BEGINNING your culinary journey during a global pandemic may seem a little crazy.<\/p>\n
Still, with more time on hand, these recently qualified chefs saw it as a prime opportunity to return to study.<\/p>\n
Shandelle Cooke, a chef at popular entertainment venue the Piano Bar, took full advantage of the chance to gain a qualification and advance her career.<\/p>\n
“As a mature aged student, returning to study was daunting, and yes, there were a few meltdowns, but I felt so supported at The Gordon,\u201d she said.<\/p>\n
\u201cI love being inspired and feel fortunate to have studied under such amazing chefs.<\/p>\n
\u201cThey were so talented and forthcoming with their knowledge and experiences. It really made a difference.”<\/p>\n
Shandelle’s said her new career reflects her passion for food, song and travel.<\/p>\n
“I see the symmetry between food and entertaining. They are both creative outlets, so this is one of the reasons I was keen to become a chef,\u201d she said.<\/p>\n
\u201cHaving worked on cruise ships and travelled the world opened my eyes to an amazing array of cuisines, and I have a true passion for cooking.<\/p>\n
\u201cThis was ingrained in me early on with Mum’s great home cooking.”<\/p>\n
Callum Macpherson, the owner of Geelong wine store and bistro Bottles and Barrels, wasn’t perturbed by the difficulties he faced.<\/p>\n
“The shock factor of returning to school as an older student had its challenges, but my appreciation for food and flavours made me even more determined,\u201d he said.<\/p>\n
\u201cStudying commercial cookery really did reinvigorate my joy of food and cooking.<\/p>\n
“Starting my hospitality career as a kitchen hand, I knew my way around the kitchen but was prepared to return to the basics and show my vulnerability and inexperience.<\/p>\n
\u201cThis is the best advice I could offer anyone looking to study, strip away your preconceptions and some misconceptions and build your knowledge base on a new foundation.\u201d<\/p>\n
In 2022, The Gordon Culinary School completed its $23.5 million-dollar renovation, which now sees the TAFE boasting world-class training facilities.<\/p>\n
Callum and Shandelle trained before, during and after the completion of the upgrades.<\/p>\n
“The unit kitchens are second to none,\u201d Callum said. \u201cWith amazing combi ovens and specialist equipment, there really is no better place to undertake your commercial cookery studies.<\/p>\n
\u201cRetraining through a renovation and COVID had its challenges, but I always had the finish line in sight.<\/p>\n
“Having had nearly all of The Gordon’s chefs train me along the way, they brought a new experience to the classroom and were so happy to share their wealth of knowledge.<\/p>\n
\u201cEverything I learnt was relatable and were things I could put into practice at Bottles and Barrels. It just makes my business work better, and it really made training at The Gordon the best.\u201d<\/p>\n