Ever wonder what kind fo attitude you need to become a successful young chef in the culinary hub of Sydney? Take a listen to some of these William Blue culinary graduates talk about the important moments along the way to where they are now. They talk about childhood inspiration, the dedication needed as a student, first placements, challenges and realities. Hear what they have to say about the industry and where the course has led them.
All chefs put their heart and soul into their kitchens, but when you are opening a restaurant with your partner, there are many challenges and rewards along the way. Adeline chatted to us about the journey to opening Bang Street Food alongside her partner, and the dedication required to survive a restaurant opening.
For some, it’s not just about being a chef, it’s also about being a successful business owner. From cooking after school treats for him and his grandmother to cooking for hundreds of people at a time, it’s Tim’s eagerness for diversity that drives him.
All the way from Bogata in Columbia, Catalina is a champion of self-confidence and self-belief in this industry. She is a supremely competent, reliable and passionate sous chef at Papi Culo and she dreams of working in all areas of the industry, from fine dining to small cafes.
Having worked all over the world as a successful chef, Alex finds herself in a different industry entirely. The common thread?…food, of course! Being in the kitchen wasn’t enough for Alex, but watch to see how she turned a light bulb moment into a stroke of genius and pull her two (very) different strengths together.
Andrew has come and gone from William Blue over the years – taking opportunities as they appeared. He now shares his passion for flavours and techniques as the Head Chef of William Blue Dining. His infectiously happy nature and wealth of experience is an asset to those around him.