ADVERTISING FEATURE
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The success of any dining venue is inextricably linked to the skills and reputations of their staff.
That being the case, we thought it would be worth getting to know the leadership team in the kitchen serving the Goulburn Workers Club Brasserie.
If you've wandered in there for a meal recently you'll have probably noticed the club has a convenient all-day menu that runs from noon to 9pm, while the brasserie and its noticeably longer menu are available to enjoy from noon to 2.30pm, 5.30pm to 8.30pm Sunday to Wednesday, and 5.30pm to 9pm Thursday to Saturday.
This advertising feature is sponsored by:
Crystal Sharwood, head chef
Why did you join this team?
I started my apprenticeship in this kitchen twelve and a half years ago and been part of many different kitchen teams and held different positions within this team since then. This current team is one of the strongest kitchen brigades I have been a part of in this time.
What do you love most about your job?
Every day is challenging and no two days are the same. It pushes you outside of your comfort zone and challenges you to do your best to please the customer and to be a successful part of the team while doing what I love; cooking.
What makes your brasserie special?
We are able to offer a large range of products and services to the local community.
We follow current trends and offer new and exciting promotions and specials regularly.
The brasserie is a relaxed friendly atmosphere that offers great food prepared by our talented team of chefs.
Jackson Thearle, sous chef
Why did you join this team?
Looking to expand my knowledge and a great opportunity to work with a large team in a great environment
What is your working background?
Qualified chef of five years and been in kitchens for 13. Mostly pubs and some Italian.
What do you love most about your job?
Creating new and exciting dishes and the rush of service with everyone working as a team.
Who or what inspires you to do your very best?
I like to challenge myself every day. Also bouncing ideas off the other chefs and creating new dishes challenges me to learn more each day.
What are your future plans for the menu and dining experience at Goulburn Workers Club Brasserie?
Would love to see more of the community book more of our amazing functions and enjoy our upcoming winter menu change.
Luke Bow, executive chef
What is your working background?
I have been a chef for 15 years, working in restaurants in the Southern Highlands, Sydney, Melbourne and the NSW South Coast. My most resent job before here was sous chef at the one chef-hatted restaurant in Milton, [called] St Isidore.
What do you love most about your job?
I love having the opportunity to be creative through food, using seasonal and local produce and leading a team that can push the boundaries of what is possible in a club.
Who or what inspires you to do your very best?
I have worked for some amazing and inspirational chefs over the years that pushed me to grow and learn as a chef, but these days it's all about family, my wife and my two little girls are all the inspiration I need.
What are your future plans for the menu and dining experience at Goulburn Worker's Club Brasserie?
We will keep tweaking the menu seasonally, always trying new and different specials and growing our already busy functions and events portfolio. We have an amazing opportunity here at the club to connect with the community through our food. Our talented team thrives on quality and new ideas and we are committed to serving our customers at the very highest standard.