HTN Blog - HTN

Ask Peter Howard

Posted on August 2, 2016 , No comments

In my minuscule veggie patch in the back yard, the green peas are bursting out all over. It is another reminder that winter is in full swing and to reminds me that, once upon a time, we cooks were tied to seasons.

Of course, all that has changed with the use of technology and our adapting to having produce we want, and more importantly what our customers demand, all year round. In one way, it certainly makes life easier for us when we are planning menus.

However, there are some ingredients that will always demand seasonal use and coming up is one such succulent item, Spring Lamb. Delicious. And vegetables like the brassica family are at their best now, however Brussel Sprouts, Cabbages and other members of this family all year round. Such is the range of climates in our great country and of course, glasshouses etc that let primary producers provide us with produce and products we need, whenever we need them.

With the hard work of people like the CSIRO and food manufacturers, we are well supplied with all the right stuff to give to our customers and fulfill our love of cooking and we are once again reminded of our place in the food and wine industry.

Ask Peter Howard

Posted on June 30, 2016 , No comments

The recent corporate debacle that has turned the Dairy Industry upside down should be a reminder to us that we, as Chefs, cooks, apprentices and anyone involved in the massive Hospitality Industry, are a part of the Agri-business of this great country of ours.

I was fortunate that, during my career, I got to work with so many rural people and got to know about their hard work and dedication. I was reared in a Dairy region and did have first-hand experience of milking cows and being involved in farming, albeit as an observer mostly. I was a ‘townie’ to my farming cousins. However, whatever I’ve seen and done during my 6 decades +, I know that we simply don’t exist without our farming brothers and sisters.

What do you eat if it doesn’t come from the ground and is produced by our farmers and graziers?

I know this is a very simplistic discussion but so few of us understand the dynamics of farming and so few acknowledge that without farmers, we are non-existent. So the next time you pick up a potato, a carrot whatever, a good piece of beef recognize that it is from our farming friends and say thanks.

The only other group of people I know that work as hard as farmers is the cooking fraternity.

Ask Peter Howard

Posted on June 8, 2016 , No comments

Throwing out some old documents from my files the other day, I couldn’t help but notice just how many cooking jobs I’d had during my younger days. So many different kitchens and so many different locations around Sydney and Australia – it was, in those days, the way to get the experience to make for a well rounded cook.

Somehow it was acceptable to have all those different jobs, provided the places of employ were recognised as being ‘good’ work environments. Not a lot has changed in the last few decades since I was training but it made me realise that HTN apprentices get this varied work experience as a part of their employment through HTN. It has to be a better way to gain experience than the way I did.

The downside to my gaining experiences was that I would be one of those employees that employers still complain about – “…I just got him trained to where I want him and he left me!” This is still a constant complaint of everyday employers and yet young cooks and chefs move regularly to gain experience here and around the world.

Perhaps the is the way it is and provided we keep on gaining new experience and give our employers and customers the very best we can while we are there, we are fulfilling the essentials of being in the service industry. Giving service.

HTNs Top 5 interview tips

Posted on January 7, 2016 , No comments

7/1/15

Welcome to 2016! It is great to come back into the office with a new rush of excitement as we start another big year of recruitment. There are potential HTN Professionals out there and we can’t wait to meet them, interview them and get them working within our almost 200 strong food service and hospitality businesses partnerships.

We interview candidates from all walks of life. We look for people who are passionate about food, service, hospitality and want to create a future within the hospitality industry. Part of our process is to have the potential Professional to come into the office and meet with one of the recruitment team consultants and talk about why they are wanting to join the HTN Community.

We asked the HTN Recruitment team what their Top 5 Interview Tips are to help you nail your next interview!

HTNs Top 5 Interview Tips

1. Research
– Understand what the business is offering. Check their website, Facebook page, Instagram account (if they have them) and get to know the business better.
– Look up where the business is located. Plan your trip. Work out how long it is going to take you to get to the interview. Add 15 minutes to the trip so if there is an accident or your train is delayed you still have time up your sleeve.
– Print out or save the contact details of the person you are being interviewed by in case of an emergency. There is nothing worse than a candidate getting lost or running late and not contacting the recruiter. Call them if you are even going to run 5 minutes late.

2. Attire
– Look presentable. First impressions matter! A few pointers:

Ironed and clean shirts, blouses
Clean pants or skirts, no jeans or sports wear
Clean shaven, teeth brushed, hair brushed

3. Time
– Turn up 10-15 minutes early. If you arrive early, go in and introduce yourself 5 minutes prior. It is better to be early than to run late! Refer to point 1.

4. Interview time
– Smile, shake hands with the recruiter when you are introduced.
– Be polite
– Be responsive
– Ask questions
– BUT most of all, be yourself!

5. Ask questions
– This is your opportunity to learn more about the role. Ask away!
– Understand the business
– Understand the role you are applying for
– Ask about the team you are joining
– Ask about the goals of the business or what they are wanting to achieve

Do you have any tips you want to add? Send us an email with yours tips for interviewing success to [email protected]

Aspire to inspire

Posted on November 17, 2015 , No comments

18th November 2015 – With our Aspire program starting next week, CEO Michael Bennett talks with Hello Food Service about the training and how our retention rate is higher due to our mentoring, support and education of our Professional Apprentice Chefs and Butchers.

Launch of the Gault & Millau Australia – Melbourne & Sydney 2016 Restaurant Guide

Posted on November 10, 2015 , No comments

Tuesday 10 November: Mr Côme de Chérisey, President of Gault&Millau France presented the Gault&Millau Australia 2016 Melbourne & Sydney Restaurant Guide to over 300 of Sydney and Melbourne’s best chefs, restaurateurs, sommeliers, industry professionals and media who gathered for ‘A Night in Paris’ to celebrate the launch of the third edition at Sydney’s Museum of Contemporary Art.

Mr de Chérisey said, “Australia is truly a culinary country which is deservedly recognised as one of the world’s favourite dining destinations. With passionate local producers mixed in with incredible talent and a market who loves to dine, Australian restaurants can be proud of their reputation on the global stage”.

Over 600 restaurants across Sydney and Melbourne have been reviewed according to Gault&Millau’s international standards and awarded between one and five hats.

Gault&Millau Australia’s Chief Judge, Mark Dorrell said, “Since launching in Australia in 2014 we have grown our distribution by 100% — proving that Australia wanted another opinion. We have the right mix of produce, culinary talent and creativity to make Australia one of the world’s best dining destinations”.

This year saw the launch of the anticipated Gault&Millau Australia awards and the winners in 2015 are:

Riedel Sommelier of the Year Award: Sally Humble, Lûmé (Melbourne) | Simon Curkovic, Marque (Sydney)

Perrier Jouët New Restaurant of the Year Award: Lûmé (Melbourne) | Bennelong (Sydney)

PorkStar Professional of the Year Award: Lawrence Ip, Cosi Ristorante (Melbourne) | Vanessa Duckworth, Four in Hand (Sydney)

The Yellow Rose Award: Donovan’s (Melbourne) | Beppi’s (Sydney)

The American Express ‘Potentialist’ Award: Hugh Allen, Vue de monde (Melbourne) | Lauren Eldridge, Marque (Sydney)

V-ZUG Chef of the Year Award: Ben Shewry, Attica (Melbourne) | Daniel Puskas and James Parry, sixpenny (Sydney – joint winners)

Lavazza Restaurant of the Year Award: Vue de monde (Melbourne) | Sepia (Sydney)

Hunter TAFE Ourimbah Campus Annual Cook-Off

Posted on November 4, 2015 , No comments

The annual Hunter TAFE Ourimbah Campus Cook-off in memory of Leo Gerrets

1^st, 2^nd, 3^rd Year Apprentice Chefs

Date: Tuesday 24^th November 2015

Registration: 8:30am – Start Time: 9.00am Sharp

All competitors need to do is enter, come along and bring your culinary skills and taste buds. Competitors will be required to design a main and dessert from the ingredients on the list for their category prior to the day and choose other ingredients from the common table on the day of competition. Two plates of each course to be presented. One for tasting and the other for display purposes. Competitors will be allowed to bring recipes with them and basic stocks (no finished sauces). TAFE plates will be available for all competitors to use or you may bring your own.

Every competitor will receive a tray of fresh food from the category list. From here competitors will be allocated 15 minutes to write their menu on the display card and order equipment. Cooking commences at 9:30am and times for service are below.

Main course service time, between 12:00pm – 12:15pm.

Dessert course service time, between 12:45pm – 1:00pm.

Presentation of awards will commence shortly after desserts

Taste, contrast, textures & balance will be the key to unlocking this exciting competition. Remember all aspects of hygiene must be adhered to at all times.

Competition will be judged by industry experts. Judges decision is final.

Good luck, keep smiling and most of all have fun. This competition is open to the first 34 entries; any further entries will be placed on the reserves list. So be quick.

Please fill in the application form below and return to the Commercial Cookery office at Ourimbah TAFE by 17^th November 2015 (Tourism & hospitality building) or scan and email to [email protected]

2015 Cook-off Info Pack

Tristan Jan takes out 2015 Peter Howard Scholarship

Posted on October 8, 2015 , No comments

“HTN Peter Howard Culinary Scholarship winner announced at annual HTN Youth Skills Showcase”

Held at The Northern Sydney Institute Ryde Campus Ambassador Restaurant, the annual HTN Youth Skills Showcase was another night to celebrate the hospitality and food service industry. With a team of HTN apprentices led by their chefs and mentors, they catered to over 70 distinguished guests to show off their culinary skills. Drool worthy canapes such as the compressed apple, pork and toffee started the night off with some guests going back for thirds or fourths.

“I am pretty sure I saw Mitch Edwards from Porkstars go back for his fourth or fifth serve,” laughs Master of Ceremonies for the evening Simon Marnie.

With guidance from HTN chef and mentors, the apprentices learnt from the chefs and vice versa.

“Every year, I am in the kitchen with our apprentices and whilst we teach them new skills, they always teach us not only about cooking but about the generation of chefs coming through,” says Rod Andrews, Employment Consultant at HTN.

Peter Howard, HTN’s Patron talked about the success and continuation of the industry being down to working hard and taking a chance, “if you want to be a masterchef, do it, you want to be a celebrity chef, take the risk. This industry will support you in more ways than you can ever imagine.”

Taking out the prestigious HTN Peter Howard Culinary Scholarship for 2015 was third year apprentice chef Tristan Jan, from the well-known Newcastle restaurant Money Penny.

“I am very honoured and excited by the opportunities that this award has now opened for me. The idea of travelling and experiencing foods and flavours abroad will no doubt help me learn and develop further as a chef. I am so grateful to HTN and Peter Howard for awarding me the scholarship,” says Tristan.

“What makes this event a success is everybody that comes to the night celebrates the apprentices, the industry the continuation of training and education for the future generations,” says Michael Bennett, CEO of HTN.

HTN could not do these competitions without the sponsors who support them year in year out.

For media enquiries or access to images, please contact Katrina Higham, Business Development and Marketing Manager P: 0408 247 078 or [email protected]

The inspiring Chef’s Table 2015 finals take place

Posted on July 23, 2015 , Comments Off

Chef’s Table is an exciting competition, created by ClubsNSW and provides a unique opportunity for chefs, cooks and apprentices to showcase their culinary talent.

Teams of two chefs from any NSW club can create an innovative three-course menu that is not exceeding $22 person (excluding GST).

This years judges Head Chef Julio Azzarello, Adam Moore and Courtney Roulston announced the winners on 20th July 2015.

HTN proudly sponsored the apprentice prize, won by Brooke Stewart from Dubbo RSL Memorial Club.

Check out list of finalists, judges, video highlights and more here.

Becoming a Chef

Posted on July 23, 2015 , Comments Off

What is Your Culinary Career?

An artist works in one or more mediums – paint, metal, wood, clay, glass, and even paper. The term “artist” is applied to many types of people, too – athletes, musicians, and actors.

A chef also is an artist, only the medium is food, the canvas is a plate, and the studio is a busy kitchen. A chef is a culinary mastermind who deftly balances ingredients, flavours, textures, and appearance. But unlike most artists, the chef also creates delectable masterpieces while working with (and against) the clock.

Born to Chef?

Some people seem born to cook. They have an innate sense for blending foods and seasonings that tantalize the senses and gratify the appetite. But being a gifted cook is not necessarily synonymous with being a gifted chef. Let’s look at the difference between a cook and a chef:

Cook: a person who knows, or is trained to a master level of food preparation, but usually takes direction from a chef.
Chef: a person who is trained as a master of culinary forms. The chef typically provides innovations to food preparation and presentation, and planning menus.

Not only must the chef be a culinary master, he or she is in charge of every other chef and food preparation and serving staff member in the kitchen. The chef must be able to do some or all of the following:

Estimate food and labour costs.
Order food supplies.
Monitor the quality of preparation and presentation of all dishes.
Demonstrate/advise on techniques and cooking procedures.
Prepare and cook food.
Discuss food preparation issues with staff including dieticians, managers, kitchen and wait staff.
Select and train staff.
Oversee food preservation.

If You Can’t Stand the Fire…

The adage ends, “get out of the kitchen!” Consider whether you have these characteristics and skills:

Creativity
High standards
Leadership skills
Ability to work in and tolerate a high-pressure environment
Strong organizational and multi-tasking skills
Discipline
Willingness to work long and flexible hours

Becoming a chef

Some future chefs will gravitate toward the growing hospitality and tourism industry, focusing on work in luxury hotels and upscale resort centres. Others will seek opportunities in the corporate world as on-board chefs or as a personal chef to individual clients. The possibilities are endless…

If you’re interested in becoming a chef, it’s a good idea to peruse restaurant job advertisements. You will notice that many of them require certification, an apprenticeship, and experience. Having some restaurant or other food preparation is a good start to your culinary career but individuals intent on building a career as a chef will likely need to completing studies and certification from a training organisation.

Australia is fortunate to have excellent culinary and pastry arts institutes, chef training programs, and restaurant management schools. Future chefs not only study the culinary arts but also hospitality management curriculums. Management courses can help make the chef’s education more complete by learning the business and management principles used throughout the food industry.

Climbing the Culinary Ladder or Specializing

Chef: an abbreviation of the French term chef de cuisine – chief, or head of the kitchen.

The restaurant kitchen typically is structured as a strict hierarchy with the chef as the leader. Modelled after the French Brigade system, this system is instituted to make every function of the kitchen run as smoothly as possible.

There are 10 primary stations staffed by chefs at various skills levels. In some restaurants, a single chef may be responsible for more than one station.

Saucier: the sauce chef (frequently the highest chef level, reporting to the head chef or sous-chef).
Poissonnier: the fish chef.
Rotisseur: the roast chef.
Grillardin: the grill chef.
Friturier: the fry cook.
Entremetier: the vegetable chef.
Potager and legumier: the potager chef makes the soups and the legumier is in charge of preparing the vegetable dishes.
Tournant: the all-purpose chef who moves from station to station, assisting with any tasks and stepping into another station as workload or absence demand. The tournant must have an extensive knowledge of each other station.
Garde manger: the pantry chef, in charge of most of the menu’s cold dishes.
Boucher: prepares all meat and poultry for delivery to their respective preparation stations.
Patissier: the pastry chef.

Any of these chef levels can be a career in itself. Advanced Culinary study is the perfect time to explore each area and perhaps discover a passion for a more specific aspect of cheffing.

But one thing is most likely during your studies and early career – you probably will spend a lot of time doing many different jobs, from the most menial food preparation tasks to menu planning.

Career Opportunities Are Growing

Now may be the best time in Australia to train as a chef. The restaurant industry grew by 3.17% in 2013. There currently are more than 75,000 chefs working in Australia’s restaurants, pubs, and resorts. Now is the time to define your culinary goals if you wish to join the ranks of in-demand chefs or become a future supernova of the culinary world.

The Australian Workforce and Productivity Agency (AWPA) stated in the 4^th quarter of 2013 that approximately 550,000 people in the food and beverage industry generated 4 percent of Australia’s GDP. The need for qualified chefs continues to grow proportionally with Australia’s tourism industry.

Another influence on the demand for more chefs is the public’s expanding awareness of food as an experience rather than “it tastes good or it doesn’t” fuel. The increasingly popular television cooking shows have captured an avid audience of viewers who now demand more of their dining experiences. (Top Chef, Chopped, and Master Chef also have spawned chef groupies who follow their favourite chefs from restaurant to restaurant!)

If you want additional career inspiration, consider these recent employment findings:

The restaurant industry grew 3.1% between 2013 – 2014
Approximately 80.9% of employed chefs work fulltime.
Sydney, Melbourne, and Perth are expected to experience about a 60% skills shortage in chefs in 2015.
80% of employers expect chef applicants to have formal qualifications.
As of December 2014, the average salary for a head chef in Australia was AU$57,502 per year.

Few other industries offer as many career opportunities in as many diverse settings as the food industry. Chefs are needed not only in restaurants but also in healthcare, academic centres, military service, and niche food services.

Whether you are destined to be the culinary supernova, an iconic neighbourhood restaurant chef, or the darling of the pastry specialty world, a wonderful opportunity is waiting for you in Australia. Interested – apply online today.