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Spring Scarf Dinners ran on Tuesday nights at The Robert Burns Hotel in Collingwood, from 18 October – 6 December 2016. The Robert Burns Hotel created a delightful two course set menu (entree + main with choice, $40 per person). Head chef Marc Albalate and his team cooked authentic Spanish dishes such as an entree of bresaola, manchego, and crumbly Spanish pastry, and a main of seafood and chicken paella.
We recruited a new group of front of house trainees who were keen to bust into hospitality jobs. Scarf trainees are young people seeking protection, and young people from refugee and new migrant communities who face barriers to work. During the Spring Scarf season, they engaged in a bunch of training sessions which spanned formal service, wine, cocktails, beer, coffee and more. Then, during Tuesday night Scarf Dinners, the trainees learned the ins and outs of front of house service, whilst being supported by their mentors, who came from fantastic venues like The Lincoln, Taxi Kitchen and Market Lane. Scarf programs offer a chance for trainees to build their knowledge, skills, confidence and networks, whilst engaging in paid work experience during Scarf Dinners.
As always, we offered a fabulous drinks list thanks to generous support from red + white and Mezzanine Wine, Little Creatures, The West Winds Gin, STARWARD Whisky, Casa Mariol Vermut Negre, Daylesford & Hepburn Mineral Springs Co, Vertue of the Coffee Drink and Larsen & Thompson tea. Please note Scarf Dinners are not BYO.
Recent Scarf seasons have been held at The Robert Burns Hotel, Higher Ground Melbourne, Rupert on Rupert, The Empress Hotel, The Lincoln, Green Park, Mesa Verde, Top Paddock and Markov.
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