Embracing the Future of Culinary Excellence

As we embrace the midyear period I am delighted to share the latest updates and activities from the Australian Culinary Federation. Our community has been buzzing with energy and enthusiasm, particularly our young chefs who have been participating in numerous industry events. It is truly encouraging to see our members empowering the next generation of culinary talent across Australia.

In collaboration with the Australian Truffle Industry Association, we have been hosting national on-farm experiences. These events allow chefs to immerse themselves in the world of truffles, learning about their distinctive aromas, flavours and seasonal variations. Participants gain expert insights on selecting, pairing and using truffles to create exciting seasonal menu offerings.

We are also excited to announce the upcoming release of our webinars on Sustainability and Allergens. These important and relevant topics will be available on our website for members to watch at their convenience. We extend our gratitude to Table Food Consultants for their support in bringing sustainability to the forefront and to Ingrid Roche from the National Allergy Council for keeping us updated on allergen information.

“At Fine Food Australia we will have an exciting program featuring live kitchens, a demonstration kitchen and various finals”

Nationally it has been a busy time with competitions for both the National Apprentices and Secondary Schools. These ACF initiatives have showcased the incredible talent and skills of our young chefs. Congratulations to all the finalists!

The Secondary Schools Final will be held in Adelaide from Friday 20 to Sunday 22 September, while the National Apprentices Competition will take place during Fine Food Australia in Melbourne. At Fine Food Australia we will have an exciting program featuring live kitchens, a demonstration kitchen and various finals. Check out the ACF website for details and dates.

We are thrilled to announce that the Nestlé Golden Chef’s Hat competition finals, hosted by the ACF, will also be held at Fine Food Australia. We look forward to seeing the continued success of these talented young chefs!

We have also organised an ACF & WORLDCHEFS Culinary Arts and Hot Kitchen Seminar with international judge and industry professional Rick Stephen on Monday 2 September. It will cover scoring categories such as mise en place, professional preparation, presentation and taste. Worldchefs Competition Seminars are designed for ambitious chefs looking to gain insights into international culinary competition standards, such as current trends, competition rules and judging criteria.

I trust that each and every one of you is keeping well and managing the cold winter weather. We look forward to connecting with you soon and hope to see you in Queensland at the Food & Hospitality Expo where we have a breakfast organised and again in September at Fine Food Australia.

KAREN DOYLE
President ACF