Ingredients for a good career

A job at the Bog

Jason Le Lievre is a Christchurch chef with strong opinions. One thing he’s passionate about is young people.

Before his current job at The Bog, an award-winning restaurant and bar, he thought he was completely out of 'cheffing'.

“I was disillusioned with the way everything was going, particularly with young trainees coming through. I felt a lot of executive chefs weren’t meeting their obligations in terms of training up young people.”

Jason’s training focus at present is Brendon Whittleston who joined The Bog kitchen as a Modern Apprentice in August 2002.

Left school with no qualifications

Brendon left St Andrews College in 2001 with no qualifications but a real idea of where his passion lay. It was in food.

He completed the Café Culture course at an independent training provider, The Academy. While he was doing the course he did a couple of weeks’ work experience at The Bog and the Modern Apprenticeship fell into place.

Brendon loves the creativity and freedom of expression afforded by food.

He loves the tradition. In fact he loves everything about his job.

When you meet Brendon you have to keep reminding yourself that this young man is just 16 years old. On-the-job training has already given him a maturity and commitment to his career well beyond his years.

A flair for food

His boss, Jason, says Brendon has a natural flair with food and the temperament to make it as a chef.

In the kitchen he combines just the right level of creativity with an ability not to flap when the pressure is on.

“I keep an eye on his personal discipline, like shaving before he comes to work and making sure he’s wearing a hat and apron and that both are ironed,” says Jason.

Brendon studies at The Academy for one day a week. He is studying towards a National Certificate in Cookery at Level 4.

Reader-writer supports study

He’s supported in his study by a reader-writer funded by Workbridge New Zealand. At school, his reading and writing difficulties were highlighted and he couldn’t wait to leave.

For Jason the opportunity to pass on his skills and wisdom is almost a calling.

“I see Brendon as an investment and I see it as part of my job that he gets the best that I can give him in terms of knowledge.”