Certificate III in Commercial Cookery
Trained by Quality Training and Hospitality College
Employed by National Wine Centre
A chef at the National Wine Centre of Australia, Sarah recently completed her Certificate III in Commercial Cookery with Quality Training and Hospitality College, after school studies in a Certificate II in Kitchen Operations led to her work placement and apprenticeship.
“I have studied hard, worked hard, kept an open mind and listened to all the advice that everyone has given me along the way, plus made a few learning curves of my own during my training journey,” says Sarah.
“I chose this career pathway because of my love of cooking, because of the joy that food brings to me and those around me, and the belief that food can bring people together.”
Sarah believes cooking has opened many doors for her – both in Australia and overseas – and, once safe travel returns, she plans to work in Europe, saying ‘life is a continuous journey of learning’.
When the time comes to step away from working in the fast-paced environment of a commercial kitchen, she is keen to become a Vocational Education and Training or home economics teacher, passing her knowledge, experience and skills on to future generations.
“I have competed in 14 culinary competitions – all of which I have placed in the top three in – whilst undertaking my four-year Commercial Cookery apprenticeship,” says Sarah “I have gained so much knowledge and new skills from competing, not to mention new lifelong friendships and contacts.”
While competing in France, she was placed in the patisserie kitchen of two Michelin star restaurant Les Crayeres, learning tips, tricks and recipes – ‘an experience I will never forget and one that I hope to relive again one day’.