Food Wine Produce
27/10/2019
FORK TALK – A CHAT WITH OUR FOOD, WINE & DINING EXPERTS Carmel Cammarano — Casuarina Restaurant, Chisholm TAFE, Boneo Rd, Rosebud

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Could you tell our readers a little about your venue? What makes it special?

Chisholm Institute of TAFE have a fully functioning restaurant as part of the Mornington Peninsula campus, which is located at Rosebud. This restaurant allows us to give all our Commercial Cookery and Hospitality students a genuine experience in a learning environment which ensures the students can gain knowledge and practice of their newfound skills in a supportive environment while serving the community a delicious seasonal menu. 

What can customers expect from your menu? 

The menu changes every week or service period as we endeavour to give our students a wide variety of service styles. It could be al a carte, set menu, buffet or cocktail-style food. Most of the time the students are able to have input into the menu and draw inspiration from surrounding venues and available produce. 

Tell us more about what the course entails?

The Certificate III in Commercial Cookery is a fully nationally recognised course where the students are taught all the basics of cookery, methods, techniques, and the theory behind it. They are able to be supported in a nurturing environment, build on their knowledge and be creative. In 2019, the Victorian Government launched the Free TAFE initiative which includes this certificate. 

How do I book and when are you open? 

I’m excited to say that our restaurant is fully booked for the remainder of 2019, but we will be open from February next year.  Any organisation or individual that would like to book in a function can contact the department register by calling 5950 2000.  Please consider coming to see us as the students love the practice and we would really appreciate you coming to support them on their culinary journey. 

What do you enjoy doing in your spare time?

My spare time is spent with my two young boys. They tend to have a more active social life than me, but I always make time to go out to dinner when I can so I can see what is happening in the industry. 

What do you love most about what you do?

Being able to share knowledge is primarily why I made the switch from full-time chef to trainer. I already had some experience with my own apprentices in the kitchen and this is where I worked out I really had a passion for being able to teach others. The other thing is seeing how far the students come in one year at TAFE, seeing their confidence levels rise and that look of pride when a dish of theirs comes out looking and tasting amazing. 

Do you have any advice for aspiring chefs?

Now is the time. The Victorian Government is offering Free TAFE courses in Commercial Cookery and Hospitality. Everyone who thinks they would like to get into the industry should apply for next year’s intake and take advantage of the offer. 

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