Training to be a chef, pastry chef and baker in his native France, Boronia Chef Instructor Remy never dreamt he would one day be teaching women prisoners how to create petit fours, amuse-bouches and other delicacies on the other side of the world.
Remy and his family came to Australia 30 years ago after living in Vanuatu, where he owned a pastry shop and supplied hotels and airlines. After a stint as second chef at the acclaimed Loose Box Restaurant in Mundaring and running his own Perth shops, he joined the Boronia team 15 years ago on the suggestion of a friend.
Remy’s job is to teach women prisoners how to cook. Many complete TAFE qualifications and score positions in the hospitality industry.
“We have some passionate women who turn out to be outstanding cooks,” Remy said. “It’s also important that we teach the women how to produce nutritious food for their families, on a budget – and to respect food and not waste it.
“It’s great to see the women’s growing confidence and ideas. Some couldn’t even cook an omelette when they started and now they can create sophisticated hors d’oeuvres, mousses, bite-sized pastries and so on.
“We use a range of ingredients including herbs we grow ourselves, some bush foods, and eggs, milk, meat and vegetables produced in our other prisons.”
Remy and his colleagues in the Boronia kitchen train the women to produce a range of food for functions for WA Government departments, the Department of Justice’s training academy and the Centre’s annual Gala Day, to name a few.
The Boronia women live in their own share homes and cook their own meals there, so the main kitchen is used for training and commercial purposes.
“It’s a very rewarding role,” Remy said. “I am privileged to work here. I’d strongly recommend people to apply to be a VSO.”
