Twelve Queensland teachers were hoping they hadn’t bitten off more than they could chew when celebrity chef Matt Golinski put them through their culinary paces in Maroochydore.
Mr Golinski, official chef for the Food, Wine and Tourism Gateway to Industry Schools Program, was joined by Training and Skills Minister Yvette D’Ath for a teacher workshop at Maroochydore State High School.
The chef has partnered with the Gateway Schools Program to share his knowledge and skills with the next generation of industry professionals.
“The program provides hands-on opportunities for students in hospitality-related industries with an eye to future careers,” Mrs D’Ath said.
“Maroochydore State High School is one of 32 Food, Wine and Tourism Gateway Schools, and is well suited to the role.
“The school’s Coastal Trade Training Centre has an industry-standard kitchen and extensive vocational education and training (VET) programs supported by an active VET reference group made up of industry, school and community representatives.
“Matt conducted a workshop at Windaroo Valley State High School, and more will be held at trade training centres throughout the state in 2016 including one in Cairns on Monday 18 April 2016.”
“The workshop is limited to 12 participants due to the hands-on intensive nature of the work.
“This is a fantastic opportunity for teachers to pick up skills from a top-line chef.
“Having Matt on board is a real coup for the Food, Wine and Tourism Gateway Schools Project.”
As a Gateway Schools chef, Mr Golinski is working with high school culinary teachers in selected schools to provide them with the latest skills and standards their students will need to pursue a career in the food, wine, hospitality or tourism industries.
He said he believed becoming a Gateway Schools chef would be a good way for him to engage with teachers and help them understand what skills and qualities chefs in the industry were looking for when hiring young people straight from school.
“I spend a lot of time travelling around the state meeting suppliers, and one of the things I want to impart to the teachers at these workshops, along with practical advice and skills, is knowledge of the fantastic produce on offer locally which is current on restaurant menus.
“I hope to provide inspiration for the teachers, who can take it back and share it with their students.”