Page 49 - foodservice magazine June 2019

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JESSE HUGHES, 28
Head chef and owner at Alma Restaurant, VIC
“I love everything hospitality related, from cooking with the seasons and preparing wine lists to liaising with guests. I’ve learnt to learn from everyone. Learning from my team, my producers, my mistakes and the mistakes of others has given me the ability grow and become a better chef and business owner.”
JACOPO CARDONE, 29
General manager at Yagiz, VIC
“I believe that when you unite with like-minded people that share your passions you can achieve some truly magical things. I’d love to help reduce food wastage. Every day tonnes of food goes to landfill, but we have the power to educate people. By using all the parts of our animals and produce we can help to achieve this vision and be kinder to our planet.”
REBECCA MERHI, 23
Junior sous chef at Flying Fish at the Star, NSW
“My passion for cooking goes back to my family and cultural heritage. Cooking is such an expressive outlet. The ability to create a portion of edible art that influences another person has always been such a powerful concept to me. The nature of the hospitality industry embodies versatility – it is vast and ever-changing and I love moving with it.”
MATTHEW SMITH, 29
Head chef at Banksii, NSW
“I love that I have the opportunity to work with very passionate producers and chefs. Our industry is always evolving and the changes you have to make as a chef to keep up makes it a job I’ll always love. But remember that it’s ok to take a break and look after your team, as they can become your family.”
BEN RICHARDS, 25
Sous chef at La Luna Bistro, VIC
“I chose a career in hospitality because ever since I was a kid I had an interest in cooking. Back in the early days I would bake with my nan, and today I love that the kitchen gives me a creative outlet and allows me to make all my ideas into real, physical things. My goal is to continue to learn, and to never become complacent.”
MORGAN HIPWORTH, 18
Owner at Bistro Morgan, VIC
“I started cooking when I was seven years old and from there I just fell in love with it. I love the enjoyment it gives other people when they eat my food. The most important thing I’ve learnt is to find a job you love and you’ll never have to work a day in your life. For me that job is lucky enough to be in hospitality.”