Page 51 - foodservice - June 2018

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“Success can be a very good thing but it can also be a dangerous thing. It can come very fast, but it can also go away faster. I think it’s a mistake to chase after success. Success will come with hard work and a search for perfection.”
ALEXIS BESSEAU, 26
Head chef, The Bathers’ Pavilion Restaurant (NSW)
“A motto I frequently tell myself is ‘fake it until you make it’. I believe if you act confident, no one will question you. Acting confident has given me the opportunity to discover new skills, experiences and ideas. It has also helped me lead a team with people who are often older than I am.”
MADELEINE SALTER, 21
Restaurant manager, Campbelltown Catholic Club (NSW)
“Years ago, I spoke to Dan Hong about opening a modern South East Asian restaurant. His advice was, ‘If you can’t do it better than the original, then don’t do it.’ Many of our dishes are based on traditional recipes but are made using new techniques and native, Australian ingredients. By doing so, we can deliver something that is completely different to what is expected.”
KHANH NGUYEN, 27
“I am a very passionate person, so when I apply myself to something I always give 100 per cent. For me success is the recognition of my hard work and the effort that I put into what I do, including helping the people around me to grow and improve their skills, providing a great experience to our customers, and developing both the business and my career.”
FABIOLA VALTOLINA, 25
Restaurant manager, Limone Dining (NSW)
“The impact I hope to have on the Australian foodservice industry is the same it’s had on me – to inspire, to nurture and to be part of a family.”
MAX GÜRTLER, 28
Head sommelier, Momofuku Seiōbo (NSW)
Restaurateur and head chef, Sunda (VIC)
Non-executive director, The Yoghurt Shop (SA)
“Australia is at the forefront of all things food. It’s my hope that our generation continues to take this momentum to the next level globally so we remain an anchor for global, premium food. I hope that as I continue to grow that I can keep creating lasting relationships with others that are doing the same, along with continuing to make fantastic products and innovating in the food industry.”
BRANDON REYNOLDS, 23