Industry experience, currency and industry connections can really help you get ahead.

The hospitality industry is one that is continually thriving with innovation, new trends and ever-changing laws. Thus, the industry relies on future employees who are learned and aware of the current practicalities in hospitality.

At the core of an outstanding student is an exceptional teacher that can draw on their industry experience.

When you're hearing it from someone that has been there and done it, it carries more weight.

It's not what you know, it's who you know…

Our Industry Liaison Manager, Bernie McFarlane, says one of many benefits of being taught by industry professionals is the opportunity to network with people who have had proficient experience. When you're being taught by industry professionals at college, you also get the opportunity to network with other reputable names in the industry through their connections. You get to be part of a link of chains.

Dominique Roux-Salembien, chef and lecturer at Kenvale College, has worked with celebrity chef Stefano Manfredi, fondly known as the 'godfather' of modern Italian cuisine. Jennifer Gleeson, also a lecturer at Kenvale, has worked for the Queen herself!

Networking opens an avenue of real-life knowledge, hands on experience, quality tips of working in prestigious industries and being able to know the current trends in event management, design and plating dishes.

At Kenvale, you'll be working in the industry as you study.At Kenvale, you'll be working in the industry as you study.

Professionals transfer industry experience and currency…

Andrew Christie, Kenvale College chef and 'Trainer of the Year' finalist in the 2016 Tourism Hospitality & Catering Institute of Australia Awards, says three desirable standards for optimum performance in teaching and training profession are industry experience, currency and industry connections.

Industry experience of professionals benefits students as it allows them to transfer knowledge, especially the learning environment of the workplace.

"In a commercial kitchen environment, as opposed to the clinical environment of a learning commercial kitchen, one is working under pressure, is required to think quickly and meet multiple demands. I provide numerous examples of what I have encountered in the workplace. I try to give students as much understanding as possible by contextualizing the learning experience," says Andrew.

Currency is essential for a student in order for them to be well-regarded within the hospitality industries, they have to be aware of the direction hospitality is at. Currency involves new and contemporary methods of cookery, cooking styles, cooking techniques and food presentation. Industry professionals tend to incorporate this into their teaching alongside more traditional practices.

When you are taught by industry professionals, you not only maintain current knowledge, but you are building a relationship with the industry from day one as a student.

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Testimonials

Thank you for inviting us – we really did appreciate it. I must say I was really impressed by the Briar Ridge team – one of them (… Aiden) did a really great job explaining who they were, what they were about etc., and really took the time to give us the background on the person behind it all (Gwyn Olsen). He’d clearly immersed himself in the project, and I think she’d have been really pleased if she’d seen that. Happy to reach out and tell her so if you think it would help pave the way for future events.

- Anonymous, Winefest Guest 2015

I just wanted to express thanks and congratulations to all at Kenvale for the magnificent lunch provided on Thursday.

I have been to many hatted restaurants this year and can honestly say that they would have struggled to produce such fantastic dishes.

The lunch was a credit to your students and your staff.  It would be a privilege to enjoy another visit next year.

Best wishes to your graduating students for success in their career and to your staff to continue to guide students to reach such a high standard.

- Anonymous public guest at Kenvale Restaurant 2015

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