SPORTS PRESENTER AND JOURNALIST - 

In his own words, Tony Jones wasn’t the best student and never went to university.

SPORTS PRESENTER AND JOURNALIST - 

As is common in media roles, your first job is so often in the country - they send you there first to make your mistakes in a less competitive market.

SOUS CHEF AT SOCIETY

Imagine fighting for space in the kitchen to cook. 

That was the reality for Singaporian born Chef Kimberly Tang who grew up in a family of home cooks.  

Kimberly’s grandmother, father, mother and now Chef brother bonded and sometimes competed over each other’s cooking skills and knowledge. 

It’s no wonder Kimberly took on an apprenticeship at Crown when she was 17. 

In this episode, Kimberly explains life in the family kitchen and how that experience led to her ultimately becoming an award winning chef. 

SOUS CHEF AT SOCIETY

If at first you don’t succeed, try again. That’s true of Chef Kimberly Tang’s experience. 

After being knocked-back from Dinner by Heston Blumenthal, she tried again later and her attitude got her the job. 

In this episode, Kimberly talks through her career and explains why she felt she needed to have a nursing degree too. 

CIVIL AND ARCHITECTURAL ENGINEER - 

A love of STEM subjects was alive within Luisa Panuccio from a very early age, thanks to her Grandfather. 

CIVIL AND ARCHITECTURAL ENGINEER - 

Chemistry! It’s all about chemistry…well, at least if you want to start a YouTube channel. 

CHEF DE PARTIE

With a chef for a father and a mother who was a passionate home cook, it was fait complete for Chef Chris Milligan. 

But his parents didn’t agree as they saw Chris’ caring and attentive nature more suited to teaching. 

However, Chris showed his chef’s attitude by refusing to listen to his parents and pursued a hospitality career pathway. 

In this episode, Chris explains why the appeal of cooking won out and how he shaped his education to achieve his goals. 

CHEF DE PARTIE

Chef Chris Milligan doesn’t believe in the reality TV show approach to cooking. 

To him, you start at the bottom and slowly but surely work your way up. 

When Chris started his professional career with his chef father, he wasn't given a free-pass to work more glamorous roles within the kitchen. 

Chris started as a dishwasher which is a test to prove yourself to others in the kitchen. 

In this episode, Chris talks through his career and how he went from dishwasher to chef and Vue de monde and Tipo 00. 

EXECUTIVE CHEF AT AUSTRALIAN VENUE CO

Chef Telina Menzies was only going to do one thing as a career. 

From making pavlova and ginger bread with grandma to having a father and uncles as chefs.

The decision to pursue hospitality as a career was a no-brainer for Telina. 

But that didn’t make Telina the best student as Telina still needed to attend (and study) English, maths and science classes. 

In this episode, Telina explains life as a student and taking on an apprenticeship at the Hyatt Regency in Perth. 

EXECUTIVE CHEF AT AUSTRALIAN VENUE CO

Working as a chef in Australia was a great life for Telina Menzies, but the right of passage to relocate to London to work in Michelin starred restaurants was too great. 

But while rewarding, working in London was a tough, hard slog and came with other challenges Telina didn’t expect or want. 

In this episode, Telina explains what it’s taken to succeed and how the industry is changing to benefit the next generation coming through.