Yes Chef! Jenni says “Yes!” to all things hospitality

Coincidentally — the exact same qualities you want in someone responsible for training the next generation of hospitality and cookery workers. And somehow Chef Southern manages to do both — to the absolute benefit of her TAFE Queensland hospitality and cookery students. 

“I’ve been teaching for more than 20 years and have been fortunate to visit many amazing regional towns to deliver training,” Chef Southern, TAFE Queensland Hospitality and Cookery Educator at Ipswich, began.

“I’ve travelled for work extensively throughout Queensland — spending ten years on Bedarra and Dunk Islands, as well as Port Douglas. I’ve loved everything Queensland has offered me, and as such I chose to stay put, rather than head overseas."

“I teach to inspire, I really enjoy seeing people succeed, and witnessing the light bulb moments they have."

"Our TAFE Queensland kitchen facilities are comparable to those you use in industry, and we’ve got a great range of equipment to allow our students to cover an extensive range of cooking styles.”

“I’ve been blessed with many amazing students and have many positive stories from my time as a TAFE Queensland educator.” continued Chef Southern.

No doubt many more of which will come out of the upcoming BaconFest in Kingaroy, August 18-20, 2023.

Chef Southern is, along with Chefs Jason Ford, Neville Siebenhausen and Shenyia Laverack, overseeing TAFE Queensland Kingaroy and Toowoomba commercial cookery students’ participation in the event, and their creation available at BaconFest this year — the Taste of TAFE Bacon Brittle.

When she’s not supervising her students creating three-flavour-profile bacon treats and ‘prepping’ them for what she describes as “the most rewarding industry there is”, she’s working in it.

“I like to work in the industry for my currency, and also simply because I love it. When I'm not in the TAFE Queensland kitchens or training restaurants, I hold a paid breakfast-food and beverage management position, and I take on volunteer roles,” she said.

“I still love cooking — I like to make and cook pasta and dumplings, and I’m obsessed with soup and slow cooking in winter.”

“For ‘play’ — it’s also hospitality-related. I love to experience the amazing dining offerings we have in Brisbane and the surrounds. I go to a different restaurant each month with a group of my friends and we choose a cuisine and then a restaurant. My favourite Brisbane restaurant is Donna Chang’s. It has the most amazing food and service.”

Chef Southern has wise words for those embarking on a career in the industry.

“It is tough, it is hard work, long, at times you work unsocial hours, however, it is the most rewarding industry to be in,” she said.

“You can always work in our industry and you can work all over the world. You can also take the skills you learn in hospitality and cooking to any other industry. The discipline, customer service, teamwork, and commitment to high quality — will be welcomed everywhere.” 

“However, we've had a period of change due to COVID. It’s changed how people eat out and, also, eat in. It’s an unprecedented time with many exciting venues opening in Brisbane and across the country.”

“Our profession is, a lot of the time, a way of life and I can’t imagine another more exciting and challenging industry to be in. So go for it!” said Chef Southern.