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Chisholm student Laura Skvor is on fire with a succession of culinary wins

Fresh from her recent gold medal win at the regional AUSTAFE competition in Frankston in August, Laura has struck gold again – this time at the state AUSTAFE competition in Lilydale on September 26.

Earlier this year, Laura formed part of the Australian team as commis chef, together with Michael Cole, Head Chef at Georgie Bass (Mornington Peninsula), during the International gastronomy event, the Bocuse d’Or.

The Bocuse d’Or is the most prestigious gastronomy event in the world. With round one completed and announcement of the Australian team’s success, it’s a huge achievement for Laura. 

Michael Cole was linked with student Laura Skvor through Chisholm’s industry engagement program in Mornington Peninsula, where, as the leading TAFE provider in Victoria’s south east, it has partnered with the local hospitality industry to provide training and work opportunities in the area. 

Laura Skvor has been cooking since she was a young girl, and started her first job in the kitchen as a bakers/patisserie assistant at the age of 15. 

Her passion for food and cookery was inspired by her mum, and fuelled when she featured on MKR (My Kitchen Rules) in 2016, along with brother, Mitch.

Although she didn’t make the finals of the high ranking TV show, Laura says: “It was an incredible experience that awakened my desire to be a great chef.” “My dreams of working in a real kitchen are being realised with help from my teacher Michael Simmons.”

Laura says that she is learning all the cookery fundamentals from Michael, her mentor.

“He is teaching solid foundations of cookery as well as inspiring us to continually be creative in our culinary endeavours and excel in our work kitchens.”

Michael is equally proud of his student success and links with industry.

“Without the work of Chisholm’s commercial cookery and hospitality team, we would not have had the industry links for this to occur.” 

With chefs in hot demand, a growing restaurant trade coupled with a nationwide skills shortage of qualified chefs, there’s never been a better time to become a chef. 

And with additional state AUSTAFE wins, Chisholm students are leading the way. Recent bronze medals include Maddison Cochrane, Samuel Paul, Daniel Maetzing, Philip Brown and Stephen Smith. Shanara Hemi  won a silver.