TasTAFE
nurturing along the way is really important as well.”
Paul also thinks that scheduling time for communication is essential to building a supportive working environment – despite the challenges of finding the time in busy service environments. “Part of the working week is stepping out of the kitchen. Nothing happens through service because of the pressures but having that communication time is really important. Time is money and we’re always time-poor – but it can be done, even if it starts out at half-an-hour a week – put into the roster system. Making time to talk about what you’re doing, rather than just working, is really important [to nurture staff],” Paul said. Good mentorship that recognises an individual’s particular skills is something that Paul is also passionate about – and something that Certificate III in Commercial Cookery apprentice James Matar has benefitted from at TasTAFE. “I think the community at TasTAFE is super- important for apprentices,” James said. “One of the things that we focus on a lot is attention to detail – I really love details. And in my first year in my first class, my teacher said to me, ‘It’s all about the details.’ And I was like, ‘This is my spot!’” James has found his ‘spot’ as an apprentice chef – and thanks to the mentorship of people like Paul Foreman and his TasTAFE teachers, he’s feeling positive about the hospitality industry and his place in it.
CHEF PAUL FOREMAN WATCHES APPRENTICE CHEF JAMES MATAR AS HE PREPARES A BRAISED LAMB DISH AT TASTAFE’S COLLINS STREET CAMPUS
“You meet so many new people all the time,” James said. “You get to be around good smells, good tasting food. The hours can be long, but the rewards you get at the end of the day when you go home and you feel like you’ve earned your sleep, that’s the best feeling in the world.” To pursue your dream of working in tourism, hospitality or food, or to gain additional skills and qualifications, check out TasTAFE’s study options here.
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47 Tasmanian Hospitality Review April/May Edition
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