VCE VET Hospitality
Why I chose VET
As far back as primary school I always knew that I wanted to cook. I knew that the less time I spent in the classroom and the more time I spent in the kitchen the better prepared I would be for the future.
What I got out of VET
I was lucky to have a great teacher who instilled me with a passion for learning. My VET teacher had a lot of industry experience and was well known in the hospitality industry, this helped me obtain my apprenticeship at the RACV City Club.
My VET success story
I've faced challenges with dyslexia, but I never lost sight of my goals. In 2017 I was awarded Apprentice of the Year for all RACV Clubs across Australia. In the same year I was fortunate enough to be selected as a finalist in Fonterra's Proud to be a Chef mentoring program and have a recipe selected for their cookbook. I was also awarded the Les Toques Blanches Award for Excellence for Best Dessert. My journey with VET has also given me the opportunity to dine at Michelin Star Restaurants.
I would tell students not be lazy and to take VET seriously.
Harrison's VET success story (pdf - 687.35kb)