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Volume 2, 2013


Message from the CEO As we fast approach the busiest time of the year for our industry, we are working hard to ensure that there is a steady flow of enthusiastic apprentice recruits to take up the numerous positions that are on offer throughout our network of quality host trainer venues. As such, we are delighted to be able to offer a number of preapprenticeship programs to allow new recruits the opportunity to gain a real head start in their apprenticeship just in time for Christmas and holiday trading. The program has been funded by the NSW Government - by the NSW Department of Education and Communities under the Youth Attainment and Transitions Pre-Apprenticeships training program and will be coordinated throughout Sydney and Newcastle. The four week programs provide participants with quality skills development in commercial cookery fundamentals as well as work experience within the HTN Network. The objective is to transition participants into apprenticeships upon successful completion of the program. To find out more, or if you know someone who may be interested, please click here.

We are very proud of the many promotional events and industry activities that we have coordinated throughout 2013. These promotions are designed to highlight careers in hospitality and food service as well as “inspire� the


apprentices that take advantage of them. The newly invigorated HTN Apprentice Chef Culinary Competition series provided the overall highest points scoring HTN apprentice with the very unique opportunity to work with renowned Chef Shannon Bennett at the award winning restaurant Vue De Monde in Melbourne. Congratulations to talented HTN 3rd Year Apprentice Chef Luke Piccolo (currently “hosted” at Pilu at Freshwater) for achieving highest points with his success announced at the recent HTN apprentice Tour of the P&O Pacific Jewell – his prize includes flights and accommodation as well as the chance to work with arguably one of the best chefs in the world. The recent HTN Youth Skills Showcase was well attended by industry leaders and provided the opportunity for HTN apprentices Kelsey Gill, Adam Hawkins and Caitlin Andrews to showcase their culinary talents and was the ideal platform for HTN’s Patron, Mr Peter Howard to announce the winner of an annual scholarship named in his honour. A clearly elated Paul Niddrie (HTN 3rd year apprentice “hosted” by Rustica Newcastle Beach) was named the 2013 recipient and will travel to London with $5,000 spending money in 2014 to explore all things gastronomy. Thank you to TAFE NSW Northern Sydney Institute, Ryde College and HTN’s sponsors for making this event possible.


There have been numerous individual achievements by HTN apprentices across a range of culinary competitions this year including the Nestle Golden Chefs Hat and the Australian Culinary Federation’s National Apprentice Competition – Congratulations to all of you! In closing I would like to extend deepest sympathies on behalf of all at HTN to the family of the late Craig Williams who recently passed away after a long battle with brain tumours. Craig was an exceptional chef who had won a “swag” of culinary awards as well as having represented Australia as a member of the 2000 Australian Junior Culinary Olympic Team. He had worked for the likes of the Roux Brothers in London before settling into premium positions on the Central Coast including the Crowne Plaza Terrigal, Platinum Blu Restaurant as well as teaching part time at Hunter TAFE. A well-known and much loved member of the culinary fraternity - he will be sadly missed. Yours sincerely,

Michael Bennett Chief Executive Officer


A message from HTN’s Official Patron Peter Howard "It's a small town on the vast ocean - this is, the ship (The Prinsendam) I am on as we beaver our way to London from Ft Lauderdale. Just over 800 passengers + over 300 staff and all being fed and watered as we are at sea for 7 days - no land in sight for the next 6 days. Can you imagine the logistics needed to keep everyone happy and contented? – so far the Holland America Line has not missed a beat. But it does remind me of just how good a Chef's job can be - sure you work your behind off but then this job is one of few that is an international pavement to work. Increasingly, Aussie’s hospitality workers are visible. Perhaps this has been going on for awhile in that I well remember filming Curtis Stone around 20 years ago )for the Today Show) when he was the Chef at Quo Vadis in London - a Marco Pierre White eatery at that time; at the same time, John Torode was the 2nd Chef at the extremely fashionable restaurant called Quaglinos - a Terrence Conron restaurant - fabulous and how surprised I was to be placed in the section of one on my ex-students from Ryde College - he was a section head waiter. So it’s not new that Aussie Chefs and hospitality workers have been making their presence felt for a long time now


and with good reason - our work ethic is great and the training is very rounded. And that is especially true if you consider the training and work experience that is available through the HTN system. There can be no doubt that we Aussie Chefs are exposed to some of the best produce in the world and consider that we can get almost anything we want in Australia and mostly it is grown/processed at home. Chances are that if you get an avocado in London, it will have come from Uganda or Israel. How spoilt are we in our amazing country we are fortunate enough to call home. Increasingly we also are being recognised for the inventive ways by which we use the produce and how we can adapt to other influences - consider how we have taken some of the molecular cuisine influences and used to our advantage and that of our customers.


Travel does broaden the mind as the old saying goes but, for me, it also shows that the world would be a lot less exciting without our input as Chefs - we certainly make such a difference in the world that allows passengers, like me and the other 799 passengers, to experience hospitality like this in the middle of the Atlantic Ocean amazing stuff. OK...Dinner time!!".

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.

George Carpinato, HTN Industry Advisor, spent several days aboard the HMAS Tobruk. To listen to George recount his experience and watch the video please click here.


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2013 HTN Apprentice Butcher Competition

The 2013 HTN Apprentice Butcher Competition was held at TAFE NSW Western Sydney Institute – Nepean College, Kingswood Campus. This competition was an opportunity for each individual to display their skills and capability as well as showcase their talents and discipline as an Apprentice Butcher. On the day of the competition each Apprentice Butcher was provided with two Lamb Legs (chump on) and one Lamb Loin whole double (bone in) and were required to prepare and complete two stages.


In stage one the first Lamb Leg was boned and cut into primals, for display and judging on the trays provided while the second Lamb Leg was boned (ezy carve) with round to be taken out then rolled. In stage two the Lamb Loin was boned, then rolled and skewered for display. The overall winner on the day was HTN Apprentice Butcher Matt Jordan from Bush’s Fresh Meats in Gordon.


HTN Sponsor Meat and Livestock Australia: Soaring Appetites Competition On 17 June at TAFE NSW Northern Sydney Institute Ryde College Meat and Livestock Australia (MLA) hosted the first Soaring Appetites cook off competition. This competition was aimed at apprentice chefs of any year and encouraged them to get their creative juices flowing. Competitors had to develop two recipes, one for a main dish and one for either an appetiser or a dessert using a selected cut of beef and lamb. They then had to replicate these dishes in 1 hour and 15 minutes in a cook off. The Soaring Appetites journey started in March, when the competitors Gabriella Adams, Rod Parbery and Lucinda Del Piero discovered the cuts they had to work with. In the same vein as the Masterpieces foodservice program, competitors had to work with beef brisket and lamb shoulder for their recipes. When the recipes were submitted, Chef Peter Van Es reviewed them and provided feedback. From there the cook off date was set. Chef Peter and MLA Master Butcher Doug Piper had the difficult task of judging the dishes and picking a winner. Gabriella Adams served Lamb Popcorn and Carnival of Veg served with Peppered Carnival Jus and she also


cooked a beef dessert, Toffee Apple and Beef Candy Floss Tarte Tatin. Rod Parbery kept it simple and presented Lamb Shoulder with Peas and Carrot as an entrĂŠe and Beef Brisket Steak with Duck Eggs and Chips. For her first competition Lucinda Del Piero served up Stuffed Lamb Shoulder with Lamb Jus and Beetroot Tapenade and Brisket Broth with Brisket Ravioli. At the end of the cook off and judging, the winners was announced and presented with their prizes by Michael Bennett from HTN. The bronze prize, dinner at Pony, went to Lucinda Del Piero. The Silver prize of a $500 Flight Centre voucher was awarded to Rod Parbery. Gabriella Adams was the winner of the competition with her recipes receiving a $1000 Flight Centre voucher. These young apprentices have demonstrated that using a little creativity and alternative cuts you can create a signature dish.


HTN Event exclusive to HTN Apprentice Butchers

Earlier this year several hand selected HTN Apprentice Butchers were provided with an exclusive opportunity – a guided tour of the AJ Bush and Sons factory in Rockdale and Victor Churchill in Woollahra.


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2013 HTN Apprentice Chef Culinary Competition Series

In 2013 there were five regional heats held throughout NSW and ACT. This competition series provided an opportunity to display an individual’s skill and technical capabilities and enhance personal development; improve personal standards and support networking growth as well as friendships with fellow competitors. The competition took place within the well equipped kitchens of the hosting college with up to fifteen apprentices competing in each kitchen. Each competitor was required to replicate a signature dish that the demonstrating chef prepared within a ninety minute time frame. Two identical portions of that dish were then produced by each competitor with one dish presented to judging chefs for scoring and one dish for public presentation.


Presenting chefs demonstrated a dish to be replicated that were comprised of the following proteins: 1st Years: Lamb Rump 2nd Years: Lamb Shortloin (backstrap and tenderloin – on the bone) 3rd Years: Grain Fed Beef Rump cap Luke Piccolo was named the highest points scoring apprentice across all heats and has won a unique two day paid work experience opportunity with renowned chef Shannon Bennett at the multi award winning Vue De Monde in Melbourne.


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Apprentice Chefs show off their skills at the 2013 HTN Youth Skills Showcase and the winner of the 2013 HTN Peter Howard Culinary Scholarship announced The annual HTN Youth Skills Showcase was recently held at The Ambassador Restaurant, Ryde College with great success. The invite only event was a chance for a brigade of hand picked HTN Apprentice Chefs to create a menu and serve personalities from the industry. The evening was also used to recap the past year and to announce the winner of the prestigious HTN Peter Howard Culinary Scholarship. The HTN Apprentice Chefs who were invited to showcase their talents were: • Kelsey Gill - 2nd Year Apprentice - Ripples Sydney Wharf • Adam Hawkins - 2nd Year Apprentice - Crowne Plaza Hunter Valley • Caitlin Andrews - Recent HTN Graduate


The event was attended by VIPs from education, industry, suppliers and sponsors. The Guest of Honour was HTN's Official Patron Peter Howard and The Hon Paul Fletcher MP, Federal Member for Bradfield and Parliamentary Secretary to the Minister of Communications with the evening MC'd by leading ABC Radio Presenter Simon Marnie. The food impressed, the service was excellent and the entertainment by ACMF Ambassador, Oscar Sharah (www.acmf.com.au) was outstanding.


The event concluded with Peter Howard awarding the 2013 HTN Peter Howard Culinary Scholarship which is provided each year to a HTN Apprentice who has demonstrated passion and commitment for the industry. The scholarship is awarded to a young apprentice who will serve as an ambassador for both the industry and for HTN. The HTN Peter Howard Culinary Scholarship is the opportunity for a promising HTN Apprentice Chef to further their career with a unique culinary tour abroad. The prize consists of return air tickets to London or China with thanks to Mr Bill Galvin OAM President, Tourism, Hospitality, Catering Institute of Australia (THCIA) and $5,000 cash.


The 2013 recipient was announced as Paul Niddrie - 3rd Year HTN Apprentice Chef - Rustica Newcastle Beach Paul was overwhelmed when his name was announced and was very thankful in his speech for the support he has received during his apprenticeship from HTN. To view the video submission from Paul please click here.


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Exclusive HTN Event: P&O Pacific Jewel Tour

An exclusive ‘HTN only’ event was provided to HTN Apprentices, Trainees and Host Trainers 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 each individual 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. A discussion on what is 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 each attendee. Further exclusive events are being scheduled for HTN Apprentices and Trainees and are designed to both educate and inspire. For more information about Carnival Australia please visit www.carnivalaustralia.com.


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


Master classes by HTN Sponsor Game Farm Pty Ltd

Earlier this year HTN held two master classes that were sponsored by Game Farm Pty Ltd. The master classes were presented by leading Chef Peter Van Es, owner of 2pots and were held in Canberra and Ryde. During both master classes Peter cooked, demonstrated and showcased a range of techniques for both Quail and Spatchcock. He also roasted additional Game Birds that included Pheasant and Guinea Fowl. On the day there was also a full range of Quail and Spatchcock cuts on display with a card highlighting what the cut was and what dish they can be used for i.e. canape, tapas, entrĂŠe, main, etc.


The master class in Canberra also included a sweet demonstration by Alain Arbaut. Alain’s master class incorporated his French background while also showing his love of Australia; his home for more than 30 years.


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HTN Event: Pasta Master Class The Pasta Master Class was presented by Nino Zoccali Head Chef and Owner of Pendolino and La Rosa and held at Ryde College’s state of the art demonstration kitchen. During the master class Nino, discussed and demonstrated various techniques to create pasta and the types of equipment that can be used. From opening his first Restaurant Caffe Contadino in Margaret River at the age of 25, to establishing such landmark restaurants as Otto Ristorante Italiano at Sydney’s Woolloomooloo Wharf and the restaurants Pendolino and La Rosa in Sydney’s historic Strand Arcade, Nino’s career spans a string of acclaimed culinary achievements. To learn more visit www.pendolino.com.au


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2013 Community First Credit Union (CFCU) Inter Schools Culinary Challenge Now in its second year there were four regional heats in the 2013 CFCU Inter Schools Culinary Challenge. This culinary competition provided an opportunity for high school students who are studying hospitality to demonstrate their skill and capability.

Each competitor was required to replicate the dish that the demonstrating chef prepared within a ninety minute time frame. Two identical portions of that dish will be produced by each competitor with one dish presented to judging chefs for scoring and one dish for public presentation.


Each competitor was required to prepare and present two portions of the following menu item which will be demonstrated on the day by a local leading chef: Pan fried Lamb Rump presented with ratatouille, Black Olive Tapenade and Basil Oil The culinary challenge winner was determined by the highest points scored by judging chefs and they received an industry hamper that included a Fraser and Hughes Gift Certificate valued at $100 along with a $50 Community First Credit Union Bank account.


We thank the following presenting chefs for supporting the 2013 CFCU Inter Schools Culinary Challenge: • Graham Krueger, Western Suburbs Leagues Club • Serge Dansereau, The Bathers Pavilion • Chris Starke, Youeni Foodstore • Chad Pridue, Peterson House


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Introduction to Gary Rayner, Business Development Manager at Bill Buckle Brookvale Hi There, I'd like to introduce myself - I'm Gary Rayner. I live in Avalon Beach with my wife and five children. My wife and I are very community conscious. She is a local kindergarten teacher. I've played and coached with the Avalon Soccer club and Whale Beach Volleyball club. I play Guitar in a local band that play at mainly local fundraising events, local 40ths and 50ths. I worked at Bill Buckle Auto Group 15 years ago, back when Bill Junior was driving the business. I'm very fortunate to be back at Buckles - who like me believe in good old fashioned customer service where you can pick up the phone and deal with a local person and have them on your doorstep within half an hour. I would appreciate the opportunity to be able to quote on your next fleet of motor vehicles or your personal vehicle across our range of vehicles which will soon incorporate Land Rover and Jaguar. I appreciate that you have taken the time to read this and hope that you will please consider calling me to assist you in getting the best deal available on your motor vehicles.


If you have any friends or business associates that are in the market to purchase or lease a new vehicle I would be grateful if you would pass my details onto them. Kind Regards, Gary Rayner Business Development Manager

Bill Buckle Brookvale Mobile: 0409 048 881 Direct: 02 8922 9341 Email: garyrayner@billbuckle.com.au Website: www.billbuckle.com.au


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RACV sets a Culinary Benchmark

The 2013 online competition for Royal Automobile Club of Victoria Chefs and Apprentices attracted a record number of 42 chefs and apprentices from RACV Clubs and Resorts across Australia. This is an Australian record number of chefs from one business entity to participate in any single ] culinary competition at one time. With an outstanding score of 95.25% Chef de Partie Lachlan Prior, employed by the RACV Melbourne City Club won the overall RACV staff championship, Indi Jarum, from Healesville Golf club won the apprentice category, James Blight from RACV Melbourne City Club won the senior category and Kauri Kondraschek from Healesville Golf club taking the pastry Chefs title. The online professional competition was applauded by participants as the future for culinary competitions for professional cooks and chefs. Executive Chef Mark Normoyle strongly believes and supports training initiatives and Executive Sous Chef Grant Flack assisted with promoting the competition to its successful conclusion. Full results may be viewed at http://auschef.com


Online professional culinary competitions spearheaded by George Hill at auschef.com demonstrate the huge potential to use electronic media to conduct a culinary competition with the same benefits as a practical competition. There are no material, travel, ingredients, judges, accommodation, and the many other costs associated with a practical event. “An online culinary competition calculates to be about 10% of the current cost of conducting a practical competition with the same motivational and competencies outcomes” said Hill.” Though I believe practical competitions have an important role in a chef’s career and will co-exist, there is a growing demand for an alternative style of “Salon Culinaire””.

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


Volume 2 2013