Simplot Foodservice: Principal partner of the Australian Culinary Federation’s Australian Young Chefs
Young Chefs report from ACF Conference
A contingent from Australian Young Chefs participated in the recent Australian Culinary Federation National Conference held at Rydges in the NSW Hunter Valley from June 4 to 6.
The jam packed program of events began with a charcuterie masterclass, cheese tasting, wine tasting and butchery masterclass on day one, followed by a comprehensive series of presentations on topics such as catering to dietary diversity, global food security and tips on strengthening connections with future employees, along with a trade show component featuring ACF sponsors. The final day featured a Discovery Food Tour led by Tawnya Bahr from Straight to the Source, which took participants to Herbie’s Spices for a factory tour followed by an oyster tasting at the Hawkesbury River Oyster Shed, then a seaweedery masterclass hosted by Seaweedery and Me, and a picnic lunch.
The Australian Young Chefs contingent held a panel discussion chaired by ACF mentor and accomplished chef Garry Stokes in which they shared their personal experiences and insights into what makes the culinary industry such a rewarding and exciting profession, and discussed the importance of mentorship, teamwork and continuous learning in building a successful career.
We asked them to share their experiences of the conference with us and their responses are reproduced below.
“Being a part of this year’s conference was a stimulating experience. I’ve returned home feeling inspired and energised to pursue my newfound knowledge and ideas into the future. Meeting other young chefs created a connection between us as we all share the same passion for the industry. Along with the highlights of meeting and networking with other industry professionals, I personally felt so trusted by the industry’s current chefs. As young chefs we collectively feel supported, trusted and proud to be following in their footsteps. Hearing other chefs’ origins and paths to success showed many directions which we can pursue. The excitement of new ideas and inspiration is still bubbling, thanks to my new knowledge of food history - how dining was and in some ways still is a choreographed dance.”
SEMRA PEACH, Tasmania
ian hemphill (R) at herbie’s spices
“It was great to get a snapshot of what some of the first Australian menus looked like. I also loved talking to Ian Hemphill of Herbie’s Spices and finding he is so dedicated to freshness and quality that he makes small batches and tests everything for allergies. As an industry we need to learn to adapt and change how we approach dietary requirements and allergies and understand that often it is not just a choice to be inconvenient, and that we need to treat these customers as any others would be treated.
“I also got out of the conference that we need to do something drastic soon to attract young chefs to the industry. Because without getting them interested and involved we will continuously be looking at a shortage of chefs. We need to work on changing the public image of the industry and make it more appealing to younger generations.”
HARRISON CARUANA, Victoria
jeremy lackenby (L) with other young chefs INC HARRISON CARUANA (2nD FROM R)
“Listening to the different speakers talk about core topics within the hospitality sector has opened my eyes to new opportunities and career growth. One particular presentation that interested me was that of Troy Rhoades-Brown who’s the owner and Head Chef at Muse Dining. As a young chef chosen to represent my region who’s looking to take my career to the next stage, Troy inspired and motivated me, particularly his journey in running a successful business. He was just so passionate about it - it gave me confidence in moving my career forward. The connections I’ve made from this experience have been life changing.”
JEREMY LACKENBY, NSW
mikaly smith (2nd from R) at the conference
“I absolutely loved the presentation from Mary Jane Morse of Rare Medium who showed us what chefs in Australia are doing with red meat and what the current trends are - her presentation got the room talking and in awe of the places she has been able to eat at! The conference was also an opportunity to connect and network with a wide range of different people, from Australian Culinary Federations sponsors and supporters to other chefs and industry workers. It was a highlight to have met and connected with other like-minded young chefs from around Australia, and being able to hear their stories and views of the industry was inspiring and educational and made me realize how connected we are through working within the industry.
“We were also able to enjoy some amazing local food and food experiences that we would not necessarily experience in everyday life. I really enjoyed having the opportunity to taste local food as well as learn more about it. Having the chance to shuck oysters that have been pulled right from the water and being able to watch a pork butchery right in front of you were just two of the amazing food experience opportunities we had. It also makes you realise the importance of utilising and showcasing food that is local and knowing who the producers are and where their product comes from.”
MIKALY SMITH, Qld
“My favourite workshop from the conference would have to be the butchery masterclass. We were shown the breaking down of a whole pig into each cut and their applications explained. We also spoke about the curing processes of meats. I was able to walk away knowing how to break down a whole pig and how to cure meats - this is something that as an apprentice in the industry we’re not shown and don’t do because we order them in already cut.
“Throughout the conference I was able to meet so many people involved with in the industry, from chefs to lecturers to apprentices. Being able to talk to them and listening to their stories of how and why they started in the industry was so inspirational. And the opportunity to see behind the scenes action such as how oysters are farmed and the huge range of spices which we don’t get to see within the industry provided me with a greater appreciation for food and produce.”
COURTNEY SHORT, WA
MARY JANE INOPIA
“I was able to meet and network with industry professionals who were very helpful answering all of my questions, and I made connections with like minded people that I wouldn't have thought possible. The butchery masterclass was a great addition to the event as it wasn’t something I’ve done in trade school.
“I’m very happy that we were introduced to local producers and business owners within the region. And being a part of the panel as a representative of South Australia gave me valuable insights about the industry.
“The conference was amazing and the experience beyond what I expected. I’m hoping for continued success and growth of the ACF to create more events like this.”
MARY JANE INOPIA, SA
“My experience at the conference was amazing, I met so many new people and learnt so many things about the industry, not just food related either. Understanding what micro credentials mean, food security and the most fascinating thing for me and what I heard come up the most was food sustainability.”
JARROD EVERETT, Young Chefs Chair
