Check out this inspiring journey of Brayden Davies, a young chef who dreams of Michelin Stars. He's currently sous chef at The Angel at Hetton, a one star Michelin restaurant which is widely regarded at the UK’s original gastropub. Situated in Skipton, the gateway to the Yorkshire Dales. Listen to his podcast interview as part of the new FoodRadio series, The Culinary Passport at www.foodservicerep.com.au/foodradio
#cheflife #chef #chefs #culinarylife #CulinaryJourney #michelinguide
TBL EP16 - Snippets
𝗣𝗢𝗗𝗖𝗔𝗦𝗧: 𝗧𝗵𝗲 𝗕𝗼𝘁𝘁𝗼𝗺 𝗟𝗶𝗻𝗲 | 𝗘𝗽𝗶𝘀𝗼𝗱𝗲 𝟭𝟲: 𝗙𝗿𝗼𝗻𝘁𝗶𝗲𝗿 𝗖𝗵𝗲𝗳 𝗣𝗔𝗥𝗧 𝟰 - 𝗦𝗼𝗱𝗲𝘅𝗼’𝘀 ‘𝗔𝗿𝘁 𝗼𝗳 𝗙𝗼𝗼𝗱’ 𝗔𝗽𝗽𝗿𝗲𝗻𝘁𝗶𝗰𝗲𝘀𝗵𝗶𝗽 𝗣𝗿𝗼𝗴𝗿𝗮𝗺
In this latest instalment of our Frontier Chefs series, we look at Sodexo’s industry-first apprenticeship program, Art of Food, which gives participants the chance to attain a Certificate III in Cookery through practical training on Sodexo remote sites across Western Australia’s energy and resources sector.
LISTEN @ www.foodservicerep.com.au/foodradio
Labour Shortage Crisis
One of the lasting legacies of Covid is the staff and skills shortage which has cut a swathe through the ranks of workers across the hospitality sector.
With many businesses struggling to adapt to the ‘new normal’, industry veterans have been working to come up with strategies with which to combat this unprecedented shortfall.
LISTEN TO THE EPISODE ON FOODRADIO
www.foodservicerep.com.au/foodradio
#labour #shortage #hospitality #foodservice
Labour Shortage Crisis
One of the lasting legacies of Covid is the staff and skills shortage which has cut a swathe through the ranks of workers across the hospitality sector.
With many businesses struggling to adapt to the ‘new normal’, industry veterans have been working to come up with strategies with which to combat this unprecedented shortfall.
LISTEN TO THE EPISODE ON FOODRADIO
www.foodservicerep.com.au/foodradio
#labour #shortage #hospitality #foodservice
Labour Shortage Crisis
One of the lasting legacies of Covid is the staff and skills shortage which has cut a swathe through the ranks of workers across the hospitality sector.
With many businesses struggling to adapt to the ‘new normal’, industry veterans have been working to come up with strategies with which to combat this unprecedented shortfall.
LISTEN TO THE EPISODE ON FOODRADIO
www.foodservicerep.com.au/foodradio
#labour #shortage #hospitality #foodservice
Labour Shortage Crisis
One of the lasting legacies of Covid is the staff and skills shortage which has cut a swathe through the ranks of workers across the hospitality sector.
With many businesses struggling to adapt to the ‘new normal’, industry veterans have been working to come up with strategies with which to combat this unprecedented shortfall.
LISTEN TO THE EPISODE ON FOODRADIO
www.foodservicerep.com.au/foodradio
#labour #shortage #hospitality #foodservice
SPC InTouch, Peter Wright
SPC InTouch host, Peter Wright has recently been announced Pacific Rim Continental Director for World Chefs. We caught up with him to find out what he plans to bring to the new role.
https://bit.ly/3GGy9i6
#chefs #food #radio #podcast
The Bottom Line, PT_2 Young Chefs Today
In the second part of our series we talk to two young women who both have extensive experience in the competitive arena - Amber Heaton from the Star Gold Coast and Sarah Jones from the National Wine Centre, Adelaide.
https://bit.ly/3Er277u
#chesf #youngchef #future
The Bottom Line - Ep10 Young Chefs Today
Two well-known young chefs, Billy Fox & Jarrod Everett to get their take on the state of play.
Listen to the episode here: https://bit.ly/3orXIMX
#chefs #food #restaurants #restaurant
The Bottom Line - Ep_8 - Markus Werner
Producing high-end food for large numbers, Delaware North Executive Chef, Markus Werner relies on his staff. With skill shortages a massive issue the industry, Markus speaks about the issues and how he retains the skill in his kitchens.
Listen here: https://bit.ly/3F7SP1y
The Bottom Line - Ep_5 Pt_2 Oil Rig Chef
Ever wondered what it's like cheffing aboard an off-shore oil rig? We speak to Malcolm Burbidge about the challenges of offshore catering.
Listen to the episode here: https://bit.ly/3zXkXAO
#food #chef #foodservice #radio #restaurants
The Bottom Line - Ep7 Centralised Kitchens
Food Radio also looks at the transforming landscape of restaurants and food service, supplying advice to young chefs. Listen to Gary Johnson, National Executive Chef for ALH Group speak about quality & consistency across multiple outlets.
https://bit.ly/2Zo9FJ2
SPC InTouch - Ep_2 Chris Malone
FSR incorporates episodes from it's own podcast channel, FoodRadio, to help enrich reader experience. Like this interview with aspiring young chef Chris Malone.
Listen to the episode here: https://bit.ly/3kGeB4g
