Volume 1, 2012

Message from the CEO. Page 4

HTN Apprentice Chef Culinary Competition series Page 7

HTN Sponsor – Krio Krush Page 8

Host Trainer Profile – The Point Restaurant Page 9

HTN Sponsor - HOSTPLUS Page 15

Focus on Hospitality Page 16

HTN Sponsor – Futura Group Page 17

More HTN Achievements Page 18

HTN Recruit Page 19

HTN Peter Howard Future Chef Scholarship recipients Page 20

Chatswood Toyota Page 25

HTN Sponsor – Fraser and Hughes Page 26

Host Trainer Profile – Twin Creeks Golf and Country Club Page 27

HTN Sponsor – Peter McInness Page 32

HTN’s Exclusive Events Page 33

HTN Sponsor – Hennessy Coffee Page 40

SILS and Celebrity Restaurateurs meet with Minister for Immigration The Hon. Chris Brown MP Page 43

HTN Sponsor – Sandhurst Fine Foods Page 45

HTN and Bush’s Fresh Meats Master Class Page 46

HTN Sponsor – MARS Food Australia Page 49

And the winner is…. Travel 21fiftythree WSI TAFE NSW Page 50

HTN Sponsor – Meat & Livestock Australia - Paddock to Plate Tour - Tamworth Page 51

HTN Sponsor – Meat & Livestock Australia - Science Corner – I don’t want any blood in my steak Page 54

Host Trainer Profile – Penrith Panthers Page 57

HTN Apprentices continue to dominate the culinary competition circuit with high levels of success achieved at major programs including the recent “Fonterra Proud to be a Chef” program. Four of the thirty two national finalists were HTN apprentice chefs who enjoyed an all-expenses paid culinary tour of Melbourne; Tommy Ly, Michelle Koski, Jamie Martin, Lily Newton were each wined and dined at award winning Melbourne restaurants as finalists of the program and then treated to Master Classes that were presented by: • Philippe Mouchel, executive chef and co-owner of PM 24, • Adam D’Sylva, executive chef and co-owner of Coda Bar and

Restaurant, • Pierrick Boyer, executive chef at Le Petit Gateau, and • Peter Wright, National President of the Australian Culinary

Federation.

By all accounts, the experience has been nothing short of inspirational and as such HTN will be promoting and supporting this terrific program in 2012 as details come to hand. With reform of Vocational Education and Training (VET) a major focus at present, one frustrating fact still remains; the shortage of enthusiastic candidates who are prepared to undertake a commercial cookery apprenticeship. Demand has constantly outstripped supply with in excess of one hundred (100) commercial cookery apprenticeships available for most of the year at HTN clear attestation. Consequently, I am of the belief that we need to start thinking “out of the square” on this issue and the concept of an “international apprenticeship” should be entertained. I have no doubt that there would be prospective participants from a variety of countries who would be willing to be full fee paying apprentices in Australia. We clearly have one of the best Apprenticeship systems in the world and I believe that there is scope for “international apprentices” to engage in our quality system as “full fee” paying students with a registered training provider such as TAFE (in order to undertake the “off the job” component of the apprenticeship). This would ensure that the State and Commonwealth Governments are not burdened with the cost of training. Further, there is also an argument that a prospective “international apprentice” could make a financial contribution to the “hosting” employer that is the equivalent of the Commonwealth Government’s employer incentives. This model would provide a “win win” for all stakeholders. I was fortunate enough to attend a meeting held with the Minister for Immigration and Citizenship, The Hon Chris Bowen MP where this concept was discussed along with changes to the immigration system for the restaurant and hospitality industries. The meeting was attended by leading restaurateurs; Yuki Azuma,

Lucio Galetto (AOM), Neil Perry, Armando Percuoco and George Vardis with further positive dialogue to ensue. “Watch this space.” The 2012 HTN Apprentice Chef Culinary Competition series is now well and truly underway and has already attracted solid participation at the first three regional heats with eight more to go. The competition which is now Australia’s largest is open to all trade apprentices (with a current contract of training) and seeks to provide a relaxed and friendly introduction to competitions – If you have not already registered to compete, I invite you to do so by visiting www.htn.com.au. Spectators are very welcome too! The series will then culminate in a Grand Final “culinary showdown” on Tuesday 28th August 2012 where huge cash prizes will be awarded along with a brand new motor scooter for one lucky HTN apprentice. My sincere thanks and gratitude to our valued sponsors for making our competition a reality in 2012: MARS Food Australia, Meat and Livestock Australia (MLA), Krio Krush, Fraser and Hughes, Sandhurst Fine Foods, Futura Training, HostPLUS, Peter McInnes, Hennessy Coffee and Community First Credit Union. Thank you to you - the industry, for your ongoing support of HTN and as always, if we can be of any assistance at all please do not hesitate to contact any member of our team on 1300 139 108. Yours sincerely, Michael Bennett Chief Executive Officer

Host Trainer Profile: The Point Restaurant – HTN recently had the good fortune to sit down and talk about the Point Restaurants’ success as a local institution with Head Chef and owner Paul Simpson who has a reputation in industry as a stand out performer. The Point Restaurant is situated in the attractive, modern, Soldiers Point Marina Complex and guarantees breathtaking views of Port Stephens, no matter what time of day you choose to dine there. It is the perfect place for the special occasion…. Questions with Head Chef: Paul Simpson HTN: So tell us about the Point Restaurant. Paul: We’ve been here about ten years now. Originally in Nelson Bay with The Rock Lobster Restaurant. We were approached by our landlord Jeff d’Albora – who had recently purchased the smaller marina out at Solders Point. He asked if we would like to come out here and set up the Point Restaurant. With spectacular views of Port Stephens waterways, and an added bonus of most evenings watching the sun set before us, adding fresh local seafood to the mix was to be a recipe for success.

HTN: That’s quite a big move. The marina in Nelson Bay is a big sprawling complex. The marina here in Soldiers point is a lot smaller and quieter. Paul: This venue is larger, seating for up to 130 guests for functions and a la carte for 100+. This would give us the opportunity to delve into the wedding reception market, which was an area lacking at The Rock Lobster. As the years progressed and The Point Restaurant patronage grew, we decided to concentrate on here and sold out Nelson Bay restaurant. HTN: So is this a “locals” restaurant or does it rely on tourism? Paul: Both, we have locals that visit every week, sometimes twice a week. We have a lot of the people that use the boat moorings visit us on a regular basis, and then in the summer we have the tourist trade. We also do a lot of functions. Last year we did twelve weddings receptions.

HTN: Can you tell us about your background? Paul: I came out from England in 1989 and worked in Nelson Bay for a while before moving to the Gold Coast where I was a chef at a well known seafood restaurant called Oskars on the Beach. It was a great way to gain experience and knowledge of the diverse seafood and quality of Australian produce. Although the Gold Coast was a fantastic learning curve, we had missed living in Port Stephens and when the opportunity arose we decided to buy The Rock Lobster in 1994 when it was in the CBD before relocating it to the marina 4 years later. HTN: You did your apprenticeship in the UK. What’s different about being a chef over there compared to being a chef here? Paul: Not that much really for the job (other than the names of some of the ingredients and terms) but the one thing that hits you is you work more hours overseas. It really is full on. Even in the big cities here you have quiet times of the week. In England it’s constant unless you work in a small village. But as for the job, England has great produce, Australia has great produce, its just different things. Australia has some great chefs and they are well respected. That’s proven by just how many Australian chefs work over in places like London.

HTN: And just a little bit about your design of the menu? Paul: We are dictated by the quality and availability of the produce. We use 99% Australian produce which we stick to the seasonal best. We don’t put on items that are out of season even if we can get them shipped in from overseas. We also have our pick of fantastic seafood from right around Australia, and local. HTN: And finally a piece of advice you would give to a brand new Apprentice? Paul: Work hard. Develop your own ideas along the way and don’t just rely on other people’s ideas and use the industry for what you want out of it. In my opinion the best thing about being a chef is you can travel anywhere you want to go. Questions with HTN 2nd Year Apprentice Chef: George Mirosevich HTN: George, where are you up to in your apprenticeship? George: I have just turned second year. I worked in a few different places doing mainly pub style food and heard about the Point and wanted to do some work with seafood and I have been here for three or four months now. It’s very different than I have been used to. We have a seasonal menu and a specials menu that changes each month and I am really enjoying not doing the same thing all the time. It was a really good move for me. HTN: What do you enjoy most about working in this kind of environment? George: Well other than the scenery! I think you get a bit more respect working your way up to a place like this and certainly get asked more questions because you are working for a restaurant with a much better reputation.

HTN: What do you want to do when you complete? George: Definitely travel, that’s the main reason I wanted to become a chef in the first place. I looked at other trades and thought that being a chef is creative, where as a plumber or an electrician to be good you just are doing the same thing, just quickly. There is no limit to food. So I want to go to Europe and then see where I end up. HTN: You entered the HTN Apprentice Chef Culinary Competition last year. How was it? George: I heard about it through my HTN Field Consultant Rod Andrews and a couple of the other apprentices at TAFE were talking about it so thought I would give it a go and really didn’t know what to expect. So I competed in the local heat, I was totally unprepared but got through and was invited to the Grand Final. Again wasn’t prepared which was my downfall in the final. I made a silly mistake five minutes before the end and put vinegar in my risotto instead of water. But it’s a mistake I won’t make again. I am going to be much better prepared this year. HTN: Would you recommend that other apprentices enter the competitions? George: Definitely. I was scared at first but looking forward to this year’s heats. Nothing comes easy. HTN: Finally a piece of advice you would give to someone just looking at the industry? George: You are not always right! You might think so, I still think I know more than the chef at times, but you always look back and realise you don’t. Try not to argue with them – they have been doing it longer than you have and you’ll look like an idiot!

Focus on Hospitality The hospitality industry is a vital contributor to the Hunter’s economy. Local Hospitality industry representatives and regional data identified issues with engaging and retaining quality staff in a range of hospitality related areas, in the Hunter. HTN, the leading group employer of hospitality apprentices also supported this issue upon investigation. Following an initial meeting with the HTN, liaison with quality training provider Hunter Valley Hotel Academy (HVHA) and interactions with key hospitality educators in the region, a breakfast meeting/presentation was arranged to engage key potential partners. Presentations and a tour of HVHA by key stakeholders, sought to engage hospitality teachers and other partners to strategically address the issue of relatively high numbers of students choosing hospitality but not enough moving into careers that successfully meet industry benchmarks. An agreement was reached to develop a strategy to better engage young people with the true nature of hospitality through identification of key entry points, key maintenance supports and key transition supports required. It also involved the identification of key stakeholders. Schools and industry agreed to nominate key representatives who would contribute to a working party to identify and develop a range of initiatives to achieve increased quality transitions for students into hospitality pathways.

This strategy resulted in the coming together of a working party, the development of an ‘Inspiration Day’ where identified students from 5 schools at Year 9 level were invited to engage with high quality chefs with a range of expertise. A menu was designed, prepared and served with all parties sitting down to a quality luncheon that had been prepared by students with expert input from chefs. The commitment of the partners and their staff along with teachers and students enabled the achievement of high quality outcomes. The success of the event now calls the working party back together to review, identify future capacity and calendar opportunities. All parties continue to be supportive and constructive and a plan of action will be developed for a strategic approach into the future.

More HTN Apprentice achievements…. Congratulations to HTN 2nd Year Apprentice Andrew Murace who has been nominated for outstanding record of sustained academic achievement in tourism or hospitality studies. Craig Wolland his cookery teacher has recommended him for this award as he believes Andrew possesses the capabilities and personal qualities required to make a significant contribution to the tourism industry in New South Wales. This award will be presented to Andrew by the Hon George Souris, Minister for Tourism at Parliament House on Tuesday 26 June 2012.

HTN Peter Howard Future Chef Scholarship recipients Emily Cacharron and Mylisa Nguyen Each year, HTN selects a number of HSC students to be the recipients of the prestigious HTN Peter Howard Future Chef Scholarship. This opportunity rewards tomorrow’s chefs with a week’s supported culinary adventure with a leading industry partner as well as travel, accommodation and spending money. Our most recent winners of the HTN Peter Howard Future Chef Scholarship were Emily Cacharron and Mylisa Nguyen. Both Emily and Mylisa were lucky enough to gain a weeks work experience in Canberra with Chris Purcell, Executive Chef at Parliament House Catering by IHG. Below Emily shares her experience with HTN in an interview. Describe and explain what you did during your week of work experience in the ACT and where you worked? During the week of work placement at Parliament House, Canberra I was challenged and tested with many experiences in the kitchen, this was achieved by the multiple tasks completed by Mylisa and I. Mylisa and I were able to work in the various kitchens within Parliament House. In the Banquet kitchen, we were able to participate in the preparation and plating of foods for different types of banquets for the politicians and guests. During the lunch banquets we helped with the preparing of sandwiches, croissants and canapés and we were taught various plating and presenting techniques. The dinner banquets allowed us to understand the service for ‘function menus’. Here we learnt to plate foods quickly and efficiently with the use of a production line; this taught us great teamwork and good workflow.

Mylisa and I only spent a few short hours in the Pastry kitchen, however we were able to mass produce a range of flavoured biscuits such as coconut and jam or peanut butter and jelly and then were able to roll out and cut pastry, in order for us to make chicken pies. Here we were able to witness the beautiful art of desserts and the passion that goes behind each creation. At nights Mylisa and I stayed in the Members Kitchen, here we were witnesses to the heat and chaos of a one chef a la carte kitchen. This kitchen brought many innovative techniques with combinations of flavours, cooking methods and presentation styles to ‘funk up’ foods. In addition, we saw the relationship between the front and back of house staff and the necessity of effective communication to allow efficiency and satisfaction. The final kitchen that we worked in was the Café’s kitchen. In this kitchen Mylisa and I assisted with the mise-en-place for the services ahead. The time in this particular kitchen allowed for us to improve our chopping skills, we improved our brunoise, chiffonnade, jardinière, julienne and our mirepoix. We were able to put our theory into practice and improve our practical knowledge. Overall, this week presented me with many new experiences and a taste for new foods and a new environment.

What did you enjoy most enjoy about the experience? My most enjoyable part of the week is hard to answer. I loved it all! Though the things that stood out to me, was meeting so many incredible chefs; from some of the best Australian apprentices, The Australian Culinary team and even ex-chefs. Collectively these chefs radiated their passion for the culinary world. These chefs were able to share with me some of their experiences, innovations, even hard times and were able to provide me with advice and words of wisdom for my future in this field. Meeting these chefs further encouraged my passion and movement towards joining the Hospitality world. Another element of the week of which I enjoyed was the artistic side to cooking. This week allowed me to learn various presentation techniques, both on the plate and on the table. A skill which I learnt and still practice due to my love for it is carving foods. This week I was taught to make fruit decorations and to carve flowers out of Melons. I am now attempting to perfect my flowers and trying different styles and designs. This has already led to me creating these artworks for various events as plate and table decorations. This skill was one of the most memorable and fascinating activities that personally encouraged my passion. What got you interested in cooking? I have been interested in food since a child. My mother has always been a very good cook and has always held a strong passion for food, which has been passed onto me. When I began Food Technology in year 9 and then took up Hospitality for years 11 and 12 I loved every element of it and my interest began to grow. Furthermore working in restaurants and meeting chefs that had such strong passions for what they do and seeing the amazing foods which they presented turned my interests into passion and love for it all.

Why do you want to be a chef? Food is my form of self expression and is something I believe unites all people. The hospitality industry holds so many opportunities and has so many open doors, all in which I hold a strong interest in. My friends, when they see me they automatically link me to the industry. They ask my advice when cooking, with flavour combinations or ways in which they should cook foods, all in which I am proud to be linked with and willingly assist where I can. Being a chef would allow me to do what I have a passion for and absolutely love. As a chef, I would be surrounded with those that share the same ideas and values as me regarding foods. Tell me a bit about yourself and why you love cooking? Food is all about love and sharing. When I cook, I enjoy the challenge of being able to try something new, being creative with different presentation styles, or trying different flavours and ways of cooking. It is my way of expressing myself. I enjoy cooking traditional family dishes as I am able to immerse myself in my family history and it allows me to bring the whole family together. Food is the one thing that unites us all as we share a common passion for the food we prepare and eat together. What piece of advice would you give to someone who is thinking about applying for the Peter Howard Future Chef Scholarship? Don’t hold back. If you enjoy cooking, throw together your portfolio and send it through. Don’t doubt yourself because you never know where your passion could take you till you try. I didn’t believe that I would be accepted but I tried anyway and here I am!

Has this experience fuelled your desire to continue working in the industry? If so, how? Most definitely! I am now not afraid to go out and try new things. It has given me confidence and has confirmed that this is definitely the career I want to follow. This experience has shown me my strengths and weaknesses and has allowed me to strengthen my self esteem as a chef. I look forward to the challenges and experiences that are yet to come my way. Applications for the 2012 HTN Peter Howard Future Chef Scholarship are now open. For more information about this scholarship or to download the application form, please visit http://www.htn.com.au/news.

Host Trainer Profile: Twin Creeks Golf and Country Club –Located in the beautiful surrounds of the Nepean Valley, Twin Creeks Golf & Country Club has established itself as one of Sydney’s premier golf clubs. Set amongst 800 acres of bushland, the course and clubhouse have been masterfully designed to take into account the spectacular rural setting to create a visually stunning and tranquil golfing and dining experience. Twin Creeks contemporary clubhouse is home to Paperbark Restaurant which offers uninterrupted views of the 18th green, lake and woodland area. A wonderful range of menu options from Snack to A La Carte are prepared daily by our Award Winning Head Chef Kurt von Buren, and are complemented by a warm & friendly atmosphere and an exceptional level of service. Questions with Head Chef: Kurt Von Buren HTN: Tell me a bit about Twin Creeks Golf and Country Club and what it has to offer? Kurt: The Golf Club is located in a private residential estate on the outskirts of Sydney between Penrith and Parramatta. Despite being a private estate, Paperbark Restaurant is open to the public 7 days a week for lunch, every Saturday night for dinner and every Sunday morning for breakfast. HTN: How long has it been operation for? Kurt: Twin Creeks has been operating since 2006 and I have been here for 1 ½ years. I really love working here.

HTN: What is your role here at Twin Creeks Golf and Country Club? Kurt: I am the Head Chef and Catering Manager. I have also taken on the responsibility of overseeing the entire Food and Beverage operation. The food, the apprentices and the kitchen are still a high priority, however I do spend some time on the floor to ensure our Members, their guests and the public are receiving an exceptional level of service. HTN: What kind of menu do you have here? Is it the same all year round or does it depend on the season? Kurt: We offer a Snack menu for golfers that is available all day and includes our ever popular Swampy Burger, our delicious club sandwich and our staff favourite the Salt and Pepper Calamari. We also offer a daily A La Carte menu between 12.00pm and 2.00pm. Our Saturday night dinner menu is seasonal and is therefore changed once a month to reflect the best ingredients available at the market during that month.

HTN: Do the apprentices have an opportunity to do any of the meals themselves? Kurt: Definitely! I ask them to bring me their ideas with the possibility of placing them on the menu. I give them a lot of freedom. HTN: How did you start out as a Chef? What got you interested in the industry? Kurt: It is in my blood. My mother was a chef, and my grandmother was an Executive Chef. During the war my grandmother was in charge of feeding 400 factory workers. My grandmother had 8 children and all of her children were either chefs or great cooks. From an early age, my love and curiosity for great tasting food became apparent to my mother and she began to teach me how to cook. I remember on my 8th birthday wishing for Camembert Cheese because we couldn’t afford it. Just normal simple food but for me it was really a treat.

HTN: Are you able to tell me a bit about your experiences while working as a chef? Kurt: I started out as an apprentice in Switzerland but always wanted to work at a ski resort and on a cruise ship. However, when I turned 23 I decided to do another apprenticeship, this time as a diet chef in a hospital. Every day we had to cook for 12 to 15 patients who had different illnesses and we would cook one type of dish three different ways. With this qualification I can now work in any hospital or nursing home. HTN: Where have you travelled overseas? Kurt: I came to Australia and have travelled mostly for judging. I do a lot of judging internationally for the World Association Chefs Society and Australian National Culinary Federation. I did a course to be an international judge and I regularly go to Singapore, Hong Kong and Manilla and next week I will be going to Bali. I have been a chef for nearly 30 years and I still love it. HTN: What piece of advice would you give an apprentice who is just starting out in the industry? Kurt: Don’t give up. Set yourself goals on where you want to be in 5 years. Learn and take notes. It is going to be hard work, harder than anything else but it is worth it. You are going to have a big, big future. It is not easy and sometimes you have more bad days than good but when you pull through the bad days you will be able to see the bigger picture and realise it is all worthwhile.

HTN: Have Twin Creeks Golf and Country Club received any awards or achievements over the last few years that you would like to tell us about? Kurt: Last year the Daily Telegraph voted us their choice for the top Golf Course in Sydney and this year we were named as one of the Top 100 Golf Courses in Australia by Australian Golf Digest. Food wise we have expanded our menu to incorporate Dinner on Saturday Night and Breakfast on Sunday morning. For more information visit www.twincreeks.com.au.

HTN’s Exclusive Events: Earlier this year two exclusive ‘HTN only’ events were provided to HTN Apprentices and Trainees as part of our commitment to promoting Hospitality as a desirable career option. The first event was held in March and included a guided tour by CPOC Simon Allanson of the HMAS Kuttabul facilities and HMAS Success. The tour began in the main galley where POC Scott Oram and LSCK Jude Gregory talked about: • Their roles within the Navy • Careers in the Navy and opportunities for career

development • Rosters and shifts • How meals are prepared before and during each trip • Commercial Cookery Apprenticeships in the Navy • The allowances and entitlements each individual receives • On the day Skills One TV attended and interviewed with POC

Scott Oram and LSCK Jude Gregory. To view the interviews please visit http://www.htn.com.au/news/master-classes.

The tour of the facilities included the Indoor Sports Centre (where CPOPT Davies talked about his role and the fitness tests) and the fleet base. The visit concluded with a guided tour of HMAS Success by PO Cleary whose discussion included: • How the food is transported on the ship and where it is

stored • The gym facilities for when they are at sea • The role of the Chef on HMAS Success and the galley • How cooks have multiple roles on the ship

The second event was held in April where Uwe Stiefel, Corporate Executive Chef, provided a guided tour of P&O Pacific Jewel. The 4 hour tour included: • A discussion and complete history of P&O Pacific Jewel • The hours worked by each individual and the opportunities

provided • A tour of the ship and the outlets which included the Main

Galley, Luke Mangan’s Restaurant, the casino and several bars and restaurants as well as the buffet area and deck.

• A discussion on what is consumed each week and how the menus are planned

• Visiting where the bread and cakes are made daily in the Main Galley

The tour concluded at the exclusive Waterfront Restaurant with lunch being served for each attendee. Further exclusive events are being scheduled for HTN Apprentices and Trainees and are designed to both educate and inspire.

SILS and Celebrity Restaurateurs meet with Minister for Immigration, The Hon. Chris Bowen, MP Recently, Dru Gillan, Principal solicitor (SILS) together with Angela Chan, Immigration Specialist, (Dispute Resolution) and Michael Bennett, CEO, (HTN) attended a meeting between the Hon. Chris Bowen, Minister for Immigration and Citizenship and a distinguished group of restaurateurs which included Yuki Azuma, Lucio Galetto (AOM), Neil Perry, Armando Percuoco and George Vardis. Serge Dansereau contributed to the meeting despite his absence overseas. The meeting was facilitated by Angela Chan who is currently the NSW/ACT President and National Vice President of the Migration Institute of Australia. The aim of the meeting was to provide key players in the industry an opportunity to discuss with the Minister changes to the immigration system for the restaurant and hospitality industries which will come into effect on 1st July 2012. The restaurateurs gave the Minister extensive insights into their concerns ranging from: • the skills shortage some restaurants currently face which

impacts on their capacity to keep their restaurant establishments fully operational and their decision to further invest in new establishments;

• an urgent need to recognise it is extremely difficult for overseas workers to pass the English language skills test. The damage done to restaurants that are denied the opportunity of sponsoring qualified chefs from overseas is immeasurable;

• the need to recognise that highly skilled and trained overseas workers are needed to provide important on-going training to Australian workers, particularly in fine dining establishments. This observation dovetailed with the need to recognise that restaurants require not only chefs but people to work in other jobs- Restaurant Managers, Sommeliers, Maitre D’s and Fish Mongers- which are considered to be highly skilled occupations overseas.

The Minister invited the restaurateurs to ongoing discussions with industry stakeholders. The restaurateurs agreed the meeting was positive and highly productive. For more information regarding Service Industry Legal Services please visit www.sils.com.au. L-R Dru Gillan, Yuki Azuma, George Vardis, Angela Chan, Armando Percuoco, Lucio Galetto (AOM), Neil Perry, Michael Bennett

HTN and Bush’s Fresh Meats Master Class HTN in conjunction with Bush’s Fresh Meats, conducted a master class and training day earlier this year at TAFE NSW Western Sydney Institute – Nepean College, for several HTN Apprentice Butchers who are currently “hosted” at various Bush’s Fresh Meats stores throughout NSW.

Throughout the day each apprentice was shown by Bush’s Manager Paul Fahey and HTN Field Consultants Col Reynolds and Mark Slater the best techniques to use when working with Sirloin and Lamb Legs and provided with product knowledge and cooking methods. The techniques included roasting, boning and chargrilling and cooking steaks (a method demonstrated by HTN Field Consultant and Chef Mark Slater).

And the winner is………… Travel 21fiftythree – Western Sydney Institute TAFE NSW! Tony Clarke and Anne Goonetilleke had the privilege of accepting the National Tourism Education and Training award in March at the 2011 Qantas Australian Tourism Awards held at the Cairns Convention Centre. It is no mean feat to win this prestigious National Award (the Oscar of the Australian Tourism industry) and is such an endorsement of being the best of the best in Tourism Training. The finalists in the Tourism Education and Training category were: • Australian Tourism Data Warehouse & Tourism e-kit,

Queensland • South West Institute of TAFE, Victoria • Quinlan’s Hospitality & Tourism Training Centre – Challenger

Institute of Technology, Western Australia • Flinders University Tourism, South Australia • The Skills Institute – Tourism Qualifications, Tasmania • Travel 21fiftythree – Western Sydney Institute TAFE NSW Congratulations to the Travel 21fiftythree team under the leadership of Tony Clarke, Head Teacher.

Pictured left is The Hon Martin Ferguson AM MP, Minister for Resources and Energy, Minister for Tourism with a very happy Tony Clarke, Head Teacher and Anne Goonetilleke, Director Education

Paddock to Plate Tour – Tamworth 12-14th March 2012 23 Chefs from NSW, ACT and QLD joined the Grazing Club Paddock to Plate Tour in Tamworth, with a mix of chefs from hotels, clubs, steak houses, pubs, education sector and catering institutions. The tour was designed to showcase Tamworth and its surrounds and provide the group with an opportunity to see the whole Paddock to Plate process using examples from the lamb, goat and beef industries. The tour started at JBS Swift Caroona Feedlot where Feedlot Manager Richard Nicholls hosted a BBQ to showcase the quality MSA product that is being produced at the feedlot. The chefs then toured the feedlot visiting the 24,000 head of cattle at the property, the silage production area, manure processing facility and steam flaking mills where feed for the cattle is created. The size of the operation impressed the group as well as the efforts made to grow grains, recycle manure, and provide a healthy, stress free living environment for the cattle. Tuesday started with a visit to “Hilltop” Boer Goat property. The group was joined by members of the North West Goat Producers Committee to look at the production of quality farmed goats. From here the group was hosted at Peel Valley Processing Plant where Country Fresh Lamb is produced. The plant processes 2500 head of lamb a day, and has full boning and processing facilities with product going out as carton meat for export and domestic consumption. Chefs were impressed at the efficiency and cleanliness of the line and it was the first visit to a kill floor for many. From here the group moved to Tamworth TAFE where

Master Butcher Doug Piper demonstrated the breaking down of a goat carcass, while Blair Brice from MLA and Justin Gilbert from Booma Boers discussed the goat industry. Head TAFE Teacher Barry Pawsey demonstrated the versatility of goat meat by producing 6 dishes for the group to sample. At dinner chefs were joined by the Goat Producers where they had round table discussions about production while enjoying the gastronomic delights at Le Pruneau – including a Mauritian goat curry, and goat pie. Below: Carcass Cutting Demonstration

On the final day the chefs were hosted by Bernard Smith from Teys-Cargill Processing Plant where they learnt about the MSA grading system and cattle processing. The tour took them to the kill floor, the boning room, the MSA grading area and to the lairage area where cattle are held until processing. The plant employs 450 staff, and processes 800 head a day. Bernard hosted the chefs for lunch showcasing the Riverine Premium brand of product sold at Woolworths. At the end of the tour feedback from the chefs was that this was a very worthwhile and educational tour, and should be a part of every chef’s education so that they can understand the full process behind what it takes to get quality products into our kitchens, and onto your plates. Below: Visiting a goat property

Science Corner – I don’t want any blood in my steak!!! Do you cry when you hear your customers tell you they want their steak with “no blood” as you envisage that you will have to cook it well done? Well now you no longer have to – as what is coming out of that juicy steak is not blood at all – your customers just need a science lesson! At point of slaughter animals are bled, so what does create this meat juice that people often mistake for blood? Lean meat is made up of three components, about 75% water, 20% protein and 3% fat. These components make up the muscle fibres, connective tissue and the fat cells. The muscle fibers can be red or white – which is why we have red meat and white meat animals, and are based on whether the cells are used for short intermittent bursts (white meat) or for prolonged activity (red meat). The principle pigment in red meat is the protein that stores oxygen in the cells – Myoglobin. It consists of an iron atom attached to a protein. When the iron is holding onto an oxygen molecule the meat is bright red, when the oxygen is pulled away

McGee, H (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner. P131-3

by enzymes in the muscle cell that need it the myoglobin becomes dark purple, and when the oxygen escapes and the myoglobin can now only hold water it turns brown. Similarly when meat is vacuum packaged it may appear dark purple, once the package is open and oxygen is reintroduced to the meat it will “bloom” red. Noteworthy Invention: The Hamburger! The Hamburg Steak is believed to have come from Hamburg, Germany which was a major port in the 18th Century. It is believed that Russian sailors introduced the German’s to Steak Tartare, and that the German’s then adapted this idea to create a cooked patty. German Immigrants started arriving in England in the mid-18th Century and in the English cookbook called The Art of Cookery Made Plain and Easy by Hannah Glasse, published in 1758 featured a recipe for Hamburgh Sausage, and it was suggested to be served with toasted bread. The popularisation of the hamburger really came about with industrialisation and the invention and improvement of the meat grinder. While supposedly invented by Dr Karl Drais in the 19th Century the first patents for meat “choppers” were - E. Wade received Patent #x5348 on January 26, 1829 for what may be the first patented "Meat Cutter." The patent shows choppers moving up and down onto a rotating block. The popularity of the minced meat patty or the Hamburger grew from here!

Fun Facts - AdWeek’s list of the 10 most popular items for shop lifters was: 1. Fillet Mignon 2. Jamieson (Expensive liquor) 3. Electric tools 4. Iphone 4 5. Gillette Mach 4 razor 6. Deodorants and body washes 7. Polo Ralph Lauren (Designer apparel) 8. Let’s Rock Elmo 9. Chanel No.5 (Expensive Fragrances) 10. Nikes Choice cuts of meat have become the favored target of shoplifters. "Many police still believe [this] is the most common item stolen from grocery stores and supermarkets," according to the U.S. Department of Justice. Between 2009 and 2011, the loss rate for "luxury meat" has risen by 21 percent. http://www.adweek.com/news/advertising-branding/steal-136712 Well done steak, while nicely browned, can be dry and contain no moisture or juices. Searing the steak and developing a crust does not seal in the juices – water evaporates at the same or higher rate as unseared meat. However developing that crust plays an important role, as browning is a crucial part of developing flavour and is also known as the Maillard reaction – read the next edition of Grazing Club for more information. McGee, H (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner. P122

Host Trainer Profile: Penrith Panthers Whether you want to eat, drink, stay or play, the newly renovated Penrith Panthers is Penrith’s hottest venue, featuring six of the coolest bars in Penrith; live entertainment including international acts and top bands; a range of restaurants and dining experiences and Western Sydney's premier meetings and events facility, with a range of function rooms and packages to suit your every need. Penrith Panthers offers a range of onsite activities including cable skiing and wake boarding, golf, aqua golf and even an amusement arcade for the young at heart, plus easy access to nearby white water rafting, bushwalking and canoeing. Penrith and Western Sydney's best hotel accommodation is onsite too, with the four star Chifley Hotel. Questions with Sous Chef: Lindsey Lawton HTN: Tell me a bit about Penrith Panthers and what it has to offer? Lindsey: We are a pretty big club and we have a terrace bistro which is buffet style. Also in that terrace bar we have a small a la carte bistro offering as well to order. We also have in our main bistro upstairs where we can cater anywhere up to 1,000 people a week. It is the same on the piazza side. We do have big numbers upstairs and a banquets kitchen down here which we cater for functions anywhere between 30 people and 700 people. We have offsite things as well like The Pavillion across the road, which have functions for 600 to 1,000 people. Plus we cater for all the football including the Chairman’s boxes and the VIP box, which is coming up shortly and is a massive job during the football season.

HTN: What is your role here at Penrith Panthers? Lindsey: I am the Sous Chef here and have been here for 6 years now. I have taken on a lot in my role the last 2 or 3 months including the rostering, the apprentices and organising the menus. I am enjoying the role however it is big learning curve for me as there is a lot of work done on the computers that I am just not used to at the moment. HTN: What kind of menu do you have here? Is it the same all year round or does it change as the seasons change? Lindsey: The banquets menu has only just been changed, which was the same for at least 2 to 3 years. The menu in the buffet area upstairs has changed at least 3 times in the last 6 months. At the moment I am in the midst of doing a menu for the bistro upstairs which was last changed 3 months ago. The bistro does change seasonally for summer and winter and every 6 months.

HTN: Are you able to tell me about any achievements or awards Penrith Panthers may have won or had over the years: Lindsey: We’ve got an in house structure for rewards and recognition mainly for staff members who have reached a milestone such as 3 years, 5 years or 10 years. There is also a trail blazer award where you get a gift voucher for doing a good job. With the competitions a couple of us went in to Porkstars and I was one of the finalists in that and our last Sous Chef was a winner. Also with the Chef’s Table a few of our chefs have been in that and placed in there as silver medalists at one stage. HTN: How did you start out as a Chef and what got you so interested? Lindsey: It was actually at school. I remember it was in home economics and the teacher got in an apprentice who did demonstrations for the students. She picked up a knife and did the whole quick cut of the onion and I just looked at my mate and said I can do that. So we went back and were doing minestrone and of course I got the onion and I did it straight away. I went home and said I want to be a chef. My mum was in the industry and she got me work experience where she was working. This was in Year 10 so I left school at the age of 16 and now I am 33 and still in the industry.

HTN: Tell me a bit about your experience and any travels while working as a chef? Lindsey: I have not gone anywhere major. I started my apprenticeship in Adelaide and worked in about 7 or 8 different places including bistros, hotels and pubs. There was one really nice place called the Coffee Bar and Bistro where by day it was just a café style up market place and at night it was a nightclub. That was interesting as it was lunch only and short dinners because the DJ would come in. This was when I was 17 years old and it was like I wasn’t allowed to be in the club but because I was working I was able to see it. Then I came here to Sydney and have stayed here ever since. I am not that well travelled but have worked in a lot of places. HTN: Finally what piece of advice would you give someone who is just starting out in the industry as an apprentice? Lindsey: I would say just get through it as I see a lot of apprentices start to think “why am I doing this?” They realise that the hours are hard and they see their friends are going out and having fun while they every weekend. The only thing I can say is just stick it out and get the 3 years under your belt and then get out. At least you have something to fall back on.

A moment with HTN 2nd Year Apprentices Richard Kelly and Kevin Daloran and recently qualified HTN apprentice Terry O’Brien who were interviewed about their highly positive learning experiences while they were assigned to Panthers by HTN. HTN: What do you enjoy most about the industry and being an apprentice? * Terry: I like that you learn a lot. I guess the learning, that you meet new people, the progression and working your way up. * Kevin: Just being able to create and develop food and serve to customers. It is a fulfilling feeling and being able to work as a team and part of a company. Being able to make money and just help and to further myself in my career, so that is what it is. * Richard: I am sort of along the same lines as Kevin. I like being hands on with food. I like to create meals and pretty much satisfy customers and have fun with the team when you are working. HTN: What is the best experience that you have had to date in your apprenticeship and what is the most memorable moment? * Terry: Probably finishing TAFE with high marks and getting good grades in TAFE as well as working with a lot of good chefs. * Kevin: It would have to be the Christmas period last year where everybody worked together as a tem preparing the section and all coming together and serving it to the customers as they are well paying. * Richard: I would say over the New Year and Christmas period. We did have a lot of fun and we were really busy. We all worked really well as a team so it was actually a good experience to have and be so busy.

HTN: Tell me briefly about where you have worked so far? * Terry: I have pretty much worked in the city and out west in fine dining, hotels and more restaurants and big clubs. I had a lot of diversity. * Kevin: I have just had some work experience out in the west and my first job was here at Panthers. That is about it for me. * Richard: I have gone from working in the east and have made my way through to the city for a while. From here I made my way back towards here and have stayed here for a bit. HTN: What are you currently learning here at Penrith Panthers and what do you enjoy most about working here? * Terry: You learn a lot of bulk cooking. There are massive functions and 500 people in a restaurant. You are working on your speed and pumping out meals. * Kevin: It’s just really good teamwork. The amount of great staff out here and being able to help out where we are weakest and being able to put out your strengths to help out others as well. That is fun. * Richard: I love pretty much working with the other apprentices here. They are a lot of fun to work with and we all get together and learn. So if you get busy we are all one team. We focus on the same thing at the same time.

HTN: What inspired you to become an apprentice and what interested you most about the industry? * Terry: I always liked cooking. * Kevin: Like what I said before. It is being able to create and put out meals and being able to satisfy customers. That is all it is. * Richard: I started really getting in to cooking when I was in Year 7 at school and from then on I just always wanted to be a chef. HTN: Finally what piece of advice would you give someone just starting out in the industry? * Terry: Just work hard at it and suck it in. You are going to have to work weekends so just get used to it. * Kevin: Always keep your head in the game. Don’t forget what you learnt at TAFE. It might be different to what you do in the workplace but in the end everything that you do within the industry and within TAFE will all pay off. * Richard: Like Kevin said make sure you do not forget anything that you learn. Keep a lot of head space when you do work so that you focus on as much as you can when you are working. Just get in to it and work as a team.

For feedback, editorial submissions or advertising enquiries: Contact Suzi Brankovic – Marketing Co-Ordinator Toll Free: 1300 139 108 Fax: 1300 656 139 Email: suzi@htn.com.au