Page 47 - foodservice - June 2018
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“I have been very fortunate to work under many great chefs and all have shared great advice. The ones that have always stuck with me are: taste everything; make sure that everything you put onto the plate is something that you would happily serve to your mother; don’t be afraid to take risks; and push yourself to learn more.”
BRIONY BRADFORD, 29
Head chef, Jones Winery Restaurant (VIC)
“I have been really lucky to work with some really great chefs over the years who have had a really positive impact on me and my career. If it wasn’t for them I wouldn’t be where I am today, so I believe that it’s so crucial to create an environment where we can nurture and develop the next generation of chefs.”
CHELSEA LOGAN, 23
Head pastry chef, InterContinental Double Bay (NSW)
“My primary focus is striving for excellence within the ever-evolving dining scene and adapting to it by constantly giving customers something new to experience. I would love to contribute to the Australian foodservice industry by not only maintaining the high standards being set across the country, but also by highlighting more regional produce.”
ABHI MAHADEVAN, 29
Restaurateur, Culina et Vinum (NSW)
“My definition of success has recently changed. Success used to be driven by how many people I could bake for. Success now is driven by achieving satisfaction of as many cravings as possible, a high commitment to product quality and reliability, and impeccable care towards one’s self and one’s team.”
ISABELLE BACH, 23
“I hope to encourage more women to work in the foodservice industry. I fell into the sector and I have found it be male-dominated where women’s opinions are not always listened to or acknowledged. We have made our catering business different to this stereotype to ensure that all of our employee’s ideas and suggestions are treated equally.”
ALLI PETERS, 27
Co-founder and events producer, Boardwalk Catering and Paella amor (NSW)
“I hope that over the course of my career I can continue to help promote the Hunter Valley as one of Australia’s premier hospitality destinations. I also hope to ensure that our industry is in capable hands for generations to come by continuing to train young chefs at our restaurant and by volunteering with the Hunter Culinary Association.”
GARRETH ROBBS, 29
Owner and head baker, Proof is in the Pudding (VIC)
Head chef, Bistro Molines (NSW)


































































































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