| Address: | 213 Elizabeth St , Hobart |
| Phone No: | 03 6234 9900 |
| Web Site: | |
| Description: | Fine dining |
| Comment: | Training restaurant. Give our hospitality staff of the future a hand by going along there for them to 'experiment' and 'practice' on you! |
| Rita Rating: | *** |
Click links below (added on date shown) to read more . . .
Kuzina (Rita Blog Comment)(added 27-3-2008)
Kuzina (Rita Blog)(added 24-7-2008)
Congratulations Kuzina(Rita Blog) (added 24-8-2008)
Posts
3 comments:
Learning from critical feedback (Mercury 2 Apr 2008)
By Meryl Naidoo
HOBART hospitality training organisation Industrylink has been turning out top-notch chefs and hospitality workers for almost two years.
Now the specialist in hospitality and commercial cookery has opened Kuzina restaurant in the former Casablanca premises in North Hobart.
Industrylink and Kuzina manager Nicholas Platon has spent the past 20 years working in hospitality across Australia.
In 2002 he opened the Greek restaurant Athena’s on the Pier with a business partner and, after selling out in 2005, wanted to make a difference to the state’s hospitality culture.
The training school idea grew.
It won the 2007 Tasmanian Training Provider of the Year awards.
It currently has more than 300 students and employs nine staff.
Students gain skills and knowledge and are awarded national accreditation upon successful completion of their studies.
Mr Platon said Kuzina gave students the opportunity to train during the day and put their skills to the test in the evening when the restaurant was open to the public.
"The majority of our students work for other organisations and we help them get their national accreditation," he said.
Diners evaluate their performance at every session except on Sundays.
Mr Platon’s passion for hospitality drives his ideas.
This is his third school - his first was on Hamilton Island in 1997 and the second in New South Wales in 2000.
He said Hobart needed training because the level of service was disappointing.
"Hospitality is not taken seriously as a career and it should be," he said.
"For me it’s important to spread this vision. "The feedback has been excellent and the support from the locals and the public in general has also been very encouraging."
Mr Platon said it was an opportunity like no other in Tasmania for young, up-and-coming hospitality leaders.
Kuzina head chef and trainer Stephen Lunn, with the help of apprentices, put together the "traditional French with a contemporary twist" menu.
Patisserie chef Gareth Patterson studied and worked in France.
Hi Rita,
Thought we’d try Kuzina after hearing so much about it, and I must say it was one of the best meals my husband and I have had in a very long time. Can’t believe the price. Such value for money. The service was extrordinary and the staff were just so friendly and professional. Despite it being advertised as a training school, you would never know. Really worth trying. We’re now organising our annual school dinner there in August.
Jud
dined at Kuzina last night (tuesday) and have to say the food and service was wonderful, and so affordable.
I probably didnt pick the right meal for me on the night, but it was excellent nevertheless - just wrong frame of mind. I ordered navarian of lamb with fried lemon cous cous and cucumber and chilli salsa. Having just been to the gym, I probably really wanted something less rich and lighter and fresher. As such I suffered meal envy of all three of my commrades! duck, chicken and fish!
The only drawback was the fact that there were only three tables for the night. As such the atmosphere was dead and it felt cold in the restaurant. I am not sure if this is a symptom of it being a Tuesday night, winter or the rise in interest rates and subsequent budget cuts.
I would recommend to anyone to support Kuzina, not just because it is a training restaurant but because of great food and service.
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