VOLUME 1, 2014
Message from the CEO HTN strives to be the first choice for pathways to careers in the hospitality and food service industries and access to our exclusive events is one of the many benefits associated with being an apprentice within HTN’s network. As such, the 2014 HTN calendar of events is absolutely “jam packed” with master classes and industry experiences, the HTN Peter Howard Culinary Scholarships, the HTN Apprentice Chefs Culinary Competition series and the Community First Credit Union Inter-schools Culinary Challenge that are all designed to “inspire”. For more information about these exclusive offerings and dates, click here. Also, keep an eye out for the #grillthechef and #trainthechef events as coordinated by the good people at Soul Food Central and Benchmark Stainless Steel. These excellent events provide the opportunity to get up close and personal with some of Australia’s finest chefs with recent events featuring the likes of Justin North, Tony Bilson, Matthew Kemp and Anna Polyviou. The next event is scheduled for the 5th and 6th May 2014 and will feature leading Chef Damian Heads from Woodland Kitchen and Bar. For more information and tickets, visit www.soulfoodcentral.com The vocational landscape is very much in a “state of change” with the reform of vocational education and training (Smart and Skilled) being rolled out across the state. The traditional apprenticeship model is also changing with the introduction of competency based completions and the competency based progression model looming. But what will not change is the need to promote quality training and development of apprentices to ensure the future of our trade – this is more important now than ever before with skills shortages at critical levels and our industry still growing. This was the topic of discussion at the recent Executive Chefs Club get together where HTN Patron Peter Howard and SMH Young Chef of the Year and Head Chef at Longrain, Louis Tikaram spoke to the gathering about the
importance of mentoring and nurturing apprentices to get the best apprenticeship outcomes. Our friends at SkillsOne TV also used the wellattended event that was organised by Food Companion International magazine editor Mel Nathan to create a short video on women in cookery as part of International Women’s Day. Please take the time to view the video by clicking on this link http://www.skillsone.com.au/industry/208/women-intrades/video/1856/executive-chefs-club-sydney-2014/ We will endeavour to keep you up to date on industry events and other important happenings that we want you to know about via our “Pour Print” email communiques. Please do feel free to contact me with any questions or comments at any time via email michael@htn.com.au or by calling on Toll Free number 1300 139 108. Thank you for your ongoing support of HTN and best wishes for your continued success. Yours sincerely,
Michael Bennett CEO
A message from HTN’s Official Patron Peter Howard Like so many words in the English language, integrity has a few meanings – however mostly the main intention of the word relates to being honest, having strong moral principles “the state of being whole and undivided” – direct from the Oxford Dictionary of English. I have been thinking about this concept of integrity and have been applying it to our business of Chefing – cooking. Moreover at Mel Nathan’s Executive Chefs quarterly meeting in late February, it was discussed briefly, by the leading executive Chefs of Sydney; I came to think that integrity is the basis of our business and how crucial it is to our business. The use of good produce means you deal with it with integrity – in other words you let the ingredients have their “honest” and “true” flavour profile to which you add other sympathetic ingredients while letting the “truth” of the main ingredient hold its own...in other words its flavour profile is not lost in too many other flavours. Where is the integrity of the dish if the main ingredient’s basic is decimated? A prime example of such lack of integrity (and abuse of the main flavour) in a dish is Chilli Crab...the delicious and delicate crab flavour is usually devastated by too much chilli...well that is my opinion. For devotees of this dish it becomes a challenge of how to survive the destruction of the palate with chillies!!! Integrity goes across our business in so many ways – when we design a dish and describe it on the menu, it must always be the same each time it is cooked and presented to our customer. This also implies a discipline, a good memory and true professionalism.
In our relationship with our employer/s, integrity comes in again...have we given our very best during the time we are working? Or have we let our addition to our mobile phone overpower us - so an unnecessary toilet break becomes a 25 minutes episode...this behaviour is simply not applicable to an apprentice or any cook/Chef who is employed. Also being glued to the computer when you finish work robs us of sleep which means we do not get the restorative power of sleep that is essential to get us ready for work the next day – this is an all too often repeated complaint one hears from powerful – where is your integrity if you are a zombie at work from lack of sleep? Not only is the use of modern drugs of leisure illegal, they also can be so destructive on the palate – only recently, a Chef who employs around 9 Chefs in his kitchens was telling me that he had to check all seasoning of dishes before they could be served. Again, where is your integrity to your employer (and yourself) if you let such stupid behaviour destroy yourself and what you are able to do as a professional cook/Chef. More and more we, as cooks / Chefs / apprentices, are asked to consider our behaviour around the value of integrity – a requested totally endorsed by me.
Western Suburbs Leagues Club farewells HTN Apprentice Chef Olivia Norman-Gill After working with Graham Krueger, Executive Chef at Western Suburbs Leagues Club, for almost a year, HTN Apprentice Chef Olivia Norman-Gill was congratulated by Graham and the staff on her achievement in progressing to the next stage of her apprenticeship. Olivia will now be taking the next step in her journey by working with the team at Emirates Wolgan Valley Spa and Resort.
Master class by HTN Sponsor Game Farm Pty Ltd HTN recently held a master class that was sponsored by Game Farm Pty Ltd and was held in TAFE NSW Northern Sydney Institute, Ryde Campus. The master class was presented by leading Chef Andrew Duggan, owner of The Practical Chef. During the master class Andrew’s passion for food and cooking was shown when he cooked, demonstrated and showcased a range of techniques for both Quail and Spatchcock. The dishes Andrew presented on the day were: • Spatchcock “Cassoulet” – Half Spatchcocks braised with tomato, white beans, pancetta, chorizo, garlic, onions and flat parsley • Quail roasted with new season Corella pears and grapes • Quail breast marinated with oyster sauce, Thai basil, garlic and ginger • Filo wrapped Spatchcock breasts (Spatchcock mini roast) Prosciutto, garlic butter stuffing & pine mushrooms – braised pumpkin puree On the day there was also a full range of Quail and Spatchcock cuts on display with staff from Game Farm answering questions on what the cut was and what dish they can be used for i.e. canape, tapas, entrée, main, etc. The next master class will be held on 19th May 2014 at TAFE NSW Sydney Institute, Ultimo College. For more information about this master class please click here or contact HTN on 1300 139 108. To view the locations and dates for all the remaining master classes scheduled in 2014 please visit www.htn.com.au/news/master-classes.
Interview with Stephanie Muddle – 2013 HTN Peter Howard Future Chef Scholarship recipient HTN: Tell us about your experience and what you did during your time in Canberra? Stephanie: 28th January: I caught the Greyhound bus to Canberra where I was welcomed by Tom McDonnell at the Jolimont Information Centre. He then took me to Parliament house where my shifts were confirmed for the next two days in their kitchens. I was surprised to find out there was not just one kitchen in Parliament house but at least four. Mr McDonnell then took me to Costco and showed me the expansive retail industry of Canberra. Once we had a good look around we travelled to Pulp Kitchen where I was to work on Friday evening. On the way Mr McDonnell told me so many facts about Canberra. It was great to learn some of the Capitals history and how it operates today. We then made our way to Smoque Bar and Restaurant where I would be working during the lunch shift on Friday before I go to Pulp Kitchen for the evening shift. We had dinner at Smoque before Mr McDonnell dropped me back to my hotel to get settled in. 29th January: Today I made my way to Parliament House and began my experience at 8:00am. I was shown around to all the kitchens and then began by helping to complete some of the food prep for the upstairs and downstairs kitchens. They are the largest kitchens I have been in so far as part of the hospitality industry and I was thrilled to have this opportunity. The preparation and organisation in the kitchens is phenomenal and I highly enjoy being a part of their teams. I helped to prepare all different types of sandwiches, wraps, focaccias, salads and more. After my shift Sarah (one of their first year apprentices) showed me around a bit of Canberra and their large shopping malls. I had a wonderful afternoon and enjoyed her company and hospitality immensely.
30th January: Today I swapped from the back of house Kitchen experience to the front of house service experience. I highly enjoyed the preparation before service and the fast pace of customer service during their lunch period. Working in the front of house was a great opportunity for me to understand just how busy they are during service on a normal day to when the politicians are in town. Everyone was telling me that it was quiet compared to when the Parliament is having what they call a sitting, which is where all the politicians come to parliament house to discuss politics and other business. 31st January: Today I started work at 10:30 at Smoque Bar and Restaurant. This business has an American style theme and even makes its own BBQ sauce!. Drinks are sold in jugs and the food is served in cool baskets. I helped to do salad prep, make beef burger patties, make a large quantity of spicy powder which is used to make the hot wings and also helped prepare salads during service. I enjoyed working with the staff and was grateful to learn this new style of presentation and preparation of food. After my shift at Smoque, Mr McDonnell picked me up and took me to Pulp Kitchen. The kitchen is rather small however the food is magnificent and it is no surprise that it won a Chef’s hat at the Good Food and Wine show. I was not feeling too well and unfortunately could not complete the full shift, however during the time that I was there I was able to help them with some food preparation. I was fascinated with the different ingredients that I had not seen before and was happy when they showed me how to prepare and grill white Asparagus. I also blanched green asparagus and then peeled pieces of the good excess asparagus that would be used in a dish to minimize waste. The meals are beautiful and the different foods that the business sources from fresh markets and overseas producers makes them unique and beautiful.
1st February: Today Tom McDonnell picked me up from the hotel and took me to the Fyshwick Markets. I very much enjoyed seeing the variety of fresh produce and even brought a few different bags of dried fruits to take home. We then ventured to the old Glassworks and Bus depot where we watched part of a glass blowing session before having lunch in the Burger shop Brodburger which tasted so good, however you must not underestimate the size of the burger you buy as they are huge!. We then went to the National Arboretum Canberra where there is over a hundred different species of trees planted where the bushfires rampaged only a couple of years before. The views were beautiful and at the lookout there is a huge eagles nest and an eagle made out of all kinds of metal tools and objects. Mr McDonnell then took me to Mount Ainslie where there is a breathtaking view of all of Canberra. It was very hot but you can see the symmetry to which Canberra is built. The views from both the Arboretum and Mount Ainslie give you a much better view of Canberra and you cannot fully appreciate the beauty of our Capital until you visit these two places and see the care and heart that has been put into the City. Once we had enjoyed the magnificent views we visited the Australian War memorial where we visited most of the exhibits before heading to the Jolimont Centre to catch the bus home. It was a very hot couple of days but I highly enjoyed my experience and would recommend it to all year 12 students. It is a great opportunity that I would do again if I had the chance. HTN: What did you enjoy the most and why? Stephanie: The aspect I most enjoyed during this experience is hard to pick. I highly enjoyed visiting at all the different destinations and watching the glass blowing. However I believe that I mostly enjoyed meeting all the customers I served on my second day at Parliament House and all the staff that I met working at the different kitchens. All the different foods I tried was also a highlight, however, it did ruin my cut down on food diet.
HTN: What, or who, made you decide to be a part of this process and experience? Stephanie: It was my Hospitality Teacher who first introduced me to the scholarship and asked me to think about applying. It was with her encouragement that I decided to look into HTN and the scholarship itself. I learned that the company supported and encouraged students who work for and are looking to work in the hospitality industry and I decided to apply for the scholarship. I was surprised and excited to find out that I was a finalist and then successful. I was looking forward to my adventure in Canberra. HTN: Has this experience fuelled your desire to be a chef and work in this industry? Stephanie: This experience has helped me to realise that I absolutely want to be a part of the industry. I have found through this experience that I would love to be a part of a kitchen but also have the opportunity to work in the front of house as I highly enjoyed this aspect of the industry also. I had not had a proper opportunity to work in the front part of a fully functioning business before this experience and found that I highly enjoyed it. HTN: What inspired you to choose this industry as a career? Stephanie: When I was little I loved helping my parents in the kitchen. When I was in Year 10 and we had our subject selection I chose Food Technology and Hospitality. It was through my lessons at school and support from my family and teachers that I found my enjoyment in hospitality and decided it was what I wanted to do. I love cooking, working with people, finding inspiration through different cultures and experiences and the hospitality industry provides all of this and more. New information and skills are always available in the Industry as it is forever changing providing us with new things to learn and experience.
HTN: Who is your biggest inspiration and why? Stephanie: It is hard to pick who my biggest Inspiration is as there are so many brilliant people out there. My parents are huge inspirations to me as they are always willing to learn new skills and have had so many experiences that I would love to have in my future. The taught me how to cook and are always supporting me and my goals for my future careers and endeavours. My Teacher Mrs Reay, who also won VET Teacher of the Year for NSW in 2013 for Hospitality, showed me that Hospitality has many more opportunities than just being a Chef. For example there are positions such as Barista's, Waiters, Flight Attendants, Hotel Workers, Catering etc. HTN: What piece of advice would you give to someone who is thinking about submitting an application for this scholarship? Stephanie: For someone who is thinking about submitting their application for this scholarship I cannot recommend it enough. Don't be afraid of applying for this opportunity and think of it as a challenge to reward yourself. When I applied I was expecting it to be more like the work experience that I completed in school and I may have slightly underestimated the value of this experience. It was more than just working with a business to witness and experience the workings of a commercial kitchen. And was instead an experience to which I will always remember and help to motivate me into trying and applying for new things. I discovered more about our Capital and found inspiration in all that I achieved and learned. "You have to be in it to win it" and it is worth it.
Top Cut Food Industries Pty Ltd Who We Are Top Cut Food Industries, Australia’s largest and only Value Added Meat Supplier with national distribution, leads the market in the provision of the finest quality meat products to some of Australia’s most prominent chefs and restaurateurs. Top Cut is now under the Simplot group.
What We Do Our 20+ years of experience as a group has instilled our organisation with a deep understanding of the needs and expectations of the food service industry. Through consistent, quality products and a warm, friendly service we continually strive to exceed the standards set by our competitors. We draw upon our national resources to meet increasing demands in supply, minimise the effects of industry shortages and pre-empt changing consumer attitudes to provide innovative products. How We Do It Our national resources and depth of knowledge enables us to ensure our customers are supplied with products that are accurately matched to their requirements. The strength of our infrastructure provides the capacity and capability to continue to serve our customers extraordinarily well. People – Our team are dedicated to ensuring every client is served well. One meeting with one of our account managers will testify to our passion toward working with you as a supplier. Service Excellence – Being the critical gene in our culture; it is how we continue to meet and exceed your expectations.
Industry Expertise – Our people deliver cost-effective, high-quality products that are ideally suited to your requirements. Our accreditations with Quality Assurance and Food Safety bodies ensure the integrity of everything we sell. Quality Produce – We are at the forefront of sourcing the finest raw materials for value adding.
Innovations – With caterers in mind, our Caterfare brand brings to you a vast range of ready-to-eat products that have been prepared, cooked and packaged in state-of-the-art facilities. What This Means For You The opportunity to supply your business with our products is only the beginning of what we would envisage to be a long-term relationship. To this end we would be committed to work for you and with you, toward the common goal of Total Customer Satisfaction. Top Cut Food Industries Pty Ltd Newcastle Division 7 Guernsey Street Sandgate NSW 2304 Ph: 02 49647777 Fx: 02 49682278 Top Cut Food Industries Pty Ltd Sydney Division 9-11 Sloane Street Marrickville NSW 2304 Ph: 02 8594 2333 Fx: 02 9519 8378 Website: www.topcut.com.au
Exclusive HTN Event: P&O Pacific Pearl Tour An exclusive ‘HTN only’ event was coordinated for HTN Apprentices, Trainees and Host Trainers as part of our commitment to promoting Hospitality as a desirable career option. A guided tour of P&O Pacific Pearl was provided by Uwe Stiefel, Corporate Executive Chef of P&O. The four hour tour included: • A discussion and complete history of P&O Pacific Pearl • The hours worked by crew and the opportunities provided • A tour of the ship and the outlets which included the Main Galley, Luke Mangan’s Restaurant Salt Grill, several bars and restaurants as well as the buffet area, cabins and deck. • An overview on the volume of food consumed each week and how the menus are planned
The tour concluded at the exclusive Waterfront Restaurant with lunch being served for attendees. For more information about further exciting and exclusive events that are scheduled in 2014 please visit www.htn.com.au/news/master-classes. These events are designed to both educate and inspire HTN Apprentices, Trainees and Host Trainers.
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