Mark Baylis, Adam Moore and Mark Clayton

Adam Moore, Mark Baylis and Mark Clayton are three examples of a rare breed in Australia. They are corporate chefs, with Adam working for Cerebos, Mark Baylis for Unilever and Mark Clayton for Nestlé.

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Dusted Squid from Pacific West

Many foodservice professionals are now looking for products with an ‘artisan’ look – those which present as though they’ve been made from scratch in the kitchen.

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Lamb chops with Gravox gluten free gravy

Gluten free food was once almost unheard of but today it’s fast becoming a menu mainstay. But what is driving this demand?

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Pasta sauce made with Anchor Extra Yield Cooking Cream

Thanks to advancements in processing and packaging, the innovations in dairy products just keep coming.

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The Australian Culinary Federation Chef Weekend in March provides an opportunity to get involved in serious panel discussions on the future of the industry. Keynote speakers will be Leo Di Battista of AS partners on the financial management of kitchens and restaurants and Barry Kerr on relationship management and mental health for hospitality workers. The weekend will be held […]

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A record number of talented apprentice chefs have been selected to take part in the highly acclaimed Fonterra Proud to Be a Chef mentoring program for 2016. The 17th annual competition will see thirty-four aspiring chefs from across Australia participate in the all-expense paid culinary experience taking place in Melbourne in February 2016 – two more […]

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Students at St Thomas More Primary School celebrating International Chefs Day

Some of the country’s most talented chefs went into classrooms across Australia to help teach kids how to cook healthy meals as part of International Chefs Day. This year’s theme, Healthy Kids – Healthy Future focused on encouraging students to cook and learn about the benefits of healthy eating. Chefs from the Australian Culinary Federation […]

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HTN

The annual HTN Youth Skills Showcase was recently held at The Northern Sydney Institute Ryde Campus Ambassador Restaurant, with a team of HTN apprentices led by their chefs and mentors catering to over 70 distinguished guests. The repast commenced with canapes such as compressed apple, pork and toffee and some guests were seen going back for […]

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