Michael Fletcher’s professional journey has taken him from Australia to Vietnam, Papua New Guinea and the Caribbean, providing him with the opportunity to experience first-hand many of the divergent aspects of hospitality.

Andy Cuthbert is an Aussie expat working in a truly fascinating location. The Jumeirah Bab Al Shams (Arabic for “gateway to the sun”) Desert Resort and Spa is an exclusive low-rise resort surrounded by desert, offering a unique experience true to the culture and heritage of the region.

Executive Chef Rick Stephen takes Foodservice Rep’s Jacky Andrews inside the busy world of airline catering.

Cooking is his game of golf! Foodservice Rep talks to Graham Manvell, a chef who has worked, travelled and competed extensively in Europe and Asia, only to come back to Australia, settle in country NSW and create the highly successful sSs BBQ Barn steakhouse chain. Graham’s appreciation for good food started early – his father and grandfather ... more»

HACCP principles at work to make your school canteen safer If you manage or work in a school canteen, you may have seen the acronym “HACCP” used in product brochures, packaging or promotional material. You may even know it stands for Hazard Analysis Critical Control Point. But what actually is HACCP, and how are its ... more»

Whether there are more people with allergies today, or simply that more people are having their allergies diagnosed, is open to debate. But one thing is certain – public awareness of food allergies and intolerances is much higher than in the past. Australia’s Food Standards Code now includes a ‘nil tolerance’ on cross-contamination from food ... more»

Derrick Casey talks about the importance of education in making today’s apprentices into tomorrow’s top chefs One of the leading educators in Australian hospitality, Derrick Casey is passionate about the role that education plays in encouraging and supporting young people who want to make cooking their career, and outspoken about the shortcomings of traditional apprenticeship ... more»

Australian Culinary Federation President Peter Wright talks about catering for the Winter Olympics. Peter has recently returned from three months in British Columbia, Canada, where he was Food Program Manager for the various Winter Olympic mountain venues. “I went from 38 degrees in Melbourne to minus eight in beautiful Whistler!” he recalls with a smile. ... more»