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Proud to be a chef

It was a sweet four days for our apprentice chef Harry Gibbs who had a once in a lifetime opportunity to participate in Fonterra’s Proud to be a Chef program from 22 to 25 February.
The Certificate III in Cookery apprentice was one of 34 talented apprentices chosen for the program after a rigorous nationwide selection.
 
Held in Melbourne, the all expenses paid program involved masterclasses and fine dining experiences as a way to mentor, encourage, reward and recognise future culinary leaders in food service.
 
“I felt absolutely honoured to be chosen for the Fonterra program and excited to learn from it,” said Harry, who currently works at The Good Table in Castlemaine.
 
Described by his teacher Nicole Mynard as a “passionate and creative student who is very keen to always improve himself”, Harry had only one thing to say when asked how he found his way into this field – cooking is just something he’s always loved. 
 
“I chose to become a chef because I always liked cooking. When an opportunity for an apprenticeship came up, I took it and I have loved it ever since,” he said.
 
“Training at Bendigo TAFE has been amazing – from the teachers to the students everyone is super helpful and supportive. They have helped me achieve my goals by supporting me through various culinary decisions I have to make and encouraging me to take and make the most of any opportunities that come my way.”
 
Harry hopes to keep developing new skills and gaining new experiences as a chef.
 
“My future goals are to hopefully work overseas, cooking to learn and to help refine my skills to the best of my ability, ” he said.

 

 
Harry Gibbs