Industry trailblazer Merivale has announced the return of its innovative Chef Apprenticeship School to address the critical skills shortage in commercial kitchens, led by celebrated chef Peter Doyle.
The programme – designed to inspire, guide and mentor the next generation of chefs – balances theory, practice and hands-on experience, including invaluable one-on-one attention from Doyle, one of Australia’s most acclaimed kitchen maestros.
The accelerated course runs for 18 months, in comparison to the standard 36 months, for a Certificate III in Commercial Cookery on completion.
Apprentices walk away with the fundamentals of cooking in a broad range of cuisines, bolstered by access to and mentorship in the kitchens of Merivale’s formidable line-up of chefs. They will ideally move into ongoing employment with the group, as a skilled Commis Chef.
“Merivale is lucky to have some of Australia’s best chefs in its ranks, so we have a unique opportunity to pass on their skills, knowledge and work ethic to the next generation,” says Doyle.
“Our focus is to shine a light on the creative process of cooking and ensure that each apprentice leaves the school ready to conquer their dreams and the industry.”
Something that sets the programme apart is that the group will cover all costs of the apprenticeship.
Merivale is striving to help inspire people to enter and stay in the industry. It will soon launch a new training programme in July to encourage young people to consider hospitality as a career.
“Australia is home to some of the best hospitality experiences in the world, punching well above its weight on the global stage,” says Merivale CEO Justin Hemmes.
“We are passionate about investing in an industry that defines so much of our vibrant culture and are proud to nurture a new generation of young chefs that will help shape its future.”
More details can be found at Merivale Chef Apprenticeships.
Applications are open now for commencement of the second enrolment, in July.
Video on Merivale’s Chef Apprenticeship program.
