Central Regional TAFE hospitality students and chef lecturers recently had a blast at two big culinary events during Shore Leave. These events, held at Yanget Station and the Midwest Marketplace Kitchen, gave students some fantastic hands-on experience.
On Saturday, April 26, the Paddock to Plate event at Yanget Station was a hit. Special guest chefs Ben Ing and Scott Bridger were there, sharing their expertise with the students. They whipped up some amazing dishes using fresh, local produce, giving the students a taste of real-world culinary magic.
The fun continued on Sunday, April 27, with the Helm Kitchen Main Stage and the Midwest Marketplace Kitchen. The Helm Kitchen featured cooking demos and sessions, where our students’ rubbed shoulders with industry pros. The Midwest Marketplace Kitchen was buzzing with crowds eager to try the delicious food. The students and chefs used local ingredients like smoked kingfish, mushrooms, olive oils, cucumber, and goat, showcasing the region's home-grown ingredients.
These events highlighted the importance of industry-relevant training for Central Regional TAFE students.
Working alongside top chefs and engaging with the community gave them invaluable experience that will help them in their future careers.
It was a great way to show off their skills and the quality of local produce. Overall, the events were a huge success, and the students and lecturers from Central Regional TAFE did an amazing job.
Their hard work and talent shone through, making a big impression on everyone who attended. If you would like to learn more about a career in hospitality, commercial cookery or working in a front of house role, call Central Regional TAFE on 1800 627 700 or visit our website now https://www.centralregionaltafe.wa.edu.au/courses/hospitality-tourism-and-events