Envirotech Blog

Marco Ribechini has been an assessor trainer at Envirotech Education, teaching Certificate IV in Commercial Cookery since 2017. He has been a chef for more than 20 years.
We have written about his career in another blog post - check it out.

In this interview, we went a little bit further and covered his passion for teaching as well as the challenges of being a chef.

If you are wondering about studying cookery in Australia, then this blog post is for you.

Envirotech Education: What do you like most about being a trainer?
Marco Ribechini: One of the best aspects of being a trainer is to be able to pass on my wealth of experience. To teach what I learned in my life as a chef and also as a person.

Envirotech Education: What is your favorite thing to cook and why?
Marco Ribechini: It’s really hard to say but probably bread and pasta. It’s not just about following a recipe, but an archaic feeling that you get once you have your hands in the dough.

Envirotech Education: What´s the best and the most challenging part of being a chef?
Marco Ribechini: Being a chef means I get to work with my passion. Loving your job is very important and for the hospitality industry, it is a condition "sine qua non": In other words, if you don’t love being a chef you can’t do it!

Recently, I read a survey with 6000 unemployed people. They asked them if they would like a job in the hospitality industry. Only 150 people were ready to join the industry, the others preferred to stay on the dole.

Working on public holidays, weekends, standing up for long hours under physical and mental pressure is not for everyone. 

For me, cooking has been a passion for many years and still is. I enjoy cooking almost every day, researching, testing new ingredients, and new dishes and techniques. One of the best parts is that there is always something to learn, every day.

Envirotech Education: What advice would you give to people that are at the very beginning of their careers as chefs?
Marco Ribechini: You have 2 eyes, 2 ears, and 1 mouth. Watch and learn as much as possible and use your mouth to ask questions. Don’t be arrogant, find out if you really love this industry. Otherwise, forget it.

Envirotech Education: If you could choose one thing, what would be the best lesson you´ve learned throughout your years of professional cooking?
Marco Ribechini: I have learned that there is always something to learn, even about things you think you already know well.

Envirotech Education: Is there anything that stayed in your memory as a great moment because of your profession?
Marco Ribechini: Winning an award for the best new restaurant in NSW brought me great satisfaction and pride as a head chef.
Having customers that became lifelong friends in my restaurant in Italy has been a highlight in my career.

Study with us and meet Marco. Submit your enquiry now.