Giles' kitchen rules

16/3/2017


Former St Marks Catholic College student and outstanding young chef Giles Gabutina has won a $75,000 grant to go anywhere in the world and experience international kitchens and cuisines.  

Giles was a Hospitality student at St Mark's Catholic College and completed the HSC in 2015 and works for the world famous Tetsuyas.

'I am so grateful for my teachers and this opportunity. All my dreams are coming true,' Giles said. 

Megan Tynan, Hospitality teacher at St Mark's Catholic College, said Giles was an outstanding Hospitality student at school and often developed his own new recipes and desserts in class.

'He is creative and passionate about food and likes to shock people with how well he can deconstruct or construct any set of ingredients,' she said. 

'Giles is an artist whose medium is food and I believe he is set for greatness and I wish him every success in the world.' 

Recently, he participated in the "Proud to be a Chef" Competition in Melbourne. There were 32 particpants, four days, three masterchefs and one International prize. What a great achievement for one of our ex-students in the Parramatta Diocese. 

Megan currently teaches VET Hospitality at St Marks Catholic College in Stanhope Gardens. 

This course is an industry curriculum framework that provides students with the opportunity to gain industry- recognised national vocational qualifications under the Australian Qualifications Framework (AQF) as part of their NSW Higher School Certificate (HSC). 

Megan’s job is to teach students in the area of Kitchen Operations where they focus on Skills and knowledge about the preparation, storage, cooking and presentation of food as per industry standards. 

'It is my goal to replicate the experience of a commercial kitchen in order to prepare students for the reality and rigor of a commercial kitchen environment,' she said. 

'I love teaching this subject as it is a competency based course which means that students are not graded by a mark or some way of ranking them against each other.' 

The students are assessed based on their individual capacity to perform a specific skill. It gives students room to improve and perform over time and does not eliminate any student from the opportunity to experience success. 

Megan often says to her classes: 'I have the best job in the world - I play with food all day long and get to watch kids develop a love for it also. There really is no place I’d rather be.'

Giles entered Megan’s classroom in 2015 with a goal to go to University to study economics/ business. 

But from the moment he started using French terms to cut vegetables Giles developing a passion for this subject. 

Part of this course requires students to complete service periods both within school settings and externally out on work placement. 

Students complete 2 work placements in year 11 and Giles went to the Novotel in Parramatta and The Collector Tavern in Parramatta, as we realized very quickly that he had decided his future was in Hospitality. 

'Giles has a natural relaxed ability in the kitchen and was very quickly identified as having a gift and was offered apprenticeships from work placement, he decided though to finish school,' he said. 
Posted By By Media Team at 28/03/2017 8:25:28 AM
 
   
  
 

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