Merivale’s Chef Apprenticeship School is returning this year and applications are now open for the programme, which is led by renowned Australian chef, Peter Doyle.
The all-expenses-paid programme, which is designed to inspire and mentor the next generation of chefs, commences its second enrolment in July.
Justin Hemmes, Merivale CEO, said: “Australia is home to some of the best hospitality experiences in the world; punching well above its weight on the global stage.
“We are passionate about investing in an industry that defines so much of our vibrant culture and are proud to nurture a new generation of young chefs that will help shape its future.”
As well as receiving the invaluable one-on-one time with Doyle, apprentices in the programme will walk away with Certificate III in Commercial Cookery and the fundamentals of cooking in a broad range of cuisines. The students will also learn the intricate techniques that are at the forefront of Doyle’s cooking.
Doyle said: “Merivale is lucky to have some of Australia’s best chefs in its ranks, so we have a unique opportunity to pass on their skills, knowledge and work ethic to the next generation.
“Our focus is to shine a light on the creative process of cooking and ensure that each apprentice leaves the school ready to conquer their dreams and the industry.”
The accelerated course runs for 18 months in comparison to the standard 36 and combines theory with practice and hands-on experience. Ideally, apprentices will be offered ongoing employment with Merivale at the end of the 18 months as a skilled Commis Chef, fast-tracking great talent into the workforce. After graduation, a three-year commitment in total is required for ongoing mentorship and experience in the kitchen.