Talking Pork and all things Foodservice

In this episode, Inspired by Australian Pork’s Venessa Barnes is the guest. She’s interviewed by Australian Pork Limited’s Mitch Edwards as she prepares to leave pork and begin her next adventure. Our host-turned-guest, Venessa, shares her culinary journey, from her family owned Pub in the Hunter Valley, which provided the foundation for her career. From her apprenticeship at the Branxton Inn, to her role as Executive Chef at the Macquarie Graduate School of Management, then onto the supply chain with roles at the likes of Top Cut Foods. In 2016 and with more than 20 years of experience and plenty of passion, Venessa joined APL to establish the volume foodservice program, Inspired by Australian Pork. The program has inspired and educated chefs from airlines and cruise ships, pubs and clubs, plus everything in between on how to use pork, its cuts and its versatility. Finally, the episode will consider what COVID-19 has meant for the industry and for Venessa herself. For Venessa, this pandemic helped her identify an opportunity and she has established her own business, to bridge the gap between supply chain and the end user. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.

Venessa Barnes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Chef Rick Stephen, Director of Kitchens- SATS Catering and Continental Director of Asia World Chefs. In this episode, Chef Rick Stephen’s shares his culinary journey with us which began at the age of 6 in his father’s upmarket Fish & Chip shop. Rick would come to work with his father before school and peel the potatoes for the hand made chips. Deciding it was time to try something different he later joined his uncle in the bakery. Rick became the third-generation in the kitchen and he speaks of how working with his family instilled a lifelong work ethic. Rick shares with us stories from his early career including his apprenticeship with Claudio Magris, his study at the William Anglis school and how he travelled the world only to return home to open Raphael’s which won every major award there was to win. Currently, Chef Rick Stephen resides in Singapore as the Director of Kitchen for SATS, one of the world’s largest airline catering services which produces 90,000 – 100,000 meals per day in a kitchen that he describes as 12 football fields in size taking him an hour and a half to walk around. With COVID-19 the airline business was down by 90% and Rick shares with us how he had to respond and change the business with 48 hours notice and what it is like to pack 22,000 dates a day individually. Despite his busy schedule Chef Rick Stephen still contributes his time to teaching and spends a lot of his time doing training sessions in various Asian countries including Nepal and continues to inspire the next generation of chefs. This year, adding to his long list of achievements, Rick has been announced via the The Queen’s Birthday 2020 Honours List as a Member of the Order of Australia. He has been recognised for his significant service to the tourism and hospitality’s sectors, particularly as a chef.   Inspired by Australian Pork has created a platform dedicated to the Foodservice market where Industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.

Venessa Barnes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Chef Alex Patterson, Executive Chef of Club Toukley. In this episode, Alex Patterson shares how 2020 has been one of the toughest years for Club Toukley with the Bush fires over summer affecting their holiday trade and then Covid-19 which saw the closure of Clubs and hospitality venues from Midday 23rd March. This has presented an unprecedented challenge for the club. Alex goes on to share how Club Toukley has used this opportunity as the community hub of Toukley to help out the local community including the neighbourhood centre with meal preparation, donations and delivering meals once a week to their older members who are unable to get out and may not have family. The community plays a large role in the club and the staff members at Club Toukley have used this time to give back and support those in the community. This sense of community runs right through to the team where Alex has continued to stay in touch with his staff and send them a message each week to see how they are doing and many of the staff are coming in one day a week to help out. Alex gives practical tips and talks personally about how he is using this time to study and work on the next stage of his career as he won a Bursary last year and is studying to be an Accredited Club Manager. With so much unknown Alex is waiting to hear how the Club landscape will change and how Club Toukley will adapt to those changes and is firmly focused on welcoming their members back. Find out more about Club Toukley RSL https://www.clubtoukley.com.au/  Inspired by Australian Pork has created a platform dedicated to the Foodservice market where Industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. To get in contact email inspired@australianpork.com.au

Our host Venessa Barnes, Australian Pork, is joined by Martin Macinnes chef and teacher at TAFE Queensland to discuss his culinary journey in this episode of Talking Pork and All Things Foodservice. Born in Scotland Martin dreamed of being a Chef since a young age, and has now been in the hospitality industry for over 43 years (cooking for 31 years and teaching for 12 years). He started his apprenticeship in 1977 in a small 3 star hotel with 50 rooms with a former British army sergeant major as the head chef. Martin’s career saw him work in both Glasgow and then London where he worked in high end venues including 5 Star Hotels. Martin has entered many culinary competitions which have helped shape and grow his culinary career. In 1995 Martin migrated to Australia which continued to see him work in many reputable venues. Unfortunately one day Martin had an accident at work which required a knee reconstruction however the operation did not work out as planned. While he was off recovering he studied for the Cert IV training and assessing and ended up as a TAFE teacher, teaching commercial cookery. Martin has a goal and passion for revitalising the Australian Culinary Federation in Queensland and focusing on young chefs as he strives to nurture them in the ways of life, progress, mental health, trends and talent. To get in contact email us at inspired@australianpork.com.au  Note: During this time of turbulence and uncertainty we decided to release this podcast which was pre recorded COVID-19. We hope that just for an hour you take comfort and inspiration from Martin’s journey through the culinary world. We hope you enjoy this as much as we have enjoyed sharing this with you.

Our host Venessa Barnes, Australian Pork and host of Talking Pork and All Things Foodservice is joined by Tom Green, Manager – Policy & Government at Restaurant and Catering Association Australia.  In this episode Tom tells us about his transition from “failed Chef” to completing a degree in Media and his career in Politics. Tom moved to R&CA last year and his role covers everything from Advocacy, General Policy Work, Public Affairs and Industrial Affairs. He has been at the forefront of the work that R&CA has been involved in, making everything from Takeaway and Delivery possible for venues during Covid-19 through to the Proposed Code of Practice which they are hoping to be released next week outlining what it could look like for venues to open in the time of Covid-19. He discusses the huge responsibility it is advising people on their livelihoods and how restaurant owners will emerge differently post Covid-19. Restaurant & Catering Industry Association is one of the “sources of truth” for the industry and they have provided a hub on their site called the Coronavirus Hub which outlines everything you need to know up the minute. Visit http://rca.asn.au/rca/ for more information To get in contact email inspired@australianpork.com.au

In this episode of Talking Pork and All Things Foodservice our host Venessa Barnes, Australian Pork, is joined by our CEO Margo Andrae to talk about how the industry is responding to the challenges of COVID-19. Margo grew up in Bourke and her interest in the communities and industries of rural and regional Australia has shaped her career. The opportunity to be a leading advocate for Australian pork producers and help steer the advancement of Australia’s $5.3 billion pork industry drew her to the role of CEO, which she took-up in August 2019. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what that means. Get in contact with us inspired@australianpork.com.au

Venessa Barnes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Sam Young, Group Executive Chef of the Momento Group. In this episode Sam shares what is was like for the group when foodservice venues were ordered to close, the tough conversations with staff and the idea to pivot to Essentials Express that enabled them to see minimal waste of perishables, help out the community and their suppliers and keep some staff employed. During this time the Momento Group also launched HelpOutHospo. This is an industry initiative which includes partners such as Matt Moran and Neil Perry, creating instructional videos including cooking and cocktails, which are then sold for $10 with the proceeds going to helping out Hospos with everything from their phone bill to rent. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what that means. For more information on Essentials Express at Bella Vista Hotel visit https://momentohospitality.com.au/bella-vista-hotel/essentialsexpress/  Get in contact with us inspired@australianpork.com.au

Our host Venessa Barnes, Australian Pork is joined by Maegan Ellam who is a long time friend of the foodservice industry and a popular Australian blogger and author of keto cookbooks. In 2017, Megan was diagnosed with insulin resistance after struggling with her weight and health for more than 15 years. After discovering the ketogenic diet, Megan went on to lose more than 30 kilograms, self publish 7 keto cookbooks plus a large range of digital cookbooks. A self confessed foodie, Megan recreates family favourite dishes into healthy low carb meals that the whole family will enjoy! Her down to earth approach to cooking and attention to delivering delicious keto recipes, for even the busiest of home cooks has garnered her a growing social media following. In this episode the discussion focuses on food blogging in the time of COVID-19 and the effects of food blogging and “connecting the dots.” With more people at home bloggers are putting out more content and more live content helping both people cooking at home as well as suppliers. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. For more information or to get in touch visit http://www.inspiredbyaustralianpork.com.au

Our host Venessa Barnes, Australian Pork, is joined by Danielle Dixon Executive Chef and Head of Studies at The Institute of Culinary Excellence (The ICE) to discuss her culinary journey in this episode of Talking Pork and All Things Foodservice. Danielle Dixon started her apprenticeship age 29 after a top 12 placing in series 3 of MasterChef Australia. She was the first contestant from the show to become a qualified chef after completing her Certificate III in Commercial Cookery in 2012 under Alison Taafe.   Gaining experience in some of Australia’s top restaurants including Quay, Rockpool and Aria she settled into Bucci Brisbane and spent four years in the Bucci kitchen taking on the head chef role before leaving in 2017.   Danielle started teaching at The ICE shortly after, training 1st and 2nd year apprentice chefs and quickly showed her aptitude and natural talents for training. In 2018 she was offered the position of Executive Chef and Head of Studies. Danielle looks after the day to day operation of the cafe, canteen and catering operations as well more importantly looking after the students, development of curriculum and maintaining relationships with employers and industry partners of ICE.   Danielle regularly puts new culinary trends to the test through a series of pop up restaurants, with the latest, Midnight Dining Club, treating Brisbane’s night owls to not just your average late night snacks and more recently representing ICE at the Qld Chef of the Year Competition. To get in contact email us at inspired@australianpork.com.au  Note: During this time of turbulence and uncertainty we decided to release this podcast which was pre recorded COVID-19. We hope that just for an hour you take comfort and inspiration from Danielle’s journey through the culinary world. We hope you enjoy this as much as we have enjoyed sharing this with you.

Venessa Barnes, Australian Pork, hosts Talking Pork and All Things Foodservice and is joined by some very special guests.  In this episode the discussions focuses on a light hearted look at what home life under Covid-19 looks like for different family structures. We discover how our guests are keeping themselves occupied and it is everything from homemade pasta and pasta necklaces, to Zoom calls with elderly parents, and even creating videos! Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. Inspired by Australian Pork: To get in contact email inspired@australianpork.com.au  Visit https://inspiredbyaustralianpork.com.au/ 

Venessa Barnes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Chef John McFadden, Group Executive Chef of Al Aseel Group. In this episode John shares his experience with starting a new position as the Group Executive Chef on the day the restaurant restrictions were imposed by the government and how he and his team had to react quickly and think strategically and pivot from a food offering business to almost a manufacturing type business model. Throughout the discussion John gives practical tips and talks personally on what has worked for him and his team and how owners can continually be proactive during this time. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where Industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. For the most up to date information impacting the industry visit Restaurant & Catering Industry Association's Coronavirus Hub http://rca.asn.au/rca/ Inspired by Australian Pork: To get in contact email inspired@australianpork.com.au  Visit https://inspiredbyaustralianpork.com.au/ 

Venessa Branes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice is joined by guest Chef Paul Rifkin who brings over 40 years of kitchen experience and 30 years as an Executive Chef at establishments such as Campbelltown Catholic Club, Manor House Balmain and Barnaby’s Restaurants to name a few. In this episode the discussion focuses on how the club industry has been heavily affected by covid-19, what the current club industry scene looks like and how they have reacted, Paul also gives some tips on how the club industry can react to the rapidly changing landscape and how these changes can respond to the current global crisis.   Currently, Paul is a consultant chef assisting venues with fine tuning their kitchen operations, mentoring Executive chefs and guiding new operations through design to opening. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. To get in contact with Chef Paul Rifkin visit https://www.chefpaulrifkin.com.au/ To get in contact email inspired@australianpork.com.au

Venessa Barnes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Tony Sabia, Owner of Puntino Trattoria and President of Italian Chefs Association in Australia. In this episode the discussion focuses on how he pivoted his restaurant of 25 years and took it right back to what it was in the 1940’s, a grocery store. Tony received 2 messages from friends which were the catalyst in this timely pivot and he shares with us the journey, the support he has received and the learnings he has to date. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.

Talking Pork and All Things Foodservice are releasing “News Bites” to keep those in the foodservice industry up to date with what is happening in the industry during this global crisis. Inspired by Australian Pork has created a platform dedicated to the foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. Our host Venessa Barnes speaks with Wes Lambert, Chief Executive Officer Restaurant & Catering Industry Association, to discuss their successful negotiation and partnerships with delivery companies which is exclusive to their members. In these unprecedented times Wes speaks of encouraging his members to think differently and innovate, and reiterates that it is the job of R&C to help restaurants be more profitable in the environment that they are in. Restaurant & Catering Industry Association is one of the “sources of truth” for the industry and they have provided a hub on their site called the Caronavirus Hub which outlines everything you need to know up the minute. Visit http://rca.asn.au/rca/ for more information To get in contact email inspired@australianpork.com.au

Venessa Barnes, Australian Pork, co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Dr Richard Robinson from The University of Queensland. In this episode the discussion focuses on the effect that Covid-19 will have on mental health and wellbeing, specifically within the hospitality industry. They also give practical suggestions for ways in which you can seek support and provide support to those in need.   As a chef, Richard managed foodservice operations in the private club, heritage facility and hotel sectors, before joining The University of Queensland in 2005. He completed his PhD in 2011, investigating the reasons chefs quit, leading to his current research on the mediatisation of cookery and chefs’ mental health & wellbeing. He teaches hospitality and tourism management and professional development and his expertise and scholarship in teaching & learning is recognised by awards and advisory and program reviewer appointments in Australia and internationally. He holds a UQ Research Development Fellowship, to investigate hospitality employment opportunities for disadvantaged persons. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. To get in contact with Inspired by Australian Pork: Email inspired@australianpork.com.au 

Venessa Barnes, Australian Pork, co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Grant Jones, the founder of Chef’s Garage Hospitality Consultancy. In this episode the discussion focuses on rebuilding a business post Covid-19 and how the challenge is to resist the pressure to return to business as usual. They also give practical suggestions for ways in which you can prepare for business to return to the new normal. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. For more information visit Restaurant and Catering Association's Coronavirus Hub for up to date news http://rca.asn.au/rca/   To get in contact with Grant: Visit https://www.chefsgarage.com.au/  To get in contact with Inspired by Australian Pork: Email inspired@australianpork.com.au 

Venessa Barnes, Australian Pork, and host of Talking Pork and All Things Foodservice is joined by guest, Laura McLachlan, founder of Executive Republic, to share her experience in helping small, medium and multinational foodservice businesses in their strategic planning and implementation. In recent years, her experience with businesses of all shapes and sizes has seen her understand just what it is that business owners and their leaders need when it comes to strategic planning & implementation. Laura and her team have developed a strategic and simple programme that helps to create high performing businesses, through guiding teams on becoming disciplined, consistent and focusing on activity that achieves outcomes. To get in contact with Laura: Email Laura@executiverepublic.com.au Tel 1300 7555517 Contact Inspired by Australian Pork: Email inspired@australianpork.com.au  Note: During this time of turbulence and uncertainty we decided to release this podcast which was pre recorded COVID-19. We hope that just for an hour you can take comfort and inspiration for Laura’s journey. We hope you enjoy this as much as we have enjoyed sharing it with you.

Venessa Barnes, Australian Pork, co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Paul MacDonald, Product Development Manager for a large QSR Business, Entrepreneur and small business man. In this episode the discussion focuses on agility and how when the rug is pulled from under you, you have to side step and think completely differently. Paul believes that many businesses are currently making it up as they go and suggests that at the heart of this they need to keep asking themselves, is this the right thing to do? Throughout the years his career has been extremely innovative and he has reinvented himself time and time again. This insight provides the basis of a dynamic discussion. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.   To get in contact with Paul: Email chef@paulymac.com  Website http://www.paulymac.com    To get in contact with Inspired by Australian Pork: Email inspired@australianpork.com.au  Website https://inspiredbyaustralianpork.com.au/ 

Venessa Barnes, Australian Pork, and host of Talking Pork and All Things Foodservice is joined by guest Ken Burgin, Strategic Partner & Events Manager of Silver Chef. In this episode the discussion focuses on suggestions on how to survive the current global crisis as a restaurant and café owner.  Ken gives practical tips on what restaurant and cafes owners could be doing now, how to handle difficult conversations with staff during this time, and advice on how owners could be communicating with their customers right now. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where Industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. For the most up to date information impacting the industry visit Restaurant & Catering Industry Association's Coronavirus Hub http://rca.asn.au/rca/   To get in contact with Ken: Email http://www.kenburgin.com.au/ Facebook https://www.facebook.com/kenburginhospitality/     Inspired by Australian Pork: To get in contact email inspired@australianpork.com.au  Visit https://inspiredbyaustralianpork.com.au/ 

We're living through uncertain times for the industry we love and as business owners and community leaders, the way we respond right now matters hugely to our future. Here at Australian Pork we firmly believe this is not a time for hoarding information, it's a time for coming together as a community to adapt, survive and put ourselves in a position to thrive. So we've teamed up with industry leaders Foodie Coaches and the Restaurant & Catering Industry Association to keep hospitality owners informed and prepared. Starting on Wednesday 1st April 2020 (11am-12pm AEST (VIC/NSW)) , each episode will feature: The most recent government announcements and their effect on the industry, Weekly expert and industry professional interviews and opinions, Weekly marketing & business operations strategy and, Direction as to where to prioritise your attention as a hospitality business owner right now REGISTRATION LINK: https://learn.foodiecoaches.com/webinar-registration

Our host Venessa Barnes, Australian Pork, is joined by Gary Johnson National Executive Chef ALH Group to discuss his culinary journey in this episode of Talking Pork and All Things Foodservice. Gary is an award winning, Internationally recognised Chef with over 40 years of culinary experience and leadership in restaurants, pubs and hotels across several different countries.  Gary began his career in Queensland Hotels, where he completed his apprenticeship and then worked at several leading hotels and resorts. In 2011, Gary was awarded the NSW Hotel Association “Chef of the Year” and then the Australian Hotel Association (AHA) “National Chef of the Year”. Gary’s culinary philosophy is focused on regional Australian produce and “simple excellence” in the kitchen. He believes that locally sourced, good-quality and sustainable produce is best served fresh; yet skilfully prepared to enhance its natural flavour and presentation.  He also has fond memories and shared a special time in his life cooking with his grandmother which has played a large role in his culinary journey. To get in contact email us at inspired@australianpork.com.au  Note: During this time of turbulence and uncertainty we decided to release this podcast which was pre recorded COVID-19. Gary Johnson is a true foodservice industry gentleman and we hope that just for an hour you take comfort and inspiration from his journey through the culinary world. We hope you enjoy this as much as we have enjoyed sharing this with you.

Venessa Barnes, Australian Pork, co-hosts Talking Pork and All Things Foodservice with Adam Moore Corporate Chef and Foodservice Industry Ambassador, with guest Howard Tinker, Director of Restaurant Profits. In this episode the discussion focuses on Diversity and what the landscape might look like once foodservice venues start trading again post Covid-19, what businesses might need to rebuild and trends that we could see coming out of this period. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where Industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. For the most up to date information impacting the industry visit Restaurant and Catering Association's Coronavirus Hub http://rca.asn.au/rca/   Restaurant Profits:  Ph: 02 4362 2468 Email: howard.tinker@restaurantprofits.com.au www.restaurantprofits.com.au Facebook https://www.facebook.com/restaurantprofits/ Linkedin https://www.linkedin.com/in/iamhowardtinker/   Inspired by Australian Pork: To get in contact email inspired@australianpork.com.au 

Talking Pork and All Things Foodservice with Venessa Barnes is co-hosted with Adam Moore Corporate Chef and a well respected Foodservice Industry Ambassador. Together they discuss the unprecedented events that we are experiencing through COVID-19 and the impact this is having on the foodservice industry where circumstances have dictated that businesses recreate the wheel in a very different way to what they have done before. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where Industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. For more information visit Restaurant and Catering Association's Coronavirus Hub for up to date news http://rca.asn.au/rca/ To get in contact email inspired@australianpork.com.au 

Talking Pork and All Things Foodservice will be releasing 'News Bites' to keep those in the Foodservice industry up to date with what is happening in the industry during this global crisis. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where Industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. Today our host Venessa Barnes speaks with Wes Lambert, Chief Executive Officer Restaurant & Catering Industry Association, to discuss the closure of indoor venues including pubs, clubs and restaurants as of noon yesterday. Restaurant & Catering Industry Association is one of the “sources of truth” for the industry and they have provided a hub on their site called the Coronavirus Hub which outlines everything you need to know up to the minute. Visit http://rca.asn.au/rca/ for more information To get in contact email inspired@australianpork.com.au

The District is a lively, Asian inspired dining precinct located on top of Chatswood railway station and bus interchange, making it a food and social hub for locals and visitors. The District gives diners rows upon rows of delicious food options, from street food-style to casual dining restaurants. In this episode of ‘Talking Pork and All Things Foodservice’, we welcomed 3 chefs from the popular and thriving restaurants located in The District, General Chao’s head chef/ general manager, Son Sewoo, and Sous Chef, Andi Susanto, plus Stretch Italian’s general manager, Michael Brown. General Chao offers a premium modern Australian Asian dining experience. Everything at General Chao is made from scratch, from the 24-hour master- stock braised pork belly to all six of the XO sauces. General Chao is renowned for its decadent and dedicated menu of XO sauce, which is a spicy seafood sauce originally from Hong Kong with an umami flavour. On one end of the spectrum, there’s the classic XO made from dried shrimp, ginger, garlic and ham. At the other end is the outrageous “New Style Super Premium XO” made from black truffles, Tasmanian abalone, premium dried scallop and shrimp, jamón and gold leaf. Head chef and general manager, Son Sewoo, shares with us what XO sauce is and what makes it so special. On the other side of The District and operated by the same group as General Chao is Stretch Italian, which celebrates Australian produce and delicious creative Italian food. Stretch Italian features antipasti grazing boards, wood fired pizzas and a range of mouth-watering house made pasta. Both restaurants are so different yet are able to complement each other so well. For more information visit https://generalchao.com/ and https://stretchitalian.com/

In this episode of ‘Talking Pork and All Things Foodservice’ we welcome our colleagues from the Research and Innovation division of Australian Pork Limited, Steven Miller who is the operations manager for APIQ and Rebecca Athorn is who our production and innovation manager. Australian pig farmers provide their pigs with the highest levels of care and attention possible. Every farmer takes into account each individual animal’s health, welfare, and behavioural and nutritional needs. They must also meet stringent food safety standards and biosecurity requirements. Throughout this podcast Steve and Rebecca explain in detail about what APIQ is, farming practices and systems, animal welfare and much more. For more information visit https://aussiepigfarmers.com.au/

In this episode of ‘Talking Pork and All Things Foodservice’ we welcomed Chef Paul Rifkin who brings over 40 years of kitchen experience and 30 years as an Executive Chef at establishments such as Campbelltown Catholic Club, Manor House Balmain and Barnaby’s Restaurants to name a few. Currently, Paul is a consultant chef assisting venues with fine tuning their kitchen operations, mentoring Executive chefs and guiding new operations through design to opening. To get in contact with Chef Paul Rifkin visit https://www.chefpaulrifkin.com.au/

It’s been more than 53 years since Gault&Millau published its first restaurant review. Today, qualified Gault&Millau reviewers evaluate more than 10,000 restaurants and hotels each year, across 23 countries. In this episode of 'Talking Pork and all things Foodservice' we welcomed the General Manager at Gault&Millau Australia, Dane Richards where he shares who G&M is and his passion for food and the industry. For more information or to get in contact with Gault&Millau visit https://au.gaultmillau.com/?locale=en-AU 

Foodie Coaches aim to significantly improve the way hospitality venue owners live their lives by creating a movement of hospitality owners who are focused on systemising their business, increasing net profit in their venue and improving the way their business performs. In this episode of 'Talking Pork' we welcomed Tim Kummerfeld who is the founder of Foodie Coaches. Tim has worked with clients and corporations in the hospitality sector to improve their service & sales performance, revenue management, profitability. For more information and to get in contact: Email: hello@foodiecoaches.com Website: https://foodiecoaches.com/ Facebook: https://www.facebook.com/foodiecoaches/ Instagram: @foodiecoaches   

Tawnya is a chef, food consultant and partner in Straight to the Source. Having worked over 21 years in the food industry from owning a food production and gourmet distribution company to now offering food consulting and bespoke tours, Tawnya continues to combine her culinary experience with her passion for Australian produce. This unique skills set combined with a strong network of industry professionals, has paved the way for Tawnya as one of the leading food consultants in the country. 

In this episode of 'Talking Pork' the General Manager of Marketing at Australian Pork Limited, Peter Haydon, to give us our last market update for the year.  Pete will be giving us a market update every couple of months to keep the industry informed and aware.  For more information and to get in contacts visit www.inspiredbyaustralianpork.com.au 

In this episode of 'Talking Pork and all things foodservice' we welcomed back Grant Jones, the founder of Chef's Garage Hospitality Consultancy, who helps food and beverage venues with creating everything from menu engineering to press releases and website content. As the year comes to an end, Sydney's dining scene turns up the heat, welcoming a list of highly- anticipated new eating precincts. Grant shares with us the new eateries that he has worked alongside to create a memorable dining experience.   For more information on Chef's Garage or to get in contact with Grant visit https://www.chefsgarage.com.au/ 

In this episode of 'Talking pork and all things Foodservice' we welcomed John McFadden who shared with us his impressive culinary journey. John's career is a testament that hard work and focus does pay off. From fine dining, hotels, QSRs, caterers and busy club spaces, to consulting to suppliers and industry, John's attention to detail is well known industry-wide. For the past 15 years, McFadden has been at Group Executive Chef level overseeing multiple operations and teams nationwide. Currently, he is managing Business Development for Select Fresh Providores in Sydney.  John has cultivated a strong passion for the hospitality industry throughout his career and brings many years of invaluable experience which he passes on to young chefs.   

Restaurant and Catering proactively campaigns and lobbies all levels of Government to ensure that the views of our members are heard in the public domain.  Restaurant & Catering (Australia) is the national association that leads and represents the interests of over 47,000 restaurants, cafes and caterers across Australia. In addition to actively pursuing national issues and projects of relevance to its members (such as workplace relations), R&CA is committed to ensuring that the industry is recognised as one of excellence, professionalism, profitability and sustainability within its broader social and economic contributions. This includes promoting and advocating the value of the restaurant experience to the public. In this episode of 'Talking Pork' we welcome Restaurant and Catering's CEO, Wes Lambert, who commenced with R&CA in May 2019. Wes shares with us his exciting career journey and his expertise in the hospitality industry.  To become a member of R&CA: Phone: 1300 722 878  Web: http://rca.asn.au/rca/sign-up-form/ Email: restncat@rca.asn.au

Peter Howard AM is one of Australia’s most recognised food and wine commentators with an international reputation as both a presenter and consultant on food, wine and tourism issues.  Peter has a passionate interest in all things edible and is committed to promoting excellence in all aspects of Australia’s food and wine industries. He has written many books, including Barbecued!, Delicious Living and Delicious Entertaining, and for over 15 years his national television segments, regular radio interviews and articles in magazines and newspapers have kept Australian audiences informed of the latest trends in food and wine. He has a passionate belief in rural Australia and the people that make it the best country in the world in which to live. Find out more at www.peterhoward.com.au

In this episode of 'Talking Pork' we welcome back Howard Tinker of Restaurant Profits to share some tips and tricks on how to fatten up your restaurants bottom line. Author Howard Tinker is a consultant and CEO and Founder of Restaurant Profits. Tinker founded the business after working in the human services field (social work/psychology). Howard has worked with thousands of restaurant and cafe owners on sales and marketing over the last decade. He has turned failing restaurants around and added millions of dollars in sales to many who thought that they could never achieve great sales.

In this episode of 'Talking Pork' our guest is Melissa Pepers of Bonbo talks about all things trends. Thinking is at the heart of effective strategy and Melissa’s methodology for turning insights into action allows her to leverage competitive opportunities that emerge in the ever-changing digital landscape. Combining leading techniques from the disciplines of competitive strategy, behavioural science, design thinking and emerging global trends allow her to transform businesses into ones that powerfully resonate with consumers whilst still feasibly utilising existing business capabilities.

In this episode of 'Talking Pork' we welcome back the General Manager of Marketing at Australian Pork Limited, Peter Haydon, to give us a market update.  Pete will be giving us a market update every couple of months to keep the industry informed and aware.  For more information and to get in contacts visit www.inspiredbyaustralianpork.com.au 

In this episode 'Talking Pork' we welcome back Chef Adam Moore to talk about competitions and being a judge for these competitions.  Chef Adam Moore gives some insightful tips and tricks on how to prepare for competitions, the benefits of entering one and what the judges expectations are.     

Selling at the Table is about the art and method of the "restaurant upsell". While you have probably heard of the "upsell" before, Selling at the Table was written specifically for the restaurant industry by someone who knows that industry.  Author Howard Tinker is a consultant and CEO and Founder of Restaurant Profits. Tinker founded the business after working in the human services field (social work/psychology). Howard has worked with thousands of restaurant and cafe owners on sales and marketing over the last decade. He has turned failing restaurants around and added millions of dollars in sales to many who thought that they could never achieve great sales.

In this episode of 'Talking Pork' we sat down with Grant Jones, the founder of Chef's Garage Hospitality Consultancy, who helps food and beverage venues with creating everything from menu engineering to press releases and website content.  Restaurants are highly competitive nowadays because there are so many options out there. So many different types of food, so much diversity, so many experiences. So besides the food that restaurants specialise on and the service that they offer, how much does their reputation truly weight in the eyes of the consumers and does a restaurant review really impact the decision of going or not going to a restaurant? Grant shares with us the pros and cons of restaurant reviews from the business and consumer perspective. 

In this week's Talking Pork episode our guest is the one and only pâté Queen, Julianne from Julianne's Kitchen.  Julianne’s Kitchen is a family business. All of their products are made to order and delivered to customers that week to ensure freshness and quality of our gourmet food. All their products are handmade using skill and traditional techniques, most importantly with respect for the produce and only sourcing and using the best ingredients.  After listening to this episode you'll be rushing out the door to grab a box or two of Julianne's pâté, terrines, fruit pastes and more! 

Adam Moore is ranked among the world’s top corporate chefs – not bad for a kid who couldn’t decide whether to be a chef or a teacher. Happily, he’s achieved both goals. In his last years of high school, Adam attended technical college after hours to gain cooking qualifications. Putting his skills to immediate effect, he opened a charity soup kitchen – earning a Commendation of the Order of Australia for community service at 18. With more than 25 years in the industry to his credit, Adam has worked in restaurants, foodservice, retail, food manufacturing, marketing and sales.  In this 3 part podcast of Talking Pork we sat down with Chef Adam Moore to hear and follow his culinary journey. Be sure to listen to part 1 and 2 of this podcast series. 

Adam Moore is ranked among the world’s top corporate chefs – not bad for a kid who couldn’t decide whether to be a chef or a teacher. Happily, he’s achieved both goals. In his last years of high school, Adam attended technical college after hours to gain cooking qualifications. Putting his skills to immediate effect, he opened a charity soup kitchen – earning a Commendation of the Order of Australia for community service at 18. With more than 25 years in the industry to his credit, Adam has worked in restaurants, foodservice, retail, food manufacturing, marketing and sales.  In this 3 part podcast of Talking Pork we sat down with Chef Adam Moore to hear and follow his culinary journey. Be sure to listen to part 1 of this podcast. 

Adam Moore is ranked among the world’s top corporate chefs – not bad for a kid who couldn’t decide whether to be a chef or a teacher. Happily, he’s achieved both goals. In his last years of high school, Adam attended technical college after hours to gain cooking qualifications. Putting his skills to immediate effect, he opened a charity soup kitchen – earning a Commendation of the Order of Australia for community service at 18. With more than 25 years in the industry to his credit, Adam has worked in restaurants, foodservice, retail, food manufacturing, marketing and sales.  In this 3 part podcast of Talking Pork we sat down with Chef Adam Moore to hear and follow his culinary journey. 

This week our guest on Talking Pork is Brian Steel, MMDS, MA (Gastronomy) who is a Former Military Officer and Pilot with 31 years experience across a diverse operational and combat background that spans The 1st Gulf War; counter terrorism operations, and complex search and rescue. Brian has both a Masters Degree in Leadership and a Masters Degree in Gastronomy with the Cordon Bleu. In this capacity, he is now an Industry Judge, Consultant and Restaurant Critic, and he is one of Australia’s few Sake sommeliers. He has consulted with Breville, Merisant and Lion, and he advises restaurateurs in optimising both menu content and front-of house operations, with a focus on fostering return custom. He is an accomplished corporate speaker and a regular lecturer at the Cordon Bleu. Brian explores through what molecular gastronomy is, isn't, why and how people us it.     

In today's episode of Talking Pork we welcome back Peter Haydon, General Manager of Marketing for Australian Pork to talk about quite a serious matter which concerns many and that is African Swine Fever (ASF). There are a lot of misconceptions surrounding ASF and throughout the podcast we address it and discuss further into this matter.  For further questions please email inspired@australianpork.com.au 

In today's episode of Talking Pork Michael Bennett from Hospitality Training Network (HTN) discusses with us who HTN is and the current skill shortage of skilled shifts faced by almost every venue and chef in Australia.  It is estimated that by 2025 there will be 285,000 skill shortages across the tourism and hospitality industry. The industry is growing and one of the issues that most of people are aware of is that there is high attrition; not only through the apprenticeship scheme but on the other side of the scale which is that a lot of chefs are leaving the game by the age of 32, around 65%.  For more information on HTN visit http://htn.com.au/     

Born and trained in Ireland, Karen has worked in various five star hotels and fine dining restaurants and comes with strong culinary industry experience. Karen worked her way up the ranks to Head Chef and restaurant owner. Amongst her many accolades, Karen is a gold medal winner and overall winner of the Restaurant of Champions, Salon Culinaire. Karen has managed and mentored many Chefs and Teams for both National and International competitions and convenes the Australian Culinary Challenge in Sydney and many other competitions. Karen is now heading up the culinary program at the prestigious Le Cordon Bleu, Sydney Culinary Arts Institute and TAFE NSW for the past 9 year as Head Chef and presently Program Manager. Kasren is also the National President of the Australian Culinary Federation (ACF).  Karen believes in fostering education and training in young apprentices, culinary students and chefs through both formal education regional, national and international competitions which she is frequently a judge. 

Eunbi Lee is the Senior Brand Manager of Australian Pork. In this podcast we chat to Eunbi about where the successful Get Some Pork On Your Fork (GSPOYF) campaign originated from, the changes in consumer behaviour over the past years toward pork, key messaging, creative inspirations and more! Check out pork.com.au for recipe inspirations. 

Talking Pork is a fortnightly podcast created for the foodservice industry, hosted by Venessa Barnes.  Episodes will feature industry experts and favourites covering topics from restaurant profitability, skill shortage, food trends, inspiring stories and so much more!