to surprise, and the tourism industry growing year on year, so does the need for passionate hospitality staff. And right now, we need chefs.
Tasmania is known for its quality produce and fresh food, and our restaurants are no different. The Australian Good Food & Travel Guide’s Tasmania 2018 Restaurant Awards include a sample of fine dining options that can be found across the State.
One 2018 Tasmanian winner is the Launceston-based Stillwater restaurant, who’s Executive Chef Craig Will is a Tasmanian trained chef and expat who returned to the State to live, and pursue culinary and career opportunities.
It’s hard to stay away with the world’s best produce at your fingertips. Robin Kelly, winner of the 2015 Tasmanian Hospitality Association and TasTAFE Chef of the Year award, is also a returned Tasmanian. After originally training in Tasmania, Mr Kelly worked in Perth, Edinburgh and London, before returning to the State to create dishes using the premier local produce available every day in Tasmania.
Tasmania is also a great place to learn the art form of becoming a great chef.
The Great Chefs Series is an example of the fantastic training opportunities on offer in Tasmania. In its third year, the Series provides an opportunity for some of the world’s best culinary minds to collaborate with up and coming talent in the Tasmanian hospitality industry. The 2018 Series will be four public events, beginning in May, which will see chefs such as Analiese Gregory, Mark Best, Phil Wood and Alex Atala working side-by-side with apprentice chefs to deliver a seven-course degustation, with matching wines.
Opportunities for chefs are supported in the State by a collaborative approach that sees partnerships fostering training and development opportunities. These include:
- Memorandum of Understanding between the Tasmanian Government and the Tasmanian Hospitality Association to support the industry to implement the Tasmanian Hospitality Industry Strategic Plan, maintain the Workforce Development Initiative and implement a Customer Experience Program
- Memorandum of Understanding between Skills Tasmania and the Tasmanian Hospitality Association to support workforce development
- Partnership Agreement between TasTAFE Drysdale and the Tasmanian Hospitality Association
- The biennial Slow Food Hobart TasTAFE / Tasmanian Hospitality Association Terra Madre Scholarship, which provides the opportunity to attend Slow Food’s five day Terra Madre / Salone del Gusto in Turin, Italy. The scholarship is possible through a partnership between Slow Food Hobart, TasTAFE and the Tasmanian Hospitality Association.