Roma State students cooked up a storm with ‘trailblazing’ chef
HOSPITALITY students in Year 10 and 11 at Roma State College had the opportunity to spend time with Sodexo’s Chef Bobby from Origin’s Spring Gully asset recently, to learn first-hand about simple health meals and how to dress up a place for a professional presentation.
The students received insight into what it’s like to be a trailblazing chef and together discussed how they thought about food and cooking, and how raw ingredients can be turned into innovative healthy meals.
Year 10 student, Matthew Bradford said he thoroughly enjoyed the activity.
“It was really good. The food was easy to make and very tasty,” he said.
“I might try it out at home for the family.
“I am potentially looking into a hospitality career, so it was interesting to hear the different options Sodexo and Origin have,” he said.
Lead Hospitality teacher Ben Rice said he appreciated Origin and Sodexo for the opportunity for the students to have a real-life experience and hear from people who are inspirational.
“The students really soak up what is on offer and it gives them the chance to learn that hospitality can take them anywhere,” he said.
Chef Bobby was really pleased to share his career journey and experiences with the students.
“The students were attentive and keen to learn about the vegetable and fruit carving and watched closely as I prepared the pasta dish,” he said.
“I enjoyed interacting with them and sharing my story.
“I hope it helps show them that you can do so many different things and work in different places if you have a hospitality career.”
Maxine Thomas, one of Origin’s Stakeholder Liaison team, and former teacher who helped
Co-ordinate the event, also shared her career journey, encouraging the students to take every
opportunity available to them to learn from those around them.
Working in teams the students also undertook an exercise class with staff from Sodexo, and had the chance to ask questions to help them understand the importance of working together as a cohesive team in any organisation and having a goal and willingness to have a go.
“We were privileged to meet the hospitality students to chat about the many doors that can be
opened with a background in hospitality, as well as explore some of the pathways available through a career with Sodexo,” Angela Schrider, Engagement, Wellness and Community Manager for Sodexo said.
“It is important for our future leaders to recognise the importance of keeping an open mind and considering all work experience as an opportunity to learn, grow and develop skills that will accumulate over the course of their career and perhaps lead them in a direction that they never imagined that they would go.”