The all-expenses-paid programme relaunches in July – and it’s run by a legendary chef. Applications are now open.
Sydney hospitality giant Merivale has relaunched its chef training school, and it’s taking applications for next semester. The all-expenses-paid program teaches theory and practical skills to aspiring chefs with workplace experience at one of more than 70 venues operated by the group.
The course goes for 18 months (the same qualification usually takes 36 months to acquire) and is run by legendary Sydney chef Peter Doyle. Doyle has decades of experience in hospitality and has worked in some of the country’s best venues, including Le Trianon (later renamed Cicada), Est. and Celsius.
Participants will learn how to prepare and cook within industry timeframes, practice modern and classic cooking techniques, learn the ins and outs of workplace safety and hygiene and leave with a Certificate III in Commercial Cookery – not to mention invaluable individual knowledge from some of the best mentors in the business.
If all goes to plan, apprentice chefs are offered employment in a Merivale venue as a commis chef upon completion of their course. Training and career development can continue with the group from there.
Merivale says that to meet the application criteria, you’ll need to be a passionate cook looking for a career in the hospitality industry. Not much experience is required, as the group is more interested in “inquisitive, respectful, honest, resilient, growth-oriented individuals.” You must be 16 years or older, no longer at school, living or working in NSW and have the right to work in Australia.
Photography: Jake Roden