Students collaborate with Executive Chef for exclusive dining experience

For Sofitel Gold Coast Broadbeach Executive Chef Yang Zhang, food is a universal language that brings people together.

“No matter where you are from, what language you speak, or what culture you come from, food has the power to connect people. It can create conversation, bring families and communities together, and allow people to share their stories and traditions,” said Yang.

Now, he’s turning that philosophy into action; passing his knowledge directly to the next generation of chefs in a hands-on, high-end kitchen experience.

On Thursday 30 July, TAFE Queensland’s Certificate IV Kitchen Management (SIT40521) students will step into the professional spotlight, working alongside Yang during an exclusive Farm to Table dining experience at Sofitel Gold Coast Broadbeach.

The refined 6-course dinner (plus a light pre-dessert) showcases premium Australian meat and seasonal produce, highlighting ingredient integrity, minimal wastage, and luxury presentation.

“Guests can expect a menu that highlights premium Australian produce, including The Phoenix Wagyu, supported by our supplier partners Marrow Meat and The Phoenix Wagyu. The idea is to showcase the quality of the wagyu through different textures, flavours, and techniques, while also sharing the story behind the produce,” said Yang.

“The menu will include dishes such as house-baked focaccia with cultured butter, a refined beef tartlet inspired by Nam Tok flavours, hibachi-grilled beef tongue, a refreshing lemon and apple sorbet with native strawberry gum, and a main course celebrating different textures of The Phoenix Wagyu.”

“We will also feature a Woombye cheese course and finish with a chocolate nemesis dessert using native Australian flavours such as Davidson plum and mountain pepper berry.”

The collaboration, giving students real-world exposure to menu development and service in a premium hotel environment. 

It’s a full circle moment for Yang, who studied a Certificate III in Commercial Cookery (SIT30821) at TAFE Queensland in 2018.

“I was once a TAFE student myself, learning the basics and trying to find my way in the industry. Now, to be in a position where I can work alongside TAFE Queensland students, share knowledge, and support the next generation of chefs is very meaningful,” said Yang.

“Throughout my career, from Sheraton to Palazzo Versace and now Sofitel, I have always looked for opportunities to learn, grow, and challenge myself. I want students to see that this industry can offer a real career path if they stay focused, passionate, and committed.”

“For me, this dinner is not only about food. It is about education, opportunity, confidence, and showing students what is possible. I believe chefs have a responsibility to pass on knowledge, because the future of our industry depends on the next generation.”

“Being able to mentor students through a real dining experience, and work with them in a professional environment, is something I am very proud of.”