Fifteen lucky jobseekers are about to embark on a six week journey which could transform their lives with a career pathway in food.
BUSY At Work Job Services, in partnership with the Institute of Culinary Excellence launched the ‘Culinary Excellence Scholarship’ at The Institute of Culinary Excellence (ICE), Coorparoo Secondary College on Wednesday 9, October 2014.
The scholarship is the brainchild of Alison Taafe, Director of ICE who formed a small working group of representatives from BUSY At Work and the hospitality industry to help realise her vision.
BUSY At Work, CEO Paul Miles said BUSY was delighted to be part of this innovative concept. “A little over two months ago BUSY met with Alison to discuss possible and achievable strategies aimed to improve job opportunities with disengaged youth and young adults.
“The outcome was a scholarship in culinary excellence involving the commitment of successful chefs dedicated to train, mentor and guide suitable and eligible jobseekers into a very demanding, but rewarding career in food.
“Since then we’ve engaged ten disengaged jobseekers and five general entrants to take up the challenge.
“This project is at the very core of what BUSY is all about and I’m absolutely thrilled to be part of this ground breaking initiative in getting our youth into fulfilling and sustainable jobs,” Mr Miles said.
The scholarship is led by Alison Taafe, who is also a published and highly acclaimed chef and educator who works directly with the elite restaurants of Brisbane, many of who are hatted.
“The scholarship is a six week program which will include master classes, work experience and placements, mentoring and tutoring.
“We are incredibly fortunate to have attracted some of Brisbane’s most well-known and nationally acclaimed chefs who are very enthusiastic to mentor and support these students with job placement.
“Also renowned Indigenous Chef, Clayton Donovan from Nambucca Heads made a special trip to attend the launch.
“Clayton presents on Wild Kitchen a cooking show on the ABC and will mentor our four Indigenous students on the program,” Ms Taafe said.
Upon successful completion of the six week program the students will be offered an opportunity to commence an apprenticeship in commercial cookery and as part of the scholarship they will receive their full uniform and tools of the trade valued at over $6000.
If you would like to learn more about this service or our Apprenticeship and Traineeship program call BUSY on 13 2879.
Image Caption: From left to right: Clayton Donovan – Wild Kitchen ABC, Shaun Malone – Executive Chef and co-owner of Bucci Restaurant, Ben Williamson – Head Chef and owner of Gerard’s Bistro, Alison Taafe – Director of the Institute of Culinary Excellence, Paul Pledge – Executive Chef at Friday’s Riverside, David Pugh – Owner and Head Chef of Restaurant Two and Adam Herbert – Executive Chef of The Mighty Mighty Brew and Cue.
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