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.
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)
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The annual Hunter TAFE Ourimbah Campus Cook-off in memory of Leo Gerrets
1st, 2nd, 3rd Year Apprentice Chefs
Date: Tuesday 24th 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 17th November 2015 (Tourism & hospitality building) or scan and email to [email protected]
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“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]
read moreChef’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.
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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.
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:
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:
The adage ends, “get out of the kitchen!” Consider whether you have these characteristics and skills:
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.
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.
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.
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 4th 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:
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.
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The third heat of the HTN Inter Schools Culinary Challenge was held on 18th June 2015 at Loyola Trade Training Centre.
On the day 8 competing teams were required to replicate a dish demonstrated by presenting Chef Michael Lopez being Spatchcock presented with potato lyonnaise, creamed spinach and roast dutch carrots.
Congratulations to the following winners on the day:
For more information about the HTN Inter Schools Culinary Challenge contact HTN on 1300 139 108.
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The second heat of the HTN Inter Schools Culinary Challenge was held on 11th June 2015 at Wiley Park Girls High School.
On the day, 8 competing teams were required to replicate a dish demonstrated by presenting Chef Michael Lopez being Spatchcock presented with potato lyonnaise, creamed spinach and roast dutch carrots.
Congratulations to the following winners on the day:
• 1st Place – Corie-Lea Forsack and Callan Smith from The McDonald College
• 2nd Place – Charlee Michel and David Pollard from De LaSalle College Cronulla
• 3rd Place – Dania Hamdouch and Vaanya Paniora from Wiley Park Girls High School
For more information about the HTN Inter Schools Culinary Challenge contact HTN on 1300 139 108.
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The first heat of the HTN Inter Schools Culinary Challenge was held on 4th June 2015 at TAFE NSW South Western Sydney Institute Campbelltown College.
The Challenge went on for 7 days and it culminated in the competing teams replicating a dish demonstrated by presenting Chef Michael Lopez – spatchcock presented with potato lyonnaise, creamed spinach and roast dutch carrots.
Congratulations to the following winners on the day:
For more information about the HTN Inter Schools Culinary Challenge contact HTN on 1300 139 108.
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The HTN Chefs Master Class was held recently in the demonstration kitchen at TAFE NSW Northern Sydney Institute Ryde Campus for HTN Host Business, TAFE Teachers and HTN Graduates.
During the master class ACF Judge Chef Kurt Von Buren facilitated a session on Effective Judging for Culinary Competitions. This included educating the attendees on how to conduct a fair competition and provide competitors with constructive feedback as well as how to show professionalism when judging.
The evening continued with a demonstration from HTN Sponsor Game Farm that included the butterfly cutting of Quail, Pan Fried Spatchcock Supremes, Salt and Pepper Quail Tulips and Maple Soy Quail Breast Medallions served with a crunchy salad.
For more information about the HTN Chef’s Master Class call HTN on 1300 139 108 or send us an email.
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