Our host Venessa Barnes, Australian Pork, is joined by Gary Johnson National Executive Chef ALH Group to discuss his culinary journey in this episode of Talking Pork and All Things Foodservice.

Gary is an award winning, Internationally recognised Chef with over 40 years of culinary experience and leadership in restaurants, pubs and hotels across several different countries. 

Gary began his career in Queensland Hotels, where he completed his apprenticeship and then worked at several leading hotels and resorts. In 2011, Gary was awarded the NSW Hotel Association “Chef of the Year” and then the Australian Hotel Association (AHA) “National Chef of the Year”.

Gary’s culinary philosophy is focused on regional Australian produce and “simple excellence” in the kitchen. He believes that locally sourced, good-quality and sustainable produce is best served fresh; yet skilfully prepared to enhance its natural flavour and presentation.  He also has fond memories and shared a special time in his life cooking with his grandmother which has played a large role in his culinary journey.

To get in contact email us at [email protected] 

Note: During this time of turbulence and uncertainty we decided to release this podcast which was pre recorded COVID-19. Gary Johnson is a true foodservice industry gentleman and we hope that just for an hour you take comfort and inspiration from his journey through the culinary world. We hope you enjoy this as much as we have enjoyed sharing this with you.

Venessa Barnes, Australian Pork, co-hosts Talking Pork and All Things Foodservice with Adam Moore Corporate Chef and Foodservice Industry Ambassador, with guest Howard Tinker, Director of Restaurant Profits. In this episode the discussion focuses on Diversity and what the landscape might look like once foodservice venues start trading again post Covid-19, what businesses might need to rebuild and trends that we could see coming out of this period.

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.

For the most up to date information impacting the industry visit Restaurant and Catering Association's Coronavirus Hub http://rca.asn.au/rca/

Restaurant Profits: 

Ph: 02 4362 2468

Email: [email protected]

www.restaurantprofits.com.au
Facebook https://www.facebook.com/restaurantprofits/
Linkedin https://www.linkedin.com/in/iamhowardtinker/

Inspired by Australian Pork:

To get in contact email [email protected] 

Talking Pork and All Things Foodservice with Venessa Barnes is co-hosted with Adam Moore Corporate Chef and a well respected Foodservice Industry Ambassador. Together they discuss the unprecedented events that we are experiencing through COVID-19 and the impact this is having on the foodservice industry where circumstances have dictated that businesses recreate the wheel in a very different way to what they have done before.

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.

For more information visit Restaurant and Catering Association's Coronavirus Hub for up to date news http://rca.asn.au/rca/

To get in contact email [email protected] 

Talking Pork and All Things Foodservice will be releasing 'News Bites' to keep those in the Foodservice industry up to date with what is happening in the industry during this global crisis.

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.

Today our host Venessa Barnes speaks with Wes Lambert, Chief Executive Officer Restaurant & Catering Industry Association, to discuss the closure of indoor venues including pubs, clubs and restaurants as of noon yesterday. Restaurant & Catering Industry Association is one of the “sources of truth” for the industry and they have provided a hub on their site called the Coronavirus Hub which outlines everything you need to know up to the minute.

Visit http://rca.asn.au/rca/ for more information

To get in contact email [email protected]

The District is a lively, Asian inspired dining precinct located on top of Chatswood railway station and bus interchange, making it a food and social hub for locals and visitors. The District gives diners rows upon rows of delicious food options, from street food-style to casual dining restaurants. In this episode of ‘Talking Pork and All Things Foodservice’, we welcomed 3 chefs from the popular and thriving restaurants located in The District, General Chao’s head chef/ general manager, Son Sewoo, and Sous Chef, Andi Susanto, plus Stretch Italian’s general manager, Michael Brown.

General Chao offers a premium modern Australian Asian dining experience. Everything at General Chao is made from scratch, from the 24-hour master- stock braised pork belly to all six of the XO sauces. General Chao is renowned for its decadent and dedicated menu of XO sauce, which is a spicy seafood sauce originally from Hong Kong with an umami flavour. On one end of the spectrum, there’s the classic XO made from dried shrimp, ginger, garlic and ham. At the other end is the outrageous “New Style Super Premium XO” made from black truffles, Tasmanian abalone, premium dried scallop and shrimp, jamón and gold leaf. Head chef and general manager, Son Sewoo, shares with us what XO sauce is and what makes it so special.

On the other side of The District and operated by the same group as General Chao is Stretch Italian, which celebrates Australian produce and delicious creative Italian food. Stretch Italian features antipasti grazing boards, wood fired pizzas and a range of mouth-watering house made pasta. Both restaurants are so different yet are able to complement each other so well.

For more information visit https://generalchao.com/ and https://stretchitalian.com/

In this episode of ‘Talking Pork and All Things Foodservice’ we welcome our colleagues from the Research and Innovation division of Australian Pork Limited, Steven Miller who is the operations manager for APIQ and Rebecca Athorn is who our production and innovation manager.

Australian pig farmers provide their pigs with the highest levels of care and attention possible. Every farmer takes into account each individual animal’s health, welfare, and behavioural and nutritional needs. They must also meet stringent food safety standards and biosecurity requirements. Throughout this podcast Steve and Rebecca explain in detail about what APIQ is, farming practices and systems, animal welfare and much more.

For more information visit https://aussiepigfarmers.com.au/

In this episode of ‘Talking Pork and All Things Foodservice’ we welcomed 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.

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.

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

It’s been more than 53 years since Gault&Millau published its first restaurant review. Today, qualified Gault&Millau reviewers evaluate more than 10,000 restaurants and hotels each year, across 23 countries.

In this episode of 'Talking Pork and all things Foodservice' we welcomed the General Manager at Gault&Millau Australia, Dane Richards where he shares who G&M is and his passion for food and the industry.

For more information or to get in contact with Gault&Millau visit https://au.gaultmillau.com/?locale=en-AU 

Foodie Coaches aim to significantly improve the way hospitality venue owners live their lives by creating a movement of hospitality owners who are focused on systemising their business, increasing net profit in their venue and improving the way their business performs.

In this episode of 'Talking Pork' we welcomed Tim Kummerfeld who is the founder of Foodie Coaches. Tim has worked with clients and corporations in the hospitality sector to improve their service & sales performance, revenue management, profitability.

For more information and to get in contact:

Email: [email protected]

Website: https://foodiecoaches.com/

Facebook: https://www.facebook.com/foodiecoaches/

Instagram: @foodiecoaches 

Tawnya is a chef, food consultant and partner in Straight to the Source. Having worked over 21 years in the food industry from owning a food production and gourmet distribution company to now offering food consulting and bespoke tours, Tawnya continues to combine her culinary experience with her passion for Australian produce. This unique skills set combined with a strong network of industry professionals, has paved the way for Tawnya as one of the leading food consultants in the country.