FOR a foodie, preparing and cooking wildfire spiced kangaroo loin and pomme puree with a beetroot and cranberry jus would be the stuff of dreams. But for Thomastown’s Deniece Hudson, it’s just part of her average work day.
Cooking with exciting foods that showcase unusual native flavours is part of her training at popular Fitzroy restaurant Charcoal Lane.
“My favourite thing is trying and trialling new dishes and learning how things go together,” she says, nominating the roo dish as her present favourite. “It’s interesting to see how differently a commercial kitchen is run, rather than cooking at home.”
Hudson is doing her certificate III in hospitality at Charcoal Lane, Mission Australia’s social enterprise which is embracing Australian contemporary cuisine infused with native flavours.
The training program is provided by the restaurant to offer opportunities to disadvantaged young people, both in hospitality training and in the development of personal skills. The hope is it will lead trainees into long-term, mainstream employment.
There is also a certificate II intake. Hudson is one of 10 trainees doing certificate III. The 30-year-old was encouraged to apply after completing a job-readiness program at Melbourne Aboriginal Youth Sport and Recreation.
“I worked in offices before and did a bit of retail and singing, but I always liked food,” Hudson says.
She works about 40 hours a week, which includes schooling at William Angliss Institute, where she has learned more than how to write a prep list, stock the kitchen and combine meals and menus.
With two young sons, aged two and five, and her 11-year-old niece to care for at home, Hudson is also learning the art of the juggling family and work, with help from her mum.
“Because my kids are so young, I’m trying to find that work/life balance,” she says. “I don’t want to miss out on them doing stuff, so it’s about time management, trying to juggle them with school and day care and being prepared for anything, whether it’s babysitters or [restaurant] service.”
At times it may be hectic, but Hudson says she is focused. When she completes training at the end of the year, she hopes to start a career as a qualified chef.
‘‘I want to work at a place that’s known for really good food,’’ she says. ‘‘Somewhere that really takes the food seriously.”
