3 min read

One of the most invaluable things you can receive throughout your career journey is the advice of those who have walked the path before you. As we get closer to the end of the applications period for the Appetite for Excellence 2020 program, I thought it would be the ideal time to share some words of wisdom from three of our past winners who have made remarkable strides in their professions.

Max Sharrad is executive chef and partner at Nido, a pasta and aperitivo bar in Adelaide. He was the Young Chef winner in 2018. Reflecting on his career beginnings, Max acknowledges that it wasn’t an easy journey.

“Long working hours meant I had to give up a lot of free time for things like sport, and my schedule didn’t necessarily line up with my friends,” he says. His advice for people in the same position? “Be willing to make small sacrifices to catapult your career. If you want to make it in any industry, you get out what you put in and those sacrifices were worth it for me.”

Max also recommends that young chefs stage and get experience in a lot of different kitchens. “I think it’s really important to find out what you want to cook, whether it’s simple but tasty food like I do now at Nido, or fine dining, which is where I started. The more kitchens you work in, the quicker you’ll find out what you like to cook.

“And immerse yourself in the food scene as much as possible. Find out what the trends are, what different chefs are doing and read lots of books. If you do this, then you’ll be ahead of the pack.”

When it comes to front-of-house careers, Leanne Altmann, who won Young Waiter in 2008, says that the uncertainties she faced when starting out in hospitality are becoming a thing of the past.

“At first I had no idea that it was possible to have a challenging and rewarding career in restaurant service,” she says. “Working in restaurants was just seen as a stop-gap job on your way to your ‘real’ career, particularly if you worked front of house. Now the career pathway is a lot clearer.”

Her own journey took her from being a waiter at Cutler & Co in 2009 to assistant sommelier, then head sommelier at Supernormal and now beverage director at Trader House Restaurants.

Leanne’s best advice for those wanting to develop a front-of-house career is to surround yourself with great people who really know the job.

“Take a junior position in a great restaurant instead of that ego-boosting management role,” she says. “Watch that career waiter a few decades older than you turn a complaint into a smile. What we do every day on the restaurant floor – the meaningful interactions with guests, synergy with colleagues, genuine hospitality –develops through mentorship and experience.”

Luke Piccolo, the Young Restaurateur winner in 2019, has been the chef-owner at Limone Dining in Griffith, NSW for four years. His main challenge when starting his career a decade ago in a country area was a lack of exposure to the top end of the industry, which is concentrated in cities. His advice for other promising hospitality talent in regional areas is to make the most of trips out of town.

“When you’re visiting cities, go and try the quality establishments there. If you get a real thirst for it, then I would definitely recommend taking the plunge and getting a job at a restaurant in the city,” he says. “Travelling further afield, beyond Australia, is also a big piece of advice I’d give, even if it is only for a short period. As much different exposure you can get, the better.”

For those dreaming of opening their own restaurant, Luke says that you can never be too ready.

“It comes down to the things that nobody wants to do: the business planning and the forecasting. No-one likes numbers but you really need to get your head around that aspect if you want to be a successful restaurateur. Do your homework and research, and make sure you’ve got a massive support network.”

Take the next step in your career and apply to the Appetite for Excellence awards. Applications close on March 31