When Carmel Window began at the Gympie South State School tuckshop in October 2018, she stepped into the role with a clear vision: to serve the school community with healthy, nutritious food and create a welcoming space at the heart of the school.
Over the years, Carmel found great joy in supporting students, families and staff through the tuckshop. One of the most rewarding parts of her work was watching students grow and change each year; from shy little prep students into confident, independent young people.
From the outset, she set about transforming the menu. What had once been an unhealthy offering that did not align with Smart Choices became a fresh, nutritious menu that reflected the standards and values of a modern school tuckshop.
That dedication was recognised in 2019, when Gympie South State School received the QAST Most Improved Tuckshop of the Year Award. For Carmel, the honour was a proud highlight; recognition of the hard work, thoughtful menu planning and care that went into preparing a wide variety of meals for the school community.
Carmel took pride in making as many menu items as possible from scratch. From lasagne, sausage rolls and fried rice to beef burger patties, muffins and slices, her homemade approach quickly became a hallmark of the tuckshop.
Among all her creations, one stood above the rest: her lasagne. It became a favourite with students and families alike, and even now Carmel is stopped in the community by people telling her how much they miss it.
Throughout her time as convenor, Carmel made the most of the support and professional learning opportunities offered through QAST. She attended network meetings and courses, with the Pathway to Profit course proving especially valuable. It gave her practical tools to cost menu items accurately and make informed pricing decisions that helped keep the tuckshop sustainable.
She also found QAST’s resources invaluable in navigating product guidelines, drinks and compliance requirements. For Carmel, the information available through the QAST website made an enormous difference in supporting day-to-day operations.
The monthly online network meetings were another standout. Whether attending live or catching up later through recordings, Carmel valued the practical advice and shared knowledge they offered. She particularly appreciated the opportunity to join live sessions, ask questions and connect with others who understood the unique challenges and rewards of tuckshop work.
Carmel believes that providing healthy, nutritious meals, while also listening to what students wanted, was key to maintaining a profitable tuckshop. Careful attention to supplier pricing, seasonal produce and special buys all played an important part in making the tuckshop both successful and sustainable.
But beyond the menu and the milestones, it is the people Carmel remembers most fondly. The volunteers who came through the tuckshop became much more than helping hands… they became friends.
From the early days when volunteers were scarce, to the arrival of a chaplain’s mum who stayed for around four years, each person brought their own story and personality to the kitchen.
There were funny moments too: learning how to make fried rice from scratch, packing muffin pizzas incorrectly, and creating chaotic toasted sandwiches in the sandwich press. Through it all, there were plenty of laughs, and those shared memories remain some of Carmel’s most treasured.
It is these friendships and connections that Carmel says she will miss the most about her time as tuckshop convenor.
For anyone stepping into a similar role, Carmel’s advice is simple: look after yourself. Tuckshop work is demanding, but it is also deeply rewarding. Supportive, comfortable shoes are a must, and so is making sure you do not run yourself into the ground.
She is also passionate about the value of QAST membership, describing it as an essential source of support for tuckshop convenors. From supplier information to product guidance and health and safety resources, Carmel believes QAST does the hard work of gathering the information that tuckshops need to thrive.
Carmel also encourages convenors to attend trade shows whenever they can, seeing them as a valuable opportunity to network with peers, discover new suppliers and gather fresh ideas.
