Apprentice of the Year

Tamika Banks 

Details of shop currently working at:

Name: Malone’s Butchery
Address: Gateway Shopping Centre, Shop 4, 1 Roystonea Ave, Yarrawonga NT 0830
Number of years an apprentice: 2 years and 9 months

How they first started – got into the trade

Although butchery runs in my family, I started my journey as a counter-hand in a Darwin butcher shop while my dad and I were travelling Australia and were only planning to stay a short while. I quickly fell in love with the trade and my Dad said to me “If you get an Apprenticeship, that’s it, we will stay in Darwin.” With that, I moved onto pet food/freezer responsibilities before beginning my apprenticeship at another Darwin butcher shop and have never looked back.

Why they entered the State AOTY competition

I was excited to expand my knowledge and experience in the trade. I also looked forward to challenging myself and seeing what I could implement well and what I needed to practice.

What being a finalist in the National competition means to them and what they hope to get out of it

I feel honoured to not only represent my workplace but also my state. I hope to enjoy the next challenge ahead and look forward to discussing the trade with the top apprentice butchers from each state. I know whatever the outcome, it will be an amazing experience and I will come away from the competition knowing more than I did before.

Where they see themselves in 5-10 years time/Goals/Ambitions

I hope to have a wide range of knowledge across all aspects of the trade and be able to pass that information onto the next generation of apprentices. Whether that be as a Lecturer, Manager or the Owner of my own shop one day. I refuse to be “just a butcher.”

Best thing about being a butcher

Continuously learning new things as well as new ways of doing things.

Best thing about going to work each day

I love going to work every day and learning something new. Although the bone structure doesn’t differ much on most animals, there is always something new and interesting that can be taught.

Influencers/Role Models/Mentors

I don’t just look up to one person. Every boss, manager, colleague and both of my university mentors have all influenced me in some way and made me the butcher I am today.

Best piece of advice they have been given

As a female apprentice who has struggled with being treated equally, the best advice I have been given is, “Work so hard that they have no reason to treat you differently.” – Rodney Sims

Best piece of advice they would offer to someone interested in becoming an apprentice butcher

Take every experience as an opportunity to learn. Every butcher will have a different way of teaching you something – that does not mean they are wrong. There is never just one way to implement a task. So, find out which method works for you.

Ryan Taylor

Details of shop currently working at:

Name: Thomas Farms
Address: Attention Thomas Farms, 156 Churchill Road North CAVAN, SOUTH AUSTRALIA 5094
Number of years an apprentice: 3 years

How they first started – got into the trade

Was always interested in butchery and when the opportunity came up to work with my brother at Castle Plaza, I couldn’t turn it down.

Why they entered the State AOTY competition

I entered last year and thought I had a decent grasp on what was expected from the judges. I had always been told 3rd years were the only ones that won the competition, so I wanted to try and beat the stigma and win as a second year.

What being a finalist in the National competition means to them and what they hope to get out of it

I’m very proud of winning the state competition. I’ve always strived to exceed in every task I do and was overjoyed to have it noticed at that level and push through to the competition in Tassie. As for what I hope to get out of this, I’m hoping to get myself out there more and become more well known in my trade. I want to push above and beyond what people would normally expect of an apprentice and become someone in my community that is known for the work I can accomplish.

Where they see themselves in 5-10 years time/Goals/Ambitions

My 5-year goal has already begun. I have already been in a leadership role at my workplace since I was a second year and will be stepping up more once I am signed off. Beyond that, I have already expressed interest to my boss that I want to continue to be trained up and hopefully take over for them in years to come.

Best thing about being a butcher

The best thing about being a butcher would have to be enjoying the humour of my fellow workers, and just the joy of what I do – knowing I am responsible for making something beautiful for people to eat at family gatherings and events, making those special moments with friends and family that much better and giving people not only what they are asking for, but making sure they’re getting the best experience and product I can.

Best thing about going to work each day

My favourite part about my day-to-day work is the connections and how close the workplace is. It’s a very supportive group of people – both leadership and fellow staff help push you in the right direction.

Influencers/Role Models/Mentors

In the short two and half years I have been an apprentice, I have had the opportunity to work with many amazing butchers and knife hands, but out of all of them I have had 4 people that have stood out and helped me the most.

Starting with one of my first bosses Joseph Smith – he not only taught me but my brother as well, pushing me to pursue my passions further and always supported me with any silly questions or ideas I had.

Next is my current supervisor, Ryan Summers. From an impressive background of beef breaking and running his own mobile butcher service in Tassie, with his quick witty jokes and drive to not let me become stagnant, he’s always pushing me and was the one who first noticed and started pushing me to a leadership role.

Maik Boaden would be the next person I look up to. Supporting and continuing to help me grow in the company, he’s always been patient and willing to get me to where I would like to be in the future.

Lastly, I couldn’t forget about the great Shane O’Dea. Dealing with questions like “how many times do I steel my knife?” and “what’s this bit called?” for the 1,000th time, he’s been my teacher at TAFE since I started and is a perfect reflection on what I would expect from a well-known butcher. I wish I could learn all the knowledge this man has and be able to pass on to future generations of butchers as I progress.

There are many more people I have been able to learn from, but these are just the 4 that have made the biggest impact on my career this far, helping to push me forward in the right direction.

Best piece of advice they have been given

No job is too small or too hard and never stop striving to learn more. No one ever starts off amazing – thorough days and years of pushing yourself and not giving up on something, is what will make you someone to be remembered.

Best piece of advice they would offer to someone interested in becoming an apprentice butcher

Always do your best and don’t get caught up in comparing yourself to people around you. People learn at different rates and styles – as long as you do your best, people will notice and be happy to help push past any hurdle you may face.