Page 46 - foodservice - June 2018

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30 UNDER 30
“I strongly believe that a career in foodservice is something that chooses you, hospitality is a quality in a person that is hard to teach and I think that some people have a deep desire to look after people, to do their best to make people enjoy themselves
and to nourish others with not only food and drink, but love and hospitality.”
TROY CRISANTE, 28
Sous chef, Firedoor (NSW)
“At Farmwall, we want to transform our cities into food-producing ecosystems by growing more food in the city in under-utilised spaces. If someone were to tap me on the shoulder on the street and say, ‘I ate at a restaurant with a Farmwall, and thought it was so impressive, it inspired me to go home and start my own veggie patch’, I would be pretty chuffed and consider that a great success.”
SERENA LEE, 22
Co-founder and director, Farmwall (VIC)
“I feel like with the evolution of our industry, we are at times in danger of losing touch with the foundation of hospitality, which is to be hospitable. Through the venues I open, the staff I employ and the customers I meet, I want to leave the impression that I was personable and sincere with them, and that in someway I helped make their day a little bit better.”
TARA DICKINSON, 28
Owner and director, Tommy’s Cafe and Pinocchios Wine & Pizza (NSW)
“The best piece of advice I’ve ever been given is: cook for everyone. As chefs, we don’t know people’s back stories or their lives. Some people may dine out every single day, others may save an entire year for a single evening. So let’s make sure it’s damn special.”
JOSHUA GREGORY, 28
Sous chef, EXP. Restaurant (NSW)
“Foodservice is in my DNA, my family has always owned cafes, pubs and restaurants.
I witnessed at a very young age the connection between food, culture and community. I wanted to be involved in that connection. I wanted to be pushed, I wanted to work long hours, and I wanted to be woken every morning with a drive that would not rest.”
HOLLIE WALTON, 18
“The motto of Elijah’s Kitchen is ‘our culture, our food, our stories’. It’s about celebrating indigenous culture through food. I want to show not only diners at my restaurant, but the whole industry the beauty of my Aboriginal culture and to change people’s perceptions of it.”
ZACHARY GREEN, 28
Restaurateur and chef, Elijah’s Kitchen (NT)
Owner, Brown Shugar (VIC)