FoodRadio

We speak to three well known foodservice advocates to find out what strategies are being employed to ensure staff retention, what role government can play and the outlook for the broader hospitality sector.

Showcasing Australian produce on menus may often be more expensive, but as we discover ‘local is best’, and even in tough economic times customers are prepared to pay for it.

Mick Bolam began his career in rural NSW but since then his culinary passport has taken him to many places. We caught up with him in Hong Kong where after a long day in the kitchen he likes to relax with his staff enjoying Under Bridge Spicy Crab in Causeway Bay.

Follow the truely inspiring journey of Sam Aisbett, a Michelin star chef who has made his way from humble roots in Airlie Beach, in Far North Queensland to the cutting edge of fine dining in Vietnam's Ho Chi Minh City.. and what a journey he has had along the way.

Unlocking potential and aligning common goals are the key to effective Hospitality leadership. We get the views of three seasoned industry professionals; Martin Probst, Amanda Fuller and Glenn Flood.

When it comes to securing cost efficiencies, chef Gary Johnson uses the analogy of flying an aircraft – if you increase the altitude, you have to cut back on the fuel; there are lots of dials and gauges and any adjustment influences other aspects of flight.

Even if you've never been to Singapore, you will no doubt recognise the 5-star Marina Bay Sands. With its 3 hotel towers topped with a 200m high observation deck and infinity pool, it has transformed the city's skyline and lives up to its claim: 'A world like no other'. Matthew Helm is the resort's Executive Director of Culinary.

== Episode proudly sponsored by Kikkoman & Priestley's Gourmet Delights ==

To learn more about how sustainability and waste reduction strategies are being implemented in hospital kitchens and how they tie in with the overall commitment to building greater sustainability into the healthcare system, we spoke to Renae McBrien, Clinical Lead for Environmental Sustainability at Children’s Health Queensland.

Well known Australian Chef, Roy Ner (Nour, ARIA & Za Za Ta) shares his culinary journey which has led him to one of the premier areas of London's West End with his latest venture, Jeru in the heart of Mayfair.

== Episode proudly sponsored by Bega Foodservice ==

Alan Tompkins is an Australian ambassador for The Burnt Chef Project – a non-profit social enterprise established in 2019 to help eradicate the stigma associated with mental illness in the hospitality profession and make it healthier and more sustainable. We spoke to Alan to find out more about the project and the role he plays in it.