School-based apprenticeship puts Ryan ahead
Ryan Grant is a fully-qualified chef only months after turning 18.
The Gold Coast resident started his Australian School-based Apprenticeship in Year 10 and worked six evenings a week while completing secondary school at Marymount College and theoretical training through Kings Unitech.
The hard-work paid off, with Ryan gaining his qualification while other people his age are only just starting an Australian Apprenticeship or university studies.
“My experience proves that an Australian School-based Apprenticeship puts you ahead of the pack,” Ryan said.
“A benefit of completing an Australian School-based Apprenticeship is the support you receive while at school.”
Working for renowned chef Daniel Ridgeway at Little Truffle Restaurant saw Ryan named Queensland School-based Apprentice of the Year and as a finalist at the 2013 Australian Training Awards.
After completing his Certificate III in Commercial Cookery in 2014, Ryan moved to the United Kingdom in November and has since settled in France where he works as a chef at Chalet Thovex.
“I believe it is important for chefs to enter competitions from a young age – it allows you to benchmark your skills and can give you great recognition,” he said.