Venessa Branes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice is joined by guest Chef Paul Rifkin who brings over 40 years of kitchen experience and 30 years as an Executive Chef at establishments such as Campbelltown Catholic Club, Manor House Balmain and Barnaby’s Restaurants to name a few.

In this episode the discussion focuses on how the club industry has been heavily affected by covid-19, what the current club industry scene looks like and how they have reacted, Paul also gives some tips on how the club industry can react to the rapidly changing landscape and how these changes can respond to the current global crisis.  

Currently, Paul is a consultant chef assisting venues with fine tuning their kitchen operations, mentoring Executive chefs and guiding new operations through design to opening.

Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.

To get in contact with Chef Paul Rifkin visit https://www.chefpaulrifkin.com.au/

To get in contact email [email protected]