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So another young local has left town for the city. However, for many career moves, that is what you have to do. Stawell produces many people who go on to achieve heaps, but usually they have to go to a major city to do it. It’s a matter of following your dream and often that does mean leaving home and family.

This time it’s Daniel Shrimpton, who has just taken an enormous but exciting step in his dream to be a chef. Daniel, a very outgoing and enthusiastic seventeen-year-old, has landed an apprenticeship at one of Melbourne’s top city restaurants, Florentinos’.

Daniel, who studied VET Hospitality at Stawell Secondary College, under the umbrella of the University of Ballarat, enjoyed a short work placement at Florentinos’ in October last year, which was an incredible experience and reinforced his urge to become a chef.

Daniel, who studied VET Hospitality at Stawell Secondary College, under the umbrella of the University of Ballarat, enjoyed a short work placement at Florentinos’ in October last year, which was an incredible experience and reinforced his urge to become a chef. Obviously he impressed the boss because he was offered a four-year apprenticeship, once he finished VCE. Normally, they wouldn’t take on someone so young, as an apprentice chef, for the work is very hard and the hours very long, but Daniel isn’t fazed by what is ahead of him. As he said, if you want to get somewhere in life, you have to put in the hard work.

He can’t wait to get started on his training. He will probably work four days a week in the restaurant and will go to Trade School one day a week – either at Box Hill or William Angliss School; he’s not sure which one yet. Because he completed the VET hospitality course at secondary college (Certificate 3 & 4), the length of his training could be reduced, but he wants to do the whole four years anyway, as there is so much to learn. He is not nervous yet, but very excited and more worried about not sleeping in on the important morning – ‘I might have to have three alarm clocks set up, I think,’ he said.

When asked if someone actually inspired him to be a chef, he said no, the idea of being a chef just developed steadily, but he did watch various TV chefs occasionally. He enjoyed cooking at college because he had the opportunity to cook with more interesting ingredients than he would find in the pantry at home. He is impressed by chefs like Curtis and Ben (Surfing the Menu), and Luke Mangan, who got most of their experience working in the top English and European restaurants and now make it all look so easy.

Florentinos’ menu is Italian, which pleases Daniel. He loves the simplicity, yet mouth-watering flavours of Italian food. He is impressed by the restaurant’s family-like atmosphere regarding its staff. Late each afternoon, when the complex is closed for an hour’s break, the staff all meet for a tasty buffet meal together – Daniel thinks this is a fantastic idea and certainly good for morale and for getting to know his workmates. There are about seventy people on the staff – about thirty of them are qualified chefs, working between the three restaurants in the complex. Florentinos’ has been closed while major renovation was undertaken. Daniel can’t wait to see the changes to the upstairs restaurant’s kitchen complex, the upgrades of which cost about a million dollars.

He feels very fortunate, but says it wasn’t just luck that has got him this incredible chance. A family friend who knew of his dream mentioned it to someone else and so on. Networking in your community certainly can play a big part in getting where you want to go. Add to this, his outgoing personality and obvious motivation and terrific mentors like his Hospitality teacher, Ken Reichelt and University of Ballarat’s Anne Gardiner and things started to happen.

In recent months, Daniel has been encouraged and supported by the LenZone! staff too, which he appreciates. They have provided practical support and encouragement and made him feel at home.

In recent months, Daniel has been encouraged and supported by the LenZone! staff too, which he appreciates. They have provided practical support and encouragement and made him feel at home. Technical support, advice and the use of phones and computers to find suitable accommodation, etc. are all important services for our young adults of the future. This has enabled Daniel to find good accommodation close to the city. Since he finished with college, he has also been quite involved in helping create the LenZone’s first podcast which is uploaded onto the CGLLEN website.

Who knows, one day, we may see Daniel Shrimpton creating some magnificent food on TV, but whatever direction his life takes, you can be sure he will be giving it his best shot. Go, Daniel!

Ellie McCutcheon
Professional Writing Student