Page 50 - foodservice - June 2018

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30 UNDER 30
“I grew up in a hospitality family and being in restaurants and kitchens has always
been natural for me. I decided to become a chef at a young age, but there was no defining moment where I said to myself, ‘I am going to be a chef’. It was more a general progression towards something I always knew was going to happen.”
ZACKARY FURST, 25
Sous chef, IDES (VIC)
“I think a career in foodservice chose me. I grew up in my parents’ restaurants but more importantly, the reason I choose to come back every day is the people. I thrive on the buzz of service, and providing an experience that goes beyond expectations, and I love being able to share what I have learnt with my team and watching them grow as hospitality professionals.”
BROOKE ADEY, 28
Restaurant manager, Chiswick Woollahra (NSW)
“My approach to hospitality has been formed by travel. I have accumulated ideas from various places all over the country and the world to forge what is my way of doing things. In a crowded industry, standing out and being identifiable by your approach, as opposed to a sign on the wall, is crucial to longevity as you provide a service that is not interchangeable.”
OLLIE MARGAN, 26
Managing partner and bartender, Maybe Mae (SA)
“I believe the kitchen is a place to work hard, grow and be supported and challenged by the people around you. I hope to revolutionise the way we involve our communities in our restaurants. I think kitchens of the future will have a space to involve and utilise the forgotten skills of our older generations as well as providing employment and skill development for those with disabilities.”
LAURA SKVOR, 21
Apprentice chef, Zigis, Georgie Bass Cooking School (VIC)
“I originally studied as an architect, but once I finished my degree I found myself wanting
to redirect my creativity towards an industry that was already close to my heart. I feel very happy knowing that what I’m doing each day is what I love. I also hope that I can inspire and educate the younger bartenders and industry guys and girls to want to be more involved in our industry.”
KURTIS BOSLEY, 26
“I love the fast-paced nature of foodservice. I love being a part of a kitchen team and being forced to think outside the box. While it can be stressful and challenging at times, it is never boring. My love for the adrenaline rush of a busy shift has only grown with experience and how far I go in this industry will only be limited by how much I want to achieve my goals.”
TAHLIA COLLINS, 19
Group bars manager, Public House Management Group (NSW)
Apprentice chef, Taralga Sports Club (NSW)