Page 8 - foodservice magazine April 2019

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STARTERS
Proud to Be a Chef winner announced
This year’s Proud to Be a Chef mentorship program has come to a close, after 32 apprentice chefs from around the country gathered in Melbourne for four days of professional mentoring, with chefs Charlie Carrington, Christy Tania and Scott Pickett.
The 32 had to submit a dish to be selected for the mentorship program, on the final day of which each chef cooked for a panel of judges.
The best dish was awarded to Joel Noble, whose Duck and Beetroot, was “perfectly cooked” and “exceptional” according to Anchor Food Professionals executive chef Peter Wright.
Noble has been awarded a $7,500 culinary scholarship, which will be tailored to his personal interests and goals.
Vue de Monde appoints new 24-year-old executive chef
Shannon Bennett’s Vue de Monde has appointed a new executive chef to kickstart what they’re calling a “renaissance” for the Melbourne fine-diner.
Hugh Allen joins Vue de Monde after three years with René Redzepi at Noma, Copenhagen, which has been named best restaurant in the world four times in the World’s 50 Best.
After getting one of the coveted chef jobs at Noma’s Sydney pop-up in 2016, Allen was offered a permanent position in Copenhagen.
He returned to Melbourne in late 2018 to take on the role as the Vue Group’s sous chef under its executive chef Justin James.
Allen's first permanent job was also in fact at Vue de Monde as a teenager, during which time he was also awarded the Gault & Millau Young Chef of the Year at the age of 18 in 2016.
Maggie Beer sells eponymous food business
After 40 years, renowned Australian chef Maggie Beer has sold her 52 per cent stake in her food empire for $10 million. However the 74-year-old does not plan on retiring. She will remain in product development for two years, before she intends to become a director of Longtable, the parent company that bought 48 per cent of Maggie Beer Products in 2016.
Maggie Beer started her Barossa Valley farm in 1973. She is now known for her pheasant pate and Beer’s favourite ingredient, verjuice, among other pantry items.
Staff underpayment alleged at Ezard restaurants
An investigation by the Sunday Age has uncovered roster and pay slips from the past several years, which show chefs at Melbourne’s Ezard and Gingerboy restaurants working more than 60 hours a week, while only being paid for 38.
If these overtime hours are factored into a permanent chef ’s salary, this would mean that some were earning an average of $15 an hour; well below the legal award rate.
The industry award allows management to “ buy out” penalties and overtime in exchange for a 25 per cent higher hourly rate. However, under the buyout, permanent workers must still be paid more than the award overall.
Fairfax reported that owner Teague Ezard stated via email that he had taken advantage of this buyout.
“It would be misleading to say that our employees work unpaid overtime given it is an arrangement expressly permitted by the award,” he said.