Merivale Apprenticeship School

Client

Merivale is one of Australia’s most iconic hospitality groups.

Owned and run by the Hemmes family for over 60 years, Merivale has an ever-expanding portfolio of over 80 brands and venues which includes Totti, Mr. Wong’s, The Newport, Coogee Pavilion, ivy and Establishment.

Challenge

Australia is experiencing a critical shortage of skilled and unskilled hospitality workers. As one of the largest hospitality groups in the country, Merivale is constantly looking for innovative ways it can help inspire people to enter and stay in the industry.

Solution

Merivale unveiled a groundbreaking initiative, The Merivale Apprenticeship School, a pioneering chef apprenticeship program led by the esteemed Australian chef, Peter Doyle. Esteemed chef Dan Hong remarked: “If I'd had the opportunity for Peter Doyle to be my TAFE teacher, I would be absolutely over the moon. He is one of the OG’s of the Sydney dining scene”.

This innovative and forward-thinking programme program is specifically designed to inspire, guide and mentor the next generation of chefs.

Allara Learning collaborated closely with Peter Doyle to create a tailored curriculum that aligns with the vision of The Merivale Apprenticeship School.

Through this program, students worked towards attaining the formal qualification of SIT30816 Certificate III in Commercial Cookery, empowering them with a robust foundation for their culinary careers.

At the heart of The Merivale Apprenticeship School is mentorship and an overarching vision to re-establish the connection between master artisan and student. Doyle will work with apprentices one-on-one to develop their skills, with just two intakes of twenty students per  year and only ten in the classroom at one time.

Peter Doyle said: “This is going to be face-to-face and hands-on, I’m really excited to get in front of a class and teach these kids the skills that have now become so instinctual”.

Esteemed executive chefs like Dan Hong, Danielle Alvarez, and Jordan Toft will also lend their expertise to the program, offering specialised insights into various culinary domains.

Peter Doyle further emphasized, “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”

Joshu, among the initial group of Merivale Apprentices, shared his perspective, “What appealed to me is you would be mentored by some of the best chefs in the industry - Peter Doyle, Dan Hong. You're not going to get this anywhere else. It's a different learning environment to what you see at other institutions.”

The program encompasses not only practical training sessions but also provides students with the unique opportunity to gain experience in Merivale's diverse range of venues.  This firsthand exposure supplemented their practical training, enabling them to graduate as well-rounded professionals.

Furthermore, the curriculum took a holistic approach, addressing topics beyond culinary techniques, encompassing lifestyle education, mental health awareness in the hospitality industry, and essential financial management skills.

Outcomes

The Merivale Apprenticeship proved to be an immersive culinary experience, where mentorship flourished and expertise was skillfully transmitted.

Through this program, students worked towards attaining the formal qualification of SIT30816 Certificate III in Commercial Cookery, empowering them with a robust foundation for their culinary careers.

Future Outlook
As the program continues to evolve, it will undoubtedly produce a new generation of culinary professionals equipped not only with exceptional culinary skills but also with a deep understanding of the industry's intricacies and challenges.

In the words of Peter Doyle, "You always want the people you’re teaching to be better than you are by the time that they’ve grown in their capacity. You want the world to be a better place by the time you’ve finished."