Merivale is set to launch The Merivale Apprenticeship School next month, a first of its kind chef apprenticeship programme led by one of Australia’s most celebrated chefs, Peter Doyle. The innovative and forward-thinking programme is specifically designed to inspire, guide and mentor the next generation of chefs and commences with the first enrolment of twenty chefs on 4 February.
Allara Learning worked closely with Doyle to develop a customised course to help deliver a unique chef led apprenticeship program to help train aspiring chefs around the country. Since hanging up his apron at Sydney’s iconic est. and passing over the baton to executive chef Jacob Davey in June, Doyle spent the last six months formalising his teaching, including studying his Certificate in Training and Assessment. Having mentored many great chefs already, such as Jordan Toft and Jacob Davey, it is exciting to see the next generation of Merivale chefs emerge from Doyle’s teachings.
Allara Learning CEO Andrew Lewis said “We’re excited to be working alongside Merivale and Peter Doyle to deliver a unique course that will give aspiring chefs an unmatched experience with one of Australia’s best chefs to set them up for successful careers in the culinary world.”
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 in 2019 and only ten in the classroom at one time.
Along with Doyle’s practical classes, students will spend time putting their skills to practice in the kitchens of Merivale venues, with access to over 70 bars and restaurants and a diverse range of different cuisines. Merivale’s executive chefs like Dan Hong, Danielle Alvarez and Jordan Toft will be brought in to teach their areas of speciality and work with their head chefs to manage and mentor their young apprentices in their venues each week. This intimate, firsthand experience means that the course content will be completed in just 18 months, with a three-year commitment required for ongoing learning in the kitchen, fast-tracking great talent into the workforce. The apprentices will be working towards achieving a formal qualification - SIT30816 Certificate III in Commercial Cookery.
The School will also see Merivale engage esteemed subject matter experts on specialised topics, like education on lifestyle, drugs and alcohol; mental health in the hospitality industry; and how to budget when moving out of home for the first time.
“Completing a Merivale Apprenticeship is all about ensuring that by the end, our apprentices have the skills to confidently work in any workplace and kitchen, to the highest standard, but also that they have acquired personal skills, friendships and connections that will last for life in the industry”, says Nick Norris, Merivale’s Apprenticeships & Traineeships Coordinator.
“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” says Doyle.
Enrolment for the mid-year intake is available from 4 February. Visit Merivale’s website to register your interest.