Meet Courtney Short
/“Be a sponge in the kitchen and ask questions, by doing this you can learn as much as possible”
What's your earliest food memory, and how did you find your way into professional kitchens?
“My earliest food memory would be when I was younger and we visited my nan and pop in Tasmania. My cousins, sister and I were sitting on a wooden bench in the backyard making lime ice blocks from the limes off nan's tree.”
“I found my way into professional kitchens by talking to my careers and vocational education centre at school, where I completed a couple of months of some work experience at a local cafe near where I lived.”
“After completing the work experience I was introduced to Hospitality Group Training (which is a group training organisation), this allowed me to start a school based apprenticeship.”
How has being a member of the ACF helped you in the early stages of your career?
“Being a member of the Australian Culinary Federation helped me a huge amount during the early stages of my career, by providing my with support and mentorship while finding my feet within the industry. They were always there to encourage me and to celebrate my success.”
What lessons and learnings did you take from representing Australia at the Culinary World Cup and the IKA Culinary Olympics?
“One of the biggest lessons I learnt through representing Australia is that you never know where saying yes to an opportunity can take you. For example, I said yes to being a part of the Australian Culinary Junior Team and it has led me to meeting people from all around the world, and making some life long friends and mentors in the process, but also learning so much from other chefs across the globe whilst travelling.”
As an ambassador for The Burnt Chef Project, how important is that side of the kitchen to you?
“Being an ambassador for The Burnt Chef Project is an incredible honour, as I have seen first hand the struggles that come with being in the industry.”
“Mental health and burnout is seen as a weakness within the kitchen however that stigma needs to change because it's the complete opposite. I have always said you never know just how far the simple question of "hello, how are you?" can go.”
Where would you like to see yourself in five years?
“My aim in 5 years is to be working under Chef Clare Smyth at her restaurant Core in London.”
How would you like to lead a kitchen of your own?
“I would like to lead my kitchen to be a place where everyone feels welcome to express their ideas, ask questions, and to give everyone the best opportunities to grow into the best Chef and person that they can be.”
What advice would you give to someone starting their apprenticeship?
“Two pieces of advice which I would give to someone who is starting their apprenticeship would be firstly to say yes to as many opportunities as you can. Secondly be a sponge in the kitchen and ask questions, by doing this you can learn as much as possible.”
