Robert Molines & Garreth Robbs: The role of the Apprentice

Robert Molines of Bistro Molines moved to France in 1962 after the independence of Algeria. Robert comes from the South of France, on the French Riviera, a village called “Beausoleil” meaning beautiful sun, adjacent to Monaco, Monte Carlo.

He studied at the Catering Institute of Nice and Menton, his step father of Italian origin was the Chef for the Palace of Monaco.

Robert’s apprenticeship was served in prominent hotels of Monte Carlo, Monaco, Nice and Cannes.

His family arrived in Australia March 1968. Robert worked in a variety of roles in hospitality, including: Hob Nob Restaurant, Middle Brighton, Victoria (Assistant Trainee Manager), Bernadi’s Punt Road, Victoria (Sommelier), The Outrigger, Palm Lake Motor Inn, Victoria (Assistant Restaurant Manager) and The Carlton Hotel, Victoria (Banquet Assistant Manager).

During this time, Robert was introduced to the Australian hospitality industry, learning further the language and the general customs of the public.

Robert has worked as a chef in a number of restaurants, including: Capanma Restaurant, Beaumont Street, Newcastle, NSW, The Iido, Anzac Parade, Adelaide, SA, La Rive Gauche, Crown Street, Darlinghurst, NSW and Beppi’s Restaurant, Stanley Street, Darlinghurst, NSW.

Watch in this video as Robert discusses the importance of the mentor/ mentee relationship and how loving what you do is the most important aspect of working in the Hospitality Industry. Also featured in this video is Garreth Robbs, the 2010 NSW Apprentice of the Year who is Roberts apprentice.Garreth was also the runner up in the Australian Training Awards in 2010.

Hear both sides of the discussion on the mentor/mentee relationship.

VJ Thomas Greader

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