Sam, who now works as a chef in the prestigious Icebergs Restaurant at Sydney's Bondi, recently revisited his former Cooranbong school to show the current year 11 class the difference between a mediocre cook and a top class chef.

"The students appreciated the opportunity to work under a professional chef and perform to current industry standards," school spokesperson Susan Rogers said.

"They watched Sam demonstrate how a professional slices a chicken into the various cuts, a process that afterward the students had to replicate on their own chicken. Gaining knife skills is particularly important in the field of hospitality," she said.

Ms Roger said that hospitality at Avondale is a VET (Vocational Education and Training) subject that is industry orientated.

Students who participate gain a certificate qualification separate from their Higher School Certificate results.