Page 48 - foodservice magazine June 2019
P. 48

10
30 UNDER 30
SARAH CREMONA, 29
Apprentice chef at the Vue Group, VIC
“Something Shannon Bennett said resonated with me: “When you are in the kitchen, your gender is irrelevant, it is how big your heart is.” I never intended to be a chef. In fact, I ended up unsatisfied working in an office for a bank. But with a love of food and a small amount of courage, the logic seemed simple: become a chef. I love being part of a team, and creating joy everyday.”
AMELIA DAVIES 28
Chef de partie at Yellow, NSW
“I’ve learned a lot about my limits, mentally and physically, in my career. Kitchen work pushes the barriers of both constantly, and I have definitely learned to be a stronger person. Now, I am always excited to put my natural creativity to practical use.”
ANILA GORKHALI, 30
Sous chef at Henry Sugar, VIC
“From the age of six I watched Indian cooking shows and tried to create new things. At the age of 11 on school holidays I did a short pastry course. Everyone treated me like a kid, which made me want to push and learn more. I love cooking because I have a lot of energy and it is a way for me to use it productively. I enjoy thinking on the fly and solving the problems that a kitchen provides.”
JESSICA GREGORY, 28
Restaurant manager at EXP. Restaurant, NSW
“I was interested in the industry throughout school and began my career in hospitality at 19. I love the buzz of the dining room, the interaction with customers and the opportunity to make everyone’s experience special. Hospitality is something new everyday, and I have used my career to experience the amazing creativity of others and find inspiration from other industry professionals.”
JAMES HIGGS, 23
Junior sous chef at Lulu La Delizia, WA
“The most important thing I’ve learnt is that it’s important to recognise both the good and bad qualities in yourself and others, and to move forward to develop ourselves and the industry. Along the way you come across all types of people and learn from each of them. This industry is all about improvement, whether it be the food we cook, the lifestyle we lead or the environment around us.”
JOANE YEOH JIEYING, 25
Pastry chef at Coda, VIC
“Being a chef is a learning journey because the industry is constantly evolving. But the thing I love most is that it is very people orientated. Communication is very important because it helps build relationships, especially in an industry as niche as hospitality where everyone is connected to each other through a couple of degrees of separation.”


































































































   46   47   48   49   50