It’s the night before my new apprenticeship at Crown Melbourne!
On Friday I went to pre-induction, to be fitted for my new uniform and to get my ID photo taken (always an awkward moment for me). I bumped into R, who I’d met during the interview process. R is a girl in her early twenties who has way more experience than I have in the kitchen. When I’d met her we’d had a giggle, and I admired how calm she seemed during the cook (a part of our interview). I was hoping that we’d both make it through the group interviews – and we did!
With pre-induction done, a million forms filled out and a friend made, I’m super excited to get to the actual food part. We will be rotated through various restaurants on a six-monthly basis. For my first assignment, I will be working at Mesh Seafood Buffet.
I’m stoked. It’s a lovely casual dining outlet that caters to seafood lovers. Now I’ve never been a seafood lover. I find the insect-like features to be creepy. But as I’ve grown up I’ve challenged myself to eat foods that, as a very fussy child, I had refused to try. So I’ve started eating prawns and oysters and, my god, I’ve been missing out. Because of the fussy eating and the insect-phobia, I haven’t really adventured into the world of seafood properly – this is the perfect opportunity for me to learn! I’m thinking that the next six months might have a lot of seafood related posts.
Well, that’s it for this post. I need to get a good night’s sleep before day one of induction. Wish me luck for my first day!
I’m super excited to be starting my apprenticeship at Crown Melbourne in only three days!
On Friday I will attend a pre-induction and then from Monday through Wednesday the actual induction will be held. During that time we are measured for our uniforms, given thorough general training and allocated our given ‘outlet’ for the next six months.
I have no idea which outlet I’ll be allocated. If you’ve been here before, you’ll know I’m crazy about all kinds of food. Crown has an insane range of restaurants with premium offerings like Nobu and Rockpool, casual dining like Emporio Pizza and Pasta, as well as two food courts. There is also room service to its three hotels as well as private dining options.
Naturally I’m dying to be placed in Nobu or somewhere else fancy but as a first year apprentice perhaps they’ll ease us in slowly with six months in casual dining first. Who knows what’s to come! I’ll be happy wherever I end up.
I can’t wait to share all the things I learn as an apprentice. Join me on my apprenticeship journey by clicking the follow button below.
I recently shared my blog on Reddit, along with a question to the chef community – “what advice do you have for a newbie apprentice chef?”
I got heaps of helpful feedback. A lot of the advice reflected the military background of traditional kitchens – work hard, respect your superiors, never stand around bored, show up early, work clean and communicate well. It is important the kitchen crew abide by these rules. When you don’t have organisation, dedication and discipline across your team, things start to fall apart.
Another comment said, “Focus on work, not blogging”. This comment was followed by a heated discussion about whether I, an apprentice chef, should blog or not. This discussion quickly spiralled into a tired ‘millennials are spoilt and don’t know anything” type tirade. Things did get a bit silly.
To be fair, the rules for this particular Subreddit are as follows: “If you are not a chef, please realize you are amongst a group of highly sarcastic, profane, and vulgar people. This is the nature of the people who work in the business. Downvotes based on this are highly frowned upon.”
I’m cool with all this – it’s the same in the kitchen, don’t expect people to coddle you or censor themselves. Anyways, check out the conversation here and let me know what you think.