What inspires you to pursue Hospitality as a Career Path?

I think what inspires me is the outreach and need for workers in hospitality as well as how it can take you all over the world.  I find my boss Jonnie a big inspiration,  who started off as an apprentice baker in a small bakery and he amassed it to what it is today.  Di Laver as well is pretty inspirational, how she manages to connect with everyone.  Even in this place where I grew up and not much opportunity, she is managing to broaden all of our horizons in many respects.

 Why did you want to work in your workplace?

I wanted to work at Lagom because of its name and its reputation really. You ask people in town about Lagom and its recognised as the best bakery and great place to eat. Also just the skills I knew I would learn and mastering the opportunity that I would get all just seem to lead here so it was naturally my first choice.

This job or opportunity came up through my experience with the Shoalhaven Food Network.  I always wanted to go into food and always loved desserts.  I wanted to do something in pastry cheffing.  We had an industry day with guest speakers before anyone was chosen to do the events and Jonnie was there.  I went up and introduced myself and told him flat out this is what I wanted to do and I was really keen. With my persistence and Di’s support after about a month we got there.

Where do you want your career choice to take you in the next five years?

I would like to finish my Cert III which is what I am striving towards.  I would also like to continue working here at Lagom and move up from that respect and get more experience and use my skills travelling. I would like to move away eventually and would love to work in France. I am sure every pastry chef would say that.  I would also like to work in London as well in the not too distant future. 

What is the best part of your job?

I think the creativity in the workplace. Everyone is really supportive on one another.  If you have an idea, I am just like an apprentice at the bottom, even if I have an idea everyone listens and helps you where you need help and support you in trying things out. Every one's kind of together, so its definitely the creativity.

I am working as a School Based Apprentice. I come here two days a week when school returns one of the days during school week.  I am working 18 hours per week and starting this year I will be going to TAFE in Wollongong, but I think someone is going to come here rather than me making the trip up to Wollongong. Once I meet the required hours when I come out of Year 12 I will then work full time.

How important is it to look the part, your presentation, in your job role?

It’s a really important part of the job that everyone looks the part and wearing the same look with the same uniform.  It adds to the ethos and feel together as a team. Its important to be clean.

What is the most important thing you have to remember when you start your shift?

To clock on probably, haha.  Go in with a positive attitude.  It’s a really early start so its important to be positive.  Have a good attitude and be willing to learn always. 

How has the Gaining through Training experience helped you with your journey so far?

Without the Gaining through Training experience, I probably wouldn’t be at Lagom doing what I am really passionate about.  It certainly helps pursuing my career and given me a bigger outlook on hospitality and going to places like Pilu and meeting Giovanni.  I have never been anywhere like that before.  We’d never experience anything like that and it certainly help me set goals for myself.  I would love to go work somewhere like that someday in the kitchen and get to show food to so many different people.  I would love to do that.  The Gaining through Training has definitely helped me with my career.  Di has been a huge part of it and without the support of the program we would not be achieving what we do. I think everyone should do the program as its such a good opportunity even if you don’t want to do hospitality.

Lagom means just the right amount.  That’s a perfect quote for the experience.