Australian Culinary News! Special edition/issue #69 Events/Products & Services/Promotions/Book Sale Promotions
PRO-CHEF INTERNATIONAL
This is an independent culinary industry publication produced by James Mussak JP, Dip.Teach. since 2004 The purpose of this Newsletter is to provide information/news/inspirations to our Sponsors and Participants of “Great Chefs of Australia” publications, and for people working in the Food & Beverage/Hospitality industry. Tel. 02 9544 6900 - Please visit our website: www.greatchefsofaustralia.com - E-mail: jmussak@sydney.net
A.C.N. Newsletters are printed by Press11 - independent publication presented by Pro-Chef International - Distributing 5000 FREE Issues! Greetings from culinary friend, chef, editor/publisher James Mussak
PRESTIGIOUS,
I must say, that in the last few months
WORLD CLASS-EDUCATIONAL,
I have never been so busy in my culinary business life ever, having a book launch with my culinary friend chef and author Marx Canoy, of the new “FOOD FEAST” a great Filipino cook book. Followed by my own book launch together with Margaret Fulton; the “MENUS” book, (produced by Raquel Muňoz, graphic artist). It was one of my proudest moments in my culinary life. Of course it was all done with music, ample food and beverages, and best of all: supported by our very generous GREAT, GREAT SPONSORS. At the TASTE of Sydney, I was with publisher, David Lipman, BEER & BREWER MAGAZINE. We were promoting his great publication and my very own “MENUS” book – (When Only the Best Will Do!) ...and next to us, how very convenient, our friend Glenn Carey, with his Balmain Beer Brewing stand.
BOOKS FOR SALE Purchase the “SALT” and the inspirational “MENUS” books, and you receive 2 other great
CULINARY BOOKS FOR FREE
Total value over $100 You pay only $49.95 Postage & Handling included. RECOMMENDED NEW PRODUCTS SERVICES/BUSINESSES/CONTACTS:
Equally busy we were at Master Chef Live, Centennial Park, Sydney. Owner, Matt Butcher, of “Smoke & Roast” and myself were inundated with people who where sampling/buying the various roasted Smoked-Sea-Salts. In due course, many culinary VIPs came to chat with us; from celebrity TV/chefs... to 100’s of our friends and colleagues! Plus, one of my best experience was at Ryde Catering College; a SALT Masterclass presentation by book author, Fritz Gubler, organised by HTN’s, Michael Bennett and Suzi Brankovic.
Plus... I could not resist the invitation to attend the ACCTA/TV/Movie Awards, after-party - at the STAR CASINO, meeting, drinking with Lachy Hulme, (aka Kerry Packer) and talking with Russell Crowe, mingling with top prominent TV/Movie stars, and meeting with the head chef of this amazing occasion. Best of all... I was invited by culinary magazine publisher, Mel Nathan of “Food Companion International” to the most exclusive “Executive Chefs Club” in Australia. Meeting with culinary VIPs’, like friends Paul Butler, National Press Club-Canberra, F&B Mngr. catching up with Neil Abrahams, ACF-ACT/NSW President, and with Yanni Krytis, Lyndey Milan and the “Goddess” herself; Stephanie Alexander, at the FEVOO Olive Oils tasting Masterclasses.
VICTORINOX CERAMIC KNIVES (Andrew) NEW BOOKS FROM ARBON PUBLISHING G-SPIT STAINLESS STEEL CHARCOAL BBQ & NATURAL SEASONINGS (Adrian) NEW PAULI APPS (World’s #1 Chefs Tool) HUNTER VALLEY SIGNATURE BEEF (Jim) NEW PRODUCTS KRIO-KRUSH (Lee) WOODLANDS EST. OLIVE OILS (Anthony) BALMAIN BREWING COMPANY (Glenn) PAYNES CROSSING (BJH WINES) (Brad)
Contact Distributor: of this ntage cquire a v d a a Take ortunity, to ated p rare op lised & dedic ors. th a u n A o pers y the ds, book b n d ie e fr n r sig ifts fo -lovers... g t c fe Per & food cooks as...! chefs/ for X-M
Stock
Tel. 02 9544 6900 GIVE US A CALL & IT’S ALL DONE..!
up
NEW RANGE M&J CHICKENS (Eddie) MAK CATERING HIRE & SALES (Martin)
Fritz Gubler’s “SALT” book is one
NEW BELGIAN CHOCOLATES (Jeff ) RIVERINA ANGUS BEEF - D.R. JOHNSTON SYDNEY (Call Paul, Tel. 02 9742 3944)
PAULI “the Kitchen Basics”
A bunch of great old culinary friends enjoying a great social night out...!
of the most essential, educational culinary book ever. Chefs, cooks, catering executives and industry professionals all need to learn and understand how to use SALT wisely!
SALADMASTER PRODUCTS:
also known as the “Chefs Bible” … is now available as an APP! The PAULI.APP “is the must-have” Educational/Culinary Arts resource and reference for ALL professional chefs and cooks. Culinary Institutes Colleges, Trade schools, Hotel Management Schools, Universities around the world use the PAULI as their key culinary arts text and recipe book (main curriculum) for their students and apprentices!
Lifetime
warranty on workmanship!
Give your parties the X-factor make use of James Mussak’s how-to-do-it “MENUS” book! (Endorsed by Margaret Fulton!)
To purchase a personally signed book,
They cut, slice & dice large quantities in seconds. The world’s best cooking system available in the market. Ideal for cooks who have to prepare large quantities of cut vegetables & fruits.
Contact author:
Marx Canoy M. 0434 546 553
Call Dennis: Mob. 0430 870 488
$49.95 includes Postage Australia!
www.saladmaster.com
our culinary happenings on my website!
New book from Michelle Baltazar! Only $32 for Author of:
Cost-Effective Commercial
"Like most cultures, food is also the highlight of the Filipino culture. Family gatherings and bonding time is centered around food so it's only natural that a section of my book is devoted to Filipino cuisine"
Printing Done... For great affordable quotes, contact our sales director Heidi,
E-mail: sales@press11.com
PS: AVAILABLE FOR READERS OF THIS NEWSLETTER ONLY WHILST STOCKS LAST. DON’T MISS OUT ON ALL THE EXTRA COMPLIMENTARY BOOKS AND ORDER NOW:
NEW THERMOMETERS HLP (Len)
PS: View some social pictures about
Tel. 02 9750 9211
Culinary Book Authors/Publishers: Renowned Swiss/Australian Fritz Gubler & publishers: James Mussak culinary book Fritz Gubler & James Mussak
www.press11.com
Purchase my books direct:
www.lovemanila.com
a personalised dedication, and signed book!
Our Newsletter has been produced with sponsors, experts and like-minded culinary professionals, to highlight some new products and services and to stay in touch with our supporters, suppliers and manufacturers. Support our culinary friends, and they will support you... give them a call and put in an order!
TO ORDER, OR MORE INFORMATION ON OTHER GREAT BOOKS Contact
Arbon Publishing Tel. 02 9437 0438
www.arbonpublishing.com
Contact
Martin Koestlin Managing Director MAK Catering Kitchen Hire & Sales
Tel. 9642 2555 www.makcatering.com.au
For Information On all products Contact
Lee Alsten
Managing Director Krio-Krush Tel 02 9502 2004 www.kriokrush.com.au For Information on commercial quantities Contact
Peter Hartley
General Manager Olson’s Sea Salt Tel. 9632 0441
www.olssons.com.au The VICTORINOX high cutting ceramic knife is made from high-purity zirconium oxide. As a result the knife blade is almost as hard as a diamond.
\
To Order the New Knives Contact
Andrew Ashwin
www.oppenheimer.com.au
Margaret Fulton OAM, says; “It is very difficult to put down
James Mussak’s latest books:
”Great Chefs of Australia-Cooking with Love & Passion”, now I would also like to add his new one: “Great Chefs of Australia - MENUSWhen only the Best will do..!”
The blade remains sharp over a long period. It is completely neutral with regard to taste and odor and resistant to acids, anti-allergic and very light and handy for professional chefs and gourmet cooks alike!
James’s new “MENUS” book was launched by the greatest ever Australian culinary book writer; Margaret Fulton, at WhiskyLive, 15th of August 2012, Sydney Masonic Centre. In attendance were hundreds of VIP’s and culinary friends, top chefs, luminaries and some of my great book sponsors. Thank you all for participating!
National Manager OPPENHEIMER Tel. 02 9748 3111
Come a
nd join
WHISK Sydne
us..!
YLIVE
y 2013
Fri.2nd -Sat.3rd Paddin Augus t gton T own H www.w a ll h iskylive .c
om.au
Our upcoming F&B publication is a collaborative effort with leading hospitality industry professionals, sharing their skills, knowledge and visions in keeping Australia a number-one world gastronomic destination, raising the bar for other professionals in their special fields. The publication will bring food-service/beverage providers and customers together. It is a guide for all the key industry people who depend on “first-class goods and services” that are used on a daily basis! Lifetime
warranty on workmanship!
TO ORDER: THE G-SPIT BBQ & NATURAL SEASONINGS Contact
Joanna & Adrian Tel. 08 8355 5683
TV cook STAR “Joanna” with her husband created the G-SPIT. She has created a range of amazing natural seasonings available in 2.5kg tubs for food services. Other unique products include stainless steel bbq/spit, bbq accessories and charcoal.
INQUIRIES:
MASTERCUT MEATS
Managing Director Head Office Sydney
We supply MSA graded Meats!
Jim Parker 11 Gerald Street Marrickville NSW 2204
HUNTERVALLEY SIGNATURE BEEF TASMANIAN FREE RANGE RIVERINA - GRAIN & LOT FED BEEF
Sydney: Tel. 02 9550 4311 Canberra: Tel. 02 6260 2199
GAME - POULTRY - CONTINENTAL SMALL GOODS AND GREAT PRODUCTS FOR THE CATERING INDUSTRY!
www.g-spit.com.au
mastercutsydney@bigpond.com
Contact
Eddie Cofie Group Chef & Development Manager Tel, 02 9550 3611 Mob. 0418 218 814
To Order Products Contact
Introducing the new innovative cooked range of products for the food service industry! “M&J Chickens ready cooked chicken pieces are not only full of flavour but an easy way of serving up a quick and fresh meal perfect for all types of catering applications” - Eddie Cofie (Executive Chef)
www.mandjchickens.com.au
HLP Pocket Temp PRO
Len Wallace
Digital thermometer, waterproof, includes a silicone boot for the head that adds extra water resistance. Every unit has unique serial number for traceability, Price $30 (+ GST)
Managing Director HLP Controls Pty Ltd Tel. 1800 500 160
Some dishwashers do not reach high enough temp to sanitise. This digital thermometer, can accurately prove the water temp.
PLA-339 Dishwasher Thermometer
Can also be used for fridges & freezers! Price $35 (+ GST)
www.hlpcontrols.com.au
e_PAULI I Pauli the kitchen Basics & The Pauli APPS Martin Z’Graggen Consultant/Advisor e_pauli@optusnet.com.au
www. martinzgraggen. weebly.com Orders/Inquiries Pro-Chef International Tel. 02 9544 6900 F&B professionals are entitled to a 10% discount, if you purchase 3 or more protectors!
The PAULI APP available via iTunes and Android
Please do yourself a VERY BIG favour, PROTECT YOURSELF & LOVED ONES FROM HARMFUL RADIATIONS Purchase the high tech. Mobile Phone Radiation Protection Chip, for only $36.50 each. includes postage & handling Australia. For the sake of yourself, kids/family-please visit the website:
www.ozzytorsion.com.au for more precise information!
www.pauliapp.com
Thank you very much to all the great participants in our prestigious, 438 page publication: “Great Chefs of Australia “MENUS” when only the best will do!” We look forward to seeing you in our NEW
F&B publication.
HTN… is the leading group employer of apprentice chefs and hospitality trainees... and is continuously looking at ways to better recruit candidates to address the 100 positions vacant for commercial cookery apprentices that are listed with us all year round. Once we do successfully recruit for positions, we focus on not only supporting our apprentices but “inspiring” them through various master classes, industry experiences, scholarships and competitions. We aim to inspire culinary professionals by exposing them to the various publications that have been produced by leading culinary industry book authors and friends of HTN, James Mussak and Fritz Gubler. They are invaluable books and I commend them to you. Michael Bennett, CEO.
HTN
... Suzi Brankovic, Marketing Co-Coordinator says; we continually offer our Apprentices and Trainees the opportunity to participate in various industry experiences each year as part of their learning and development. These experiences include annual P&O Tours, Master Classes (e.g. Chocolate, Pasta and Molecular Gastronomy), Competitions and the HTN Peter Howard Culinary Scholarship, e.g. (each year the recipient of the scholarship receives $5,000 spending money, flights to London).
For more information visit: www.htn.com.au
300 PROFESSIONALS REQUIRED F&B MANAGERS - CHEFS/COOKS - SOMMELIERS BARTENDERS - BARISTAS & OTHER CULINARY VIP’s We need the assistance of the above industry experts/professionals to produce the most interesting hard-cover, over 400 pages, full-gloss, A4 size prestigious Australian book; initially titled;
“Great Food & Beverages-Down Under” If you like to be recognised… as an industry professional in one of the best ever F&B related Australian publication and additionally for assisting us with this great project you will be rewarded with over $200 worth of complimentary books, then please call us for a special/personalised application form now: Tel. 02 9544 6900 Or send us your postal-mail-address; jmussak@sydney.net Tel./Mob. and I will mail the Obligation-Free form direct to you.
For more information visit greatchefsofaustralia.com
MORE GREAT
to 1000’s of products & service buyers in the F&B industry. We are about to produce our 5th culinary publication, in conjunction with Australia’s best of the best professionals and experts in the food/wine/beer/ liquor/beverage industry. We would like you to support us with an advertorial in our book. Your presence will not only bring you great benefits but will play a significant part in Australia’s hospitality industry history. Please request our Obligation-Free Media-kit, by sending us an E-mail:
Editor: jmussak@sydney.net
Industry Newsflash!!! EXECUTIVE CHEFS CLUB Kitchen, Sydney Hilton
NEWS...!
Culinary Books Warehouse Clearance Sale! Large A4 size cook books from only $9.95
James Mussak attended his first Executive Chefs Club event! Read all about it. Teamed up with a group of Sydney’s top Executive Chefs, it was a pleasure to induct James into the club on April 16. He assisted Fritz Gubler who ran a marvellous and interactive ‘Salt’ Master Class. Great food and great conversations. Swapping ideas and socialising this way is fun. You meet the most interesting chefs!
We sell great, beautiful, prestigious, A4 size Tabletop books, at wholesale prices;
Providing you buy them by the box full. These educational books make perfect gifts for family, friends, your best customers. You can make use of these books to re-sell, or use as “add-value” marketing purposes. PS: Previous books have become collectors items for chefs and cooks, F&B managers, connoisseurs of multi-cultural recipes and menus. My new ones will go the same way! For bargain COOK
PROMOTE YOUR BUSINESS
To hear about the next scheduled Sydney Executive Chefs Club visit www.foodcompanion.com.au or call Mel Nathan on 0413 616 683. Culinary regards, Mel Nathan, Editor, Food Companion International
BOOKS call us now: Tel. 02 9544 6900
NEW! READ OUR E-MAGAZINE ONLINE Email: mel@foodcompanion.com.au Web: www.foodcompanion.com.au
Founded in Paris in 1895, Le Cordon Bleu earned its reputation as the ultimate in cuisine, patisserie, hospitality and gastronomy training, after a century of dedication to the culinary arts. It is with this rich heritage in mind that Le Cordon Bleu Australia was created, bringing the finest in culinary education to students in Adelaide, Sydney and Melbourne. Le Cordon Bleu Australia offers students with the right blend of passion, drive and commitment a passport to vibrant and exciting careers in culinary arts, hospitality and tourism. Graduates receive a world renowned qualification that will forever distinguish them from the crowd. We are also proud to partner with such knowledgeable industry professionals such as James Mussak, an authority on the Australian food scene and a truly great Chef. Michel Peters, Academic Director, Le Cordon Bleu, Sydney/International.
Pro-Chef International Chef Recruitment/Hospitality Consultants Specialists since 1996 We’re here to assist you. We have professional friends that can help. If you need culinary advice or contact to a special supplier/services, or just to keep in touch with us, please send us an e-mail:
Tel. 02 9544 6900
jmussak@sydney.net
Pass It On... Please keep this Newsletter for future references, or pass it on and share it with your colleagues and friends.
Thank you..!