Matt:<\/strong> I started working in small butcher shops in 1986 in a small country town called Inverell, NSW, Australia. <\/p>\n\n From there, I moved on to bigger companies like Smorgans Australia, AMH, and eventually one of the largest beef companies in the world, JBS Swift. <\/p>\n\n After over two decades of honing my skills in beef boning and slicing, I joined Teys Australia, where I worked for eight years. <\/p>\n\n I also took on roles like on-site safety officer and cleaning manager.<\/p>\n\n During my frequent travels to Vietnam, I found the opportunity to join AMS as a trainer. It was the perfect chance to bring my experience and help students here in Vietnam get ready for Australia.<\/p>\n\n AMS: How do you approach helping students meet Australian industry standards in just 8 weeks?<\/strong><\/p>\n\n Matt: <\/strong>My approach starts with understanding the students’ current skills. From day one, we focus on intensive knife training to sharpen their skills. We also cover MINTRAC modules, which include workplace safety, hygiene, animal welfare, and cleaning. It\u2019s a lot to pack into eight weeks, but we make sure they\u2019re ready. <\/p>\n\n AMS: What are some of the biggest challenges students face, and how do you help them overcome those challenges?<\/strong><\/p>\n\n Matt: One of the biggest challenges is adapting to English and imagining their future in Australia. To help with that, I share my own experiences from working in Australia. We discuss the food industry, safety, hygiene, and how to adapt to different cultures. It\u2019s all about preparing them for what\u2019s ahead and making sure they\u2019re confident. <\/p>\n\n AMS: What is the most memorable moment you’ve experienced while training AMS students?<\/strong><\/p>\n\n Matt:<\/strong> The most memorable moments for me are seeing the expressions on the students’ faces when they realise what\u2019s possible. The happiness they feel when they think about their future and becoming role models for their families\u2014that’s something that stays with me every time. <\/p>\n\n AMS: What\u2019s a fun fact about you? (By fun fact, I mean a real fun fact <\/strong>\ud83d\ude09 )<\/strong><\/p>\n\n Matt: <\/strong>When I\u2019m not training, I love travelling and spending time with friends and family\u2014especially with a BBQ and a few beers! Aussie style! Aussie. Aussie. Aussie. (Phong: Oi! Oi! Oi!) We\u2019re proud to have Matt as a part of the AMS family\u2014his dedication, expertise, and genuine care for our students make all the difference. This Vietnamese Teacher’s Day, we’re sending a big thank you to Matt and all our incredible trainers who inspire and lead by example every single day.<\/p>\n","protected":false},"excerpt":{"rendered":" This Vietnamese Teacher’s Day, we’re spotlighting someone who’s become a guiding light for many of our students here at AMS\u2014our very own Training Manager, Matt Wilson. We sat down (virtually) with Matt for a quick chat to understand his story, and his approach to teaching, and to learn a fun fact or two about the man behind the apron. <\/p>\n","protected":false},"author":3,"featured_media":527,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-528","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"featured_image_src":"https:\/\/www.australianmeatschool.com\/wp-content\/uploads\/blog-cover-3-600x400.jpg","featured_image_src_square":"https:\/\/www.australianmeatschool.com\/wp-content\/uploads\/blog-cover-3-600x600.jpg","author_info":{"display_name":"Phong Do","author_link":"https:\/\/www.australianmeatschool.com\/en\/author\/phongresponsegroup-com-au\/"},"_links":{"self":[{"href":"https:\/\/www.australianmeatschool.com\/en\/wp-json\/wp\/v2\/posts\/528","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.australianmeatschool.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.australianmeatschool.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.australianmeatschool.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.australianmeatschool.com\/en\/wp-json\/wp\/v2\/comments?post=528"}],"version-history":[{"count":0,"href":"https:\/\/www.australianmeatschool.com\/en\/wp-json\/wp\/v2\/posts\/528\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.australianmeatschool.com\/en\/wp-json\/wp\/v2\/media\/527"}],"wp:attachment":[{"href":"https:\/\/www.australianmeatschool.com\/en\/wp-json\/wp\/v2\/media?parent=528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.australianmeatschool.com\/en\/wp-json\/wp\/v2\/categories?post=528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.australianmeatschool.com\/en\/wp-json\/wp\/v2\/tags?post=528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.australianmeatschool.com\/wp-content\/uploads\/Teysrugby-7340-cropped-scaled-1-819x1024.jpg\")
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