Page 53 - foodservice magazine September 2019

WOMEN IN FOODSERVICE AWARDS 2019
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CHEF OF THE YEAR
“Since I moved here five years ago, I have seen that people are eating out more and more, and because of that, the kind of food they want tends to be a bit simpler, relaxed and shared. There is still always the place for fine dining, but I feel that we are reserving those luxury experiences for the most special occasions. I also see that we are focusing more on provenance of ingredients. This pleases me so much to see that people are interested and aware of where their food comes from.”
DANIELLE ALVAREZ
Head chef at Fred’s, NSW
LEGEND OF THE INDUSTRY
“Success for me is built with small sweet spots, like baking something close-your- eyes-delicious, correcting a difficult staff situation with kindness, and paying all my bills on time. And having four (so far) babies named Beatrix after the shop! That’s when you know what you have is more than a business; it’s a community that supports us.”
NAT PAULL
Owner and baker at Beatrix, VIC
RISING STAR
“I studied every bottle on our list, I looked up the history of every spirit, and asked endless questions. I have ups and downs, but I am intoxicated by this industry and learning everyday. I am blessed to be surrounded by hospitality professionals happy to share their knowledge with the younger generation, and that is something I hope to give back.”
HAYLEY MCCARTHY
Age: 24 Sommelier at IDES, VIC
“Growing up, my Oma and Opa ran a continental butcher shop. Oma passed on the value of sharing good food around the table with family and friends. It took me some years to find my own culinary identity, but now I thrive on working in a team, being hands-on, and having the freedom to be creative. I feel comfortable, engaged and alive. A belief that there is always something new to learn in the kitchen is so important.”
SASCHA RANDLE
Head chef at Meatsmith Specialty Butcher and Wine Merchant, VIC
“This industry makes the world a smaller place. We are all so connected by this love of food, drinks and service that you have the opportunity to go anywhere, work anywhere and, even if you can’t speak the language, you can share something with people around the world. You never stop learning, and you shouldn’t. There is always something new or a new way of doing things and you need to be open to all possibilities. It’s always exciting seeing where this industry takes us.”
RACHEL DUFFY
Group general manager at Icebergs, NSW
“People always come first. And that means the people in your team. When my staff feel cared for, that they are being invested in, and that work is fun, safe and nurturing,
I am confident that our guests are getting the best possible experience. I have also learned to stop flogging myself to fit into the cookie-cutter hospo-worker mould. When I can do my job in less than 50 hours a week, my performance and service are better.”
STEPHANIE HAILE
Age: 32
Beverage manager at The Royal Hotel and Totti’s, NSW