As the sector continues to grow, rather than bunkering down and focusing purely on their own businesses, chefs and restaurateurs are looking around and taking notes from other people’s successes.
“Seasonality certainly goes beyond the four seasons. Some fruits and vegetables are not available for the full 3 months but merely weeks, and in other times there’s an overlap between seasons. I certainly think that as our climate changes, so must our idea of the seasons..
On the Floor with Tiffany Waldron, Secretary of Pink Boots Society and Beer Ambassador for CUB’s Beer Collective.
“Today it’s a different story; I find myself surrounded by amazing and inspiring women, not only in and around the brewery……
Women really bring everything that anyone brings to the brewing industry – passion, support, strength.
Tell us about Straight to the Source and why you and Lucy decided to work together?
Straight To The Source creates and delivers Australian regional food tours for chefs and hospitality professionals to connect them with producers, regions and each other.
Another form of sustainability we need to talk about….
Building a sustainable workforce
Restaurants have never been as environmentally aware as they are today. Chefs and restaurateurs are feverishly counting food miles, forming closer…
My first career was as a high school teacher and one of my subjects was Hospitality. On an excursion with my senior class we went to The Summit (revolving restaurant on top of Australia Square) which in those days (late 1980s) was one of Sydney’s best. We had an amazing meal …
“We always aim to recruit the best person for the job,” said Rebecca Yazbek, director of Surry Hills diner, Nomad. “It just so happens that in our business, the best person for head chef, assistant restaurant manager, sommelier, baker, and our floor staff have all been women.”…
In 2015 women represented 55 percent of the hospitality workforce, and yet only 10 percent of the industry’s CEOs were women, said Julia Campbell at the launch of Women in Hospitality (WOHO).
The new organisation, founded by Campbell, launched officially on 29 May, in front of a sold out audience of both women and men at Three Blue Ducks in Rosebery….
Early last month, Julia Campbell launched the not-for-profit, Women in Hospitality. Founded with the aim of championing women in the industry, the organisation provides members with a forum through which to explore ideas and share information, as well as access to education and mentorship initiatives. The inaugural Women in Hospitality event saw the founding of the WOHO board…
Over the last few years, the myth that hospitality is a “female-dominated” industry has begun to break down, with statistics revealing that the industry is still plagued by the gender gap at every level – from coffee brewing to wine making.
In light of this evidence, a number of initiatives across Australia are helping address this inequality by boosting the role of women in hospitality.
Join us for an industry celebration of International Women’s Day!
Women in Hospitality and PorkStar bring you an Autumn Cookout. An event not to be missed highlighting female chefs, butchers, pig farmers, brewers and distillers.
Chefs Alex Herbert and Claire Van Vuuren (Bloodwood/Popla) will be fire roasting on the medieval barbecue, the Sausage Queen Chrissy Flanagan (The Sausage Factory) serving her artisan sausages, Naomi Lowry (Culina et Vinum) dishing up piggy delights and there will be a charcuterie station by Jacqui Challinor (Nomad) and Julianne Lever (Julianne’s Kitchen).
Sam Fuss (Philter) and Kathleen Davies (Nip of Courage) will be gathering their friends to serve up brews and spirits from female brewers and distillers.
Not to mention, there will be a live breakdown from a female butcher and a rockabilly band.
Gather your friends and come along to help us celebrate International Women’s Day in style!
Special thank you to all involved including Porteno Events and our partners Australian Pork, Vittoria Food and Beverage and supporting restaurant groups Solotel, Fink, Rockpool, Ormeggio and A Tavola.
Tickets $35 for non-members and $25 for members, includes all food and beverage and are non-refundable.
Tickets can be purchased here.