Uncategorized

Read the latest about women in hospitality and other industry news from our writers and partners

On the Floor with Melissa Palinkas

My inspiration for starting a collaboration series with other chefs was to work alongside like-minded chefs

Read More

With our powers combined: the value of collaboration

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.

Read More

On the Floor with Kate McGraw

Every season is pretty excellent, once you know how to use what you get at each time of year

Read More

From produce to patronage: managing the seasons

“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..

Read More

Raising the bar: women in drinks

A great way to get more women into the industry is to first get them to appreciate the product.

Read More

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.

Read More

On the Floor with Tawnya Bahr, Straight to the Source

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.

Read More

WOHO Sustainability

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…

Read More

On the floor with…
Lisa Margan, co-owner Margan Wines and Restaurant

  1. When was the moment you knew hospitality was going to be your industry?

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 …

Read More

Gender diversity: why it’s good for business

“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.”…

Read More

Women in hospitality launch sold out

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….

Read More

Julia Campbell On Launching WOHO

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…

Read More

5 Australian Initiatives Supporting Women in Hospitality

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.

International Women’s Day Celebration with WOHO x PorkStar

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.

July 7, 2018

July 6, 2018

With our powers combined: the value of collaboration

With our powers combined: the value of collaboration Hospitality is a relationships game. Whether it be with staff, producers, fellow industry members or – of course – diners, you’d be hard-pressed to find an industry where personal connections are more important. 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. More than that, there’s also a lot of fun to be had when collaborating with your industry colleagues, said co-executive chef at Oakridge Wines, Jo Barrett. “Collaborations are popular […]
July 6, 2018

On the Floor with Melissa Palinkas

Melissa Palinkas is executive chef at Young George, WA, which has launched a Collaboration Dinner series.  What prompted you to launch the collaboration dinner series at Young George? My inspiration for starting a collaboration series with other chefs was to work alongside like-minded chefs, to see how they worked and to see how that would translate into the food. It also set a challenge for me, I guess. Being a chef-owner, you don’t get to learn much other than what you research yourself, so to actually work with other chefs, chat about technique and ingredients is so much fun, and […]
December 24, 2017

Why men can champion gender diversity too

Why men can champion gender diversity too It seems somewhat counter-intuitive to hand the floor over to men when discussing the best ways to empower women. There’s no shortage of people who believe that men simply cannot be feminists; they couldn’t possibly understand the obstacles and hardships faced by women over the years. Are we just exacerbating the issue by asking them to comment on how women can climb the ranks – both professionally and socially? That’s one way to look at it. But another is to face reality and to use the undeniable position that men have in hospitality […]
July 5, 2017

On the floor with…

Lisa Margan, co-owner Margan Wines and Restaurant 1. When was the moment you knew hospitality was going to be your industry? 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 and a behind-the-scenes kitchen tour. I loved the energy and precision of that commercial kitchen and felt that whilst I loved teaching, I needed to be closer to […]
July 5, 2017

Gender diversity: why it’s good for business

Women in Hospitality: the state of play “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.” Promoting gender equity in the workplace isn’t about hiring women for the sake of it. It’s not about dismissing the perfectly qualified male simply to hit a target or make a statement. It’s about realising that men and women contribute different skills and qualities to a […]