TAFE

When I returned to Perth and was able to get straight back into cooking at Cimbas, it truly was like riding a bike. I was reminded of my passion for being in that kitchen and in that Cafe, so much so when the opportunity arose to make coffee, I had to take it. Alas it wasn't meant to be and I found myself (after watching a most of Chef's table on Netflix) applying to do Cert III at North Metro Tafe. I wanted to prove to myself that I wasn't just a breakfast cook so I put myself to the test by working every type of kitchen that would take me.

I wanted to go to Tafe because I knew I had knowledge gaps due to the on the job training that I had and it was my responsibility to fill them. 

I admire lecturers who are personable and who relate with their students by putting aside their position of authority, Chef Claire and Chef Brad, I am talking about you, with a few half mentions of Chef Ben and Chef the English guy. These lecturers made my time at Tafe unforgettable, so did my classmates. 

When I reminisce of my time at Tafe, flashbacks of the locker room, the face of my classmate, the lamb shoulder, the multiple fish and birds we butchered start flooding my mind and all I can do is smile. Typically the not so good thoughts try to come through like old school minded lecturers that can easily kill enthusiasm in student and that one time I made it so awkward with a fellow student by oversharing how attracted I was to her. It happens. Overall one of the best years of my life. 

It wasn't Tafe that made that year, as I had mentioned above I worked in every kitchen I could. Which meant I worked at a Japanese fusion restaurant, a quaint bar that served French Bistro and a modern Australian gastro pub, all at the same time. I enjoyed every minute of it. Every kitchen had it's quirks and offered a plethora of experience. I worked with some amazing Chefs, Chef Bevan and a Head Chef that will always have a place in my heart, Trent. This guy is just an allrounder good human and as expected from a good human, he always had our backs. After working for Trent, he set a standard so high that I would only work for Head Chef who gave me the same respect and kindness as he did. I always talk about our musical Mondays where Trent introduced me to Hadestown and as a tribute that is what I was when I went to DC.  

Another that made this year was Chef Claire encouraging me to enter the apprentice of the year competition. After realising, I had no idea what I was doing and was unprepared. It became an opportunity to meet some big rigs in industry and to really put myself out there. I ended up doing work experience at fine dining restaurant and  thanks to Chef Claire who introduced me to him, I then worked under a WorldChefs certified Masterchef. 

I didn't think my year could get any better, until Chef Claire came into our class and spoke about "Proud to be a chef" and told us we were eligible to apply and so I did. That was the cherry on top. Days away from my trip to India I was told I had become a finalist and straight after my India trip I would be headed to Melbourne. 

This was truly a year to put myself out there and grab at all opportunities. It was the year that really sparked something in me and its that fire I am trying to coax into an inferno.