Women in Hospitality is once again shining a spotlight on the impact of mentorship, this month honing in on the lessons that Rachel Potter, chef, agriculturalist and sustainability consultant at Cambridge Hill Farm learnt from hospitality heavyweight, Brent Savage
It’s been years since the word ‘sustainability’ first became a serious part of the foodservice vernacular. No longer a buzzword, chefs and restaurateurs around the world are far more environmentally aware, and it’s having a very real impact on the way they do business.
A chance meeting with restaurateur and chef Claire Van Vuuren has helped transform the way Monica Luppi runs her tamale business, Lulu’s Hot Tamales. The insights and experiences that the duo shares over their regular coffee (or wine) catch-ups is a shining example of the true value of mentorship in hospitality
We’ve spoken about the value of mentorship plenty of times at Women in Hospitality– its importance really can’t be underestimated. Here, three of the hospitality industry’s most accomplished business leaders – women who many would consider to be brilliant mentors – share pointers on how young women can take control of their own career progression.
Profile on Stacey Kirkpatrick – head of Aerial UTS Event Centre at the University of Technology and GM of Hop and Clover Brewing Co.
There’s no shortage of skill or expertise in Australia’s wine industry – perhaps now more than ever. From winemakers to sommeliers and top-notch floor staff, the Australian diner is blessed with both a selection of brilliant drops and second-to-none service in the dining room.
On the Floor with Karen Gough, proprietor, Settlers Tavern.
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.
On the Floor with Melissa Palinkas, executive chef at Young George, WA, which has launched a Collaboration Dinner series.