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* Trained and qualified in the UK - completed
apprenticeship in 1959.
* During period of apprenticeship trained in both
UK and Europe.
* Upon completion of apprenticeship worked in
regional hotels for a short period prior to
joining P & O Orient Lines as a Cook.
* Served with P & O for 5 years on passenger
liners both on the Far East run, Australia/America
run and some Mediterranean and American cruises.
The last 3 years served on "SS Canberra" with
positions of Chef Poissonier , Chef Garde-Manager,
and finally as Chef Saucier in the first-class
galley.
* Migrated to Sydney, Australia in May 1965.
Within 3 days of landing commenced work as a Cook
with Qantas Airways. This has led so far to a
career encompassing 41 years in the catering side
of the aviation industry. For all but one of those
years serving in a supervisory and/or management
capacity.
* Since joining the aviation industry the
following positions have been held:
- Sous Chef, Qantas Airways, Sydney
- Executive Chef, Qantas Airways, Perth
- Catering Centre Manager, Qantas Airways, Perth
- Corporate Executive Chef, Australian Airlines,
Melbourne
- State Manager, Alpha Flight Services, Tasmania
- National Standards Manager, Alpha Flight
Services
* During this airline industry career there has
been a heavy commitment to apprenticeship
training, industry organisations and judging. Also
as a member of several advisory Boards to TAFE and
the industry particularly during the years spent
in Western Australia and Tasmania.
* In Western Australia for a number of years
served as one of two State Examiners for the
Department of Labour and Training. At this time
the West Australian Government would not accept
TAFE qualifications as an indicator of competency
for apprentices completing their training without
a final independent examination.
* An inaugural member and Secretary of Les Toques
Blanches, Western Australia. An inaugural member
and Past President of Les Toques Blanches,
Victoria.
* At this time still heavily involved in industry
organisations.
John's Inaugural Speech
President, fellow members of LTB, fellow recipient
Philippe Mouchel, apprentices, guests, ladies &
gentlemen
The president has asked me to detail some aspects
of my career achievements, professional
experiences, and things that keep me motivated in
the job, and a few tips for young professionals.
In the time he has allowed me it will of necessity
be brief as fitting in experiences of nearly 50
years in the industry, does not necessarily fit
into his time line.
Firstly, in accepting this award is very humbling
to be recognised by your peers for your
contribution is perhaps the most rewarding of
achievements. I must however recognise the support
I have had from my teachers, mentors and family.
Without there input, training, commitment &
patience I would not be standing here.
In looking back, my introduction to the industry
came at age 9. Because of my family situation my
mother each Sunday use to take me to the hotel
where she worked in Torquay, England. Better known
these days as the home of Faulty towers!
Because in those days I was shy, I use to hide in
the kitchen and watch the chaos at service time.
After some time the chef used to give me small
jobs to do (free labour) which furthered my
interest. I remember one day I asked the chef why
there was always Windsor soup on the Table de hote
menu every Sunday. He replied, son this is a
secret but I will tell you "I take the soup left
over every other day of the week put in a pot and
add some blackjack re-boil it and that's Windsor
soup" very popular. I vowed then that it was one
thing I would never cook and definitely would not
eat!
This was followed by me going into the industry at
15 years of age and I have never considered
working in any other industry.
My working career has seen me work in hotels,
restaurants, the British merchant navy and 41
years in the airline industry.
It's a career path that has allowed me the joy of
seeing countries in every continent of the world,
meeting and working with some fantastic chefs and
given me the opportunity to eat foods that some
many people can only dream of affording. Mind you
it has also put me in situations where i have had
to eat some strange and exotic foods that I will
not dwell on that in this forum.
My career, particularly in the airline industry,
has given me the opportunity to cook for people
such as the queen, and other members of the royal
family, pope John Paul and prince Hiro Hito of
Japan (who had 4 official food tasters in the
kitchen during the complete preparation of the
food) to mention a few.
In terms of my achievements, yes, it has nice to
compete & win competitions and medals though to me
they are on the day achievement. When I really
look at it, I consider my greatest achievements to
be in the area of apprenticeship training and
putting back into the industry that has been my
life.
Having worked in several states in Australia, one
humorous instance I vividly remember was as a
department of labour state examiner for
apprentices in WA I was asked to examine an
apprentice at Bandyup women's prison. After
setting the exam I mistakenly asked the warder why
to apprentice was in prison, only to be told she
had put an axe through her husband's head. It was
rather fortunate that I had no need to fail her!
To the younger professionals, my advice is to make
sure that you have a good basic knowledge of
cooking (read & digest). That you realise that the
day you finish your apprenticeship you have become
a professional cook and are at the start of your
journey in the industry, though you may like to
think otherwise.
Always question and be inquisitive, everything we
are told is not necessarily fact take the time too
verify the information.
To succeed you need - Need to have a dream,
Without dreams nothing great is achieved.
Love - A love of what you do, without love you
will not succeed.
Passion - Always cook with passion, passion will
make what you do different it will give you the
will to strive and experiment that makes the
difference between success and mediocrity, without
that passion both the dream and the love of the
job will die!
I would like to leave you with to quotes by the
great French gourmet Anthelme Brillat-Savarin who
wrote in physiology du gout in 1825 and which
still I believe hold relevance today.
"Cooking is the most ancient of the arts, for Adam
was born hungry".
The second and perhaps a little more relevant
"The discovery of a new dish does more for human
happiness than the discovery of a new star".
The future is yours - use it wisely.
Thank you for this award, I am very appreciative.
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