Renowned chefs Glenn Austin, Adrian Richardson and Adriano Zumbo on Thursday spoke at the Bendigo TAFE Echuca campus Skills and Jobs Centre as part of National Careers Week.
Three prominent figures in the global food scene, they spoke at the TAFE ahead of the Celebrating Culinary Careers event on Friday at Morrisons Winery in Moama.
The chefs imparted wisdom to the crowd of mostly students, from Bendigo TAFE and St Joseph’s Echuca, providing insight into the steps they took to get to where they are.
Echuca-born and raised Glenn Austin reflected on his difficulty during school, finding that cooking was the best avenue for his skillset.
He emphasised the importance of passion, and offered support to the students in the room.
“I can’t write, I can’t add up, but thank god I learnt how to cook,” he said.
“Find something that you like to do and just do it well, because you’ll have a ton of fun doing it.
“We’re here, we’re around. My email address is easily found on the internet.
“I’m happy to help any young one in Echuca.”
Adrian Richardson explained his love of cooking and food, pinning his success on working hard.
He advised the crowd to hone their skills and commit to their career to go far.
“If you want to get somewhere, if you want to have a good life, you have to be the best,” he said.
“It’s competitive. You have to be better than everyone else in the room.
“If you want to get on and have a really good life and be successful, you have to be better than everyone else.
“Be the first one to work and the last one to leave.”
Adriano Zumbo echoed some of Mr Austin’s sentiments, also sharing not enjoying school in the traditional sense.
“I need something hands on,” he said.
“To me there are two people; there’s academic people and people ... who are more hands on in their process of learning.”
Mr Zumbo told the audience to surround themselves with role models and great teachers to learn and grow.
He also advised them to challenge themselves to be the best at their job and get as far in their careers as they can.
“I think (your) workplace is the number one thing, find a great workplace with people who can mentor you, lift you up, push you, teach you great things to lead you on your journey,” he said.
“The rest is up to you; you’ve really got to dig down deep and keep learning. Like Adrian said, be the best.
“You’ve got to beat everyone in the kitchen, that’s what I did when I was young. I was always racing the other apprentice, always trying to take the best jobs and pushing myself ... staying back, all those kind of things.
“I knew that in my future, that would pay off ... I wanted to make what was in my head a reality.”
The chefs offered a question-and-answer session for budding chefs and curious community members, largely quizzed by students and educators.
Kagome chief executive officer Jason Fritsch was thankful to the chefs for volunteering their time to speak to the students and for their participation in the Celebrating Culinary Careers fundraiser.
The Celebrating Culinary Careers dinner, sponsored by Kagome, ERH, and Riverine Herald, will run on Friday from 6pm to 11pm at Morrisons Winery, raising funds for ERH Mental Health and Wellbeing.