GOTAFE 2018 Apprentice of the Year Announced (Wangaratta)


GOTAFE’s Benalla & Wangaratta Campuses held their annual GOTAFE Trade Awards Gala Dinner on Wednesday 5th December at Oaks at the Wangaratta Turf Club. The awards saw us recognise the achievements of our apprentice students at a gala dinner, attended by apprentices, their employers, business owners and guests.

Awards were presented to apprentices in the first, second, third or fourth years from Automotive, Building & Construction, Electrical, Engineering, Hair & Beauty, Hospitality, Baking and Plumbing learning areas.

This year, Paul de Gelder was our special guest speaker. Paul spoke to guests about his life journey that led him to a career as a navy diver, how he survived a shark attack in Sydney Harbour where he lost an arm and a leg, and how he now travels the world as at top motivational speaker, passionate environmentalist, adventurer and mentor to school kids.

Jessica Plum from Badaginnie was announced as GOTAFE’s 2018 Apprentice of the Year for Benalla & Wangaratta campuses. Jessica, a Hospitality Apprentice, was one of the eight final year apprentices who were awarded the Outstanding Apprentice Achievement Awards for their respective learning areas.

Jessica recently completed SIT30816 Certificate III in Hospitality (Commercial Cookery) with GOTAFE and is now working with Benalla Gallery Café.

“I am proud to have been nominated. I have always been made to feel comfortable by my trainers at GOTAFE. Food is my passion and GOTAFE has equipped me with the skills I need to be able to go into the future. I feel like I can go anywhere with the training I have undertaken here at GOTAFE. It has allowed me to believe in myself.”

GOTAFE Trainer Glenn Kealy has nothing but high praise for Jessica. “Jessica joined this group of apprentices in 2016 while completing Certificate III in Hospitality. She then took the next step and commenced an apprenticeship.”

“From the very beginning, Jessica always wanted to learn and took everything on board to better herself. Jessica has continued to be a standout and in July of this year, she competed in the AUSTAFE Culinary Competition where she won a bronze medal. Her true character shone through earlier this year when the group faced adversity. Jessica was practically the glue that held the group together. She was an exceptional support to the other students and also to me as her trainer.”

Jessica is a dedicated apprentice who gives 100% at work. In her downtime, Jessica likes to tend to her garden where she grows her own produce to use in her cooking. She also enjoys yoga and also is a current Lions Club Member where she assists with raffles and fundraising.

As long as she can be creative and continue to learn, Jessica plans to continue to work in food as it’s her passion.

2018 Trade Awards Newspaper Spread_Wangaratta

 

GOTAFE 2018 Apprentice of the Year Announced (Shepparton)


GOTAFE’s Seymour & Shepparton Campuses held their annual GOTAFE Trade Awards Gala Dinner on Monday 3rd December at the GV Hotel, Shepparton. The awards saw us recognise the achievements of our apprentice students at a gala dinner, attended by apprentices, their employers, business owners and guests.

Awards were presented to apprentices in the first, second, third or fourth years from Automotive, Building & Construction, Electrical, Engineering, Hair & Beauty, Hospitality, Baking and Plumbing learning areas.

This year, Paul de Gelder was our special guest speaker. Paul spoke to guests about his life journey that led him to a career as a navy diver, how he survived a shark attack in Sydney Harbour where he lost an arm and a leg, and how he now travels the world as at top motivational speaker, passionate environmentalist, adventurer and mentor to school kids.

Kyla Wagner from Echuca was announced as GOTAFE’s 2018 Apprentice of the Year for Seymour & Shepparton campuses. Kyla, a Baking Apprentice, was one of the eight final year apprentices who were awarded the Outstanding Apprentice Achievement Awards for their respective learning areas.

Kyla recently completed FDF30710 Certificate III in Retail Baking (Combined) with GOTAFE and is now working with Beechworth Bakery in Echuca.

Kyla is pleased she was nominated for this award. “I am very passionate about baking. I wanted to learn as much as I could. I didn’t enjoy high school very much. Once I started working at the Beechworth Bakery, I haven’t looked back.”

GOTAFE trainer Kim Banfield says “Kyla displayed all the traits of a top student. She was always in front with her theory assessments and at times. She has always been a very polite and well-mannered student in class who got along with everyone and never showed signs of stress or disharmony. Her willingness to learn and ability to get on with any person from any background or stature made her the perfect candidate to take on competitions like Excellence in Baking and Worldskills. It was a pleasure to have Kyla in our classes and we wish her every success in the future.”

Kyla is currently exploring her options and is looking at continuing her studies with GOTAFE in 2019 by completing her Certificate IV in Baking qualification or possibly a qualification in management.

2018 Trade Awards Newspaper Spread_Shepp

GOTAFE Trainers Judge At The Great Aussie Pie Competition


GOTAFE Baking trainers, Stephen Pinnuck and Kim Banfield are busy in Sydney this week judging “The Great Aussie Pie” competition. It is the biggest pie competition in Australia.

Stephen and Kim have been very fortunate to have been given the opportunity to judge the competition for the past 15 years. The competition runs for four days with a judging panel of 12 people. They have a number of entries with each judge potentially eating 60 pies a day, so roughly judging around 240 pies for the whole competition.

“Pies get cut into quarters for us to taste. We nibble on the meat, pastry, aroma, the stability and all of those things that go towards it. And then we move onto the next pie. We nibble because there is no way we could eat a full quarter of 60 pies in a day”. Said Stephen.

“We first mark the pies cold. In this section we don’t eat the pies, we mark for symmetry, colour, pastry thickness, amount of filling, and if it is the gourmet section what sort of fillings have they tried. Whether it’s creative or not. When hot, we taste the pies and mark on stability, aroma, meat and fillings that they have used.”

Stephen’s idea of a good pie “one that is well constructed, it’s got good flavour but not over powering, the meat doesn’t run out everywhere, the pastry isn’t too thick. Just a good, consistent, stable pie.”

The competition is a great way for the Bakeries and the industry to get some more exposure. People travel far and wide to try the “Greatest Aussie Pie”.

“I think it’s good for bakeries. The bakeries that have entered all get feedback on their entries. If they don’t go as well as what they hoped they can improve with the suggestions on their feedback. People who act upon their feedback are the ones that eventually take out the big prizes”.

 

Passion, practice and patience key to patisserie chef’s success


“With baking, you have to keep learning, by training or practicing,” said Luke. “It’s important to take pride and have passion in what you do. It’s also important to love what you do.”

His advice is sound advice, as he was awarded GOTAFE’s Baking Apprentice of the Year in his last year of study in 2010 and has international experience at a renown Patisserie School in France. Luke attributes his success to his training and trainers at GOTAFE.

“My GOTAFE Baking Trainers were Kim, Steve and Maria, they were really good to me and also inspired me further to become a baker”.

Initially, Luke started his baking career at High School, working part time at Gaffney’s Bakery in Yea. He enjoyed it so much that he started working full time, beginning his apprenticeship at GOTAFE.

Once finishing his apprenticeship at GOTAFE he travelled overseas to France to train for two months at Ecole Nationale Superieure De Patisserie (ENSP). Luke took the view that France is well known for their pastries so why not learn from the best, so after completing his training he moved to Paris, living and working there for six months.

“I didn’t find it too hard to get a job. I was lucky because my boss spoke a bit of English which made it easier if I had any questions.”

Luke is now back in Australia, working at Le Petit Gateaux, Melbourne a patisserie specialising in creative cakes and tarts.

Luke continues to build his career and said he constantly strives for innovation. “Trying to be a bit different from everybody else is the biggest challenge.

“I am always trying to come up with my own ideas and not copying anybody else’s.”