narrative is challenged early.
in.”
His 24 students – the most the course has had enrolled for years – are encouraged to see the industry for what it truly is, diverse, dynamic and full of opportunity, both locally and globally. “I think the younger kids nowadays, they don’t realise what hospitality is and what it has to offer. Front of house or back of house, it doesn’t matter. They don’t understand the opportunities that are available. They think it’s just restaurants, cafes and bars,” he says. “They don’t understand that it’s cruise ships, it’s airlines, it’s private islands. It’s being a private chef or a front of house manager for a private company. There are ski fields, there’s so many opportunities that are available, and it’s not just about chefs, waiters and waitresses.
Importantly, success in Pete’s classroom is not defined solely by how many students go on to join a kitchen environment. For many, the biggest takeaway is confidence, the ability to step into the world with a practical life skill and a better understanding of how food, service and hospitality fit into everyday life. That might mean entering the industry, or it might simply mean being able to cook a proper meal, host friends or approach food with a bit more care and curiosity. “The way I started the year out was, and this might be controversial, but I didn’t care if they didn’t want to go to university, I didn’t care if they didn’t really want to do this course. But I said to them, ‘how about while you’re here for a year, let’s have a bit of fun. You learn how to cook for yourself, so when you get out into the big, wide world, instead of having two- minute noodles, you can actually cook something nice. Or if you’ve got a girlfriend or boyfriend you want to impress, or a family member you want to impress, you know how to cook properly’. “I can pass that knowledge on, and that enthusiasm for food. And that’s the other thing, enthusiasm for food. It’s not just a fuel you kind of shovel in your mouth and go, ‘right I’m ready to go’. It’s got to taste good, it’s got to look good, it’s got to be appetising. And so I want to pass that knowledge on to them.” Ultimately, Pete Handy’s career has come full circle. From a young chef searching for a creative outlet, to a seasoned professional travelling the world, and now an educator shaping future pathways, his story reflects the full breadth of what hospitality can offer. And if a handful of students leave his classroom with both a job opportunity and the ability to cook something far better than instant noodles, then he would likely argue the next generation is already on the right track.
“There’s so many other jobs that are available in the industry, and I just want to make sure that they are aware that’s what’s available, and trying to inspire them with my enthusiasm and passion, because I still have it, even at my age, I still have it for this industry, because it is such a great industry to be
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21 Tasmanian Hospitality Review April/May Edition
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