FoodRadio

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".

Centralised Kitchens: We speak to National Executive Chef for ALH, Gary Johnson about the many benefits including time saving, portion control, food safety, 100% yield, as well as quality & consistency across multiple outlets.

In the second part of episode 5 Frontier Chef we hear from Malcolm Burbidge of Compass Group and his experiences working on oil rigs, shipyards and remote sites.

Have you ever wondered what it is like to work and live in the Antarctic? We talk to Noel Tennant, who has made three trips to Antarctica as a chef with the Australian Antarctic Division (AAD), a Federal Government body which undertakes scientific research in the region.

Gary Johnson, National Executive Chef for ALH Group speaks about the changing face of pub dining being driven by Millennials.