HTN Blog

At just 17, John Stevens had no hesitation stepping into the kitchen of one of Perth’s most popular restaurants just a few days after completing Year 12. Having had some kitchen experience and a chef for a mum, the young apprentice felt he’d had a bit of a head start and some idea of what to expect from the heat of the kitchen.
John’s commitment paid off. Supported by HTN throughout (part of the IntoWork Group) he recently completed his apprenticeship after three years at Rockpool and is now a fully qualified chef.
“I really wanted to throw myself in there just to see what sort of knowledge I could yield and see what my own creativity could bring,” John said.
On a busy night, Rockpool can seat up to 200 guests. The pace is fast and the expectations are high, but John was always confident he had enough support around him to learn the tricks of his trade.
“Once you understand how the place operates and apply a bit of common sense, it’s pretty easy to anticipate what to expect. It’s an environment where the right people will show you the right way to do things. The pressure isn’t too overwhelming. You’ve always got plenty of hands to help when things heat up.”
Even a thumb injury that sidelined him for a couple of months couldn’t slow John down. He still finished his apprenticeship ahead of schedule. John said the art of multitasking is a key ingredient to success in the kitchen, and a skill that’s transferable to all sorts of situations.
“It’s all about structuring the day so you can be as efficient as possible,” John said. “While you’re thinking about how to make yourself faster, you also have to factor in everything else – the food itself, what the team is doing, how each ingredient cooks and what’s forgiving if something goes wrong. There’s a whole bunch of things that play a part.”
For now, John is happy to keep sharpening his skills at Rockpool. He’s also keen to explore some different cuisines and techniques in a different setting some time down the track. Despite not really having had a break since finishing school, he has no intention of hanging up his apron just yet. “While I’m still young and got all the stamina that I have, it’s better to learn it all now and learn fast. Then I can take the foot off the pedal a little bit later on.”

Having arrived in Australia from Venezuela only a year ago, fifteen-year-old Billy Garcia has been navigating the challenges of learning English, settling into school and being the only teenager in Canberra who is profoundly deaf.  

Billy communicates using sign language and has an interpreter for most of his time at school. He has a small network of hearing-impaired friends in other cities, but without a peer in his home town, his experience in Australia has been somewhat isolating so far.

Billy’s dad, Daniel, says that despite his communication challenges, Billy still has plenty to say.  “He’s always got something to contribute. He’s quite strong with his opinions, even if he’s wrong. He has confidence but he doesn’t always have someone to share his thoughts with, which can be tough,” Daniel said.

“With support from Jeff Pollard from Mas National, our Apprentice Connect Provider, and Glenn Maybury from HTN, our Host Employer, Billy was offered an opportunity to gain hands-on experience in the kitchen at Australian National University’s Ursula Hall. One of the chefs at Ursula Hall is also deaf, which has helped create a sense of comfort and a supportive environment for Billy.

After two weeks of work experience, Billy impressed the team so much he was offered a School-based apprenticeship, Certificate III Cookery through Mas National, who also offer mentoring support as our Apprentice Connect Provider in ACT. He now balances his time between attending school three days a week, working one day in the kitchen, and one day studying at the Canberra Institute of Technology.

Daniel says the chance to spend time working with someone else who is deaf has encouraged Billy to embrace the opportunity to learn about working in a commercial kitchen.

“Even before the apprenticeship was offered, he was asking the chef to teach him how to cook new things. Now he is trying to teach me how to cut vegetables, how to prepare a meal and things like that. He’s very keen to learn and he’s happy doing the work,” Daniel said.

In a short amount of time, Billy has shown an enormous amount of resilience considering the set of challenges he’s had to face. Mas National’s apprenticeship consultant Jeff Pollard gives credit to Billy’s incredible perseverance and willingness to take on the challenges he is facing.

“It hasn’t been easy for Billy since arriving in Canberra. Thankfully, he has an incredibly supportive family and a belief in his own ability. We’re delighted to have supported Billy through this opportunity as the Apprentice Connect Provider. He seems happy to be able to learn somewhere outside of the classroom and we have no doubt he’ll give it his best shot,” Mr Pollard said.

Besides his interest in cooking, Billy is also a talented artist and is currently exhibiting as part of the Gungahlin Art exhibition. He’s a keen sportsman and is simultaneously learning English and Auslan (his third sign language). He says his experience working in the kitchen will help to develop his independence.

“It’s been positive so far. I like working with people who are eager to teach me and have patience. The chef has shown genuine interest in teaching me and it’s allowed me to have a good role model as the only teenager with a hearing impairment in Canberra,” Billy said.

(From Left to Right) Jeff Pollard MAS National (ACAP), Billy Garcia (ASBA Student) Daniel Garcia (Billy’s Dad) Glenn Maybury (HTN) and David Wannell (Head Chef Ursula Hall, ANU).

From chef knives to police badges, Mason Filipo proves no matter your aspirations, the skills you learn in the kitchen will take you far.

As a second-year Apprentice Chef with HTN, hosted at Club Charlestown, Mason has discovered a passion for cooking that has taken him on a path of self-discovery and growth. Initially considering a career as a plumber, Mason found his calling when he joined HTN’s (part of the IntoWork Group) chef apprenticeship program. “I saw the opportunity come up and I thought I really enjoy cooking and it would be right up my alley,” Mason said.

“Whenever I have cooked, I’ve loved it, but I didn’t get too many chances to cook, but now that I work as a cook, I love it so much. My love for cooking has always been there. I just never really did anything about it until now,” he said.

As Mason navigated his apprenticeship, he faced hurdles, particularly with theory and computer assessments. However, with the guidance of his HTN Consultant Cherylee Maybury, he was able to overcome these challenges. The support he received was instrumental in his progress, and Mason’s gratitude for HTN’s mentorship was palpable, “They’re always coming around, asking me how it’s going and giving me goals. Knowing they are always there with support is nice,” he said.

His favourite thing about his apprenticeship is learning how to cook properly, “I’d say learning how to put things together has been my favourite part. I’ve made so many dishes at home now that I wouldn’t have even thought of,” he said.

Mason’s commitment to his craft was evident in his work at Club Charlestown. Head Chef Greg Hawke praised Mason’s reliability, communication skills, quality of work, flexibility, and willingness to learn. But what struck a chord was Mason’s dedication to being a great team player in the kitchen. He understood that cooking wasn’t just about following a recipe but about working together as a team.

His hard work and dedication didn’t go unnoticed, as he was recently recognised as HTN’s August Apprentice of the Month, praised for his exceptional performance and the high regard in which he’s held by his peers and mentors, “A lot of skills that I’ve learned after working three jobs – the biggest skill has been able to work as a team,” he said.

This sense of teamwork wasn’t limited to his current role; Mason believed it was a skill that would serve him well in his future career as a police officer. After completing his Commercial Cookery Apprenticeship and working in hospitality for a couple of years, Mason plans to pursue a new path, one that may seem unrelated to cooking at first glance, but is, in fact, deeply connected.

The skills Mason developed in the kitchen – teamwork, communication, and problem-solving – are highly transferable, and he is eager to apply them in a new context – policing. He is excited about the opportunity to make a difference in his community in a new way.

“I can always do everything, but by myself, I wouldn’t be able to get anything done. It’s so important to learn as a team and work as a team and a workspace, and I reckon that will really, really help in policing.”

Apprentice and Employment Coordinator Cherylee Maybury involved with Mason’s development, said, “Mason has made remarkable progress, demonstrating a strong ability to apply the skills he’s learned in the kitchen to broader life skills. We’re proud of his achievements and the positive attitude he brings to his work.”

Mason’s positive experience with HTN has made him an advocate for the program. As he looks to the future, he is filled with a sense of excitement and anticipation.