If you have ever fretted over a flan or struggled with a strudel, spare a thought for Laura Skvor.
In a little over eight months, the Chisholm commercial cookery student will pit her skills as commis chef against the best from the Asia Pacific region in a bid to make the final of the most prestigious gastronomy event in the world, the Bocuse d’Or.
Laura and Michael Cole, the head chef at Georgie Bass Café and Cooking School in Flinders, are representing Australia at the Bocuse d’Or Asia Pacific semi-finals in Singapore from April 24-27. If they finish in the top five, they will go on to compete in Bocuse d’Or 2019 in Lyon against 23 other teams from around the world.
Laura has been cooking since she was a young girl, and her passion for food and cookery was fuelled when she featured on My Kitchen Rules in 2016. Although she didn’t make the finals of the show, Laura credited her Chisholm teacher for teaching her the cookery fundamentals.
“My dreams of working in a real kitchen are being realised with help from Michael Simmons,” she said. “He is teaching solid foundations of cookery as well as inspiring us to continually be creative in our culinary endeavours and excel in our work kitchens.”
Mr Simmons is equally proud of his students’ success and links with industry. “Without the work of Chisholm’s commercial cookery and hospitality team, we would not have had the industry links for this to occur. We look forward to the next chapter during the semi-finals which will determine the road to Lyon.”
With chefs in hot demand, there’s never been a better time to enter the industry. Chisholm at Rosebud has a variety of courses in the hospitality space that will prepare you for work, provide apprenticeship opportunities, or further study through pathways to higher education. TAFE programs range from commercial cookery, patisserie and front-of-house training to travel and tourism courses. For more information visit chisholm.edu.au