Sydney Chef Consultant

30/04/2023

30/04/2023

30/04/2023

For expert advice and a good quality product, and honest reliable service go no further than Wrights The Butchers

Chef, we understand how important it is to have a reliable meat wholesaler. Wrights The Butchers have been in the business for over 30 years, and we take pride in delivering quality and timely produce to our client's venues.

Whether you're running a cafe, club, restaurant group, or hotel, we've got you covered. Our team is dedicated to providing excellent service and support to ensure that your meat orders are always taken care of.

So why not contact us and find out how we can help you with your meat supply needs? We look forward to hearing from you!

Reach out at www.wrightsthebutchers.com.au

28/04/2023

28/04/2023

Chef of the Year Heat 6 is on Monday at 11.30am with four dynamic chefs, who have only one hour to prepare two courses for the judging team.

Trevor Jenkins - Teacher, Holmesglen, VIC
Trevor fell in love with the industry from the first day in the kitchen at the age of 13 in his parent’s restaurant on the Sunshine Coast, QLD. Over the past 30+ years, he has had the opportunity to work in Europe, up and down the east coast of Australia, Michelin-starred venues, hatted venues, catering, hotels, and many more, working his way up to Executive chef/Operations. More recently, Trevor has been lucky enough to be able to teach and mentor the new and upcoming talent of our industry as a culinary arts teacher in the TAFE sector. Cooking is a love and a passion that continues to grow.

Rose Bass - Head Chef, Corvo Bar & Kitchen, WA
Rose is the Head Chef of Corvo, a Seasonal European restaurant located in Perth, Western Australia. Rose's approach to food is one that focuses on offering an inviting and accessible menu with recognisable dishes, cooked simply and moved by the seasonality of produce.

Tom Hitchcock - Head Chef, Spirit House, QLD
Tom's belief in the industry, is sustainability in Chefs. It is important that as chefs we take care of the next generations and teach them that we can make amazing food with a work-life balance. With the ever-changing world, it is his interest to keep up to date with the relevant and future tastes of food. (For example environment, kitchen culture).

Iscah Szperling - Event Head Chef, Damm Fine Food, VIC
As event head chef, Iscah is part of a team that produces high-end weddings and events. Career highlights have been a mix of working for and learning from some of Melbourne's best chefs and over 400 venues as an agency chef.

To see these chefs in action register for your free ticket to visit Foodservice Australia, 30 April -2nd May 2023 at the Melbourne Convention and Exhibition Centre (MCEC).

Get your free ticket here → https://r.lup.com.au/foodservice-melbourne-23

26/04/2023

26/04/2023

Chef of the Year Heat 4 is on Sunday at 3.30 pm with four dynamic chefs, who have only one hour to prepare two courses for the judging team.

Craig Dowling - Executive Sous Chef, RACV Club, VIC
The joy of cooking is the epicentre of Craig's day-to-day life, it’s what inspires him. Craig has had the opportunity to work around the world but now calls the RACV City Club his home with his current role as Executive Sous Chef.

Kimberley Fitzpatrick - Executive Chef of Stock and Barrel and Elizabeth's Restaurant at The Sebel Yarrawonga, VIC
Kimberley started her career as a kitchen hand at age 15 in regional Victoria since then, she has completed her commercial cookery apprenticeship, diploma of hospitality and hospitality management. Kimberley worked for Barooga sports club and Barooga golf club as head chef and progressed from apprentice to head chef over the 12 years she worked here. She then moved to Yarrawonga golf club as head chef for 3 years before moving to the newly built Sebel Yarrawonga resort in 2020 where she currently works managing the kitchen, restaurants, stock and barrel, Elizabeth’s and conference and events as executive chef for the resort. Kimberley loves being a chef: working in northeast Victoria and having so many amazing ingredients at her fingertips.

Andrew Wisken - Chef, Warringal Private Hospital, VIC
A 40-year journey has seen Andrew work at almost all sporting events in Australia, cater on TV shows, open one of the largest dining restaurants in Melbourne as well as be the executive chef of a tropical resort, live in the remote outback of Australia, judge and train in Australia and abroad as well as teach in Thailand. Andrew agrees this trade is possibly the only job you can work and see the world in, and never stop learning.

Dylan Williams - Junior Sous, MOKE, VIC
Dylan is currently working a Moke Dining in Flinders as the Sous chef working very closely with Micheal Cole. With a weekly changing menu and so much local and fresh produce on the Peninsula, he couldn't ask for much more! Previously working at Montalto in beautiful Red Hill with a massive market garden on display and fruit and veg coming and going. One thing he loves about this industry is the amazing people you meet.

To see these chefs in action register for your free ticket to visit Foodservice Australia, 30 April -2nd May 2023 at the Melbourne Convention and Exhibition Centre (MCEC).

Get your free ticket here → https://r.lup.com.au/foodservice-melbourne-23

25/02/2023

Chai has always been a constant in Monica Sunny’s life. Not the Americanized spicy, sugary version. In India, “chai” means “tea” – and after emigrating from Punjab, India, to Atlanta when she was nine, Sunny and her parents made chai together. They’d mix spices like ginger and fennel, ...

22/02/2023

Entries are now open for Chef of the Year 2023. Could this be the year that you throw your hat into the ring?

The Chef of the Year is the most prestigious competition for professional chefs in Australia. You get one hour and a black box of ingredients. Impress the judges and you could win a combi oven and share of $10,000 cash. Even better you get to network with some of the best chefs in Australia and have a lot of fun.

The competition is running as part of Foodservice Australia at the Melbourne Convention and Exhibition Centre from 30 April - 2 May. It is proudly sponsored by industry leaders Anchor Food Professionals, Unox Australia, Bidfoods, Oil2U, Leeuwin Coast, Bloom Providor, MCEC and All Rosie Promotions.

For more information and free entry visit www.foodserviceaustralia.com.au/special-events/chef-of-the-year

19/02/2023

We champion the bold in hospitality to achieve the extraordinary.