The Merivale Apprenticeship School is set to launch in February with est.’s Peter Doyle leading the program.
Just 40 students will be enrolled in the school per year, with the first enrolment of 20 students commencing on 4 February.
Students will undertake 10 weeks of technique-based fundamentals with Doyle before moving on to cooking menu-based dishes served in venues across the Merivale portfolio.
Apprentices will have the opportunity to learn from chefs such as Dan Hong, Jordan Toft and Danielle Alvarez who will teach their respective specialties and work with the students in their kitchens.
The course will span 18 months (with a three-year ongoing commitment required for further kitchen learning) and apprentices will receive their SIT30816 Certificate III in Commercial Cookery.
Topics including mental health, education on lifestyle and drugs and alcohol will also be covered during the program.
Applications are now open for the mid-year intake.
“The type of people we are looking for to join the program are intelligent, inquisitive, respectful, honest, resilient, growth-oriented individuals who are irrevocably obsessed with food,” says Nick Norris, Merivale apprenticeships and traineeship coordinator.
“Our ideal candidate loves cooking for their friends and family, spends hours reading cook books and seeking inspiration online.”