VOLUME 2, 2014
Message from the CEO The HTN Apprentice Chefs Culinary Competition series has now wrapped up and from all accounts has been a great success once again and I would take this opportunity to thank our valued sponsors, participants, judges and all of the hosting TAFE and CIT colleges for making the series happen. I would also take this opportunity to congratulate HTN apprentice chef Regie Soriano (Hosted by Rooty Hill RSL) for achieving the highest points score across the entire series. Regie has won a paid two day work experience opportunity at Chef Shannon Bennett’s renowned restaurant Vue De Monde in Melbourne which includes flights and accommodation Congratulations Regie! I would also take this opportunity to congratulate talented 3rd year apprentice chef Alisha Foott (Hosted by the Mill Restaurant/Café) for being named the HTN Peter Howard Culinary Scholarship recipient for 2014. Alisha was overwhelmed when her name was read out by HTN Patron Mr Peter Howard at the recent HTN Youth Skills Showcase. Alisha has secured flights to London and $5000 to invest in her culinary career. To see her winning submission, click here. HTN recently commissioned an extensive research project into current and future labour and skills needs within the hospitality industry. The research also took a look at the pending changes to the Vocational Education and Training (VET) sector known as “Smart and Skilled.” The research findings have assisted HTN with future strategic planning and has also resulted in the development of a number of new and exciting service offerings that will be launched in early 2015. Watch this space! The number of HTN apprentice butchers continues to grow within the HTN network and it was therefore very fitting that we coordinate a competition
to showcase the great skills of these employees. The 2014 HTN Apprentice Butcher Competition was recently run and done at William Angliss Institute Sydney and coordinated by HTN’s Butchery Industry Advisors Col Reynolds and Michael Brett where the following results were achieved: 1st Place: Luke Vella (Hosted by Liverpool Catholic Club) 2nd Place: Erin Griffin (Hosted by Farm Fresh Meats Eastgardens) 3rd Place: Denise Koukoutsidis (Hosted by Farm Fresh Meats Bankstown) Congratulations to all HTN apprentices who participated in competitions and industry events coordinated by HTN throughout the year. We will endeavour to introduce new and exciting events and initiatives in 2015 and we will certainly keep you informed as they are locked in. As always, I welcome your feedback and suggestions at any time and I invite you to contact me by emailing michael@htn.com.au Yours sincerely,
Michael Bennett CEO
A message from HTN’s Official Patron Peter Howard Just recently I had the honour of being the MC at the Rare Medium Chef of the Year competition at the FSAA show in Sydney. The entire show was put together by master organiser Tim Collett and super Chef Gary Farrell (and wife Renee) was the organiser of the Chefs’ event which saw the winner take home $6000. It was a stunning three days of a cooking fest. Boy could these guys cook! From those three days I got that the Industry was in safe and competent hands with young Chefs (and some not so young chefs from around Australia) strutting their stuff. Although they knew what the protein was going to be for their session, the rest of the ingredients came from a mystery box they had 15 minutes to devise a menu two dishes and with 4 portions of each dish. And did we see some superb food....and some not so superb. Like so many of those who compete, the contestants forgot the old adage of “Less is more”. Trying to use too many ingredients and use too many cooking applications robbed the competing chefs of marks. Chief Judge was Neil Abrahams, who had won this competition twice, kept telling the contestants this...to some extent it fell on deaf ears. It is an old problem and comes from the issue of Australia being the land of abundance. MLA had provided excellent protein (red meat), Krio Crush their expected range of wonderful spices/herbs, Nestlé their brilliant stocks...Comcater had an appropriate range of cooking equipment, Sous Vide Australia was there too and the contestants really used every bit of equipment provided. Look I saw some brilliant cooking that made me walk away scratching my head and asking myself...”how did he or she do that?” in just 60 precious
fleeting minutes. Of course, it was the increased use of technology which is so much a part of the modern kitchen. Combi steam ovens were not heard of when I started cooking over 4 decades ago...but I learnt later in my career, to realise that there was not life before combi steams ovens. Just amazing! I think for their ability to turn out consistent dishes and also save your time in the kitchen by being able to do the basic mise en place and then let the oven and technology take over. You can do so much without having to constantly check what’s going on in the ovens. Increasingly in all industries, technology is a major part of the business...nurses for example, have to be able to comprehend and use technology expansively; and whilst I was in wonder about the Chefs and their abilities to use the range of equipment they had at their fingertips, I got to think about the other part important part of the competition – produce and products that was also at the Chefs’ fingertips. As usual, it must be recognised that all the technology you can have and all the ability to visualise the dishes you want cannot not take away from the simple fact that Chefs are nowhere without the fabulous primary produce and various products we get in this extraordinary country of ours. Oh and don’t forget to acknowledge the genius and knowledge of modern Australian Chefs too.
Hospitality Uniforms, Professional Knives, and Aprons
Trade discounts instore at Darlinghurst | Parramatta | Ryde TAFE (02) 9360 4760 | www.fraserandhughes.com.au
Trade Discounts Available online
Exclusive HTN Event: P&O Pacific Pearl Tour An exclusive ‘HTN only’ event the second P&O Pacific Pearl tour was held recently 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 and included a tour of the ship and visiting the Main Galley, Luke Mangan’s Restaurant Salt Grill, several bars and restaurants as well as the buffet area, cabins and deck.
The tour concluded at the exclusive Waterfront Restaurant with lunch being served for attendees. For more information about further exciting and exclusive events that will be scheduled in 2015 please visit www.htn.com.au/news/master-classes. These events are designed to both educate and inspire HTN Apprentices, Trainees and Host Trainers.
For more information about www.carnivalaustralia.com.
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2014 HTN Youth Skills Showcase The annual HTN Youth Skills Showcase was held recently at The Ambassador Restaurant, Ryde Campus with great success. The invite only event is a chance for a brigade of hand picked HTN Apprentice Chefs to create a menu and serve personalities from the industry. The evening is also used to recap the past year and to announce the winner of the prestigious HTN Peter Howard Culinary Scholarship. The HTN Apprentice Chefs who were invited to showcase their talents were Kenneth Yap, Gabriella Adams, Ashleigh Fulwood, Jake Caldwell and Kathryn O’Hare. The event was attended by VIPs from education, industry, suppliers and sponsors. The Guest of Honour was HTN's Official Patron Peter Howard with the evening MC'd by radio personality and food critic Simon Thompsen. The food impressed, the service was excellent and the entertainment by ACMF Ambassador, Michaela Baranov (www.acmf.com.au) was outstanding.
2014 HTN Youth Skills Showcase at The Ambassador Restaurant, Ryde College
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2014 HTN Youth Skills Showcase at The Ambassador Restaurant, Ryde College
2014 HTN Peter Howard Culinary Scholarship The recipient of the 2014 HTN Peter Howard Culinary Scholarship was announced at the HTN Youth Skills Showcase held in August. This scholarship is provided each year to a HTN Apprentice who has demonstrated passion and commitment for the industry and is awarded to a young apprentice who will serve as an ambassador for both the industry and for HTN. The HTN Peter Howard Culinary Scholarship is the opportunity for a promising HTN Apprentice Chef to further their career with a unique culinary tour abroad. The prize consists of return air tickets to London or China with thanks to Mr Bill Galvin OAM President, Tourism, Hospitality, Catering Institute of Australia (THCIA) and $5,000 cash. The HTN Peter Howard Culinary Scholarship is exclusive to HTN's Apprentice Employees and truly is the scholarship for the Apprentice Chef with initiative and a passion to learn. The 2014 recipient was announced as Alisha Foott. Alisha was overwhelmed when her name was announced and was very thankful in her speech for the support she has received during her apprenticeship from HTN. To view the video submission from Alisha please click here.
2014 HTN Peter Howard Culinary Scholarship recipient and finalists
R 2014 Recipient Alisha Foott with Finalists Brendan Edwards & Chris Piper
Peter Howard with the 2014 Recipient Alisha Foott
2014 HTN Apprentice Butcher Competition The 2014 HTN Apprentice Butcher Competition was held in September at William Angliss Institute, Surry Hills. This competition is an event designed to showcase the discipline with each Apprentice Butcher being provided with two Lamb Legs (chump on).
On the day of the competition each competitor was required to prepare and complete two stages being to bone and cut the 1st leg into primals, for display and judging on the trays provided while the 2nd leg was to be boned (ezy carve) with round to be taken out then rolled. The overall winner and placegetters on the day were: 1st Place: Luke Vella – Liverpool Catholic Club 2nd Place: Erin Griffin – Farm Fresh Meats Eastgardens 3rd Place: Denise Koukoutsidis – Farm fresh Meats Bankstown
2014 HTN Apprentice Butcher Competition at William Angliss Institute, Surry Hills
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Interview with Luke Morrissey, Industry Liaison Officer and Business Development Manager at Loyola Trade Training Centre HTN: Tell me a bit about Loyola Trade Training Centre (TTC) and the work you do there? Luke: Our students combine studying their Higher School Certificate with studying a trade. Students have the opportunity to undertake significant industry work placement and may obtain a School Based Apprenticeship. This is different from studying Hospitality as a Vocational Education and training subject in Year 11/12. Our students complete competencies from the same training package that is delivered to full time apprentice chefs. If students are successful in gaining a School Based Apprenticeship they have the opportunity to complete the first year of their apprenticeship while at school HTN: Tell me a bit about your role at Loyola TTC? Luke: I act as teacher, Industry Liaison Officer - responsible for assisting students find work placement and get school based apprenticeships and Business Development Manager - building industry partnerships and negotiating the hire of our facilities to external parties
HTN: Tell me a bit about the work you do with Rooty Hill R.S.L. Club and how it all began? Luke: Rooty Hill have had a long relationship with Loyola. Since the trade school opened in 2011 they have taken on approximately 10 School Based Apprentices in their kitchens through HTN HTN: Your kitchen facilities are quite spacious. How long have you had these new facilities? Luke: They were opened in 2011 and are considered by industry experts to be the best kitchen training and competition facilities in NSW. These facilities are available for hire. For more information please contact me on 0407 476 980. HTN: What are the difficulties and challenges you face with getting students interested in hospitality and choosing this as a career path? Luke: Students are often turned off by the hours in terms of working nights and weekends. Despite the majority of Chefs being male, male students do not seem interested in taking this up as a trade until after school. HTN: What are some of the highlights and achievements this year for Loyola TTC and its hospitality students (both past and present)? Luke: Alexandra Vassallo - Western Sydney School Based Apprentice of the Year, Winner of 2015 Kenvale College High Flyer Scholarship (Radisson Hotel Group), Fine Foods Festival Culinary Challenge 2013 - 2nd Place, HTN inter-schools competition - Baulkham Hills 2nd Place Ashleigh Fulwood - Fine Foods Festival Culinary Challenge 2013 - 2nd Place, HTN Apprentice Chef Culinary Competition at Kingswood TAFE 3rd place, HTN Showcase Dinner for the Peter Howard Scholarship School Based Representative Tanya Acret - 3rd in HTN inter-schools competition
HTN: What are your plans for the future at Loyola TTC and it facilities? Luke: We envisage our school continuing to expand and hope to grow our Hospitality program. This program works well with Industry and students are very successful in obtaining School Based Apprenticeships. HTN: What advice would you give any student contemplating hospitality and cooking as a career? Luke: It’s not like Masterchef! Students need to understand they work shiftwork and weekends however if you are willing to work hard the rewards are endless with the opportunity to travel the world with a universal trade. HTN: Is there anything you would like to add that I may not have asked? Luke: If students are interested in enrolling at Loyola we take students in Year 11 and Year 12 (so students in Year 10 looking at studying Commercial Cookery as part of their HSC).
2014 Master classes In 2014, as part of HTN’s ongoing commitment to provide apprentices and host employers with experiences and opportunities to learn and grow the following master classes were organised and coordinated with the support of our sponsors: • • • •
Game Farm master class featuring Andy Duggan, The Practical Chef (March and May). Game Farm master class featuring Lucas Laird and Alex Patterson, Wallarah Bay Recreational Club (July) Krio Krush master class featuring Michael Brett (HTN Industry Advisor), Stewart White (Australian Avocados) and Steve Stathakopoulos (Krio Krush) (June) MLA master class featuring Sam Burke, Corporate Chef MLA (August)
During the Game Farm master classes a demonstration was held on how to debone a quail as well as create several quail dishes while in the MLA master class Sam showcased several beef and lamb dishes. The master class at Krio Krush was organised for any apprentice competing in the 2014 HTN Apprentice Chef Culinary Competition and showcased a dish that could be created with the protein that was allocated to each apprentice year.
2014 Master classes
2014 HTN Apprentice Chef Culinary Competition In 2014, the HTN Apprentice Chef Culinary Competition was held in the following locations: Canberra Institute of Technology • TAFE NSW Northern Sydney Institute, Ryde College • TAFE NSW South Western Sydney Institute, Campbelltown College • TAFE NSW Hunter Institute, Hamilton Campus • TAFE NSW Western Sydney Institute Nepean College Kingswood Campus • TAFE NSW Sydney Institute, Ultimo College On the day of the competition each apprentice was required to prepare a menu comprised of two identical dishes with one portion presented to judging chefs and one portion for public presentation. The hero of the dish for each apprentice year was as follows: • 1st Years Main: MSA Scotch Fillet (approx. 500g) / Cube Roll Steak • 2nd Years Main: Lamb Shortloin (backstrap and tenderloin – on the bone) • 3rd Years Entree: Quail • 3rd Years Main: Flat Iron Steak (to be removed from MSA Oyster Blade) To view the winners from www.htn.com.au/news/media-releases.
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2014 HTN Apprentice Chef Culinary Competition
2014 HTN Apprentice Chef Culinary Competition
2014 Community First Credit Union Inter (CFCU) Schools Culinary Challenge In 2014, the CFCU Inter Schools Culinary Challenge was held in the following locations: • TAFE NSW Western Sydney Institute The Hills College, Baulkham Hills Campus • TAFE NSW Sydney Institute Sutherland College, Loftus Campus • TAFE NSW South Western Sydney Institute, Campbelltown College • TAFE NSW Northern Sydney Institute, Northern Beaches College • TAFE NSW Hunter Institute, Hamilton Campus Each competitor was required to replicate a dish that the demonstrating chef prepared within a 90 minute time frame. Two identical portions of that dish were produced by each competitor with one dish presented to judging chefs for scoring and one dish for public presentation. On the day each competitor was required to prepare and present Pan fried Lamb Rump presented with ratatouille, black olive tapenade and basil oil as demonstrated on the day by a local leading chef. To view the winners from www.htn.com.au/news/media-releases.
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2014 Community First Credit Union Inter (CFCU) Schools Culinary Challenge
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