In the second part of our series we talk to two young women who both have extensive experience in the competitive arena - Amber Heaton from the Star Gold Coast and Sarah Jones from the National Wine Centre, Adelaide.

In 2011 Scott Pickett took the plunge and opened his own restaurant, The Estelle in Northcote which went on to build an enviable reputation. In the ten years since then, his restaurant group has grown to encompass seven venues across Melbourne. Scott shares with us the story of how he made it happen.

SPC InTouch host, Peter Wright has recently been announced Pacific Rim Continental Director for World Chefs. We caught up with him to find out what he plans to bring to the new role.

Austrian-born chef, Andreas Gober's career has taken him all over the world. Looking back on his diverse career, Andreas believes the key to his success has been his willingness to constantly innovate and stay open to new experiences.

The on-going covid lockdowns, and the prospect of them continuing for months to come, has underscored the uncertainty facing many in the foodservice sector. We spoke to two young chefs to get their perspective — Billy Fox, The Australian Culinary Youth Team captain, and also the Youth Chef Ambassador to the World Association of Chef Societies, and Jarrod Everett, the President of The Australian Culinary Federation’s Young Chefs Club.

Setting up a kitchen in a foodservice business is an expensive and complicated process. We speak with John Walther Thomas from Sangster designs about what to think about, the pitfalls and background knowledge behind deciding what works best for your foodservice business.

At the tender age of 25 Chris Malone has already enjoyed the kind of career many young chefs only dream of. This Perth-born and raised chef has only been working in the industry for 10 years and already he’s worked at top-notch venues in London, at the very apex of fine dining in Eleven Madison Park New York, and two months ago secured his latest position as Chef de Cuisine of Ossiano restaurant, a stunning underwater fine dining restaurant at Atlantis, The Palm Dubai. We caught up with Chris to find out some of the secrets of his success.

Michelle Di Pietro is a strong example of an Aussie foodservice success story – she’s capitalised upon her Italian heritage to carve out her own special niche in the market.

In the outer Melbourne suburb of Epping Michelle has established what is believed to be Australia’s only dedicated arrosticini bar, Abruzzo Lab.

Producing high-end food for large numbers, Delaware North Executive Chef, Markus Werner relies on his staff. With skill shortages a massive issue the industry, Markus speaks about the issues and how he retains the skill in his kitchens.

PART 3: Annette Fear's Offshore Odyssey

In this episode, we speak to Annette Fear, who has made the huge transition from cheffing in the balmy, cosmopolitan lifestyle of Noosa on Queensland's Sunshine Coast, to the icy depths of Casey Station on Antartica. We catch her just as they are preparing to face a "big blow".