Culinary Conversations
Young Talent Hungry For Excellence
Electrolux Appetite for Excellence on Gourmet Rabbit
Over six years ago, an idea was developed that would assist young talent in the restaurant catering industry. This industry is rapidly gaining public popularity and whilst the focus is mainly on the chefs; waiters, sommeliers and restaurateurs, are equally as important. Waitering is a skilled profession and one that is acknowledged in many countries overseas, but still seldom recognized as such in Australia. Gourmet Rabbit explains...
Watching chefs cooking up a storm on TV may look simple, but it can be a long and arduous journey to establish a career at that level. This also applies for waiters and restaurant owners. Long days, constantly being on your feet, working odd hours and finishing when most people have gone to bed can make it seem difficult, and at times it is.
So why do they do it? Simple, because they love what they do. They enjoy customer interaction, imparting knowledge of new ingredients through a dish, the creativity, and diversity of these roles. These people are truly passionate about their chosen careers.
Luke Mangan and Lucy Allon know all about the long hours, especially after establishing more than three restaurants together as business partners. Luke is considered a successful chef now, but he started his apprenticeship when he was 15 – he is now 39. After completing his apprenticeship, Luke set off for London to try and build his skills at Michele Roux’s restaurant, The Waterside Inn. After being turned down, he offered to work for free for one month on the proviso that if Michele liked him, a job would be offered. He ended up working there for 2 years. It was this experience, combined with the belief that the industry should provide mentorship for the next generation that spurred Luke and Lucy, along with many other industry greats to establish the Electrolux Appetite for Excellence (EAFE) program in 2005.
EAFE offers the opportunity for young chefs, waiters and restaurateurs to challenge themselves and experience a once in a lifetime adventure. It is about providing inspirational moments to the next generation, recognizing their talent and opening career doors. As Penny Grant, a 2008 young waiter finalists says, “It’s not just a competition, it’s a chance to improve and build upon your career” especially as “the people you meet become great contacts for the future.”
Over the last five years, the program has blossomed and it continues to grow with the assistance of the judges input and a think tank of advisors. Beginning with only the young chef category the program has grown to include young waiters in 2007 and young restaurateurs in 2009 with a focus on offering educational and knowledge based prizes to increase the skills of past and present finalists.
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