DRYSDALE STUDENTS LEARNING FROM THE WORLD’S BEST CHEFS
Front of house students have also had the opportunity to serve food and specially matched wines from Tasmanian winery partners at each of the dinners, building on the experiences they already have working in Drysdale’s restaurants, which are open to the public. This year Drysdale has expanded the learning experience the series provides for students across many facets of TasTAFE with tourism and events students helping to run the events and capture them on social media, screen and media students filming the action and graphic design students helping with promotion and menu design. Drysdale North Tourism and Hospitality teacher, Rachel Jeffrey, said the events were a terrific opportunity for students.“It’s really about collaborating with all of the different areas within our learning teams –It’s just terrific to have all of the students working together.”
“This is a unique experience for our students. It’s also bringing all our producers together. There are great networking opportunities for our students, meeting people from industry across all areas in the state. It’s been amazing – really great exposure for Drysdale, and the students of course,” Rachel said. Drysdale North Education Manager, Will Wilson said the series provided cookery apprentices with once in a lifetime opportunities. “Cookery students have been able to work collaboratively with some of the world best chefs to prepare locally sourced Tasmanian produce and deliver world class degustation dinners. The chefs have taken the time to mentor and train young, eager minds and show our students what they can achieve through hard work and dedication to their chosen craft.”
Cookery and Hospitality students have had the opportunity to learn from the best chefs in the world during TasTAFE Drysdale’s 2017 Great Chefs Series. Cookery apprentices in Launceston and Hobart have worked alongside some of the biggest names in the business including Alain Passard from France, who was voted the world’s best chef by his peers, 2016’s best female Chef Dominique Crenn from the US, and Christian Puglisi, whose Copenhagen restaurant, Relae, is the world’s only Michelin star certified organic restaurant. Students at Drysdale Launceston spent several days with these international chefs during April, preparing and cooking 10-course degustation dinners for the public. They have also worked alongside acclaimed Australia-based chefs Guillaume Brahimi and Tasmania’s David Moyle. Hobart students have worked with renowned Australian- based chef Jacques Reymond and will cook with Mark Best in July.
June 2017 www.australianhotels.asn.au
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