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Message from the CEO – Page 4 National Skills Week Launch – Page 8 Profile: HTN Apprentice Butcher Luke Deaves – page 11 Girls in Trade Event – Page 17 HTN Sponsor Futura Training – Page 18 and 19 HTN Host Trainer Profile : Vanessa Larsen, Executive Chef at The Hills Lodge Grand Mercure – Page 20 HTN Sponsor Service Skills Australaia – Right way tick for Evolution Hospitality Institute – Page 23 to 25 Profile: HTN Apprentice Chef Sean Sharan – Page 26 HTN Sponsor MARS Foodservices Australia – Page 30 & 31 HTN Host Trainer Profile: Michael Nash, Heat Chef at Garfish Manly – Page 27 HTN Sponsor Fraser and Hughes – Page 35 Profile: HTN Industry Advisor Mark Slater Page Page 36 HTN Sponsor MLA – Page 39 and 40 HTN Host Trainer Profile: Keith Higginson, Executive Chef at Vardis Venues – Page 41
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HTN Sponsor Sandhurst Fine Foods – Page 44 Spotlight on Singleton High School – Page 45 HTN Sponsor Community First Credit Union – Page 51 Profile: HTN Apprentice Chef Ibsa Gutu – Page 52 Beefgiving season activity to support Salvation Army – page 55 HTN Sponsor HOSTPLUS – Page 57 HTN Apprentice Chef, Tommy Ly shares his culinary journey to Shangri-La Chengdu – Page 88 HTN Sponsor Peter McInnes – Page 67 Ministers Student Achiever Awards – Page 68 HTN Sponsor Krio Krush – Page 69 The Nestle Golden Chefs Hat Award – Page 70 Profile: HTN Apprentice Chef Joshua Brown – page 71 Profile: HTN Apprentice Chef Morgan Neveceral – Page 75 HTN Sponsor Hennessy Coffee – 2012 Hotclub Barista Cup Grand Final – Page 79
National Skills Week commenced on Monday 27th August 2012 and will again highlight the importance of vocational learning. Coordinated across the country by our very good friends at SkillsOne TV, this widely promoted initiative will feature numerous events that highlight the true value of “learning by doing.” For more information about National Skills Week and to view a list of the many activities and events scheduled, please visit www.nationalskillsweek.com.au One of the feature events on the National Skills Week Calendar is of course the “2012 HTN Apprentice Chefs Culinary Competition Grand Final” which was held on Tuesday 28th August 2012 at TAFE NSW Northern Sydney
Institute Ryde College. This event was the culmination of some eleven (11) regional culinary competition heats coordinated across NSW, ACT and VIC. The very best apprentice chefs from across the three jurisdictions came together for a monumental culinary showdown to compete for huge cash prizes and the highest points scoring HTN apprentice has now won a brand new moped scooter – congratulations to HTN apprentice chef Felicity Dunstan for this excellent achievement! This event was designed specifically to highlight commercial cookery careers that start with an Australian Apprenticeship and I congratulate all participants for their outstanding efforts. More information about the winners of the Grand Final will be made available by media release shortly and I would like to extend my sincere thanks to all of our sponsors along with TAFE NSW Northern Sydney Institute Ryde College for making the day such a huge success. I would take this opportunity to congratulate and applaud HTN 3rd Year Apprentice Chef Fuji Taukatelata on her selection and subsequent participation in the annual Group Training Australia “Todays Skills Tomorrows Leaders” program. Just twenty one (21) apprentices from across the entire national Group Training Network are selected to participate in this professional development program that is coordinated at the National Institute of Sport in Canberra by leading facilitator Ian Hutchinson of Life by Design. Her Excellency Governor-General Quentin
Bryce (as GTA’s Patron) saw fit to again launch this year’s program at Government House which was an ideal way to position the week ahead. The program focuses on developing “real” leadership qualities and included a visit to Parliament House to meet and discuss a range of topics with some of the nation’s political leaders including; Ministers Evans, Garrett, Gray and Shorten and Shadow Ministers Mason, Ley and Turnbull. By all accounts, this unique opportunity has been a very positive experience for Fuji who is now nearing the completion of her apprenticeship training – Well done Fuji! HTN recently had the good fortune to partner with industry stalwart James Mussak to develop the latest offering in the Great Chefs of Australia series; “Menus – When only the best will do” which will no doubt have tremendous appeal to all cooks and chefs – regardless of what stage of their career they may be at. What I find fascinating about this fantastic industry is the willingness to share culinary ideas, techniques and concepts. The fact that leading cooks and chefs throughout Australia were so enthusiastic about sharing their favourite menus to peers via this publication is truly representative of the comradeship that other industries can only envy.
In his latest offering, James has compiled hundreds of menus from a diverse range of cooks and chefs who represent all sectors of our industry: from fine dining restaurants, clubs, hotels, motels, pubs, corporate caterers, function venues, institutional caterers to airline catering and more. Each menu is of course representative of the type of venue and the profile of the customer, but more importantly, it no doubts speaks volumes about the skill, passion and personality of the cook or chef that has designed it. My thanks to all HTN Apprentice Chefs who took the time to contribute a menu too. I commend “Great Chefs of Australia – Menus, When only the best will do” to you and congratulate Chef James Mussak for his dedication to producing a book that will no doubt “inspire” all who read it. In closing, I hope that you enjoy reading the latest edition of the HTN e-zine and I extend best wishes to you for your continued success. Yours sincerely,
Michael Bennett Chief Executive Officer
Night of Glitz and Glam marks launch of National Skills Week 2012 “We want to make sure Australians from all walks of life are able to maximise their potential to participate in the workforce and share directly in our continuing prosperity”, said Sen. The Hon. Chris Evans, Minister for Tertiary Education, Skills, Science & Research - and so marked the official launch of National Skills Week 2012. National Skills Week, dedicated to highlighting the opportunities, the achievements and excellence of Australia’s VET sector, launched amongst a night of glitz and glamour at the National Institute of Dramatic Art (NIDA) in Sydney on Monday 13th August. The week runs August 27th to September 2nd, 2012 As well as including a Premiere screening of the documentary ‘Our Story: The 2011 Team Australia Skilaroos’, the night acted as a platform to showcase the skills and talents of vocational students from TAFE NSW, and registered training organisation Hospitality Employment Solutions (HTN). Students demonstrated
their skills in floristry, hospitality, event management, radio and television broadcasting, hairdressing and costume design to name a few, to over 350 guests made up largely of Industry, TAFE, Private RTOs, Industry Skills Councils, Government and team members from the WorldSkills 2011 Team Australia Skillaroos. Senator Evans was joined on the night by MC Brian Wexham, CEO SkillsOne, as well as Australian Apprenticeships Ambassadors Joshua Toomey and Renya Xydis, who both delivered speeches on the value of apprenticeships and training. As the Owner and Creative Director of hair styling salons across Sydney, and now an employer of many Australian Apprentices herself, Renya attracts high profile clientele including Cate Blanchett, Nicole Kidman, Naomi Watts, Toni Collette, Miranda Kerr and Hugh Jackman. “An apprenticeship or traineeship, in any occupation, allows you to learn from people who are experienced and willing to share with you the technical side of the trade,� Renya said. Joshua Toomey, winner of the 2011 Australian Training Award for Aboriginal and Torres Strait Islander Apprentice of the Year, also gave a moving speech about how an apprenticeship with Ausgrid had helped to turn his life
around. Grabbing everyone’s attention from the word go, Josh spoke with humour and sincerity about his struggles in life and school before knuckling down and securing an apprenticeship through his determination to succeed and excel within the electrical industry. For further information on National Skills Week, please contact Brian Wexham, or visit the websites below. www.australiantrainingawards.gov.au www.nationalskillsweek.com.au http://www.deewr.gov.au/Skills/Awards/ATA/Pages/Real StoriesRealAchievements.aspx Brian Wexham, CEO SkillsOne Television brian.wexham@skillsone.com.au (02) 8080 0111 or 0413 735 771 National Skills Week Launch NIDA Parade Theatre, Sydney Monday, August 13th 2012
Profile: HTN Apprentice Butcher – Luke Deaves HTN: Why did you become an Apprentice Butcher? Luke: The reason I wanted to become a Butcher was that I just saw a trade and figured that I liked it. I have always been interested in doing it and being able to learn the trade. So I wanted to do that and that is why I joined. I saw that they were good hours and that I get out of here by 5:30pm. I applied through Bush’s Meats and they referred me to HTN.
HTN: Have you worked here at Bush’s Meats Macquarie since starting your apprenticeship? Luke: Yes, I have been mainly here at Macquarie though I have worked a couple of days at other shops. HTN: Where are you currently in your apprenticeship? Luke: I am about 4 months in and am just about to start TAFE. I have learnt so much and have cut a lot of the meat as the butchers here are so good and show me how to do it. HTN: What kind of things do they get you to do here? Luke: I am currently doing all the minces which I always do, a lot of the pork area and all the chickens as you do not need to do much cutting. Whenever there is something that needs to be cut they always show me how to do it. I have learnt a lot of the value added things as well such as making the pastries. HTN: What do you enjoy most about being an Apprentice Butcher and working here at Bush’s Meats? Luke: I love working with customers, all the customer service and talking to them and dealing with all the money handling. I love cutting all the meat as well which is one of the best things about the job. I get to with both the customers and the meat.
HTN: In the 4 months that you have been here what is the most memorable moment that you have had? Luke: Probably when the bosses were saying how great I am going for a 1st Year Apprentice Butcher and they all said that. It made me feel real good about myself getting the acknowledgement and all the praise. When everyone was telling me that I should start cutting more sections that was a good part because it then proves that I am able to go on and move on with the job. HTN: What do you hope to gain from this apprenticeship and what are your plans once you complete your apprenticeship? Luke: Eventually I would like to be able to open my own shop or even just become a manger of one of the Bush’s Meat shops. That way I can get more respect and am able to show and teach others what I have learnt as well as show them how the trade works. HTN: Is this something that you have always wanted to do? Luke: I was going to leave school in Year 10 and get a trade as a Butcher but I stayed on to Year 12 because I thought I might be able to do something more but it did not work out so I just thought I would go back to what I wanted to do.
HTN: Do you see difficulties in being an Apprentice Butcher? Luke: I have come to realise that an apprentice is not there to cut all the meat, they are more there to clean as well and when I am cleaning, the other butchers are cutting but that is all part of the trade. You have got to start from the bottom and work your way up to that sort of position.
HTN: What inspires you to continue your apprenticeship each and every day? Luke: Just being able to come in and know that the people I work with are good people. Coming in and learning new things and not doing the exact same thing every day keeps me coming back. I need a job to stay alive. HTN: What piece of advice would you give someone thinking about becoming an Apprentice Butcher or just starting in the industry? Luke: Keep in to it as it is a great trade to learn. I have recommended it to a lot of my friends that do not have jobs and have said even if you become a cashier it is a great place to work. It is always a good environment with the butchers. If individuals want to learn it is a great place to learn things. I always get to take meat home, help out and deal with customers and it is just a great thing to do.
HTN: Finally, is there anything else that you would like to add? Luke: It is just a good trade and will always going to keep you coming back. It is a good place to stay and seems like a good job. Once I am there, I’m there.
Girls in Trade Event Recently Alisha Foott and Miranda Johnson participated in a “Girls in Trade� event with other young female apprentices, trade qualified women and HR specialists where they spoke with young women at Stockland Green Hills shopping centre. This event was the product of the centre partnering up with Youth Express to bring quality information to shoppers from companies such as HTN and provided young women with an opportunity to talk about career pathways and realise that a trade could be a diverse and challenging opportunity. For more information www.youthexpress.com.au.
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HTN Host Trainer Profile: Vanessa Larsen, Executive Chef, The Hills Lodge Grand Mercure HTN: Tell me a bit about The Hills Lodge Grand Mercure and what it has to offer? Vanessa: The Hills Lodge Grand Mercure is a franchised property of the Accor Group. Grand Mercure The Hills Lodge is a classic Tudor style building set in beautifully landscaped gardens, just a 30 minute drive from the centre of Sydney. Conveniently located near the Norwest Business Park, the lodge features 97 rooms, a restaurant, bar, heated swimming pool, steam room, day spa and four function rooms for up to 200 delegates. HTN: What is your role at The Hills Lodge Grand Mercure and what you enjoy most about working there? Vanessa: My role at the lodge is Executive Chef, My favourite part of my job is teaching our apprentices and watching them grow & develop into great chefs.
HTN: Tell me about the menu that you offer? Vanessa: Our menu changes seasonally and is modern Australian with international influences. All my Chefs & apprentices have input into all menus, including weekly specials. We also offer a “simply nobles� menu to satisfy the long staying guest, with homey traditional meals. HTN: Why did you become a chef? What got you interested in the industry? Vanessa: I have always wanted to be a chef, only for my love of cooking... In later years, I found that teaching the apprentices gave me even more of a challenge also. I find it wonderful with all the different dietary requirements. It makes our job that little more challenging, in a good way.
HTN: Are you able to tell me about your experience as a chef and the places you have travelled? Vanessa: I completed my apprenticeship in 1999 (with HTN) I have worked in a number of places from Fine Dining to Clubs & mass production. I love Fine Dining & Ala Carte as you can always surprise our diners with a new and exciting culinary experience. I have travelled many places throughout Australia, New Zealand, America, Europe & Asia. Personally I have enjoyed tasting all the different cultures and have brought many of those things into our kitchen, however besides the odd free work experience in different restaurants I have never worked overseas for a period of time. HTN: What piece of advice would you give an apprentice just starting out in the industry? Vanessa: Many different chefs will give you a thousand ways of doing something. Listen to all of them, when you are experienced enough you will be able to decide which is the best for you. And buy a notepad & pen, write everything down & become a sponge!
Right Way tick for Evolution Hospitality Institute Congratulations to Evolution Hospitality Institute on achieving Right Way certification for its training facilities. Evolution is the first hospitality registered training organisation to have its facilities Right Way accredited in NSW. Right Way is a service industry accreditation program designed to recognise and promote best practice. The program has been developed by Service Skills Australia (SSA), with the Right Way standards derived from SSA training packages. Right Way accreditation demonstrates industry leadership and initiative. Stuart Page, Managing Director of Evolution Hospitality Institute, when presented with his certificate earlier this week, said that “being the first NSW hospitality RTO to be Right Way accredited is a huge achievement. It demonstrates our commitment to maintaining the highest standards for our training facilities. Evolution has fantastic facilities, so we are delighted they have been recognised by industry experts. For us this is a real marketing advantage. As an added bonus, it also helps us meet our compliance requirements under the national code.�
Improving the quality of training provision aligned to the training package is the central goal of the Right Way program. Recognition is available in 3 categories; • Quality facilities for training • Quality trainers and assessors • Quality learning resources Why should you become Right Way accredited? • Right Way accreditation demonstrates your business commitment to meeting and exceeding industry expectations • While Right Way is not compulsory, it will provide ‘evidence’ for RTOs against the National Standards’ (SNR 15 ) for both Facilities and Trainers/Assessors • Industry recognition that your work ready graduates are trained and assessed in a facility specifically tailored to the training package requirements and industry needs • Industry recognition that your work graduates are trained and assessed by trainers who have recent and relevant industry experience • Competitive positioning and improved reputation advantage in a competitive market Use of the Right Way log: A symbol of quality that promotes confidence in your business. • Right Way accreditation is a point of difference in a competitive market.
Industry supports Right Way recognition as it demonstrates the quality requirements set by the service industries and adherence to best practice. Participants must adhere to standards and provide evidence of quality through an application and assessment process operated by SSA and its network of agencies. For more information call Tanya Jolly or Sarah Rosen on (02) 8243 1200. www.serviceskills.com.au/rightway rightway@serviceskills.com.au
Left to Right: Stuart Page (Managing Director, Evolution) receives his Right Way certificate from Sarah Rosen (SSA Right Way Program) with Bubpa Page (finance Manager, Evolution)
Profile: HTN Apprentice Chef – Sean Sharan
HTN: Where are you up to in your apprenticeship? Sean: I'm currently a 2nd Year Apprentice, half way through my apprenticeship coming up in October to be a 3rd Year.
HTN: Briefly describe what section or sections you are currently working in at The Hills Lodge Grand Mercure? Sean: The section I am currently working in at The Hills Lodge Grande Mercure consists of Entree, Mains and Desserts. Started as a 1st Year doing both Entree and Desserts and just prior to becoming a 2nd Year, I started doing Mains. Now I am in a position where I float between all different sections where needed. But currently I mainly do Mains. HTN: What do you enjoy most about working at The Hills Lodge Grand Mercure? Sean: The most enjoyable part about working at The Hills Lodge Grande Mercure is about the team at the Lodge, consisting of Front of House, HR and the Kitchen team. They make you feel like you are part of the family and are all pushing you to strive to do the best you can. It’s a very friendly environment where we can all enjoy coming to work and also work hard as a team to complete any job/tasks given to us to achieve. HTN: What are your plans beyond your apprenticeship? Sean: When I finish my apprenticeship, I hopefully plan to work amongst some of the great restaurants Sydney has to offer to people. Work my way through again, starting from the bottom and hopefully owning my restaurant.
HTN: How did you find competing in the HTN Apprentice Chef Culinary Competition recently? Sean: I found competing in the HTN Apprentice Chef Culinary Competition was an overwhelming experience, competing against fellow members from my TAFE class. As we've all strengthened our skill levels, it was great to see how far we have all come along starting from our humble beginnings as 1st Years. In the previous year of the HTN Apprentice Chef Culinary Competition I came 1st, so I felt that I had a lot to prove. Yet I was narrowly beaten for 1st place by my fellow class member Rebecca Hurt from the Sebel in Windsor and followed closely in 3rd by Dominic Aboud from Redoak Boutique Beer Cafe and in 4th Kristin Ebsworth from Quay Grand Hotel. HTN: What piece of advice would you provide an apprentice thinking about entering the competition? Sean: To any apprentice who is thinking of entering the competition I would highly recommend that you do, as it is all about your skill level and creativity. Be open minded, try new and different things, as apprentices we are the future of the industry. Challenge yourself to be different than other apprentices and push yourself to do your best. The competition is a great stepping stone to showcase yourself to other apprentices, judges and chefs. It’s about being calm, organised and having fun at the same time.
HTN: Why did you become an apprentice chef and what got you interest in the industry? Sean: I decided to become an apprentice as I needed a stepping stone into the industry. Through an apprenticeship I have the versatility of learning everything all the chefs have to offer. The reason I picked the hospitality industry more so as being a Chef was that I saw other chefs as artists on a plate. The plate is their portrait and they can choose however way to present food on that plate. Where it came down to having simple food turned amazing. It was about the finesse of food. HTN: Finally, what piece of advice would you give an apprentice just starting out in the industry? Sean: My piece of advice to any apprentice just starting out in the industry is that you try to achieve being the best you can possible be in your working environment. Always seek to do better than what you did yesterday as you build yourself to be a smarter, skilled and creative apprentice/chef. You are what you make yourself. If you put the hard yards in the beginning you will reap the benefits later on and after your apprenticeship. It will be hard and stressful at times yet if you are focused and determined anything is possible.
HTN Host Trainer Profile: Michael Nash, Head Chef at Garfish Manly HTN: Tell me a bit about Garfish Manly and what it has to offer. Michael: Garfish Manly has been in operation since October 2006. Garfish is a seafood restaurant, sourcing premium fish directly from the Sydney Fish Markets. Manly has a private dining room which seats up to 40 people and a recently refurbished bar area, serving a small plate menu. Garfish Manly has won the Restaurant & Catering NSWBest informal seafood restaurant 4 years in a row and in 2011 went on to win Australia’s Best Seafood Restaurant at the national Restaurant & Catering Industry Awards.
HTN: What is your role at Garfish Manly and what do you enjoy most about working there? Michael: I am the Head Chef at Manly. I am in charge of the day-to-day running of the kitchen, hiring & training staff, creating the menu & daily specials. I enjoy the challenge of creating new and exciting dishes for our diners. HTN: Tell me about the menu that you offer? Michael: Garfish Manly offers a seasonal a la carte menu complimented by our daily blackboard, which offers a variety of fresh fish. Diners can choose how they would like their fish cooked and select a garnish of their choice. We have also recently introduced the small plates in the bar for patrons to enjoy with their cocktails.
HTN: Why did you become a chef? What got you interested in the industry? Michael: As a boy I always had an interest in food. I enjoyed helping my mum & Nana in the kitchen and this led to starting my apprenticeship at the age of 16. HTN: Are you able to tell me about your experiences as a chef and the places you have travelled? Michael: In 2000 I travelled to Europe with my partner on a two year working visa. We ended up in the Highlands of Scotland working in a Small Luxury Hotel of the World. The restaurant had 2 rosettes and I found the experience to be a great influence on the way I cook now. I learned about using the natural produce of the region in innovative ways and really enjoyed the experience of working in a high quality establishment. HTN: What piece of advice would you give an apprentice just starting out in the industry? Michael: An apprentice needs to be dedicated, have a passion for food & be willing to do the hard yards. You need to be willing to receive direction and work as part of a team. Hospitality is a tough industry, but you get out what you put in. Opportunities arise for apprentices that show a willingness to learn. Enjoy the industry you work in – surround yourself with food, experience new flavours, experiment!
Profile: HTN Industry Advisor – Mark Slater
HTN: Please give a bit of a career background so far. Mark: Having completed my Apprenticeship in Sydney working in 5 star Hotels and then moving onto Restaurants in my final year, I was chosen to be part of the Australian team to go and open Sir Terence Conran`s Restaurant in Chelsea called Bluebird.
After spending a year at Bluebird I then moved on to work with the infamous Marco Pierre White in his 1, 2 and 3 Michelin star restaurants. Whilst working at Marcos I did a cross training stint with Guy Savoy which is a 2 Michelin restaurant in Paris. After spending a couple of years working in Michelin star restaurants I returned back to Sydney and ran a few cafes and restaurants. I then joined Luke Mangan and the team to open Glass restaurant at the Sydney Hilton Hotel. After a year with Luke I then moved to Newcastle to run a family owned restaurant called Longbench. In 2011 I left the kitchen life and joined the fantastic team at HTN. HTN: What inspired you to choose hospitality as a career? Mark: Growing up as a child my parents owned restaurants so it was only natural that when I finished my school work I was expected to come and wash the dishes. From the dishes I gravitated to the salad and dessert section where I become interested in the food industry. So I left school in year 11 and found myself an Apprenticeship in Sydney.
HTN: What do you enjoy most about working at HTN? Why? Mark: To be still involved in helping to teach and direct the Apprentices, working alongside the Head chefs and to be part of a great HTN team. The challenge of trying to meet and succeed in all needs regarding the chefs and apprentices keeps you on your toes. At HTN we have a great team that get along brilliantly and also bounce different scenarios at each other when challenging concerns come for a resolution. HTN: As an Industry Advisor at HTN what are your aims? Mark: To help to create and mould the next up and coming Apprentice chefs to the Industry, to give them a better understanding of what is needed to take their career to the highest level they can or want too. HTN: What piece of advice would you give someone who is just starting out in the industry or thinking about starting? Mark: If you are passionate about the industry and cooking is your life and is what you want to do, ask plenty of questions, listen, learn and put your head down and bum up. All you will need to say is yes chef, no chef and 3 bags full chef for the next few years and you will make a great chef.
HTN Host Trainer Profile: Keith Higginson, Executive Chef at Vardis Venues HTN: Tell me a bit about Steersons Steakhouse and what is has to offer? Keith: Steersons Steakhouses (located at 17 Lime Street & 7 Bridge Street) are European style steakhouses with a style of food somewhere between French bistro and English gastro pub. Steersons Steakhouse Lime Street on King Street Wharf is a stylish and modern venue, offering open plan dining and water views. Providing an outstanding dining experience for steak lovers, it has an air of sophistication and is the perfect venue to escape the city rush. Steersons Steakhouse Bridge Street is located in the beautiful heritage listed Burns Philip building. The dĂŠcor is warm and opulent and reflects the heritage of the building. With a mezzanine level perfect for functions, this venue offers a sophisticated elegance in the heart of the CBD.
HTN: What is your role at Steersons Steakhouse and what do you enjoy most about working there? Keith: I am the Executive Chef at Vardis Venues, a Sydney restaurant group with five venues including the Steersons Steakhouses. It’s the diversity of my role that I love and the opportunity to work on a range of different international cuisines. HTN: Tell me about the menu that you offer? Keith: The menus in all of our restaurants are seasonal and change every three months, making the most of all the fantastic fresh produce available in Australia.
HTN: Why did you become a chef? What got you interested in the industry? Keith: In high school, I was asked where I would like to do my work experience and I said with an electrician or builder. Unfortunately (or fortunately!) they had no spots available with either of those trades, so they sent me to a restaurant to work for a week! And I really enjoyed it! The real turning point in my career was working in my first Michelin starred restaurant, meeting like-minded people and just becoming obsessed with food. HTN: Are you able to tell me about your experiences as a chef and the places you have travelled? Keith: I am originally from Ireland and I have worked in Switzerland, France, London and now for many years here in Sydney. One of the great things about being a chef is once you get to a certain level you can get a job anywhere in the world. HTN: What piece of advice would you give an apprentices just staring out in the industry? Keith: Always write down recipes - even if you make them every day and think you could never forget them. And buy lots of cook books - there is always more to learn.
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Spotlight on Singleton High School Hospitality Singleton high School is a Comprehensive High School located in the Hunter Valley and is within the Hunter /Central Coast region. The school has an approximate population of 1250 students with 105 identified aboriginal students as well as other cultures within the school. Singleton has a diverse socio- economic background due to the various forms of employment within the community. Hospitality at Singleton High School is an extremely popular and well respected subject within the school. At present we have 12 classes of Hospitality from year 9 to 12. We have two classes Preliminary and HSC run off line as a Trade Training Centre with students from SHS and from our local Independent and Catholic schools. We have over the years developed and maintain classes to the level of Certificate of Attainment to Cert 11 and Cert 11 Kitchen Operations Commercial Cookery. We have TWO full commercial Kitchens with Scullery/store room and Preparation rooms as well as Two Food Technology rooms, One Exploring Early Childhood room
and Textiles Room. Therefore we have a large well established department of 6 fulltime staff and two fulltime SASS assistants. So this is what works for us, our team of staff at SHS. • We all work together to ensure the level or standard of delivery is the best we possibly can for our students. • We do our best to ensure everyone feel comfortable and fits in. –including all our special education students, international guest and all academic levels. • Provide real life situations with our Singleton High School Hospitality Catering Company. This ensures the students are able to work internally and external the school situation for functions. All our functions are delivered by the students, from quoting and presentation of their works to the customer to the production of the menu and the delivery /service of the menu. The students use their assessment events to ensure their competencies and outcomes are completed. All functions are designed around the practical components they are doing at the time e.g. basic methods of cookery & or stock sauces and soups. This ensures the students meet their competencies and complete real life experience at the same time. It also enables students to use ingredients that we would not normally use due to cost or our fees budget.
These functions also enable the students to engage within the community and get immediate feedback form their guest. All functions now have feedback sheets to ensure students get the positive feedback and encouragement they deserve from their hard work. As a faculty we provide certificates of completion of functions for each student for their portfolio and ensure an article is placed in the school newsletter with photos of the event. Phone calls/letters and emails to parents on students achievements and success. Large events are highlighted in the local newspaper. All students are provided with a formal sheet with pictures and info of the function for their portfolio. Example: As with our three day notice time frame to welcome Prime Minister Julia Gillard and her 500 guests for a civic welcome in 2011 Our students also do mentoring: from the eldest and most experienced to the youngest students to engage in delivery and to get experience. We encourage our students to team teach within our classrooms and step up to challenges like being Team Leader and Function Coordinator. We select those with experience and dedication .All students have roles that suit their individual ability to gain confidence and feel a sense of worth. We ensure success with all abilities levels and
increase their confidence within the class room to the functions. Students make the decisions and are the leaders within all functions we (the teachers) are their support systems. This is due to them taking on leadership roles within the function in the kitchen and service. Each student gets a position and work within a team situation. This encourages responsibility and ensures respect is given within the group. These positions are rotated pending on their in class and function performances and are highly sort after positions. Students also choose where their profits from the functions are spent. This responsibility engages them in the building of resources or engaging in school needs for their money to be spent. Spending has been from an ice machine, gelato and ice-cream machines to paying for special unit students to see Mary Poppins the Musical. Students and staff have created a product called Kilkin which is our Indigenous inspired Australian produce. These products were designed and created from a NAIDOC Inspired program conjunction with our Aboriginal Elders and staff at SHS. A grant from Coal and Allied enabled the program to be developed and under the guidance of Mr Brian Means the project began and to this day is a success to the Team and SHS staff and students involved in the production of the produce on a tri annual process. Funds go into production and ensuring high
quality good are produced. Excess funds go into ensuring Aboriginal Education and Cultural activities are engaged in within the school in particular the Home Economics faculty. All guests for the talk were provided with Kilkin Boxes and were able to taste test the good and produce Indigenous inspired recipes using the Kilkin produce.
All participants watched a demonstration and taste testing of Slow Roasted Kangaroo Fillets rolled in the Roasted Macadamia Nut Dukkah /Kangaroo rolled in Sweet Seeded Mustard with Lemon Myrtle. The participants then transformed the Kangaroo in to open sandwiches with Rocket, Brie, and Spicy Bush tomato Chutney. To finish of the practical experience our participants in groups created sweet treats of Chocolate ganache blood orange tartlets with a macadamia nut garnish and Lemon and lime curd tartlets topped with wattle seed Chantilly cream.
Taste testing of the Kilkin produce was a big hit and being able to use them for the indigenous inspired cooking gave food for thought for many of the participants. The ability to use simple but quality ingredients engaged the group.
into some tasty treats and some goodies to use afterwards
Profile: HTN Apprentice Chef – Ibsa Gutu
HTN: Where are you up to in your apprenticeship? Ibsa: I’ve recently re-enrolled at NMIT / Preston to complete my Apprenticeship in Commercial Cookery (Certificate III / SIT30807). I’m attending every Tuesday and at present studying Pastries Cakes & Yeast Goods.
HTN: Briefly describe what section or sections you are currently working in at The Meat and Wine Co. Southbank? Ibsa: When I first started at Meat & Wine Company I was in the larder section doing starters, entrees, garnishing, salads, and dressings. However in the last week I’ve been lucky enough to be placed onto pans which I’m enjoying as it’s a very fast paced environment. I’m lucky to be able to work alongside some very talented young chefs within our brigade. HTN: What do you enjoy most about working at The Meat and Wine Co. Southbank? Ibsa: I most enjoy being able to have a learning environment in a very fast paced establishment. On average we would cater for 250 pax per week night and 300 pax plus at the weekend. I also enjoy working alongside my colleagues as I’m learning every day from them many different styles of cooking methods, as we are fortunate to have a very multicultural team at Meat & Wine Company. HTN: How did you find competing in the HTN Apprentice Chef Culinary Competition recently? Ibsa: Very nervous as this was my first competition and didn’t know what to expect from other competitors, even though I had the menu and ingredients my timing was not
there. I was very late in presenting my Main Dish and did not manage to complete my dessert and present on time. One of the many things I took out of this competition was to multitask and the importance of time management. However I’m looking forward to the next time to compete in a Culinary Competition and hopefully will improve on my achievements. HTN: What piece of advice would you provide an apprentice thinking about entering the competition? Ibsa: You need to be able to practice, practice & practice. Also make sure you have a good workflow plan to assist you in the kitchen, it will help. Competitions can be stressful; however once you’ve completed the first one you will want to do many more.
HTN: Why did you become an apprentice chef and what got you interested in the industry? Ibsa: Food interested me with so many different cuisines from around the world and my enjoyment of cooking and eating. I remember cooking with my Mother and really having a good time. I felt then that this could be a career for me and looked at becoming an apprentice and found HTN and the services that it can offer. I’m very happy that I’ve found HTN and the professionalism that it portrays.
HTN: What are your plans beyond your apprenticeship? Ibsa: To continue to learn and enjoy our wonderful industry and become a Great Chef one day. Hopefully to have my own establishment and to pass on my industry knowledge to those who want to learn. HTN: Finally, what piece of piece of advice would you give an apprentice just starting out in the industry? Ibsa: Be passionate, motivated and have a get up and go attitude as it’s a tough industry out there with low wages, unsociable hours and stressful conditions especially during service periods. However once you overcome these hurdles, the world can be your oyster as you can travel around the world and enjoy the fruits of the seas. Happy Cooking, Ibsa Gutu
Beefgiving Season activity to support the Salvation Army Channel 7's breakfast TV program, Sunrise, filmed The Beefgiving Season activity that was recently held at the Foster House in Surry Hills to support the Salvation Army. The segment was inspired by a Meat & Livestock Australia marketing campaign called "Beefgiving Season".
The participants on the day included: • Damian Heads and Neil Nolan (Pony Restaurant and Steel Bar & Grill) who prepared the beef meal for the residents • The Producer Stuart Glover, beef producer from Goodwood Green cattle stud in the Southern Highlands • Butcher Colin Holt from Hudsons • Colin Hagar from Salvation Army • HTN Apprentice Tommy Ly who helped with the serving and any kitchen assistance. The key point of this exercise was to give back to the community in a small way by pooling together industries to contribute. To view the event filmed by Sunrise please click here.
HTN Apprentice Chef, Tommy Ly shares his culinary journey to the Shangri-La Chengdu My last 3 weeks here in Chengdu and indeed the ShangriLa Hotel has flown by and by far the best learning/travel experience I have ever had. It has been nothing short of amazing thus far, and I feel a bit sad that it will all be coming to an end very soon, but it gives me great pleasure to be here and writing this report about my trip. Pastry Room: My first encounter with SLCD was in the chocolate room, my first task was to make 40 chocolate iphones out of white / dark chocolate and from whatever we could find around the pastry room. Since then, I’ve made baguettes, all sorts of layered cakes, mousses, parfaits, creams, jellies and buns and breads for Café Z. I’ve also assisted Chef Soong in making show pieces for Café Z and Horizon Club. The room looks really neat and professional. Everything has its place for storage, baking, cooking and refrigeration. The communication between the staff is excellent, there is always a prep list for every item of food required each morning, everyone knows what needs to be done or topped up and the staff knew what they were doing. There were pictures on the walls of all their products, many staff members kept a book of recipes, there were
standard recipe cards available, everything looks organised. Everything happens like clockwork, it was an absolute pleasure to have worked and witnessed what a well organised team/department looks like under Chef Soong. I also had the pleasure of attending a moon caking making master-class as well.
Shang Kung: Shang Kung was a totally different world compared to pastry. This is a kitchen built around speed and efficiency. There is a dim sim and a cold larder section to compliment with salads, and roast duck and char siu. But, the wok stations are where the action’s at. The cutters would prepare the mise en place, the runners would run the mise en place to either the woks or the steamer stations and the chefs then do their magic. Then bit of garnish and off it goes... each dish takes a few minutes and it’s done. It’s all systematic and runs like a well oiled machine. Wok stations are always set up in the same way and condiments are all very similar and used interchangeably. The dishes are always done exactly the
same way by every staff member, every time. There is no room for error under the eyes of Chef Li and Chef Du. When they do a special dish or cook for a VIP, everyone gathers around to watch them perform. This is the place to learn about traditional Sichuan and Guangdong cuisine, I learnt how to cook and put together exotic ingredients like goose web, fish maw, sea cucumber, abalone, chicken cartilage, bitter gourd, cordyceps roots, bamboo fungus etc. stuff I've not even heard of, let alone seen. The dishes are extremely hot and spicy, here you will find dried chilli, chilli flakes, chilli oil, chilli paste, and different kinds of pepper spices and they are used extravagantly. I couldn’t help but take down a few recipes of the local favourites such as Ma por tofu, and the hot, mouth numbing braised fish fillet with bird chilli with chilli oil. I’m still baffled as to how anyone can eat some of these dishes? I tried a tiny spoonful and my tongue was instantly numb, incredible.
My trip for a market survey was an absolute eye opener for me to say the least. We visited the wholesalers for fish/seafood, meat and vegetables. I saw fish and
seafood that I’ve never seen before, there were live turtles, eels, frogs, sea cucumbers, fish maw, squid and other odd looking creatures in individual water tanks. There were live fish, crabs, lobsters and prawns of different grades and prices to choose from. In the meat area, animals are slaughtered then cut into portions and hung on hooks on display in each store. There were rows and rows of these stores with raw meat sitting outside uncovered and unchilled. The health inspector in Australia would certainly freak out if he saw that back home. You see this everywhere, markets, local butcher, on the side walks, everywhere. There’s not a lot of vegetable varieties sold I thought, you have the standard Chinese vegetables like bok choy, gai laan, tong chai, chinese spinach, chinese cabbage etc, then there’s cucumber, cauliflower, carrots and celery. I saw a lot of braised offals, braised in kind of soy and oyster sauce, like duck’s tongue, intestines, kidneys, everything is used, nothing goes to waste. Cafe Z The first station in Cafe Z that caught my attention was the Noodle or “Dan-dan mian” station, Chef Feng makes traditional Sichuan hand-made noodles. Looks easy but I can assure you it isn’t. Chef Feng is a culmination of 20 years experience in the business. His noodles come out the same, even consistency every time without fail. It has
taken me a couple of days to make something that resembles noodles. Not as good, but I tried. Banquet: This is something that has to be seen to be believed. 16 courses, multiple banquets going at the same time, over 100 tables, all food out within 1.5 hours. The sheer volume and size of this operation is just incredible. It is classic, divide and conquer on a massive scale, much like small armies going into battle. A race against time to fill the tables with as much food as possible. I’ve never seen anything like it. When the ushers come to pick up the food, it’s like feeding time at the zoo. They just want to pick up as much food as they can and be done with it. The pace is fast and furious
Roasting department: I’ve been spending a bit of time in the roasting department because I’ve always been amazed as to how they can get the skin of the duck to be so nicely coloured and crispy and also the crackling to be like a wafer on the suckling pig. The char siu is a bit different to the style that I’ve been use to in Australia. The Guangdong style uses the pork neck which has a
better distribution of both fat and lean meat. But in Sichuan they use pork belly and the loin behind the neck, which is either very fat or very lean which means that once it’s been roasted and hung out for a while, the meat tends to be very dry, almost like beef jerky. The secret to wafer crispy skin suckling pig, is that you roast and scrape off the loose bits off the crispy skin and you put it back into the oven to roast for a bit longer. You keep repeating this until the entire piece of skin is fully crackling. Dumplings:This is a very small kitchen with a small team of about 8 dim sim chefs, but I was very impressed with what they produced. We made many different types of dumplings, Ha gow, Giaozi, spring rolls, bean curd wraps, char siu bao and other sweet buns. They make and use a lot of different types of pastry and fillings depending on the type of dim sim they want to make. The speed of assembly is quite remarkable, like a production line, one person makes the pastry, one person makes the filling and the others delicately wrap the filling, creating the crimps that is hall mark of the skill of the chef and the artistic form of Dim Sim. The results are trays of almost identical looking dumplings and the taste is just awesome, the pastry has a nice chewy texture synonymous of a great dumpling.
Mooneys: Once you step into Mooneys, you can’t help but to feel like you are in suburban Irish pub back in Australia. The food reminds me a lot of the food back home. The wagyu burger paddy is freshly minced and seasoned with fresh herbs, the buns are also freshly made from the pastry room. Steaks are imported from Australia, and the portion sizes are generous. Finger foods always go well with the beer served, the waiting staff are friendly and there is a buzz in the air whilst the band is jamming away on both popular English and chinese songs. Simple, tasty bar food, done well is just great. As an expat, I loved hanging out at Mooneys. In general, what i’ve learnt is that running a huge operation like SLCD is definitely no easy task, to bring all the departments together and working in harmony to deliver a smooth transition of service is extremely difficult, it takes a strong team of management to manage and supervise the many, many staff members and a strong leader to pull everyone together in the same direction. In the time that I’ve been here it has allowed me to experience a bit of everything that Shangri-La and Chengdu has to offer, but it has given me a lot of insight as to how a massive hotel like SLCD should be run. Staff members whom have shown dedication / ability beyond their position: I think Tony shows a lot of
enthusiasm and passion for his work, he cares for his food and tries his best to maintain a high level of standard and consistency. Steven in pastry shows dedication and commitment to the team/department. Some of the juniors have taken me around Chengdu to Jing Li, Renmin park, seen monuments – Chairman Mao in the city centre, seen the pandas, showed me the culinary school where they went to. Lynda Huang was kind enough to take me to her village to meet her family in Meishan, they live off the land and have very little in terms of material possessions. But their hospitality was so warm and inviting, I felt at home straight away.
Chef Tommy Soong, has a lot to offer in terms of creativity and passion about his art. Chef Kumar is a talented and gifted Indian chef, a great host and was quick to show me the great night life around Chengdu. I’ve had such a great time in Chengdu, I’ve tried various types of Hot pot, proper Peking duck, Xiao Kau, a lot of small treats whilst in Jing Li, San da pow, Liang xia and
have been amazed at their artistic little handcrafts and artwork that is synonymous of Chengdu and China. The people have been so warm and friendly, I definitely want to come back to Chengdu as soon as possible. Once I finish my apprenticeship, I definitely want to get into a career in hotel management, and hopefully come back and explore all the possibilities that Chengdu has to offer.
Minister’s Student Achiever Awards NSW’s top tourism and hospitality students were recently recognised as potential future leaders in the industry at the Minister’s Student Achievers Awards ceremony held in Sydney. The top achievers studying tourism and hospitality were each presented with a framed certificate and prizes (a $250 cheque and a $100 gift voucher). The NSW Minister for Tourism, The Hon. George Souris, MP, has been awarding high-achieving students since 1991 and the awards are an important accolade that celebrate the most outstanding tourism and hospitality students in NSW. Congratulations to HTN 2nd Year Apprentice Chef Andrew Murace who was one of 16 students to receive a Minister’s Student Achiever Award for his hard work, enthusiasm and drive this year.
The Nestle Golden Chef’s Hat Award 2012
The Nestlé GOLDEN CHEF’S HAT AWARD is the only national chef competition dedicated to the development of apprentices and is open to junior and apprentice chefs under the age of 25 years. It is the longest running sponsorship for Nestlé with the first event held in 1966. When you enter the Nestlé GOLDEN CHEF'S HAT AWARD, not only do you stand to win an international prize trip to the 2012 Culinary Olympics in Germany valued at $15,000, you will be cooking from the get-go; putting your skills up against your peers, benchmarking your skills at every level and really finding out where you are as a chef.
Finalists compete in a series of ‘mystery box’ regional cook-offs, with the regional winners receiving an all expenses paid trip to Melbourne to compete in the national cook-off, to be held during Fine Food 2012 in September. All competitors are eligible to win medals of achievement in culinary excellence in entrée, main and dessert course categories. Along the way, you will be mentored by professional chefs and culinary instructors who will open doors for you to network with key players in the culinary world.
HTN Apprentice Chefs Joshua Brown and Brett Waslin from Parliament House Catering by IHG won the ACT cook-off held recently while HTN Apprentice Chef Morgan Neveceral came in a close 2nd with his teammate Rosie Firth. Profile: HTN Apprentice Chef – Joshua Brown HTN: Briefly describe the dishes you made on the day. Joshua: EntrÊe: Salt & Pepper Calamari with a golden shallot and capsicum salsa, seared baby barramundi with braised cabbage finished with a bourride. Main: Braised Beef Rump served with a lambs brain, beef and mushroom pie, mushroom puree, turned carrots and a red wine jus. Dessert: Chocolate Mousse with a Kit Kat crunch, strawberry coulis and a caramel birds nest.
HTN: What did you enjoy most about the competition? Joshua: I obviously enjoy the cooking side and testing my skills against other chefs but I also enjoy getting to know other chefs and see what they are doing and then learn from what they are doing as well. HTN: Briefly describe the competition, what you did to do on the day and how you placed? Joshua: We arrived in the morning and had a briefing from the competition organiser where we were told everything that would happen throughout the day. We then got the list of ingredients and had to plan our menus and workflow plans. After this we entered the kitchen and had a mini challenge where we had to prepare 1 portion of Eggs Benedict. The main competition then started and we prepared and presented our meals to the specified time limits. We ended up coming 1st overall
HTN: What piece of advice would you give to an apprentice thinking about entering this or any other competition? Joshua: Practice! Practice as many times as humanly possible because as they say “practice makes perfect” and that is something that is incredibly rare in these competitions HTN: What section or sections are you currently working in at Parliament House Catering by IHG? Joshua: I am currently working in the members and guests’ dining room with my Chef de Partie Craig. We don’t really have set sections because my chefs give me a go at everything so I can learn more and develop a wider range of skills
HTN: Why did you become an apprentice chef and what got you interested in the industry? Joshua: I became interested in cooking because of the chef that taught my class at St Edmunds College Canberra (Dean Parks). He was a great teacher and a even better chef. He got me and Brett Waslin involved in the Secondary Schools Culinary Competition in 2009 when I was 15 and we went on to win the local comp in Canberra and then proceeded to the nationals in Queensland where we also won that. We then went on to the international competition in Tahiti were we ended up coming 4th and ever since I won that first comp in Canberra I was hooked and that’s all I have thought about doing since then HTN: What are your plans beyond your apprenticeship? Joshua: I would like to travel to Europe and learn more from some great chefs and also learn other countries cuisines that I can bring back to Australia and some day hopefully be a successful chef HTN: What do you enjoy most about working at Parliament House Catering by IHG and with Cris Purcell? Joshua: I enjoy the challenge of catering for some of the most powerful people in the country and the very unique opportunities that comes with my job. Not many chefs have these experiences. As for my Head Chef Cris, he is a
nice and understanding boss that knows when to push you harder to make you achieve your best . HTN: Finally, what piece of piece of advice would you give an apprentice just starting out in the industry? Joshua: Don’t be afraid to cook or do something, if it turns out bad you just learn from the mistake and try again. 50% of what you learn during your apprenticeship is from mistakes you have made as well as trial and error Profile: HTN Apprentice Chef – Morgan Neveceral HTN: Briefly describe the dishes you made on the day. Morgan: On the day my partner and myself served for entrée: Barramundi served two ways; pan fried and a Lemon Lime Sous Vide, main course was Pressed Braised Beef, Coconut and Almond crusted Lambs Brain and a Sambuca Jus Lie and for dessert we had a Date and Cinnamon Rice Pudding with Candied Rhubarb, Tia Maria Mousse and Strawberry and Rhubarb Sorbet. HTN: What did you enjoy most about the competition? Morgan: For me personally meeting new chefs and apprentices is the whole reason I enter competitions and so I can network and meet the people in the industry
HTN: Briefly describe the competition, what you did to do on the day and how you placed? Morgan: As like with a lot of competitions it was a tough day but luckily my team mate and I worked really well and were very tidy which meant that the judges would really only have the food to comment on and it was pretty close but my partner and I placed a very close 2nd. HTN: What piece of advice would you give to an apprentice thinking about entering this or any other competition? Morgan: To any apprentice out there I definitely encourage you to do it. I have already competed across 16 competitions in my apprenticeship and I have met so many of the leaders of the industry who also know me. I have those connections so that in the future I can use them to my own advantage when it comes to future employment as well as meet the young chefs who, like me, in 10 years will be in the same position as me and can use contacts throughout competitions. HTN: What section or sections are you currently working in at Parliament House Catering by IHG? Morgan: Currently I work the pass in the staff dining room kitchen at Parliament House Catering.
HTN: What do you enjoy most about working at Parliament House Catering by IHG and with Cris Purcell? Morgan: I enjoy my team and to be honest the hours where I work but my biggest enjoyment is just being able to cook. I’ve worked with Cris for four years now and he has never put the reins on me. He has allowed me to grow but guide me whilst letting me discover a lot about my own abilities from my own mistakes (and there’s been a few). The biggest enjoyment I get from working at Parliament House Catering is the clientele you get to serve i.e. the Queen, Spanish royal family and Barack Obama.
HTN: Why did you become an apprentice chef and what got you interested in the industry? Morgan: I became an apprentice chef really because I just enjoy food and I grew up really only knowing how to do this. Being a second generation chef I guess I really got into it because of my dad, although he doesn’t know it. I draw a lot of inspiration from him. HTN: What are your plans beyond your apprenticeship? Morgan: I would really like to travel and gain knowledge then look at maybe my own business down the line. HTN: Finally, what piece of piece of advice would you give an apprentice just starting out in the industry? Morgan: Firstly really make sure it’s what you want to do because it’s not easy and it leads to a lot of changes in your life. You may not want but if you have the drive and the passion don’t let anyone stop you. The only person that will stand in your way is yourself so push yourself to the limit each day and the possibilities are endless.
HTN Sponsor Hennessy Coffee
2012 Hotclub Barista Cup Grand Final The Brita Hotclub Barista Cup is an Australian specialty Barista competition for clubs and hotels that offers the chance for individuals to show off their coffee skills behind the coffee machine and represent their licenced venue as part of this year’s competition. This is a competition that involves making the coffees made every day from an espresso and latte to a “signature drink” that is a coffee based drink as wild or wonderful as competitors may wish to create using any ingredients they wish. The competition was also designed to reflect the nature of coffee making in the industry with each competitor allocated 15 minutes to set up, 15 minutes to compete and 5 minutes to cleanup. After several regional heats that were held throughout NSW from April to June 2012 the winners from each regional heat then progressed to the Grand Final of the Hotclub Barista Cup that was held at the Australasian Gaming Expo from 21st to 23rd August 2012. The overall winner of the Hotclub Barista Cup, Bella Volani from ACT Rugby Union Club, won a trip for two to Hawaii valued at $3,000 and a trophy.
To view the regional heat held at Blacktown Workers Club please click here. For more information on the Hotclub Barista Cup please visit the Facebook page www.facebook.com/HotclubBaristaCup.
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