FoodRadio

Caroline Westmore from Bega Foodservice spent 14 years with a major spice supplier. She explains how to build better spice blends, why dairy is spice’s perfect partner, and how chefs can get more flavour and value from their menus. Brought to you by Bega Foodservice.

Oliver Garrioch grew up in kitchens. Both his parents were chefs, and he started his apprenticeship at 16 while still finishing high school in Brisbane. Since then he has cooked at Gerard’s Bistro, Stokehouse Q, Cutler & Co, Cumulus Inc. and Gimlet, and today he’s part of the opening team at Andrew McConnell’s Côte Basque.

In this episode, the 2026 Australian Professional Chef of the Year and two-time Good Food Guide Young Chef of the Year finalist talks about coming up through old school kitchens and stepping away from cooking when burnout hit. He also explains how he kept his nerve in competition, and how a single email led to his first pop-up, ORSUS.

This episode of My Jacket is brought to you by Bega Foodservice.

Follow Oliver on Instagram: @blue_milk_man

More episodes: www.foodservicerep.com.au/my-jacket-podcast

Mac Worley is a chef with nearly a decade in hospitality and a deep passion for storytelling. His writing is shaped by kitchen culture - the pressure, the creativity, the human connection, and the small, overlooked moments that make up a working life. He is drawn to honest, immersive writing that feels personal and real, whether writing about food, work, identity, or what happens behind the scenes.

Mac has written a ebook for chefs on how to survive in hospitality. It is available to download at: https://macworley8.gumroad.com/l/zkrlnv

You can check out his other recently published works on The Burnt Chef Project: https://www.theburntchefproject.com/blog

We speak with entrepreneurial foodservice business owner Greg Rips, one of the pioneers of the virtual kitchen concept in the Melbourne market. Greg’s primary brand is Third Wave BBQ, which was established in 2010 and has built its reputation on offering an authentic American barbecue menu, featuring slow cooked smoked meats.

In his role with the Australian Culinary Foundation - and as a member of two Australian Culinary Olympic teams in 2004 and 2008 Neil Abrahams is a well known name to many in the Australian foodservice industry, but seven years ago he decided to pursue his career overseas.

What makes an inspiring hospitality leader? What are the key skills you need and to what extent are these learnable vs innate? How important is mentoring in building leadership credentials and how do you find the right mentors for you?

To find out the answers to these questions and more, FoodRadio spoke to culinary leadership coach Glenn Flood, author of Secret Sauce: The Proven Recipe for Kitchen Leadership.

Hospitality industry advocates are once again voicing frustration over Australia’s penalty rate system and its impact on small operators.

In this episode, Central Coast restaurateur Sean Grobbelaar shares the realities of running a small hospitality business under current wage structures — from public holiday closures and rising labour costs to staff shortages, mental health strain and lost opportunities for workers and customers alike. Joined by industry perspectives from Restaurant & Catering Australia national president John Hart OAM, the discussion explores why flexibility remains elusive, how technology is being used to survive, and what the long-term consequences could be if small hospitality businesses continue to be squeezed.

In recent years the rise of Artificial Intelligence has rapidly accelerated the pace of technological change – its impacts are being felt across multiple industries and foodservice is no exception. In this issue we look at two innovative uses of AI in foodservice – the Botinkit robot chef and the AerMeal meal measurement and monitoring solution, the applications of which are broader than you might at first think

From Melbourne to Rome, Alice Adams Carosi has built a culinary life blending food styling, teaching, and foraging — turning passion for local produce and sustainability into a creative journey across cultures.

How do you fancy working on a super yacht owned by a billionaire? That’s the life Australian chef Barry D’Arcy enjoyed for over 20 years, a life which took him around the world to many exotic spots.