Tasmanian Hospitality Review - February / March 2023

“I’d been cheffing for 15 years, and I woke up and knew I wasn’t really happy and so decided to give bar work a go. It changed my perception of hospitality as a whole. I think being connected with people again changed that for me.” - Alex Dempsey


The latest campaign is aimed at attracting workers back into hospitality – while highlighting the opportunities available to make it a worthwhile career. As Alex explains, finding an opening into the industry or advertised jobs is easier than ever thanks to social media. “I actually found Empress Craft Beer through a Facebook ad,” Alex says. “I was in a Chef position and was ready for a change, so after finding the ad I had an interview, and I just fell in love with the place as soon as I got here. The creativity that I have found here, with cocktails, music – the things that surround the bar – is incredible. The beer alone, and what I have learnt from that is amazing. It’s incredible to see what brewers are currently doing, changing things and the way beer is being seen. They’re making weird and outrageous things that I’m such a fan of.” Alex has always gravitated towards hospitality and finds it hard to imagine what life would be like down a different route. “I always loved cooking as a child, with my grandmother and parents, and it was something I was also naturally good at. I loved creating, and my mother could make something out of nothing, so I knew I wanted to do that,” she says. “What I love about working in the hospitality industry is the creativity outlet I have and that I am constantly learning – about new spirits, new beer, wine (there’s that side of it that I truly appreciate).

from different walks of life and different parts of the world, who are interested in the same thing - getting a good drink! And I take pleasure in that, making sure they get that good drink or finding something about the interaction or experience that they truly appreciate and enjoy.” Alex admits that she tried other things for a while, like going to university, but always came back to cooking because it’s what she enjoyed most. “I’m so thankful that the industry provides so many pathways,” she says. “Hospitality as a whole is like an umbrella as I see it. I’ve come from working in a kitchen, to working in a bar, yet there is still so much of the hospitality industry to discover.” Taking that chance and moving roles within the industry has impacted Alex’s life in the best way possible, by giving her confidence back. Her responsibilities go beyond pouring beer or serving a drink – they extend into organising events, creating new cocktails for the menu, ordering beer, looking at new wines on the market, and collaborating with Tasmanian producers and makers. “Hospitality is a very supportive industry, especially where I am at the moment. I have a great team that I work with and as an extension of that, I have met distillers and brewers who are very supportive of us and the industry. If I need to reach out for help or if I don’t understand something, there is always someone to reach out to.

“Then there’s also the different people that I can meet

“Whether that is my boss, my co-workers, anyone

35 Tasmanian Hospitality Review Feb/Mar Edition

Made with FlippingBook. PDF to flipbook with ease