Michael Bascetta and his bronze medal. 48106 By Tania Martin
FORGET MasterChef, Michael Bascetta’s dreams are far simpler.
The Gembrook wine connoisseur and budding restaurateur knows it’s just as important to keep the patrons happy as it is for the food to be just right.
The 20-year-old hospitality student last month won bronze medal in a national competition for restaurant service.
After taking out gold at the regionals, Mr Bascetta never expected to be placed in the top three of the country.
“It was massive just to get into the nationals… no one expected me to do anything,” he said. “But I showed them.”
Mr Bascetta was the first in his region to make it to the nationals.
The three-day WorkSkills competition was held in Brisbane from 7 to 8 May with more than 500 people competing in 50 trade and skill categories.
Mr Bascetta currently works at Bella Vedere in Coldstream and said the competition was great exposure to certain aspects of the hospitality industry.
“In this industry, every day is different and I get the chance to meet new people and take on new challenges,” he said.
Mr Bascetta was put to the test in the competition having to prove his wine service skills, table-side carving and serving, as well as whipping up a few cocktails and producing a steak tartare.
“It was pretty stiff competition… it was the hardest thing I have ever had to do, mentally waking up every morning thinking of what I had to do each day,” he said.
“It was really hard knowing there were 70,000 people coming through the doors over the three days, watching your every move.”
But he had plenty of help. His teachers at Swinburne TAFE worked with him for weeks prior to the competition.
For Bascetta there was never any question he would study hospitality, it’s in his blood.
He said his Italian heritage and love of food were to blame.
He started in the industry at just 14, working at the same café as his brother.
“I started off as a dish pig and then was working as a head brewster before starting my course,” Mr Bascetta said.
His dreams of becoming a winemaker or restaurateur were now a step closer.
“It’s something I have always wanted to do, especially growing up around a lot of food,” Mr Bascetta said.
