Frontier Chefs 4: The Next Generation - Sodexo scores an industry first with Art of Food apprenticeship program
We look at Sodexo’s industry-first apprenticeship program, Art of Food, which gives participants the chance to attain a Certificate III in Cookery through practical training on Sodexo remote sites across Western Australia’s energy and resources sector.
Gluten free and plant-based:
essential components of today’s inclusive menu
With more and more Australians being medically diagnosed with food intolerances and allergies than ever before, there’s a greater need than ever to cater to these dietary requirements in your customers.
Naked, fresh with innovative inclusions: pasta’s ongoing evolution
Pasta has become more prolific in recent times due to its relatively low cost, ease of preparation and ongoing popularity with customers.
Tomorrow’s Leaders: ACF National Youth Squad’s youngest member shares her story
Australian young chef Courtney Short is the youngest member of the Australian Culinary Federation’s National Youth Squad, which made its triumphant return from competing in Luxembourg just before Christmas, complete with Silver and Bronze Medals.
Martine Gallery | Art of Food
Transform your cafe, club or restaurant interior with an artwork from the Martine Gallery, exhibiting creations by more than forty Australian artists with something for everyone.
Fresca | For all Things Pizza and Pasta
Three social media platforms you should be using; Fire safety - are your premises up to par?; Reduce your energy costs and improve sustainability
After challenging year for Victorian fruit farmers, SPC sees better times ahead
SPC has worked hard to continue supporting farmers and suppliers across the past difficult months, and the good news is that even in the midst of weather-related issues, there is still fantastic quality fruit coming out of the Goulburn Valley region.
The experiential journey at the heart of today’s pub dining
Gary Johnson, National Executive Chef for ALH Group which operates more than 340 hotels nationally, shares his insights into why the neighbourhood pub is thriving as a go-to destination, community social hub and sanctuary.
Does using raw avocado really save you money?
A far more cost-effective solution is Edgell Chunky Avocado Pulp and it tastes great!
Silver and Bronze wins for Aussie teams at 2022 Culinary World Cup herald exciting times ahead
2022 ended on a high note with the National Community Catering Team bringing home a bronze medal, and the National Youth Team a silver medal for the Restaurant Challenge and a bronze medal for Table of Fire, from the Culinary World Cup in Luxembourg.
National Excellence Awards, inaugural Culinary Competition and much more hosted at IHHC National Conference
Across a packed three day program, IHHC members and supporters, other delegates, guest speakers and presenters gathered together at the Brisbane Convention & Exhibition Centre to learn about ‘The Future Landscape: Expertise for Changing Times’ at the 39th annual IHHC National Conference, held during the last week of November.
What’s new in foodservice
Check out our section devoted to everything new happening in the world of foodservice, including new products and equipment as well as interesting news and events.
Opportunities abound for chefs to further their professional development
As we enter a new year, Foodservice Rep takes a look at some of the highlights on the professional development calendar from 2022 and also what lies ahead.
When it comes to desserts, presentation and quality are keys to profit
At Melbourne’s prestigious RACV City Club, Executive Pastry Chef Josh Cochrane and his team are dedicated to showcasing fabulous cakes, pastries and desserts both within the club and in its adjoining Le Petit Gateau patisserie, whose shopfront is open to the public.
FSAA announces 2023 Board
The FSAA has elected its Board of Directors for 2023 to drive the association forward for the benefit of its members. With an impressive list of returning and new members, it represents a cross-section of the foodservice industry.
Sweet pairings for that savoury flavour blast
When you season a dish, or add a sauce, you're thinking about combining flavours that taste good together. And utilising the five tastes will help balance out flavours.
