Sugar and spice and all things nice, that's what Andre Sandison's job is made of. The Head Teacher Culinary at the Northern Institute's Australian Patisserie Academy teaches all things patisserie, from chocolate eclairs to wedding cakes and slices.
"I worked in an organic bakery [in Vermont] as a teenager and fell in love with making things with my hands on a daily basis," Sandison says.
After travelling to Australia in his early twenties, Sandison worked as a kitchen-hand in a hotel, which led to an apprenticeship.
"I absolutely loved working in hotels as it was an opportunity to travel and work with an international collegiate team," he says. "Restaurants brought me close to customers and taught me seasonality and how to make the most of working with a small team and small kitchen."
In a career that has taken him around the world, from gigs in London and Switzerland to Tokyo and the United States, Sandison now feels most at home mentoring students in Sydney.
"Teaching was never actually a career choice initially, just a way to supplement income while balancing study and work. But once I understood the role, I loved the mentoring process that teaching allowed," he says.
"Some of the pros, and they are big ones, include the opportunity to explore my creativity and that of my students, and pursuing my love of food.
"Another pro is being able to instil passion and teamwork while teaching discipline in students."
Sandison has competed in patissserie competitions in Singapore and France, and says opportunities for travel are endless in the industry.
He mentored one of his students, Adele di Bella, who was selected to compete next month at the 43rd WorldSkills Competition in Sao Paulo, Brazil. One of the most prestigious global skill and trade competitions, WorldSkills will pit di Bella against competitors from around the world.
"Adele's potential was identified and developed by members of our team. We worked closely with her throughout the WorldSkills process and competition levels to hone her skills in the areas of patisserie," Sandison says.
"Students are the future of these global industries that require travel to grasp trends and skills and cultures that influence the evolution of these professions. Being a chef or in the hospitality industry is often a passport to these experiences."
An advocate for the benefits of studying trades at TAFE, Sandison says students reap the rewards of "awesome" facilities, highly skilled and passionate staff and the ongoing support and guidance of teacher/trainers who often become friends and industry contacts after graduation.
