FoodRadio

From humble beginnings New West Foods is now one of the leading food supply and food distribution companies in Western Australia. Managing director, Damon Venoutsis, speaks to Foodradio about the past, the present and the future

In 2023 Galipo Foods celebrated 40 years in business.From humble beginnings in a garage on the outskirts of Adelaide, founder and owner - Sebastian Galipo - has built one of the Australian foodservice industry’s biggest distributors, making him the ideal candidate to be the first guest on the new Foodradio podcast ‘The Network’

Originally from Brisbane, David Stevens shares his culinary journey which has taken him to many interesting places. He attributes his success to working with good people and being involved in the day-to-day. David, is currently the Group Executive Chef of the Wolseley Hospitality Group in the UK.

== Proudly brought to you by Primo Foodservice ==

Brayden Davies is an Australian in his mid 20’s who’s currently sous chef at The Angel at Hetton, a one star Michelin restaurant which is widely regarded at the UK’s original gastropub. Situated in Skipton, the gateway to the Yorkshire Dales, the ancient inn has origins which date back to the 15th century.

== Episode proudly sponsored by Bega Foodservice ==

Scott Hallsworth is a chef, restaurateur and author well known in London and Australia where he’s launched some ground-breaking establishments. He owns The Freak Scene restaurant in partnership with Australian comedian, radio and TV presenter, Adam Hills, in Parsons Green.

== Episode proudly sponsored by: Bega Foodservice ==

Australia's Culinary Olympics teams: taking on the world

Senior Squad Captain Andrew Ballard, Youth Squad Captain Amber Heaton and Team Manager Pat O'Brien gives us an insight into the challenges our competitors are set to face head-on.

Now that lockdowns are thankfully just a bad memory, we caught up with three chefs working in the venue catering space to find out what changes Covid has wrought and how customer expectations are being met in the current operational environment of staff and skills shortages.

One way of tackling the current staffing shortages in the hospitality sector is to encourage older people to come out of retirement and back into the workforce, if only for a few shifts per week.

In this latest instalment of our Frontier Chefs series, we look at Sodexo’s industry-first apprenticeship program, Art of Food, which gives participants the chance to attain a Certificate III in Cookery through practical training on Sodexo remote sites across Western Australia’s energy and resources sector.

In this episode we speak to 3 industry professionals about the big hangover from covid; the on-going labour shortage crisis.