Page 32 - foodservice magazine September 2018

PHOTOGRAPHY: HELLENE ALGIE
32
WOMEN IN FOODSERVICE AWARDS 2018
RISING STAR
PRESENTED BY WILLIAM ANGLISS INSTITUTE
GRACE WATSON, 25
DIRECTOR
ZEITGEIST GROUP (NSW)
What drew you to a career
in foodservice?
I have always loved food. Learning to cook from my grandmother and mother was the foundation of our very
close relationships. Beyond
food though, I just love the industry. My hobby is going to cafes and enjoying beautiful
and unique spaces that bring people together over coffee and food. My other great passions are the environment and animal rights, and I realised that I could combine my interests and open people up to vegan food by trying new, delicious flavours in an accessible way.
How do you hope to impact the Australian foodservice industry?
I hope that by running a successful plant-based business, and showing the demand for plant-based food, other business owners will be inspired to explore plant-based food as an interesting and desirable offering. Many amazing restaurateurs and chefs are focused on reducing waste and using local food, and I hope that people will keep exploring how a menu can impact the environment. Aside from the environmental factors though, I want our hospitality industry to explore how delicious and vibrant vegan flavours can be.
Who has had the biggest influence on you or your career?
I’d say Bill Granger. I wrote
him a fan letter when I was about 10 years old because I loved his cookbooks and cafe in Darlinghurst and he invited me and my mum to breakfast with him. I think he has created an amazing brand and philosophy that I really relate to and he is such a generous person who has influenced the Australian cafe scene like no other.
Jane Turner, of Gertrude
& Alice cafe, also had a big influence on my career by giving me my first job in the kitchen, starting from washing dishes to eventually managing the food division of the cafe. She taught me a lot about the business side of the industry.
What’s been the biggest
challenge of your career so far? The biggest challenge I have had
to overcome is backing myself and not explaining away my achievements as just luck.
What is the first question you ask young professionals who want to work with you?
I ask them if they can commit, because it’s about more than just learning the menu, it’s about becoming part of the team and sharing our philosophy on food. Also, because of the unique nature of the Zeitgeist Group venues, we have a lot of repeat customers who have become friends and we love to foster the relationship with people who share our passion for good food.
What is the biggest problem facing the industry today?
I’d say the biggest problem facing the industry today is not enough people choosing a career in the foodservice industry. It would be great to see more people choosing to make a career specialising in certain aspects of foodservice, like waiting for example, as opposed to treating it as a casual job.
What advice do you have for aspiring foodservice professionals? My advice would be to throw yourself in and try to make a life in this industry. I think for people in this industry it’s always more than just a job, it reaches into every part of your life, which can be so much fun. The industry is so supportive as opposed to competitive. I’ve met so many great people from other cafes and restaurants and it’s such a rewarding career with so many diverse opportunities and avenues to explore.
2018
WOMEN
IN FOODSERVICE AWARDS WIFA