Reflecting on success and looking ahead

The past few months have been incredibly rewarding. Fine Food Australia was a standout, with the Culinary Competition showcasing an extraordinary level of skill and professionalism. It was fantastic to see such respect for our craft and feel the energy and enthusiasm that surrounded the event. The opportunity to reconnect and network with so many of you was a true highlight, reminding us just how strong and united our community is.

Our support for competitors continued with the Nestlé Golden Chef’s Hat Competition in Melbourne, where young chefs displayed incredible dedication and talent. Congratulations to all competitors, especially to Archer Houghton from Victoria who took home the 2024 title. A special thank you to Karlie Durrant and the Nestlé team for another memorable year of supporting the next generation of culinary stars.

“Andrew Ballard and Amber Heaton will be representing Australia at the upcoming Worldchefs Congress”

On the education front, our recent webinars on Allergen Management and Sustainability were well received. These critical topics are shaping our industry, and the recordings are now available on our website. If you haven’t had a chance yet, I encourage you to check them out.

We also had the National Secondary Schools Culinary Challenge in Adelaide, where passionate young chefs showcased their talents. Congratulations to all the entrants and a big thank you to the supporters and judges who made this event possible. It’s exciting to see the next generation embracing our profession with such enthusiasm.

Looking ahead, International Chefs Day is just around the corner, being celebrated on 20 October, offering us a chance to celebrate the profession and honour those who have paved the way. It’s a moment to reflect on how far we’ve come and to look to the exciting road ahead.

I’m also excited to announce that Andrew Ballard and Amber Heaton will be representing Australia at the upcoming Worldchefs Congress in Singapore, where the focus will be on reimagining the future of food. We are incredibly proud of these two remarkable chefs and wish them the best in this global competition.

In South Australia, our Young Chefs recently held a memorable three course dinner at Adelaide Oval on 18 September, inspired by local flavours. The event was a great success and I extend my thanks to Adelaide Oval and the Premiership Suite for hosting such a wonderful evening.

As we move forward, I’m encouraged by the continued growth of our membership and the exciting initiatives we’re putting in place. The future of the Australian Culinary Federation is bright, and I look forward to staying connected and sharing more updates with you soon.

Thank you all for your unwavering support.

Warm regards,

KAREN DOYLE
President, Australian Culinary Federation