CAW18_Gluten-Free-Practical-Guide

This is the challenge experienced by a growing number of Australians with a diagnosis of coeliac disease. This is also a significant challenge for foodservice operators with a staggering 2.4 million or 1 in 10[1] Australians looking for gluten free menu options. This year’s Coeliac Awareness Week (13-20th March) is focused on the Face of Coeliac Disease. In […]

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Once again 32 apprentice chefs from all over Australia have participated in a truly life-changing experience – the 2018 Fonterra Proud to Be a Chef mentoring program.   The four days of culinary experiences, workshops, masterclasses with industry leaders and mentors, and dining at prominent restaurants culminated in a cook-off at William Angliss College and […]

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Proteins_Lamb

Meat & Livestock Australia (MLA), through its dedicated foodservice program Rare Medium, has kicked off 2018 with the launch of two new digital resources designed for foodservice professionals. MLA Foodservice Manager Mary-Jane Morse said the resources were developed to provide chefs with accessible education and inspiration about Australian beef, lamb, goat and veal. “As the […]

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On 31 January 2018 the Assistant Minister for Vocational Education and Skills, the Hon Karen Andrews MP, announced the 24 organisations selected to deliver the Australian Government’s new Industry Specialist Mentoring for Australian Apprentices (ISMAA) program. The ISMAA program will provide intensive support to around 45,000 Australian Apprentices in the first two years of their […]

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Birch & Waite has launched its new, $13.5 million factory in Revesby, including an Australian-first Shaking Retort. It is the first commercial sized machine of its type in the Southern Hemisphere. The family-owned company is an Australian food manufacturer employing over 100 staff at its Marrickville factory, with the new site creating up to 45 […]

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NGCHA17_National-Finalist_Montage

Australia’s longest running culinary competition for young chefs, now in its 52nd year, is all about supporting young chefs – the future of the industry – to develop their cooking skills and broaden their culinary horizons.   Already proving to be a milestone year the 2017 Nestlé Golden Chef’s Hat Award, run in partnership with […]

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The program is designed to help create tomorrow’s culinary leaders through the recognition, professional development and ongoing support of today’s apprentices. “Our focus is on identifying and developing the raw talent of those incredibly passionate young Chefs who want to excel in the foodservice industry,” explains Fonterra Foodservice Channel Marketing Manager Alastair McCausland. “We aim […]

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The first heat of the HTN & ACF Inter Schools Culinary Challenge was recently held at TAFE NSW Hamilton Campus, followed by further heats at TAFE NSW Campbelltown Campus and TAFE NSW Ryde Campus. The culinary competition provided an opportunity for high school students who are studying hospitality to demonstrate their skill and capability. The […]

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