An Apprentice Story at the Keppel Bay Sailing Club

When it comes to ambition, Niki Clancy-Whelan takes the cake (excuse the pun).  Starting her apprenticeship at the Keppel Bay Sailing Club a little over three years ago, she has now graduated and become a fully qualified chef. 

We recently caught up with her to hear about her journey to become a chef and what she plans for her future.

CTA: What Inspired you to become a chef?

Niki: It is a funny story; I fell in love with cooking when I was in school, I was put in the wrong class by accident and my passion for food started from there.  It is not an easy trade specific skill to master, and I liked the challenge.  I also enjoy that food can give people an emotional connection and make them happy.

CTA: What is your best dish?

Niki: My gluten free black forest cake is my specialty.

CTA: We hear that you have started a new initiative for apprentices at the Keppel Bay Sailing Club, so can you tell us about it?

Niki: I have started a new idea we call “Apprentice Night”. Every Thursday night from 5:30pm our apprentices produce a two-course meal for only $25.00. 

We produce some great food, for example last Thursday we did an Entree of Chorizo Croquettes OR Cheesy Chicken Balls and a Main of Balsamic & Orange Chicken Breast OR Crispy Skin Barramundi. 

It is a great opportunity for the apprentices to showcase their skills whilst providing a great value meal for our patrons.

Some of the delicious dishes on offer at the Keppel Bay Sailing Club Apprentice Night

CTA: What are your plans now that you have become a fully qualified chef?

Niki: My next step now is to keep learning and extend my qualifications and study to be a Pastry Chef and a Baker.

We wish Nikki all the best with her future endeavors and we will be watching her career developments closely.

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