NEW! Chefs' Forum Newsletters - 2008
To read the latest Chefs' Forum Newsletters, please click on the issue below that you require (in PDF format);
1. Chef's Forum Newsletter - September 2008 Issue
2. Chefs' Forum Newsletter - August 2008 Issue
3. Chefs' Forum Newsletter - May 2008 Issue
National Chefs' Table - October, 2008
2008 will see the inaugural National Chef’s Table Award taking place at ClubsNSW Annual Conference Dinner on Monday, 13 October. The presentation and dinner will take place at the Gold Coast Convention & Exhibition Centre.
With competing States including the Australian Capital Territory, New South Wales, Queensland, Victoria and South Australia, this competition provides an ideal opportunity for club members and the general public across Australia to recognise clubs as true dining destinations. It also aims to develop the skills and knowledge of chefs and apprentices
working within the club industry.
To visit the National Chefs' Table web page, please click here
Chefs' Forum Newsletter - May, 2008
At our Chefs' Think Tank at the 2007 ClubsNSW Annual Conference, our representative chefs' asked us to coordinate a newsletter on industry happenings.
Distributed quarterly, the newsletter covers topics of education and training, industry reference groups to address such things as skills shortages and other activities. Future editions will keep the industry posted on events and supplier activities. We invite you to submit articles for inclusion.
Please click here to read the latest newsletter (May, 2008)
Pictures of Chefs' Forum Event - March 31, 2008
To view a full picture gallery of the Chefs' Forum and Taste Time Event held on March 31, please click here
Chefs' Forum Event - November 13, 2007
ClubsNSW held the inaugural Chefs' Forum and Taste Time event on November 13 at the Canterbury Leagues Club. The event was an opportunity to showcase ClubsNSW's greater focus on the culinary side of business, whereby a host of initiatives will come into play in 2008.
It also set the platform for networking opportunities amongst master chefs and their apprentices. And it was an opportunity to check out the latest trends in the club kitchen from a range of industry suppliers including ClubsNSW Bronze Corporate Partner Fonterra (who provided kitchen demonstrations with some of their exciting new products lead by the President of the Australian Culinary Federation, Peter Wright); ClubsNSW Industry Supporter Meat & Livestock Australia, who supplied samples of some of their delicious varieties of meat products prepared in a range of cooking techniques (along
with an attention-grabbing summary of some of the great opportunities clubs have across a range of beef cuts, not to mention their versatility when it comes to menu creation); and, last but certainly not least, ClubsNSW Platinum Corporate Partner Foster’s Australia, who’s wine guru Simon Cant offered chefs valuable insights into a number of wines.
Some of our industry’s star performers in the culinary art attended including Penrith Panther’s newly-appointed executive chef, Lee Buckingham, along with Wests Ashfield’s culinary duo Simon Skelton and Hamish Waller, Rooty Hill RSL’s executive chef John Ross, and Canterbury Leagues’ chief cuisinier Simon McNamara, as well as many others.
Chefs' in Clubs Industry Reference Group (CCIRG)
ClubsNSW is coordinating three Chefs' in Clubs Industry Reference Group (CCIRG) in February, May and July this year to discuss and action issues dealing with training and staffing for food trades in clubs. The CCIRG will provide chefs with a voice in discussions with TAFE, registered training organisations, training networks, and Service Skills Australia.
The report from the first CCIRG will be featured in the May issue of Club Life Magazine.
Chefs' Forum Contact Details
If you would like any more information about Chefs' Forum, please speak to Ms Porcher Whippy, the ClubsNSW Member Services Officer, on (02) 9268 3043 or email to pwhippy@clubsnsw.com.au