High-flying food technologist

When you see a gourmet item from a famous chef in the supermarket, it could be the work of food technologist Luke Bramston, who hails from the Western Port side of the Peninsula.

A veteran of the Australian food industry, Luke started out studying media and politics at Rusden College, and his first job was as a still photographer in Sydney. Then came a job as a photographer for weddings and other functions at fancy hotels. A banquet chef at Sydney Hilton suggested he photograph his fabulous food one day, and soon he had his first international magazine cover.

“It was very interesting, but I wasn’t commercial by nature and had a young family to support so returned to Melbourne and got a job in the food industry with multinational British hotel and restaurant company Whitbread when it bought Denny’s in Australia and rebranded as Keg steakhouse,” he said.

Luke was the opening manager of 14 restaurants across Australia – buying food, organising staff training, product development and more. Next step was as Keg’s national operations manager.

In 1995 Whitbread sold Keg and Luke went to CUB’s ALH pub group before joining Top Cut Group as a partner, in the team establishing the innovative Caterfare Cook Chill facility in Flemington, a major supplier to Australian hotels, restaurants and food manufacturers. Top Cut’s Caterfare moved into China, Korea and Japan; established sales offices in Hong Kong and Singapore; and built food facilities in Brisbane, Sydney, Adelaide and Perth. Seven years ago Luke went out on his own.

“Food safety is a big focus nowadays; extending shelf life of products. It’s about ensuring the product is the same five days after it leaves the maker.”

Luke said it was interesting the population as a whole was healthier during COVID lockdowns. Part of this was the simple act of more handwashing. Like many, he was unable to front up to work so switched to helping

companies set up central kitchens for home delivery and retail sales, or increasing output from existing ones. “People came to me and asked: ‘How can we manufacture this recipe to the same standard as our chefs?’.”

Supplying aged care centres and hospitals with healthier meals is a new and important focus. “The food and hospitality industries are battling lack of staff and experience. We’re planning a week of menus so outlets can heat and serve using fewer staff.”

Does he have a hobby? In 2002, at the height of the cook-chill expansion, he was working 70-80 hours a week. He and his family had moved to the Peninsula and he discovered flying. He obtained his private pilot licence: “It was an important escape from work stresses.” He bought his first plane, a Piper Cherokee, in 2010 and now owns a Beechcraft Sierra. He joined Peninsula Aero Club and is now secretary – a high-flying foodie.

Luke’s top five home cooking hints

1. Food preparation surfaces and utensils must be clean and sanitised; wash hands before preparation.

2. Hot food should be served hot, cold food kept cold –above 65C for hot food and below 5C for cold food.

3. Refrigerated raw food should be kept stored away from and underneath cooked food.

4. Keep raw meat and seafood preparation separate to other food preparation.

5. Do not leave prepared cooked or raw food out of refrigeration. Consume or store appropriately after preparation.

NOTE: This information is of a general nature and cannot be construed as individual advice.