TASTING
SUCCESS
MENTOR PROSPECTUS
MORE THAN YOU IMAGINE
Message from the Tasting Success Co-founders Courtney Clark OAM Co-founder
Lyndey Milan Co-founder and Patron “The most rewarding thing about Tasting Success is the transformation and growth in confidence in our girls between their first interview and graduation“.
“If you want to change the world, invest in girls”. N. Gibbs
A Home Economics teacher with a postgraduate diploma in Media, Courtney has worked extensively in the Food and Hospitality industry for over 50 years.
Lyndey Milan has been a teacher, caterer and cafe proprietor but is best known as an award-winning food writer, cookbook author, TV and radio presenter.
A creative ‘ideas person’ she initiated and ran the successful ‘FRESH IS BEST ‘ campaign and, with the support of the Minister of Agriculture, convened the Food Media Club.
Lyndey is a director of Sydney Studio Kitchen, a purpose-built TV studio and post-production facility, and a TV production company, Naked Flame Productions. She is also the host of Lyndey & Blair’s Taste of Greece, which is now part of the SBS stable.
She appeared extensively in the media promoting fresh food and was elected to the Pure Foods Advisory Committee and Pork and Dairy Boards. She then moved to an International Food Company as Consumer Relations Manager. Becoming a partner in Sydney’s leading catering company, Juste Nous, led to the major food contract at Sydney’s Olympic Games. A firm believer in ongoing education she approached Lyndey Milan with the concept of women chefs being mentored in the food and hospitality industry. Lyndey immediately moved the project into high gear and became the co-founder and the driving force behind ‘Tasting Success’.
She was a long-time colleague of Norma Willis and friend of Courtney Clark and with them, was involved as a speaker in the inaugural Great Women Chefs of Australia Dinner. Courtney invited her to be one of the chefs at the second dinner. It was here that Lyndey and Courtney first discussed the sad lack of top notch female chefs and challenges for women in the kitchen. Meanwhile Lyndey learned of the Lucy mentoring program so when Courtney raised the topic again, she immediately contacted the then Minister for Women, Sandra Nori and ‘Tasting Success’ was born.
Tasting Success is proudly supported by
Important dates
Meet Your Mentee Event
4th March
Program Start March Program Completion August Graduation Event August
Program overview
Who is the program for?
Tasting Success is a highly successful program which aims to encourage apprenticed and non-apprenticed females training to be chefs from Sydney Institute to complete their apprenticeships, remain in the hospitality industry and ultimately achieve senior positions in the leading kitchens of NSW and Australia.
Tasting Success is a developmental leadership program for women undertaking the Certificate III in Commercial Cookery (Trade or Non Trade) and who are second or third year apprentices at either Ultimo or Sutherland Colleges.
The program matches student participants with leading chefs in an innovative mentoring program which gives each student real-life exposure to working at the top end of the industry. Tasting Success was developed in 2007 by the NSW Office for Women’s Policy, in partnership with TAFE NSW – Sydney Institute and with the support of HTN Hospitality Employment Solutions and Tourism Training Australia. The Tasting Success co-founders are Courtney Clark OAM and Lyndey Milan, food and wine broadcaster, author and presenter. The program supports the NSW Government’s goal to increase opportunities for talented women to take leadership roles in all industries across NSW. This is a particular issue for the hospitality sector because: ▲▲ In NSW there are currently 14,720 chefs of whom only 3,429 are female (23.3%). In contrast, there are currently 14,046 cooks of which 7,341 (52.3%) are female. ▲▲Of the 56 Sydney restaurants awarded chef’s hats in the SMH Good Food Guide Chef’s Hats Award 2011 only nine had kitchens led by women. ▲▲Retention rates are low with only 50% of all graduating chefs remaining in the industry beyond eight years.
Program objectives ▲▲ Increase the numbers of top female chefs in NSW through matching female trainee chefs with appropriate mentors ▲▲ Show women the diversity of opportunities available for them in the hospitality industry, the personal advantages of achieving job satisfaction and the importance of active career planning ▲▲ Give women the opportunity to experience working with and access to a network of senior chefs ▲▲ Support participants to complete their apprenticeship and embark on a career that will lead them to the top of the hospitality industry.
Non trade applicants must have completed a substantial amount of their course work to be eligible to participate in the program.
What does the program provide for the students? Tasting Success program gives students exposure to exciting, top flight workplaces where there is support for them to take on new and challenging opportunities that would not normally be available to them as individuals. ▲▲Experience that complements their course work and apprenticeship experience ▲▲Thirty-five hours of mentoring with a leading chef over a eight month period ▲▲ Opportunity to work with their mentor in a variety of ways, for example in their establishment, shadow them, help with menu and recipe development, experience produce selection, attend and participate in publicity events, cooking demonstrations, food styling and photo shoots for magazines and recipe books, television filming ▲▲ Access to a network of senior chefs and industry professionals ▲▲ Hands on advice and career development ▲▲ Media training to improve their confidence and to develop skills to participate in TV, radio and press interviews ▲▲ Eligibility to apply for a range of industry sponsored scholarships on successful completion of the program.
Where are past participants now? ▲▲Working with their mentors at the Sydney Convention Centre and Universal Restaurant ▲▲Employed by the television show, Masterchef, in food preparation and styling ▲▲In France studying culinary knowledge and skills under the supervision of two leading French chefs ▲▲Starting a five-star dining career as a Banquet Supervisor at the Intercontinental Hotel ▲▲Completing the Certificate IV in Commercial Cookery to develop management skills.
What does the program involve?
Past mentors have included ▲Mark ▲ Best (Marque)
Tasting Success is a great program packed with exciting experiences and new training opportunities for Sydney Institute students that will assist their career in the food industry. It is however an extra commitment on top of their normal study and workplace apprenticeship training. Therefore, each student has been asked to seek the support of their employer prior to embarking on the program. From July until March the following year, both the mentor and mentee will be expected to participate in the program and commit to 35 hours of mentoring over the eight months. As the mentor you will also be asked to participate in a program briefing, meet your mentee and attend the graduation event.
▲Tony ▲ Bilson (Bilson’s) ▲Marty ▲ Boetz (Longrain) ▲Sean ▲ Connolly (Astral) ▲Miccal ▲ Cummins (Gastronomy) ▲Paris ▲ Cutler (Planet Cake) ▲Julie ▲ Donohoe (Intercontinental) ▲Peter ▲ Gilmore (Quay) ▲Lorraine ▲ Godsmark (Yellow) ▲Uwe ▲ Habermehl (Sydney Convention Centre)
The students also commit to: ▲▲Several group sessions throughout the year ▲▲ Media training workshop ▲▲ Participate in publicity for the program and Sydney Institute ▲▲ Undertake master classes ▲▲ Complete a self-reflection journal.
▲Alex ▲ Herbert (Bird Cow Fish) ▲Katrina ▲ Kanetani (Satiate and formerly Pier) ▲Grant ▲ King (Gastro Park and formerly Pier) ▲Kylie ▲ Kwong (Billy Kwong)
“Tasting Success is a once in a lifetime chance to work with some of the best chefs in Australia. You just absorb so much from these creative environments. Having the opportunity to work with the marketing and branding people at Bird Cow Fish products and restaurant inspired me to start my own business. I was able to work shifts in the kitchen but also became involved with the company’s stall at Eveleigh Markets, helping organise a taste demonstration at the Powerhouse Museum and a Melbourne Cup Day lunch. It has made me realise my ambitions are achievable - especially with opening my own muesli store.” Genevieve Cox, 2010 Tasting Success participant, mentored by Alex Herbert, Bird Cow Fish
▲Chui ▲ Lee Luk (Claude’s) ▲Christine ▲ Manfield (Universal) ▲Matt ▲ Moran (Aria and Chiswick) ▲Sean ▲ Moran (Sean’s Panaroma) ▲Justin ▲ North (Becasse) ▲Neil ▲ Perry (Rockpool) ▲Giovanna ▲ Toppi (Machiavelli)
Role of mentor Typically the mentors expose the mentees to a range of experiences and provide valuable insight to strengthen the mentees’ understanding of the industry, to motivate and inspire them.
▲▲ Identification and development of strategies to address specific barriers to career progression within the industry ▲▲ Career planning/management and decision making about their careers.
Mentoring is an opportunity to support women who may be potential leaders in the hospitality industry and it can also be an extremely rewarding experience.
This could be achieved through:
The core activity for Tasting Success participants is the 35 hours of Work Based Activity (WBA) that mentors provide.
▲▲ Shadowing the mentor and other staff in senior management roles within the restaurant
The WBA should provide an opportunity for students to learn about the mentor’s work commitments and to participate in the organisation’s operations or related industry activities to get some experiential knowledge.
▲▲ Accessing and using seasonal produce
Work-based activity ideas
▲▲ Learning time management skills
The Work Based Activity (WBA) may include activities and projects that involve/address the following:
▲▲ Researching, reading and discussion
▲▲ Skill and knowledge development relevant to the upper end of the hospitality industry ▲▲ Gain access to and the opportunity to work with senior chefs ▲▲ Understand factors that contribute to best practice in the hospitality industry ▲▲Learn about the diversity of opportunities available in the hospitality industry and the personal advantages of achieving job satisfaction ▲▲ Identify some of the keys to successful entry to and progression through the hospitality industry ▲▲ Develop an awareness of organisational norms, standards and values of top hospitality establishments ▲▲Learn through constructive feedback and aim to achieve excellence ▲▲ Maintain confidentiality (professional and personal)
▲▲ Face to face meetings with the mentor
▲▲ Learning to source new/exotic ingredients
▲▲ Menu and recipe development ▲▲ Attending relevant industry specific training sessions
▲▲ Attending and observing relevant meetings
▲▲ Participating in activities that provide an opportunity for social interaction with colleagues and support networks (e.g. attending photo shoots and publicity events) ▲▲ Attending networking events ▲▲ Discussion about how to deal with the media ▲▲Meeting colleagues in other restaurants, and hospitality related organisations through networking events i.e. industry associations ▲▲Other activities/events that provide an opportunity to discuss career, opinions, ideas and topics.
How are mentors selected?
Workplace responsibilities
Mentors are chosen on the basis of their high level of achievement within NSW’s hospitality industry and their willingness to share their time, skills, expertise and workplace with aspiring student chefs.
TAFE NSW has Public Liability and Professional Indemnity policies which apply specifically to students on field education placements and also apply to those students participating in the Tasting Success Program.
Mentoring arrangements are flexible and the mentoring part of the program will run over eight months from July to March the following year.
Program participants are asked to familiarise themselves with workplace legislation and policies, including Occupational Health and Safety practices relevant to the mentors’ work environment.
Every effort is made to match your expertise with those of your mentee. Regular relationship building meetings for you and your mentee are organised, including workplace activities and networking functions.
Benefits to mentor
Issues beyond the mentoring relationship
Mentors will benefit from: ▲▲ Networking with other high profile chefs and key people in the industry ▲▲ Contributing to the development of future women leaders in the hospitality industry ▲▲ Knowing that they have contributed to the goal of increasing the numbers of women with potential to reach the top positions in the hospitality sector ▲▲ The unique experience of mentoring and inspiring fresh enthusiastic and passionate leaders of the future ▲▲Promotion of the mentor’s involvement on Sydney Institute’s website.
“The program’s ultimate goal – drawing more women into the industry – is an important one. Fifteen years ago there were a lot more women in the kitchen. It is dwindling to an extent where, earlier this year, we had only three women in a kitchen of 30 chefs.” Matt Moran, Mentor and leading celebrity chef, co-owner of ARIA and Chiswick restaurant
The students will be reviewed mid program and mentors will be contacted by TAFE NSW – Sydney Institute for honest feedback on the mentee and the program. If students bring up problems that are outside the scope of the mentoring role and which the mentor may not feel comfortable dealing with, there are many confidential avenues for assistance. A mentor may wish to refer the student to one of the TAFE NSW support services available for help and support. TAFE NSW can assist in providing information about these resources if required. TAFE NSW will be available to provide support and guidance in situations where conflict cannot be resolved between the parties. It is advisable, however, that should issues arise, they are dealt with between mentors and students openly and as early as possible.
Role and responsibility of the student Tasting Success provides an opportunity to explore career options with the support and guidance of an experienced mentor who is keen to see participants succeed. The student will gain valuable insight into work opportunities and challenges, receive assistance in identifying goals and strategies to achieve them, learn new skills, and develop confidence. A student should actively seek career development and feedback, and be open to opportunity and willing to learn new skills. Students should appreciate that mentors volunteer their time and experience and that there may be occasions when they are not immediately available. The responsibilities of the student include: ▲▲ Being proactive in the mentoring relationship ▲▲ Accepting responsibility for their own goals, decisions and actions ▲▲ Completing all agreed tasks and actively participating in all Tasting Success Program activities ▲▲ Following the values and ethical standards of the workplace in which they are placed ▲▲ Appreciating the professional commitments of mentors ▲▲ Being flexible ▲▲ Maintaining confidentiality (personal and professional) ▲▲ Keeping appointments and providing adequate notice if arrangements with mentors have to be postponed due to unforeseen circumstances ▲▲Staying in contact with all parties and responding promptly to any communication received.
Students will benefit from: ▲▲ Exposure to workplaces where there is support in facing new and challenging opportunities ▲▲ Work with role models at a senior level ▲▲ Exposure to professional networks ▲▲ Being guided, and given direction in career development ▲▲ Having a sounding board ▲▲ The precision and pace of high level and diverse establishments.
Consolidating learning Students will be asked to keep a Reflective Learning Journal documenting their mentoring experience which includes personal and professional skill development, contacts, resources and strategies for overcoming challenges and barriers. Students will be requested to submit copies of their Journal to assist in evaluation of the Tasting Success program. Information contained in the Journals will remain confidential, and no individuals or specific organisations/ agencies will be identified as part of the evaluation process.
“Being able to work for Paris Cutler (of Planet Cake) has been an amazing experience. She has taught me that my work cannot be just fine, it must be perfect. ‘Planet Cake’ is just the Best of the Best. My mentor’s passion for cakes and enormous expertise are awe-inspiring and I know that I’ve certainly gained the skills and knowledge to really go on and achieve in this industry.” Adina Orahim, 2010 participant, mentored by Paris Cutler, Planet Cake
Contact Mentors requiring more details can contact TAFE NSW – Sydney Institute Tasting Success facilitators: Lindy Pollock, Head Teacher, Hospitality, Ultimo Ph: 9217 5540 E: lindy.pollock@tafensw.edu.au Gayle Evans, Head Teacher, Hospitality, Sutherland, Ph: 9710 5826 E: gayle.evans@tafensw.edu.au
TASTING SUCCESS
Published February 2013
sydneytafe.edu.au/tastingsuccess