For Parkes, studying a Certificate III in Commercial Cookery at Chisholm provided more than a qualification. With the guidance of his teacher, Parkes developed job‑ready techniques and the confidence that ultimately led him to a role at one of the Mornington Peninsula’s most respected dining venues.

From a young age, Parkes knew the kitchen was where he belonged. Long before he could legally work in a commercial environment, he was already trying to find his way into kitchens. This was driven by a passion for cooking that came as much from creativity and art as it did from food.

That passion was sharpened during his time studying the Certificate II in Kitchen Operations at Chisholm’s Frankston campus. He had the opportunity to learn in a real kitchen under the guidance of his experienced teachers. “Working in a commercial kitchen and making real recipes from teachers sparked my passion,” he says.

While studying, Parkes secured a front‑of‑house position at Jackalope. He took every opportunity to get into the kitchen. After finishing long dishwashing shifts, he helped with food preparation wherever he could. His work ethic didn’t go unnoticed, and by the time he turned 18, he was encouraged to begin his apprenticeship.

Parkes completed his Certificate III in Commercial Cookery at Chisholm’s Mornington Peninsula campus through a blended model. Classroom learning combined with hands‑on experience helped him build strong technical skills. Through breakfast services, Christmas shifts and busy kitchens, he learned how the industry operates day to day.

A pivotal moment came when his teacher, Michael, shared a job advertisement booklet from Pt. Leo Estate. With Michael’s encouragement, Parkes contacted the Food and Beverage Director and Executive Chef directly, securing a trial shift at Laura Restaurant.  

Now working at Pt. Leo Estate in Laura Restaurant, Parkes continues to apply the lessons learned from Michael, who he describes as a mentor as well as a teacher. Learning to cook with intention and draw on personal experiences, has shaped his approach in the kitchen. Parkes is focused on building his experience locally, with plans to eventually take his skills overseas. One day, he hopes to own his own restaurant, where each dish reflects a part of his journey and personal story.