Calvin Rice could never have predicted that at 22, he would be sitting on the ACT Committee of the Australian Culinary Skills Federation helping support the development of the diverse hospitality industry and directing fundraising to support other young and upcoming chefs. “My work in ACT chapter of the federation allows me to give back to the industry”, says Calvin.
Calvin completed his Australian School-based Apprenticeship Certificate II in Hospitality (Kitchen Operations) and is now in his final year of Certificate III Commercial Cookery.
Calvin says doing a school-based apprenticeship was the key to getting his foot in the hospitality door, giving him the opportunity to gain valuable experience in the industry while still at school. He says “I really enjoyed school and I had a great friendship base. I played rugby and I really wanted to stay at school. I could also see the sense of having a safety net with my Year 12 studies to fall back on if cooking wasn’t the answer.”
During his apprenticeship Calvin achieved success at several levels beginning with recognition as the ACT Board of Senior Secondary Studies Vocational Student in Hospitality Studies, and winning a Rotary Scholarship to continue his training to a Certificate III level qualification.
One of the advantages of the hospitality industry is being able to participate in competitions, and with competition comes travel. In 2007 Calvin participated in the ‘Hot Kitchens’ competition at the Melbourne Fine Food Festival winning two silver medals, and his experience in the Nestle Golden Chef Hat awards in Canberra led to his being nominated for and then winning the ACT Australian Culinary Federation Apprentice Chef of the Year in 2007. For this he not only received $1000 in prize money, but he also won a study tour to Tasmania working with world leading production technologies in the seafood industry.
The travel is not only domestic either. In 2007 Calvin also entered the Southern Cross Graduate Cook of the Year competition, winning the top prize - another study tour for 2008, this time to Hong Kong. “I used all the knowledge and understanding I had gained in Tasmania and really wasn’t at all daunted by the competition process,” he says.
“These days I work at a prestigious golf club in Canberra, and tee off in the summer is early so preparation in the kitchen starts for breakfast before 6.30am. There are four-course á la carte functions scheduled every day, plus we service two restaurants on the club premises.”
In his kitchen there are several different “sections”; for example the ‘pans’ section chef takes command of the production of food and supervision of staff. The ‘entremetier’ covers hot and cold entrees, and the ‘patisserie’ covers the pastries, breads and desserts. Calvin says “I love it all, and moving between the areas really builds your skills and confidence.” He goes on to say “Sometimes the hours are long, but I never really feel it - it doesn’t take long to get used to the rhythm. There’s a great team in this kitchen and that’s important. Yes, it is hard work but there is fun to be had.”
Calvin plans to join the long history of young Australian chefs spending a few years in the United Kingdom. He says, “I have referrals to start work in June 2008 in London but I plan to be away for two years so would also love to experience the great coastal art of chefs like Rick Stein and the richness of Italian history through the work of chef Antonio Carluccio”.
With so much to see and experience ahead of him, would Calvin recommend an Australian School-based Apprenticeship to others? “You bet! I have worked with several employers through my apprenticeship time and all of them have given me a different perspective and skills I value. I feel like I have a great opportunity opening up to me now,” he says.
“Australian Apprenticeships have offered me a whole new future. Follow what you love, enjoy what you do and be prepared for the long road ahead. Have fun! It’s been true for me!”