Page 45 - foodservice magazine June 2019

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SABA ALEMAYOH, 29
Owner at Saba’s Ethiopian and Afro Hub, VIC
“Food seems to be the most palatable window into culture. Food is also the way my family and community show love. My mother will greet me with “What do you want to eat?” This idea inspired me to share my mother’s kitchen with the Melbourne culinary scene. Now I get my energy from being with people and working such crazy hours.”
MORGAN GOLLEDGE, 28
Head sommelier at Hellenika at the Callie, QLD
“My family really did their best to keep me away from hospitality; piano classes, ballet, tennis, acting. I came away with a diploma in film and theatre arts and a Bachelor of Journalism. Fortunately, the hospitality industry wouldn’t leave me alone. I love making each customer feel like they’re the only person in the restaurant and tailoring the experience to their own unique tastes, not mine.”
JULES BOUILLON, 29
Restaurant manager at NOLA Smokehouse and Bar, NSW
“Hospitality does not discriminate. Everyone starts at the same level and that’s what
I love about it. If you’ve got the right attitude, if you challenge the status quo, and if you challenge yourself enough, you’ve got everything to succeed. I love working with people and I get inspired by meaningful interactions with chefs, restaurateurs and customers.”
JORDAN BROGAN, 27
Head chef at Alibi, NSW
“My dad was a chef and my mum was a food science technician, so I’ve always been surrounded by food. I’d say in recent years the most important thing I’ve learnt is about sustainability. The last chef I worked under taught me about low food mileage and zero waste, so now I’m trying to implement that in my new job.”
MICHAEL BASCETTA, 29
Co-founder at Worksmith, VIC
“I grew up around amazing food and a family that loved to host people. This sense of hospitality was drummed into me as a child and has remained ever since. My long-term goal is to help as many people as possible progress their careers, grow their businesses and create a more sustainable industry.”
SAMANTHA BUTLER, 24
Junior sous chef at Oakridge Wines, VIC
“I finished my first year at university and was really struggling for motivation. So instead I looked at a few casual kitchen jobs around my area. I decided to take a job as an apprentice in a small cafe on what was meant to be a gap year. Now almost five years on, I wouldn’t consider doing any other job. I love creating, and the adrenaline that comes with working in a restaurant.”