In this episode of 'Talking Pork' we sat down with Grant Jones, the founder of Chef's Garage Hospitality Consultancy, who helps food and beverage venues with creating everything from menu engineering to press releases and website content. 

Restaurants are highly competitive nowadays because there are so many options out there. So many different types of food, so much diversity, so many experiences.

So besides the food that restaurants specialise on and the service that they offer, how much does their reputation truly weight in the eyes of the consumers and does a restaurant review really impact the decision of going or not going to a restaurant? Grant shares with us the pros and cons of restaurant reviews from the business and consumer perspective. 

In this week's Talking Pork episode our guest is the one and only pâté Queen, Julianne from Julianne's Kitchen. 

Julianne’s Kitchen is a family business. All of their products are made to order and delivered to customers that week to ensure freshness and quality of our gourmet food. All their products are handmade using skill and traditional techniques, most importantly with respect for the produce and only sourcing and using the best ingredients. 

After listening to this episode you'll be rushing out the door to grab a box or two of Julianne's pâté, terrines, fruit pastes and more! 

Adam Moore is ranked among the world’s top corporate chefs – not bad for a kid who couldn’t decide whether to be a chef or a teacher. Happily, he’s achieved both goals.

In his last years of high school, Adam attended technical college after hours to gain cooking qualifications. Putting his skills to immediate effect, he opened a charity soup kitchen – earning a Commendation of the Order of Australia for community service at 18.

With more than 25 years in the industry to his credit, Adam has worked in restaurants, foodservice, retail, food manufacturing, marketing and sales. 

In this 3 part podcast of Talking Pork we sat down with Chef Adam Moore to hear and follow his culinary journey. Be sure to listen to part 1 and 2 of this podcast series. 

Adam Moore is ranked among the world’s top corporate chefs – not bad for a kid who couldn’t decide whether to be a chef or a teacher. Happily, he’s achieved both goals.

In his last years of high school, Adam attended technical college after hours to gain cooking qualifications. Putting his skills to immediate effect, he opened a charity soup kitchen – earning a Commendation of the Order of Australia for community service at 18.

With more than 25 years in the industry to his credit, Adam has worked in restaurants, foodservice, retail, food manufacturing, marketing and sales. 

In this 3 part podcast of Talking Pork we sat down with Chef Adam Moore to hear and follow his culinary journey. Be sure to listen to part 1 of this podcast. 

Adam Moore is ranked among the world’s top corporate chefs – not bad for a kid who couldn’t decide whether to be a chef or a teacher. Happily, he’s achieved both goals.

In his last years of high school, Adam attended technical college after hours to gain cooking qualifications. Putting his skills to immediate effect, he opened a charity soup kitchen – earning a Commendation of the Order of Australia for community service at 18.

With more than 25 years in the industry to his credit, Adam has worked in restaurants, foodservice, retail, food manufacturing, marketing and sales. 

In this 3 part podcast of Talking Pork we sat down with Chef Adam Moore to hear and follow his culinary journey. 

This week our guest on Talking Pork is Brian Steel, MMDS, MA (Gastronomy) who is a Former Military Officer and Pilot with 31 years experience across a diverse operational and combat background that spans The 1st Gulf War; counter terrorism operations, and complex search and rescue.

Brian has both a Masters Degree in Leadership and a Masters Degree in Gastronomy with the Cordon Bleu. In this capacity, he is now an Industry Judge, Consultant and Restaurant Critic, and he is one of Australia’s few Sake sommeliers. He has consulted with Breville, Merisant and Lion, and he advises restaurateurs in optimising both menu content and front-of house operations, with a focus on fostering return custom. He is an accomplished corporate speaker and a regular lecturer at the Cordon Bleu.

Brian explores through what molecular gastronomy is, isn't, why and how people us it. 

In today's episode of Talking Pork we welcome back Peter Haydon, General Manager of Marketing for Australian Pork to talk about quite a serious matter which concerns many and that is African Swine Fever (ASF). There are a lot of misconceptions surrounding ASF and throughout the podcast we address it and discuss further into this matter. 

For further questions please email [email protected] 

In today's episode of Talking Pork Michael Bennett from Hospitality Training Network (HTN) discusses with us who HTN is and the current skill shortage of skilled shifts faced by almost every venue and chef in Australia. 

It is estimated that by 2025 there will be 285,000 skill shortages across the tourism and hospitality industry. The industry is growing and one of the issues that most of people are aware of is that there is high attrition; not only through the apprenticeship scheme but on the other side of the scale which is that a lot of chefs are leaving the game by the age of 32, around 65%. 

For more information on HTN visit http://htn.com.au/ 

Born and trained in Ireland, Karen has worked in various five star hotels and fine dining restaurants and comes with strong culinary industry experience. Karen worked her way up the ranks to Head Chef and restaurant owner. Amongst her many accolades, Karen is a gold medal winner and overall winner of the Restaurant of Champions, Salon Culinaire. Karen has managed and mentored many Chefs and Teams for both National and International competitions and convenes the Australian Culinary Challenge in Sydney and many other competitions.

Karen is now heading up the culinary program at the prestigious Le Cordon Bleu, Sydney Culinary Arts Institute and TAFE NSW for the past 9 year as Head Chef and presently Program Manager. Kasren is also the National President of the Australian Culinary Federation (ACF). 

Karen believes in fostering education and training in young apprentices, culinary students and chefs through both formal education regional, national and international competitions which she is frequently a judge. 

Eunbi Lee is the Senior Brand Manager of Australian Pork. In this podcast we chat to Eunbi about where the successful Get Some Pork On Your Fork (GSPOYF) campaign originated from, the changes in consumer behaviour over the past years toward pork, key messaging, creative inspirations and more!

Check out pork.com.au for recipe inspirations.