The Illawarra region's hospitality future received a significant boost this week as TAFE NSW Wollongong opened its training kitchens to industry leaders, showcasing the culinary skills of its next generation of chefs.
Showcasing Student Talent to Industry Leaders
On Tuesday, November 18, the inaugural Chef's Table and Campus Tour brought members of the local hospitality sector to the TAFE NSW Wollongong campus. The event featured a student-prepared luncheon that allowed fifteen apprentices and students to demonstrate their developing skills to potential employers.
Peter Washbourne, a TAFE NSW teacher in commercial cookery, explained the importance of connecting students with industry professionals. "This event represents an industry collaboration with TAFE to understand what the hospitality sector requires," Mr Washbourne said. "It allows industry representatives to see our world-class training facilities and interact with lecturers while observing student capabilities firsthand."
Growing Opportunities in Illawarra's Hospitality Sector
The showcase comes at a time of significant growth for the region's accommodation and food services industry. According to statistics released by Jobs and Skills Australia, employment in the sector has surged by 35.6 percent since August 2025, reaching 21,800 workers across the Illawarra.
The industry demonstrates a strong youth focus, with workers aged 25 and under comprising 24.3 percent of the hospitality workforce. Currently, Wollongong TAFE supports 128 apprentices across commercial cooking and baking programs, many of whom will find employment in local cafes, restaurants, and hotels.
Mr Washbourne emphasized the practical nature of their training approach: "We offer students that are TAFE-ready for industry to create food in creative ways that local restaurants can benefit from. We try to create an authentic industry experience here at TAFE, bringing students from different backgrounds to a consistent skill level."
Apprentice Aspirations and Local Dining Scene
Among the talented apprentices showcasing their skills was Matilda White, who currently works at Warilla Bowls and Recreation Club as a versatile kitchen hand. The aspiring chef shared her perspective on the local food landscape and her professional ambitions.
"I think much of our local food scene prioritizes convenience and speed over complexity and design," Ms White observed. "While there are several excellent restaurants that focus on culinary artistry, they remain relatively scarce in the region."
The ambitious apprentice has set her sights on working in upscale dining establishments, with eventual Michelin star aspirations. Like many culinary students, she dreams of opening her own restaurant but acknowledges the business realities of fine dining.
"Opening your own restaurant is what everyone in this field wants to do," she admitted. "The question is whether you can actually do it and whether there's sufficient customer demand. We recently saw a fine dining establishment close down for various reasons, including profitability challenges. That's a significant consideration - if you're not making a profit, you can't sustain fine dining."
The Chef's Table event concluded with a guided tour of TAFE NSW Wollongong's training facilities, providing industry representatives with comprehensive insight into the development of the region's future culinary talent.
