Caroline Pham

Women in WACS Profile: Caroline Pham Position currently held: Pastry chef Career Highlights: English supply teacher (2010), technical translator (2011- 2012), pastry cook in “Au P’tit Café” (2013), pastry cook in “Chocolats Morand” (2013- 2014) What kind of formal education do you have (include apprenticeships)?: I have got an English License. What made you decide to […]

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Peter Wright

“Networking”, a common word used in business to describe meeting people, can also be called schmoozing, interacting, conferencing or just socializing. So why do hospitality people, in particular chefs need to network, and what should they hope to accomplish? In my experience, most effective people are “networked” and develop or leverage relationships using their network […]

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Peter Wright

The Power of a Review – Instagram, Facebook, Trip Advisor, Gault Millau, Urban Spoon, Age Good Food Guide, Twitter, Bloggers, just to name a few I love being looked after and it is something I have come to expect when eating out of home. On average I would estimate approximately 50 per cent of my […]

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Peter Wright

by Peter Wright Former President of the Australian Culinary Federation Peter Wright is now a much in demand consultant to foodservice sector suppliers and businesses. Most chefs hear the words ‘sustainability’ and ‘environment’ and immediately tune out. However my recent experience at this year’s Commonwealth Games in Glasgow showed me first hand that a few […]

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Jock Stewart

by Jock Stewart   Black Hat George Hill writes in his book Am I Chef? under the chapter heading Professional Codes – Australian Culinary Codes of Practice, Code 10: Strive to balance my responsibilities in work, recreation and family in harmony with each other. The code of practice supports a commitment to excellence and passion as […]

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cobinew

Profile of Cobi Riethmuller, Commis Chef.

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Candice Smith

Profile of Candice Smith, chef and business owner of Café Scout in Brisbane.

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Rick Stephens 2014

Asia is developing as a ‘Powerhouse’ in the culinary fields and this can be measured by the success of their teams on the culinary stage but also the growth of their various chefs bodies in each country.

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