Page 39 - foodservice magazine September 2019

Eve Sheraton, 20
Nestlé Golden Chef’s Hat Award National Finalist / Chef, Restaurant Dan Arnold | Commis Chef, The Brisbane Club
The biggest thing for me being
a female chef is investing in my career and learning from new experiences. It’s easy sometimes
to get too competitive, compare yourself to others and lose yourself when you’re surrounded by so many talented people in the industry.
At the end of the day, I have to have confidence in myself, be proud of my achievements and stay focused on where I’m going as a young chef.
Amanda Murphy, 28
Nestlé Golden Chef’s Hat Award National Finalist | Head Pastry Chef, Parliament House | Pastry Chef, Hyatt Hotel Canberra
My Nestlé Golden Chef’s Hat Award experience opened many doors
for me and accelerated my career. Participating in the competition gave me a great platform to network and learn from other people in the industry and overall it was a very enriching experience. My teammate and I were the first ever all girl duo to be awarded a flawless 100-point gold, which was definitely
a meaningful milestone.
Felicia Mardo, 22
Nestlé Golden Chef’s Hat Award National Finalist | Chef, Hyatt Hotel Canberra
My most memorable culinary moment was the first time being in the Nestlé Golden Chef’s Hat Award. My family, friends and colleagues were so proud of me and it gave me such a boost.
It made me realise it was my chance to make something of myself and definitely got me to step out my comfort zone.
Of course, I want to make them proud again this time but it’s ultimately about me becoming the best chef I can be,
for me.
Bridget Bottcher, 24
Nestlé Golden Chef’s Hat Award National Finalist | Chef de Partie, TarraWarra Estate | Chef de Partie, Nobu, Crown Casino Melbourne
As a female chef, my advice is to gain industry connections – as many as you can. Golden Chef’s gave me the opportunity to network and connect with a group of like-minded chefs that I wouldn’t otherwise have had the chance
to meet. There’s a certain level of sticking together as female chefs but ultimately, I believe it’s not about gender. If you work hard things will click into place in time.
Tori Pickens, 24
Australian Culinary Federation Youth Culinary Olympics Vice Captain | Senior Chef de Partie, Bistro Guillaume Perth
It’s certainly a juggle managing my work life as a chef and taking on the extra responsibilities in the Culinary Olympics Youth Team, the training time is pretty intense. But I’m so proud to be representing Australia on the global stage and I love being part of a team. There’s no place in a commercial kitchen for anyone who isn’t a team player and I’m going to take that attitude into the Culinary Olympics in 2020. I’m all about pushing yourself to your limits and seeing what you can achieve.
Karen Doyle
Australian Culinary Federation National President | Program Manager, Le Cordon Bleu Sydney Culinary Arts Institute & TAFE NSW
I’m honoured to be the first-ever female National President. The role is challenging and interesting in equal measures and to be leading the federation in achieving our goals for the future is something I’m very proud to be a part of. I’ve seen the industry change a lot over my 20 years in hospitality, patisserie and commercial cookery. There’s certainly less of a male skew
in the kitchen these days, with more and more women making their mark
in the industry.
Find out how Nestlé Professional can make more possible for your business at nestleprofessional.com.au