Being a chef takes tremendous physical, mental and emotional fortitude. If there is one thing I’ve learned as a chef, it is that we put ourselves out there as artists and creators.
It is a beautiful thing to have the opportunity to express ourselves through the creation of food, and the food we craft should be an expression of who we are. Through our food and our creations, it means we get to express who we are as individuals, be creative and stand proud for something we believe in.
After working at some of the best culinary education providers in the world, like Le Cordon Bleu, and all through the Australian Tafe system I chose to work at Ad Astra as it is the perfect training organisation for me to lead into the future. With the skills, knowledge and experience I have accrued over the last 25 years in the hospitality industry and last 10 in the education industry, I am able to create an effective, current, contextualised and tailored course that reflects the current needs of the industry.