Volume 3, 2013
Message from the CEO
Another year of outstanding achievement by HTN apprentices and trainees from competition and scholarship wins: HTN apprentice chef, George Mirosevich winning the Leo Gerret Memorial Cook off at Ourimbah College (Hunter TAFE), HTN apprentice butcher, Matt Jordan being named the Bush’s Meats apprentice of the year through to HTN apprentice chef Luke Piccolo being named the recipient of the 2013 Aqua Dining Young Culinary Achiever Scholarship - to name just a few. Congratulations to all HTN apprentice employees for your achievements and success throughout the year. I would like to take this opportunity to extend sincere thanks to the hundreds of Host Trainers within the HTN network who have again this year supported the much needed development of skills by providing training opportunities for HTN apprentices and trainees within their establishments. I also extend thanks to our various partners including the registered training organisations (such as TAFE NSW and CIT) as well as sponsors who play such a pivotal role in the employment and training of our apprentice employees.
The 2014 calendar will be packed full of exciting events and exclusive promotions that are designed to promote apprenticeships in the hospitality and food service industries as well as “inspire” current HTN apprentices and trainees. To keep up to date, please keep your eye out for your regular “Pour Print” email communique. On behalf of all of the team at HTN, I wish you and your family the very best for a merry Christmas and a happy and prosperous 2014. Yours sincerely,
Michael Bennett Chief Executive Officer
A message from HTN’s Official Patron Peter Howard You would have to be blind not to notice the enormous changes in attitude to food and wine in the USA these days – and yes it is our business to notice these changes and adapt, or implement ones of our own, into our dishes and onto our menus. I’ve just returned from the USA and gluten free is almost passé in the USA with so many dishes being available for customers; GI awareness in being noted on dishes (and manufactured products too) – we have been aware of this for many years here in Australia; sustainability, organic ingredients, fermented products, food miles (a good number of Chefs in New York City buy their produce from the Farmers’ Market in Union Square which is fabulous by the way), foraging, integrity in dishes and treatment of staff – all big news and a continuing work in progress. A fascinating dichotomy, really, given that this enormous country has so much “take away food” and fast food outlets etc that have been mentioned all too often as the cause of obesity.
So I was very happy to see Matt Stone featured on the front cover of Selector Magazine (a very useful magazine and dedicated to we people of food and wine) and the article of him and his awareness of sustainability that is used in Greenhouse in WA and Silo in Melbourne. In
reality, the philosophy he espouses has been what Chefs and civilisations have used for time immemorial; also Matt Moran’s excellent series on TV about our food originality is a reminder of what we have done for centuries – to be aware of seasons, farmers, regionality etc. Matt is excellent and what a great Chef he is...and presenter. All the above issues/comments only bring to mind the fact that we Chefs, especially you hard working apprentices in this very exacting business we choose to be in, have to always be aware of trends/fashions in today’s work environment. It is THE environment that is being scrumptiously examined...researched...commented on so we can be aware of the problems we face in the future sourcing of produce. It is, therefore, the integrity with which we work that become all important - oh sure I know the mise en place, the cooking, the “on the line” service and so on that consumes us mostly but increasingly we are hearing about integrity for not only what we cook and plate up but for how we conduct ourselves.
If you can read the James Wolcott article in October 2013 Vanity Fair (UK version) called “it’s Getting Hot in Here”, and you’ll see the condemnation of Celebrity chefs who have seemed have to misplaced their “integrity” and only because they have been sprung doing so. Sorry not the best examples for up and coming Chefs like you who will one day be famous (if that’s what you want...and be careful for what you wish as they say)...or good hard working every day Chefs who provide customers with what they want and for what they come to your eateries for. Good food served civilly and with integrity and great flavour. May your Christmas be happy and full on as is the way of our business at this time of the year.
NOTE: If you are an Apprentice, Trainee or Host Employer and would like to ask Peter Howard a question about cooking tips or even the industry in general please email peter@htn.com.au.
Type details here
Congratulations to Matt Jordan 2nd Year HTN Apprentice Butcher who was recently announced HTN Apprentice Butcher of the Year for 2013. Matt is currently working at Bush’s Fresh Meats in Gordon Earlier this year Matt competed and placed 1st in the 2013 HTN Apprentice Butcher Competition at Kingswood Campus.
An interview with HTN Graduate Lily Newton, recipient of the 2012 Peter Howard Culinary Scholarship HTN: As the recipient of the 2012 HTN Peter Howard Culinary Scholarship tell us about your experience in London and what you did? Lily: I set off on my trip abroad with the purpose of expanding my culinary repertoire by immersing myself in other countries food cultures. I started in London where I travelled around the city eating at a variety of venues including fine dining restaurants, gastro pubs and market stalls. My favourites were Launceston place, Borough Markets and Jamie Oliver's Italian. I then travelled to Paris and I fell in love with the city of love. I became a Parisian for a week, eating baguettes and sipping espresso in many of the thousands of cafes. I had the opportunity to try Pierre Hermes macaroons, Berthillion ice cream, Angelina's hot chocolate, frogs legs, snails and of course lots of pastry! I loved Paris. It was a romantic city where all of the people that I met had such a passion for food, it reignited mine.
I then travelled to Barcelona for some sea, sun, sand and tapas! The culinary highlight of Barcelona was the walking tapas and wine tour. I learnt about the origin of tapas, local recipes and how to drink like a Catalonian. Spanish food culture is very different from Australian. I got used
to having small meals more frequently throughout the day and eating dinner quite late. I definitely miss the siestas. HTN: What did you enjoy most about your time there and why? Lily: I experienced the culinary highlight of my whole trip on the first day in London! I dined at "Launceston Place" where I had their spring degustation menu. The food was amazing and the chef came out at the end and chatted to me about the local produce they used and different methods of cookery that I had never seen before. He even offered me a stage when I return to Europe and I hope that one day I will get to take him up on that offer
HTN: What piece of advice would you give an apprentice considering to send a submission for the scholarship? Lily: I would advise anyone wishing to enter the HTN Peter Howard Culinary Scholarship to not hesitate to enter and that persistence is the key! The first time I entered the scholarship I needed a bit of a push because I felt that I had buckley's chance of winning. I got through to the phone interview stage which I felt was an awesome achievement and with some kind words of encouragement from the HTN team I re entered the following year and won. Never doubt yourself or your passion and don't underestimate how much you can grow as a person and a chef in just a year. HTN: What made you decide to become a Chef? Lily: I became a chef because I believe that you should always choose a career that you are passionate about and for me that is cooking. I had been cooking since I was a small child and I saw how happy good food and company made people and I knew that it would be a rewarding career. So when all of my friends went on a university tour in year 12, I took myself to the nearest TAFE and enquired about Commercial Cookery Apprenticeships. It was the best choice I have ever made.
HTN: What is your biggest accomplishment to date and why? Lily: My biggest accomplishment would definitely be winning the HTN Peter Howard Culinary Scholarship. It was the tip of the iceberg of a fantastic apprenticeship. It was like a reward for all of my hard work and dedication over the three years of study, work and competitions. HTN: How has your experience been as an Australian Apprenticeship Ambassador? Lily: I was made an Australian Apprenticeship Ambassador at the beginning of this year. Our aim is to spread the word that apprenticeships are a valid and rewarding career path that will give you skills for life. My first appearance was as a guest speaker at a jobs and skills expo in Grafton mid this year. I shared the story of my successful apprenticeship in hopes to inspire some job seeker that completing an apprenticeship can open doors. I had some great feedback from the day and I hope to make some more appearances in the future.
HTN: Tell us about your time since completing your apprenticeship earlier this year and what you have experienced? Lily: I qualified in January of this year and was kept on as a Commis Chef at Peppers Salt Resort and Spa where I completed the last half of my apprenticeship. I took my scholarship for the month of June and then I returned to Peppers where I have been working in the Al a carte restaurant "Season" on larder and desserts. I have recently resigned from Peppers and will begin working at "Summergrove Estate" which is a Restaurant/Retreat/Weddings Function Centre in Carool NSW as their Head Chef. It is an exciting new adventure that I looking forward to beginning.
Buying everyday products has never
been more rewarding.
How do I join? Simply visit www.foodservicerewards.com to register. It’s easy, and it’s completely free.
Who can join? Anyone in the foodservice industry who purchases products.
What rewards are available? From the latest iPads to coffee machines, you can reward employees, customers or yourself.
How does it work? Look out for the yellow labels on your favourite products to start earnings rewards today.
www.foodservicerewards.com
et started in three easy steps
Register at foodservicerewards.com or call 1800 705 426
Collect unique code stickers on participating products
EARN REWARDS Toll free 1800 705 426
•eg
•rue po nts by ering un que en •es on ine co
ee all the rewards and participating products online www.foodservicerewards.com
Top Ten Macarthur Hospitality Students treated to Top Lunch Macarthur HSC students who excel in their work placement are nominated for the Honour Roll by their work place bosses. The Honour Roll is a partnership between locally based company MWLP – Linking Youth and HTN, the largest group employer of Apprentice Chefs. This year we are proud to announce that from the 3,000 Macarthur students undertaking work placement, 121 students were nominated for this honour. Of those 121 pupils, 37 were Hospitality students. Rigorous judging then narrowed the list down to the top ten and subsequently down to three well deserving finalists. They were Hayley Brown from Picton High School who undertook her work placement at DHI Hotels – Picton Hotel, Maddison Pascoe, representing Broughton Anglican College, who worked at Crème Della Crème in Camden and Brady Sawyer from Eagle Vale High School, who chose to undertake his work placement at the Chef’s House, Macarthur Square. These three students performed at an extraordinary level and it was a very difficult process to arrive at a winner.
The winner was announced at a luncheon held at Ripples Restaurant in Pyrmont. Host employers, teachers, parents and students were all invited. It was a great lunch overlooking our spectacular harbour with students being the focus of the day. The 2013 Hospitality Work Placement Student of the Year was announced as Hayley Brown from Picton High School. Hayley was delighted to win and commented “I loved everything about my work placement. It was a great learning experience. I have a really good teacher and I enjoy Hospitality.” Mum, Liz, was excited and proud of her daughter’s achievements.
L-R: Maddison Pascoe, Karen Schlosser (MWLP), Hayley Brown (winner) & John Lynch (HTN)
Hayley’s supervisor said “Hayley was fantastic. She was just awesome and has good skills. She went so well that by the end of the first day the Head Chef had offered her a job. Hayley is very trustworthy and can work unsupervised.” This successful partnership between MWLP and HTN is a real win/win for Hospitality students. These students get to experience ‘hands on’ life in the industry and are then connected to jobs via HTN. The outcome results in some very competent and confident apprentice chefs that will, no doubt, add tremendous value to the Macarthur community. For more information please contact Sue Scobie at MWLP on 02 4625 1863 or email sue.scobie@mwlp.com.au
HTN Director and ClubsNSW Executive Manager, Member Services and Marketing, Anne Fitzgerald speaks with MasterChef the Professionals competitor Michael Demagistris, Chef at the Sorrento Golf Club about his experiences on the show and his career as a club chef. To view the video please click here For more information about ClubsNSW please visit www.clubsnsw.com.au.
Type details here
Exclusive HTN Event: P&O Pacific Jewel Tour An exclusive ‘HTN only’ event was coordinated for HTN Apprentices and Trainees who participated and placed in the 2013 HTN Apprentice Chef Culinary Competition as well as Host Trainers and Sponsors as part of our commitment to promoting Hospitality as a desirable career option. A guided tour of P&O Pacific Jewel was provided by Uwe Stiefel, Corporate Executive Chef, Carnival Australia. The four hour tour included: • A discussion and complete history of P&O Pacific Jewel • 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, La Luna Restaurant, the casino and 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 • Visiting where the bread and cakes are made daily in the Main Galley The tour concluded at the exclusive Waterfront Restaurant with lunch being served for attendees.
Congratulations to Luke Piccolo who on the day, was announced as the overall highest point scoring HTN Apprentice Chef in the competition series and the recipient of the paid work experience program with Shannon Bennett at Vue De Monde in Melbourne. Further exciting and exclusive events are being scheduled for HTN Apprentices in 2014 and Trainees and are designed to both educate and inspire. For more information about Carnival Australia please visit www.carnivalaustralia.com.
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 Campbelltown. The master class was presented by leading Chef Coop Woodstone, a recent contestant on MasterChef the Professionals and owner of Evoke Private Dining. During the master class Coop’s passion for food and cooking was shown when he cooked, demonstrated and showcased a range of techniques for both Quail and Spatchcock and demonstrated his signature dish. 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, entrÊe, main, etc.
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
Winner of the 2013 Young Culinary Achiever Scholarship Announced The 2013 Aqua Dining Group of Restaurants “Young Culinary Achiever Scholarship” cook-off was held on 21st October 2013 at The Terrace Restaurant, Ryde College. During the cook-off, two finalists were required to prepare two dishes each within a three hour time limit. The first challenge required them to design and prepare a dish with the main component being Bonito. For their second ‘surprise’ challenge, finalists were provided with a variety of ingredients where they were required to create a pasta dish. The 3rd year apprentice finalists Luke Piccolo (Pilu, Freshwater) and Aaron Jakaitis (Adelaide Intercontinental Hotel) were critiqued by 3 judges including Bill Drakopoulos (owner of Aqua Dining Group of Restaurants), Alessandro Pavoni (Executive Chef at Ormeggio at the Spit) and Michael Bennett (Chief Executive Officer of HTN). A special awards dinner was held later that evening at Aqua Dining, Milsons Point where an overjoyed and humble Luke Piccolo was announced as the recipient of the prestigious scholarship.
As the successful recipient, Luke received accommodation and return airfares to Boulder, Colorado and will be hosted as a “guest chef” at the prestigious “Auguste Escoffier School of Culinary Arts” as well as a “stage” at a leading restaurant in Boulder and $1,000 spending money. Created by Bill Drakopoulos, Managing Director of the Aqua Dining Group, the scholarship recognises young culinary talents with a commitment and passion to excel in the hospitality industry. For more information about Aqua Dining please visit www.aquadining.com.au.
HTN Sponsor Service Skills NSW: Your industry voice for training and skill needs Service Skills NSW assists with training and workforce development initiatives to ensure each of its industry sectors have the skilled workforce to meet its current and future employment and skills. Service Skills NSW liaises with government on training needs and related matters on behalf of the following sectors: • • •
Tourism, Travel and Hospitality Sport, Fitness and Recreation Wholesale, Retail and Personal Services
Advice to NSW Government Service Skills NSW is the peak industry body responsible for providing advice to government on a range of training matters for the 3 sectors it covers including; • • • • •
industry skill needs and priorities for funded training NSW apprenticeship and traineeship arrangements training package improvements and implementation vocational education and training (VET) in schools input into the quality assurance program for NSW funded training
Right Way accreditation – the tick of industry recognition. Service Skills Australia (SSA) develops training packages for the service sector. It also has a role in their quality implementation. The Right Way program is part of SSA’s strategic work to achieve quality skills outcomes throughout the service industries. It is a national accreditation program, linked directly to training package requirements, designed to promote best practice in service industry training. It aims to recognise and promote the use of: •
Training and assessment facilities - environments which are as industry realistic as possible with equipment currently used by service industry businesses
•
qualified trainers and assessors with educational expertise, industry experience and knowledge of service industry workplace practice through a commitment to professional development
•
effective learning resources which align to training package content
Congratulations to Tactical Training Group (TTG) on securing Right Way accreditation for their trainers and assessors. TTG is a market leading Registered Training Organisation (RTO) based in Sydney that provides vocational education and training solutions for their hospitality and retail clients. Sylvia Boyd, RTO Manager, had read about the Right Way accreditation program and then she then heard about it at a Service Skills Australia workshop. She was impressed at how Right Way accreditation underpins the service sector training packages. “Right Way provides a great opportunity to have the industry skills council validate your current files on your trainer and assessors. When we employ new trainers and assessors we will ensure they are Right Way accredited. It is now part of our employment standard. That gives us a quality edge. When we interview for trainers and assessors, and see that they are Right Way accredited, that will put them to the top of the list because we know from experience that they will be up to date with their industry currency as Right Way reflects our own currency policy. This will save us time and enhance our employment procedures,� said Sylvia.
Trainers and assessors also recognise that they have something of value that acknowledges their industry currency. It also gives them that extra credential on their resumes that give them a distinct advantage. It provides valuable evidence of their industry currency and qualifications. It will also be underpinned with ongoing professional development for which they will be recognised.
TTG has a number of key clients in the hospitality sector that have or are in the process of having their facilities Right Way accredited, including Max Brenner, IGA and the Merivale Hospitality Group. Congratulations to the Mean Fiddler at Rouse Hill – the first of TTG hospitality clients to have their facilities Right Way accredited.
Type details here
For feedback, editorial submissions or advertising enquiries: Contact Suzi Brankovic – Marketing Co-Ordinator Toll Free: 1300 139 108 Fax: 1300 656 139 Email: suzi@htn.com.au