Page 53 - foodservice magazine June 2019

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RUCHITA THORAT, 26
Commis chef at the Langham Hotel, VIC
“I started helping my mum around the kitchen when I was four, but I was told cooking was a hobby, not a career. While studying engineering I became very interested in cooking, and my friends encouraged me to pursue it professionally. So I started from the scratch. I love the thrill you get during service, and I people smiling while eating my food, and coming for seconds.”
PAUL TURNER, 29
Head chef at Lover, VIC
“The most important thing I’ve found from working in the industry is that you never stop learning. Every person who comes through the kitchen has something to teach you, whether it be a new technique, a flavour pairing or even a different perspective that can lead to a breakthrough in creativity. If you can leave your ego at the door, you can learn a lot.”
TARA MULLIGAN, 20
Commis chef at Nick and Nora’s, NSW
“Growing up I was always in the kitchen with my great nanna, nan, or dad. Since then I have learnt the importance of passing on everything that you hear, see, smell and feel to the next generation. Appreciate the words of all the chefs you’ve met; you will repeat them to someone else one day. Don’t let anyone ever tell you an idea is too big or too small – prove them wrong.”