Page 8 - foodservice magazine Feb 2019

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FEATURES REGULARS
Table of Contents
14 CONTINUING HOSPITALITY EDUCATION
FOLLOWING THE LATEST GROW ASSEMBLY IN MELBOURNE, THE EVENT’S CO-FOUNDER AND SOME OF ITS REGULAR PARTICIPANTS DISCUSS THE IMPORTANCE OF MID-CAREER EDUCATION IN THE INDUSTRY.
16 BREAKFAST CONVENTIONS
THE TEAMS BEHIND SOME OF SYDNEY’S BEST CAFES TALK BREAKFAST DIVERSITY, AND WHERE THE MOST IMPORTANT MEAL OF THE DAY IS HEADING.
22 YOUNG GUN AIMS HIGH
WHEN HEAD CHEF ALI CURREY- VOUMARD RESIGNED FROM TASMANIA’S AGRARIAN KITCHEN EATERY IN JANUARY, THE INDUSTRY WENT INTO
A HUDDLE. JILL DUPLEIX FINDS OUT WHAT’S NEXT FOR THE RISING STAR.
36 NATURAL GROWTH
VICTORIAN WINEMAKER JORDY KAY LAUNCHED HIS OWN LABEL IN 2015. TODAY HIS LOW-INTERVENTION WINES SIT ON SOME OF THE BEST MENUS AROUND THE COUNTRY, AND BEYOND.
PLUS
12 INSIDER
THE VAST NUMBER OF WOMEN IN THE HOSPITALITY SECTOR DON’T GET THE RECOGNITION AND APPRECIATION THEY DESERVE. IT’S WHY, NOTES JILL DUPLEIX, FEMALE RESTAURATEURS ARE GETTING MILITANT AND DOING IT FOR THEMSELVES.
24 HUCK’S RANT
ANTHONY HUCKSTEP COULD NEVER BE A WAITER – HE’S NOT VERY GOOD AT BITING HIS TONGUE. BUT THOSE WHO CAN SHOULD BE CELEBRATED, AS HE ARGUES THAT WORKING FRONT-OF- HOUSE IS AS TOUGH AS IT GETS.
40 MANAGEMENT
TONY ELDRED EXPLAINS HOW REGULAR REPORTING OF CUSTOMER PERCEPTION CAN HELP RETAIN A BUSINESS’S LOYAL CUSTOMERS, AND ATTRACT NEW ONES.
46 RECIPES
SAINT PETER CHEF AND OWNER JOSH NILAND’S CRUMBED GARFISH WITH YOGHURT TARTARE, AND ANASON AND EFENDY’S SOMER SIVRIOGLU’S TURKISH MESS DESSERT.
P. 22
P. 28
P. 16
P. 50
NEW AND NOTED
OPENINGS
RESTAURANTS &BARS
WHAT'S NEW P. 9
S2 I 0N 0C 8E
TOOL
TALK
BLAST CHILLERS P. 32
TOP
INSIDER PROFILE CHEF
IT'S W.A.R. P. 12
I
FOOD SERVICE
AUS
BEN SHEWRY P. 34
ALI CURREY-VOUMARD P. 22
TONY ELDRED
FOOD SERVICE
CUSTOMER RETENTION P. 40
THINK OF THE WAITER P. 24
RESPECTING LOCAL P. 44
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