TasTAFE
Tasmanian chef Paul Foreman is helping to nurture the next generation of TasTAFE cookery apprentices Chef, restaurateur, caterer, consultant, mentor, MC – Tasmanian hospitality leader Paul Foreman wears plenty of hats these days. But how does an experienced professional like Paul feel about training the next generation of Tasmanian chefs? How can TasTAFE and industry work together to promote better outcomes in the profession he loves? Paul shared his thoughts on a recent visit to mentor learners at TasTAFE’s Collins Street Campus in Hobart. “I think there needs to be more collaboration [between TasTAFE and industry],” Paul said. “That’s one thing I’d really love to see – more of an intertwining of communication, which I think would be hugely beneficial. Like anything, we all have different irons in different fires – but if we put them all together, we’re going to have something that’s
quite solid.”
TasTAFE’s Head of School for the Visitor Economy Lauren Sheppard, agrees. “We are continuing to challenge the status quo and welcome collaboration with industry bodies to find solutions to address industry needs,” Lauren said. “Warmly welcoming Paul to TasTAFE as a colleague and industry representative is an example of our collaborative mindset, and our learners valued the opportunity to hear from a local industry professional.” From the industry side of the kitchen, Paul sees plenty of opportunities for businesses to better support Tasmania’s future chefs. “The time you put into an apprentice is really important – what you put in is what you get out. And it’s a two-way street. You’ve got to work together – not just treat an apprentice as a spud- peeler in the background. That has to be done because that’s your foundation, but respect and
CHEF PAUL FOREMAN LISTENS TO THE CAREER ASPIRATIONS OF TASTAFE COOKERY LEARNERS
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Tasmanian Hospitality Review April/May Edition
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