Every December the Illawarra's restaurants, pubs, bars, and function spaces are booked solid as we eat and drink our way towards Christmas and New Year's Eve.
It's that time of year again. School formals, work Christmas parties, long lunches and nights out with friends to mark the end of another crazy busy year.
Yet again, many venues are reporting a severe shortage of workers in hospitality. The people who take our orders, prepare our meals and serve us to make our special end of year occasion just that little bit more special.
While some businesses offer on-the-job training, others look for people with experience or a relevant qualification.
TAFE training up our hospitality workers
Over the decades, hundreds of our finest cooks, chefs and wait staff have cut their teeth through studying at Wollongong TAFE.
The job of hospitality teacher Chris van der Wall is to help train a group of keen, willing students to a level where they can confidently step into any of our region's restaurants and venues.
"There is never a dull day teaching and I enjoy seeing students gaining confidence through improving their skills and knowledge," Chris said.
Preparing students for what's to come
For the past 45 years, the TAFE hospitality students have been put to the test in a 'real life' setting when they get to cook and serve a full dinner service at the Twenty Twenty Restaurant. It's an important part of preparing them for what's to come in the real world.
During our visit to the restaurant the front of house students were in the first six months of their Certificate III studies. Our meals were prepared and cooked by Certificate III students in commercial cookery.
All of the staff were dressed immaculately and went out of their way to make us feel welcome.
"It's set up to give people who are going to work in the hospitality industry a first-hand experience," said fellow diner Steve Clark from Thirroul. "It even appears like a restaurant, even though it's in the middle of the campus."
Impressive 3-course menu
The impressive menu for the night ($40) was served on an alternate drop basis.
Entree: A choice of risotto Milanese with caramelised eschalot, pangrattato and Manchego cheese, or Gruyere souffle tart with petit salad and white balsamic dressing.
Main course: Choice of beef short rib with heirloom carrots and pickled baby onion, or barramundi with sweetcorn puree, broccolini and mushroom mousse.
Dessert: Creme caramel with fresh berries, meringue shards and lemon balm, or pear and frangipane tart with passionfruit curd double cream.
The meal was complemented with a selection of sparkling, red and white wines, beer and soft drink.
Former cooking teacher Cherie Sweeney, from Corrimal, invited friends to dine with her and check in on our next wave of hospitality workers.
Retired teacher was impressed
"The food was well presented, and the flavours were excellent. Everything tasted great. The menu had great variety and because we shared we tried a bit of everything and loved it all," Cherie said.
The staff keep a close eye on how the room is 'working' and were always close at hand with the occasional tip or word of encouragement.
"My measure of success is when the students take control of the restaurant, and they tell me what needs to be done," Chris van der Wall said.
My fellow diners were full of compliments for a night out that exceeded all expectations.
"What a great night," said Stephen Goodley. "You can obviously see the training working and the end product – the food – is wonderful."
Coming back for more
There were even repeat customers.
"This is the second time we've dined here, and the service was well organised and our meal was most enjoyable," said Richard Martin from North Wollongong.
Heading up the kitchen, experienced local chef Peter Washbourne said the biggest kick he gets from teaching is "watching the students learn and helping them become industry ready."
While Restaurant Twenty Twenty has closed its doors for the summer months, bookings will open early in the new year for 2025 dinner bookings. Contact twentytwenty.restaurant@
First-time diner Janette McGoldrick sounded keen for a return visit.
"I found the experience to be beautiful," Janette said. "You don't find a restaurant with silver service much anymore. The staff were very good and the food was excellent."
