FoodRadio

The hospitality industry is facing ongoing challenges in attracting apprentices, with many professionals calling for a re-think of traditional training models. We speak with two industry professionals who highlight the need for modernised programs that reflect today’s workplace realities, from shorter shifts and work-life balance to fairer pay structures.

Introducing our new series: Industry Spotlight, where we explore the backgrounds of leading Australian Foodservice professionals. In this episode, we speak with Terry Seremetis, who was instrumental in shaping Australia's world-leading coffee culture by introducing the "barista" to the Australian coffee scene. Find out more in our fascinating chat with an executive who has held top positions with some of the worlds biggest food companies and learn about the Greek island where he has built a 5 star resort. www.foodservicerep.com.au/foodradio

Justin Jennings stands as a remarkable culinary force—transitioning from an award-winning Australian chef to an internationally recognised restaurateur bringing a taste of modern Australia to the heart of Lisbon.

Despite Australia’s Food Safety Standards requiring foodservice businesses to implement training, conduct food safety supervision and show evidence of safe practices, our foodborne illness rates remain high – with foodservice and food retail overrepresented in outbreak data. We speak to two industry experts about the state of play.

EPISODE 1: "Every Bite Counts"

We speak with David Martin, Hotel Services Manager and Executive Chef Manager for St Vincents Care NSW and VIC - and Harry Shen, Head Chef for St Vincents Care in Kew about their new approach to raising the standards of food in Aged Care offering a culinary standard that rivals fine dining.

== Episode sponsored by Bega Foodservice ==

As Victorian Hotel Service Manager and Executive Chef Manager for St Vincent’s Care, Chef David Martin is passionate about raising the standard of aged care cuisine. We speak to him about his journey from fine dining to aged care and his focus on delivering high quality food that also meets stringent nutritional standards.

Originally from Sydney winemaker Paul Gordon has lived in the South of France since 2008 where he and his wife Isla, own and run Domaine La Sarabande, a boutique winery in the Faugères appellation near the commune of Laurens in the Occitanie region.

Full Episode Notes: https://www.foodservicerep.com.au/the-culinary-passport-food-podcast/s3-ep2-paul-gordon-domaine-la-sarabande

== This episode is proudly sponsored by Bega Foodservice ==

Major change is on the way to Australia’s packaging regulations – and this is set to impact both food suppliers and foodservice end-users. The Federal Government is coordinating an effort to bring in new legislation across Australia’s states and territories: in place of voluntary codes of practice, recycling of plastic and removal of certain chemicals from the packaging supply chain is to become mandated by law.

In this special edition of FoodRadio’s — The Culinary Passport — we speak to Andy Cuthbert who’s become the first Australian to be elected president of The World Association of Chefs’ Societies.

Currently GM at Jumeirah Group Dubai he brings over three decades experience to the role and will be supported by a newly elected committee including vice president …fellow Australian ... Rick Stephen.

FOR FULL EPISODE NOTES: https://www.foodservicerep.com.au/the-culinary-passport-food-podcast/s4-ep1-andy-cuthbert-worldchefs-president

From Hungry Jacks to catering for athletes. Listen to Josh Nicholls' interesting entrepreneurial culinary journey that has led him to Niigata, Japan.