Gareth Lee
Gareth Lee, Cookery teacher, 20+ years' experience
Award winning chef
Aside from being a necessity of life, food can capture the imagination and delight the senses like nothing else. Hospitality is a rewarding and exciting career, ripe with opportunity. Just ask awarded chef and teacher at Brisbane North Institute of TAFE (BNIT), Gareth Lee, who can help get your career cooking.
"I have been in the industry for more than 20 years, and although I started cooking professionally by accident, once I'd started I quickly realised I'd found a vocation that fit me like a glove."
Career snapshot
"I grew up in kitchens because my family was really into cooking. When I was six my Dad let me cook my own sausage…needless to say, I learned a valuable lesson on the unpleasantness of burned meat early on.
"After my training I got a job at the Coffee Club and 18 months later I was Head Chef. I then went on to run kitchens in Sanctuary Cove, and Brisbane including the infamous Fatboy's Cafe.
"I moved on to the Sheraton Hotel in Brisbane which had a huge kitchen brigade of 56 chefs of many different nationalities. Through hard work I landed a position in the fine dining restaurant Carriages as the second in charge. I loved the fine dining scene despite the fact it was hard work requiring massive dedication and long hours with no room for mistakes.
"I was then promoted to Garde Manger and became responsible for the cold food of the buffet, the café, functions, in-room dining and the executive level at the hotel. I have also been Head Chef and manager at a wedding and function centre and luxury bed and breakfast.
"I still remember during my first job in the kitchen, the chef turned to me and said that I was a natural. Considering the chef was known to be a tough one, I took that compliment very seriously.
"Another career highlight was coming third at the esteemed Jimmy Sawyer Cup Cookery Competition to major competitors Bruno Labert from Baguettes, and Shannon from Raphaels."
After all that fine gastronomy and unusual hours, Gareth took the next logical step in his career and turned to teaching with an eye on sharing his knowledge and passion for cooking with the next generation of hospitality professionals.
Keeping industry current
"With my family in mind, I turned to cookery training and worked as head trainer at a large international college before moving on to BNIT.
"I am lucky to have a fantastic network of contacts at some of the best restaurants in Brisbane. At BNIT we constantly do industry release where we work in an establishment as a chef to stay up-to-date with what's happening in the industry, and my latest stint was at Ecco Bistro with Phillip Johnstone.
"I have a strong resolve to teach students about the industry that has been so rewarding for me and to share my knowledge with them."
Gareth's industry insights
Needless to say, Gareth knows a thing or two about what the hospitality industry is looking for in an employee, and makes sure he passes this on to his students.
"The cookery and hospitality industry keeps unusual and often long hours so you have to be prepared to work them. A such, I recommend taking care of your health, enjoying your free time and going out to other restaurants as often as possible.
"The industry is looking for dedication and commitment, as well as someone who has a good solid, skills base and practical application of knowledge, has professional presentation and is punctual.
"For me, success came by working hard, remaining current with the latest food trends, and taking opportunities whenever possible.
"I remind my students that opportunities wait for no one so make sure you take them, use them and move forward. Do not be afraid of taking risks and continue to learn. Cooking is about lifelong learning!"
"Hospitality in Australia is also benefiting from the resources boom, there is even a bit of a skills shortage for chefs and hospitality personnel out in regional areas such as Western Australia, North Queensland and even Papua New Guinea.
"It's also a great idea to start out working for a few years in smaller, reputable establishments, then move on to five star hotels. This way, you build up a good knowledge and skillset and once you've established yourself you can move on to big chains like Marriott or Sofitel. From here you can go anywhere in the world. Airlines are also an option."
The BNIT difference
Gareth's lessons must be rubbing off on students, as BNIT graduates are highly sought after by industry and many secure great jobs soon after graduating, and some even before.
"BNIT provides students with an industry relevant education. We accurately portray the hospitality industry and our students can be confident they are industry ready. Our students get lots of practical experience in our comprehensive and industry-current facilities, and through industry work placements.
"BNIT has a fantastic line up of teachers who never cease to inspire me. They are very highly skilled and committed to a positive outcome for our students, always providing necessary support, excellent resources and industry relevance.
"We get numerous requests from our industry networks for employees. We inform and encourage students to apply or recommend a candidate where possible. We are always hearing about available opportunities and constantly update our job vacancy notice board to assist students to find the first step into the industry."
Don't take our word for it
One such student is Lukas Russell, 24, who is undertaking a Certificate III in Hospitality (Commercial Cookery) at BNIT and secured an apprenticeship at E'cco Bistro, one of Queensland's most awarded restaurants.
"I am so glad I had Gareth as a cookery teacher, he was absolutely the best to help me on my path to success. I definitely feel his help, guidance and confidence in my abilities was essential in me securing the job at E'cco.
"He has a vast wealth of experience and particularly local knowledge and Brisbane networks which was extremely helpful.
"Gareth instilled in me a new confidence in my abilities and inspired me to go for the higher level jobs."
"He gave me great inside information on what to expect and fully prepared me for the job trial which was key to my success.
"Gareth is also a very approachable and friendly guy. He has a real passion for food and the industry. He still gets excited over the great things we do in class, like if you create a really good dish - he's not over it like other chefs and teachers I've encountered.
"He also doesn't stifle you or your creativity in class. He has great trust in his students which I think instils a sense of responsibility in them, and he commands respect by empowering us to achieve our best. Classes are always fun and relaxed.
"Although BNIT was quite a distance for me to travel, I am so glad that I made the effort to go there because I definitely got the best learning experience, not to mention the best teacher."
