news SAVOY APPOINTS FIRST FEMALE HEAD BARTENDER IN 95 YEARS
STAFF SHORTAGES FORCE TAKE-AWAY ONLY Joo Gye Son and her husband Il Seong Lee, owners of the popular Kang Chon restaurant, have been forced to close their dine-in service because they have no wait staff. The couple has been in business for 24 years and spent about half that time in the current premises. Read more online.
Savoy hotel’s American Bar was run by its first female head bartender in 1903. During her nearly two-decade reign, Ada “Coley” Coleman created classic cocktails like the Hanky Panky. The renowned London institution has not had a female head bartender since.
VEGAN CAFE FUNDRAISES FOR ANIMAL SANCTUARY Hosting people along with a love of animals and plant-based food are the three key pillars of Sumner’s latest vegan café, Bonobo, owned by Deane Simmonds and his partner Annelies Basten. Read more online.
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ARE YOUR THE NEXT AMBASSADOR CHEF? In September Beef + Lamb New Zealand will be extending an invitation to chefs to apply to be one of its next Beef + Lamb Ambassador Chefs. For over two decades Beef + Lamb NZ has been shaping the careers of chefs around the country by selecting those who are creating and serving incredible beef and lamb dishes in their restaurants to be Ambassador Chefs.
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KFC REDUCES MENU AMID FOOD SHORTAGES KFC announced on Twitter that it has reduced its menus nationwide in the UK due to shortages in the supply of food. The shortage of HGV drivers and the subsequent gap in food and drink deliveries to hospitality businesses has been growing, meaning that this is undoubtedly only the first of many such announcements.
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CELEBRATED CHEF JOINS DEDICATED TEAM Stoddart is delighted to announce that celebrated Chef, Adam Dickson has joined the team as Chef/Sales Specialist. It’s full circle for Dickson, as he brings to the Stoddart table 28 years’ experience in the hospitality industry having worked throughout the world in kitchens from hot dog stands to fine dining establishments. Spending the last few years teaching and mentoring young chefs at MIT in Auckland, Dickson brings this practical ability to pass on knowledge and expertise to his new role. “I can definitely command a room,” expressed Dickson. “It’s about instilling knowledge whether it be the next generation coming through or teaching old dogs new tricks.” From gaining his Chefs passport at 18 which allowed him to travel the world, cooking for movie stars, running major catering operations at the Olympics in Sydney and the Americas Cup to owning his own restaurant, giving back to the industry by facilitating training for culinary apprentices, and working with the catering association, Dickson has moved through every aspect of the foodservice sector. Giving back to the community is important to Dickson, for the last four years, as he has moved from working in commercial kitchens to areas that allow more flexible hours, he has been a part of the Beachland’s Volunteer Fire Brigade. Heart Kids New Zealand is another charity close to Dickson. “It plays a massive role in my life, I’m really lucky.” Dickson also firmly believes in encouragement of on-the-job training, having mentored
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apprentice chefs in mid to end of apprenticeship assessments. He will be bringing this teacher’s ethos to his role at Stoddart, along with practical equipment knowledge – both using it and teaching others how to use it. “Being able to get your hands on and play with the equipment is so important. It’s great to be able to offer chefs the ability to come into the showroom and actually cook something on a piece of Stoddart’s equipment,” explained Dickson. “There’s not many places where you can say ‘let’s throw everything we have at this piece of equipment and see what happens’.” Stoddart is moving to a much larger facility in Auckland with a full showroom and demonstration kitchen that will incorporate the brands that Stoddart manufacture or distribute. More on this later as this will be opening later in the year. “I’m looking forward to having my own demonstration kitchen. There are so many possibilities for that space, it’s going to be beautiful when we’ve finished it, it’s really exciting.” Dickson loves sales, especially commercial catering equipment, and cannot wait to introduce himself to dealers and reacquaint himself in the marketplace. He is looking forward to offering customers a full experience, including things like recipe development and innovation. Dickson has already commenced at Stoddart and is looking forward to getting into it and utilising the collective knowledge and experiences of the Stoddart team. “Representing the Stoddart brands and delivering excellences, along with some cracking cuisine and amazing toys to play with in the kitchen will be something that is very different and something that will be unique to the New Zealand marketplace.”
