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Mice Net : December 2008
young gun “ When I started out cooking I set myself the goal of becoming an executive chef by the time I turned 30. ” gastronomy global DaviD’s passion for fooD has taken him around the world. My teacher set me up with two weeks’ work experience at a nearby hotel, and it was shortly after that I left school and started my apprenticeship at the age of 15. As a young lad starting off in the big wide world of cooking, I soon realised that there was a lot that I could learn, and do, and I was determined to work hard to become a great chef. After completing my apprenticeship I worked around Melbourne in various five-star hotels and large catering venues for a few years before moving to Europe to broaden my culinary knowledge and life experience. After two-and-a-half years abroad, I returned home to Melbourne to take up a position at the convention centre working for one of my former chefs. My role and responsibility within the kitchen brigade is running the saucier section, where I take care of all hot food produced for all events at both the convention and exhibition centres. We produce great food for a diverse range of events, from small corporate dinners for 20 to hosting an awards night for 2500 people. I have my own small team of eight cooks, and one of the main things I enjoy about my job, and my greatest challenge, is to exceed our guests’ expectations and serve them top quality cuisine that they wouldn’t normally expect to find in large catering venues. Hospitality is such a large exciting industry to be a part of. Not only D 16 mice.net uring my years spent at high school, my passions were music, sport and cooking. Due to the fact that I had to make a career choice, I chose cooking. do we have a huge variety of roles to work in, but a very dynamic workforce and very passionate people. Some of the things I love about the industry are not only the thrill of serving large events and great food, but being a part of a fantastic and supportive organisation and working with a great team. There aren’t many negative factors to a job you’re passionate about. I personally think to make something of yourself in this very competitive industry you need to be dedicated, work hard and set yourself goals, which occasionally pays off with personal recognition and winning company and industry awards. At the end of a busy day I listen to music to help me unwind, enjoy cooking and entertaining for family and friends. I also love going to the movies, computing and reading. The next step in my career is moving into the new Melbourne Convention Centre and being part of creating a dynamic work place and exciting new menus. When I started out cooking I set myself the goal of becoming an executive chef by the time I turned 30. It’s such a large industry, but I think the experience that I have and will gain in the next five years will help me achieve this goal. SUPERVISOR’S COMMENT: David is a focused and driven young chef who has the potential to be a leader in the culinary industry. – Shaun Bowles David Carnovale AGE: 28 COMPANY: Melbourne Convention and Exhibition Centre POSITION: Sous chef