Page 40 - foodservice magazine September 2018

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WOMEN IN FOODSERVICE AWARDS 2018
FINALISTS OUTSTANDING SERVICE
“One of the biggest challenges of my early days was being young and female in a male-dominated sector of the industry. There were times I was not taken seriously in being able to offer wine advice. Now, almost a decade on, there are more young, female sommeliers then ever before in the restaurant scene which is wonderful.”
KATE CHRISTENSEN,
sommelier, Franklin (TAS)
RESTAURANT MANAGER OF THE YEAR
“As soon as I turned 14 and 9 months,
I was knocking on doors to work. I’ve always loved food and people. In year 12, I had two hospitality jobs before my parents made me quit one. Although I went to TAFE and university, graduating from a business degree, I never felt right in an office environment. In the end I was a better waitress than
I was behind a desk all day. I’m a really energetic person, being on my feet and engaging with people face-to-face, it’s much more natural fit for me.”
TASHA FORGAN,
restaurant manager, Supernormal (VIC)
RISING STAR
“I accidentally found myself with a career in foodservice. I began baking to fill a personal craving in the Melbourne dessert scene and I never said no to someone craving a treat. Four years down the track and I have a full blown business.”
ISABELLE BACH,
23, owner and baker, Proof is in the Pudding (VIC)
“Success in small business is a lot of hard work. You need drive whilst wearing many hats within the business – it’s extremely rewarding though. Repeat customers and referrals are the best way to measure our success. It says we are providing great food and service for our customers and without my dedicated staff this wouldn’t be possible.”
ANGELA POULTER,
owner, My Little Country Kitchen (VIC)
“Belinda's leadership was a key factor in San Telmo going from a start-up business to a one hat restaurant that has expanded into a fully recognised restaurant group" - Clancy Every, assistant manager, San Telmo.
BELINDA SEAGER,
restaurant manager, San Telmo (VIC)
“The willingness to work hard and with a good attitude are the two most important traits to have in a chef or waiter. There will always be someone more talented or skillful than you, but if you are not willing to push and work hard for what you want then that talent and skill is wasted.”
NATASHA BURNETT,
28, head chef, Marion (VIC)