Drysdale had a special gift last week.
The chef from The Spice in Sandy Bay offered his free time and services to Drysdale for the day. He went in there and, along with the students there on the day, prepared and cooked 4 curries, some extras and a dessert.
Isn't that great? Not only do the students (and coincidentally, staff) at Drysdale get some quality one-on-one tuition from a specialist in the craft of curry making, but Drysdale get the bonus of having someone direct from industry there on the premises working for the day, thus bringing more relevance to their training, and graphically demonstrating to tomorrows chefs that Drysdale are doing their best to "keep it real".
It would also help with industry understanding of how Drysdale works. I'd love to see others in hospitality doing a bit of that as well. If Drysdale are happy to embrace active industry participation, it should be used, for the ultimate good of all of us, both food-wise and service-wise.
By the way, the owners of The Spice also own an equivalent restaurant at Sorell, as well as Little India in the city. Might be worth a visit to check out their curries? Drysdale professionals pronounced the curries magnificent.
And no, this post was NOT sponsored by Paul Lennon! I stand by what I say about Drysdale.
Monday, 19 March 2007
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6 comments:
Hi Rita - good to hear some positive news about Drysdale for a change. However this programme has been happening for quite a while and was first championed by an exteremly talented teacher and chef who has since left to do his own thing in the country after he became disenfrancished.
Myself and another Hobart Chef both have made ourselves available for similar events, we both agree that it just was not worth our time and that we felt as if we were baby sitting a class.
I am positive some students took away with them skills learnt and a renewed vigor for their chosen trade the attitude and assitance from some of the staff was bordering on farcical.
If this hallowed institution is not attracting informed and passionate profesionals then with all this talk of mediocrity we are doomed for history to continue.
I salute the Chef from Spice in giving up his time and knowledge and I hope it was well appreciated and respected by those he sought to help.
May the new head of Drysdale foster and grow these relationships and allow industry and eduction to benefit from each other.
Sounds great Rita. I agree its good to hear a positive story about Drysdale.
Perhaps it may be indicative of the influence of the new head of Drysdale is having, we hope so.
More positive relationships between industry & Tafe should be celebrated.
Didn't Jennifer Trethewey used to run it? Is she still there?
Yes, Jennifer Trethewey used to be at Drysdale, but she has long since gone. The current (new-ish) person in charge is Anne Ripper, who, amongst other things, along with George Haddad, used to operate Ali Akbar restaurant in North Hobart - which was a huge favourite with many of us and is still much missed.
Yes, I remember the nice Ali Akbar.
Wish it was still with us.
rita yes i will be blogging about Marque IV but not intil after i go back in a months time. is it the best restaurant in hobart is it the worst the answers to both are.... u will have to wait being that i have to go back for for dinner and there are a cpl of other things on the menu that i want to try and the fact that i will be going back as part of a group rather than as a twosome i will resere al such comments both good and bad untill after that time besides i dont want another angry self righteous head chef having a go at me under some anon name :-) hehehehe have a new post for u to read as well
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