Former Executive Chef Damien Symes has had a lifelong passion for creating culinary masterpieces, which was superseded only by his passion for teaching and inspiring the next generation of young ‘Masterchefs’.
After completing his 4-year apprenticeship under award winning chef Gary Skelton at a fine dining restaurant in Noosa, Damien met his wife and quickly realised that the hours demanded by a commercial kitchen meant he could not share much quality time with her.
'While working in hospitality, I was usually the one who worked with new apprentices and work experience students to teach them how to do the various tasks required,' he said.
'In a fast-paced environment, I could only really teach apprentices ‘how’ to do a task and not always the ‘why’ behind it, so going into teaching meant that I could upskill students before they started in the industry, with the ‘why’ creating more industry-ready workers.'
Preparing for a career change
So he turned to teaching and in 2006, began studying a 3-year accelerated Bachelor of Education (currently 4 years for teacher registration)—which was mostly online—while he continued to work as a chef to support his family.
'Going back to study was a life adjustment,' Damien said.
'Where my chef’s apprenticeship was very hands-on learning on the job with small blocks of time at TAFE, my education degree was more theoretical and academic based.'
Despite having an aversion to public speaking in front of his peers, Damien said he found he was completely comfortable talking about his passion for cooking in front of a class of eager young minds.
'It makes my job worthwhile when I see students’ eyes light up when they get that ‘aha’ moment or when something they have created tastes delicious.'
'Providing opportunities for my students to grow and develop, not only as young chefs but as young adults too, and become great within an industry that I have a passion for has been the highlight of my teaching career.'
No regrets
Even now, 13 years into his teaching career, the
Urangan State High School Senior Hospitality and Tourism teacher says he still regularly steps back into a commercial kitchen to stay industry-current and keep his finger on 'the pulse of modern techniques and trends'.
Many of his students are now qualified chefs, baristas and hospitality workers who are working all over Australia and the world.
'I still get to do what I love but I’m now moulding the future of the hospitality industry,' Damien says.
'It is very fulfilling when I get to work with past students within the industry, years after they have graduated high school.'
Advice from one chef to another
Damien’s advice to other qualified chefs who might be looking to take their career in a different direction:
'Both occupations, as do so many, require participants to be lifelong learners.'
'If you have a passion and would love to share it with others, then pursue a career in teaching.'
The demand for industrial design and technology teachers specialising in hospitality practices is high across the state and will continue to be in the coming years.
Find out more about
high priority teaching locations throughout the state and priority teaching disciplines to increase your chances of gaining a teaching position.
As well as permanent full-time positions, there are options for teachers considering permanent part-time, temporary full and part-time and casual teaching.