february-2010

FROM TOP: Help Mission Australia’s
youth hospitality program by going
to Charcoal Lane; try its duck dish;
spread some cheer at Caffè Sospeso
CHARCOAL LANE
Charcoal Lane, in Fitzroy’s eclectic Gertrude
Street, is a modern Australian restaurant
in every sense of the word. Part of Mission
Australia’s hospitality training program for
disadvantaged and unemployed youth, with
a focus on young indigenous Australians, it
offers training in front of house and kitchen
skills delivered by the William Angliss
Institute of TAFE. Menu items include native
Australian ingredients, such as kangaroo
fi llet with native peppers and bush tomato
tart with rosella jus. Best of all, all profi ts
from the restaurant go back into the
program. 136 Gertrude St, Fitzroy,
tel: + 61 (3) 9418 3400.
A TASTE OF
SUCCESS
Talented kids
from the KOTO
Hospitality Training
College for street
kids in Vietnam and the
Sunrise Children’s Village
in Cambodia, many of whom have known real
hunger, are now being given the opportunity
to study hospitality in Australia. Le Cordon
Bleu Australia general manager Nick Gurner
tells us about the scholarship program that
has made this possible.
When does the program start?
We off ered the fi rst scholarships in 2009
— with the two recipients commencing study
in 2010.
Why did you choose these two
organisations to work with?
Both KOTO and the Sunrise Children’s Village
do so much for disadvantaged children in
their respective countries; this was a chance
for Le Cordon Bleu Australia to recognise
their achievements and give students who
demonstrate a real desire to pursue a career in
hospitality the opportunity to continue their
education to a tertiary level.
Where in Australia will these kids
be studying?
Narith Horm, from Sunrise, will be at our
Adelaide campus and Nguyen Th uy Ha, from
KOTO, will be at our Sydney campus.
What will they be learning?
Narith will undertake a Bachelor of Business
in International Hotel Management. Ha will
study for an Advanced Diploma in Hospitality
Management, which includes signifi cant
practical training in cuisine or pâtisserie.
How long do the courses take?
Both take around three years and include
signifi cant portions of placement with Le
Cordon Bleu industry partners. Th is ensures
that our graduates complete their studies
ready for their career.
What happens when they graduate?
Th ey’ll return home to work in the hospitality
industry. Th e qualifi cations are recognised
internationally though, so they could work
anywhere in the world.
What are the goals of the
scholarship program?
To assist and provide an opportunity to
talented hospitality trainees who otherwise
would not have the chance to progress their
careers, and by doing so promote hospitality
as a career in countries all over the world.
Eat at KOTO, 59 Van Mieu St, Hanoi, Vietam,
tel: +84 (4) 3747 0338
FEBRUARY 2010 13