Heat on to fix Cairns chef crisis
A FORUM to tackle a shortage of apprentice chefs will be held in Cairns next week. The number of apprentice chefs going through training in the Far North has dropped to 52.
This is nearly half the number of last year’s intake and one-sixth of the peak of 300 about four years ago.
Training bodies are concerned that a lack of interest by young people in a chef’s career and a reluctance by the industry to take on apprentices will lead to a skills shortage when tourism booms again.
The forum is being hosted by Skill360 and TAFE. About 50 leaders in the restaurant trade, hotels, tourism, business, government, media and education have been invited to the event which includes a four-course meal being prepared by apprentice chefs at TAFE’s Tropics Restaurant.
Organiser Mark England said the situation was critical. He said there had been a steady decline in chef numbers since 2007 and it was important the industry addressed the issue.
Mr England said the trade needed to be promoted in schools as a promising career.
"It is hard work and long hours but is also very rewarding," he said.
Mr England said Skill360 had vacancies for 14 apprentice chefs and could place a lot more if they could recruit people.
He said programs such as MasterChef gave an unrealistic version of how easy it was to be a chef.
"The trouble is young people are not interested in a career as a chef or are not aware," he said.
"They have too many choices than ever before."
He said in the past six weeks 10 apprentice chefs had left the system, either dropping out or finishing their three-year training.
Skill360 marketing manager Debbie Townson said they needed to instil in young people a passion for the job.
She said that was why they wanted the help of the executive chefs in Cairns to promote the career.
"Once they graduate they can travel and see the world using their skills to work," Ms Townson said.
Australian Culinary Federation Far North Queensland president Brian Down said the attrition rate among apprentice chefs was high.
"A lot leave because of the extra hard work, the long hours and the lack of a social life," he said.
He said they needed to be paid better with better working conditions to make the job more
attractive.
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Honing his skills: Jacob Nicholas is in his second-year apprenticeship at Hilton Hotel Cairns. New figures show only 52 apprentice chefs are being trained in the Far North. Picture: JAKE NOWAKOWSKI
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