Dedicated to Promoting Camaraderie and Culinary Education of Chefs, Cooks, Apprentices & Culinary Students
Culinary Conference 2019
The Australian Culinary Federation Invites you to the 2019 Culinary Conference to be held at RACV Healesville Country Club on the 25th & 26th February. The Conference will consist of Discussion Panels, Demonstrations & Speakers who are the leading authorities in their field.
The Annual General Meeting will be held on Sunday 24th February at Head Office, 13 Strathalbyn St Kew East at 10 am.
Monday 25th February 10.00 Bus depart Spencer St Station 12.00 Welcome Lunch 13.00 Conference Commences Welcome Vice President Andre Kropp 13.15 Chef Skills Shortage 14.00 Recruitment & Staff Selection 14.45 Afternoon Tea 15.15 Chef Mental Health & Wellbeing 16.00 Fostering Workplace Values & Stress Management 16.45 Online Ordering 17.30 Conference Concludes 18.30 Pre Dinner Drinks 19.00 Gala Dinner 22.30 Conclusion
Tuesday 26th February 8.30 Conference Commences 8.30 Foods Trends Panel Discussion 10.30 Morning Tea 11.00 OHS Staying out of the Danger Zone 11.45 Sustainability 12.15 Wages & Compliance 13.00 Lunch 14.00 Producers Market 16.00 Conclusion 16.45 Bus leaves for Coldstream Brewery 18.00 Dinner at Tramonto Kitchen & Bar 22.00 Bus returns to RACV
Wednesday 27th February 8.30 Bus transfer back to Spencer St Station
Skills Shortage - Ivan Neville
An overview of the chefs’ labour market in Australia
This presentation will provide insights into the current and future labour market for chefs and cooks in Australia as well as the hospitality sector more generally. The results of the Department of Jobs and Small Business’ survey of employers in the sector, with particular reference to their recent recruitment experience, will also be discussed.
Branch Manager, Labour Market Research and Analysis Branch, Department of Jobs and Small Business
Ivan Neville is an engaging and entertaining speaker who makes sense of data. Ivan is current the manager of the Labour Market Research and Analysis Branch in the Australian Government Department of Jobs and Small Business. Ivan leads a team that undertakes in-depth analysis of a range of Australian labour market issues, including identifying the current and future demand for skills; understanding recruitment issues and what employers are looking for; and helping job seekers prepare for the changing world of work. Ivan has had an extensive career in a range of labour market research, statistics and policy roles in a number of government organisations. Ivan is regularly asked to provide his unique perspective on the ever evolving labour market story and he delivers presentation across the country and overseas
Recruitment & Staff Selection - John Hardie
John’s presentation will focus on the most effective channels to reach qualified candidates, the importance of a rigorous recruitment methodology, the real cost of recruitment and methods to encourage employee retention.
National Client Relationship Manager, Pinnacle People
Pinnacle People is Australia’s largest and only hospitality recruitment and labour hire company employing over 8,500 hospitality professionals nationally and maintaining offices in every state and territory of Australia. John joined Pinnacle People in 2008 working in a variety of roles including labour hire management and logistics, permanent recruitment and national key account and bid management. Prior to joining Pinnacle People, John managed some of Melbourne’s most prestigious events and venues; this senior food and beverage management experience combined with extensive hospitality workplace planning expertise affords John an intimate understanding of the challenges continuing to face the hospitality and culinary industries and the most effective techniques to attract and identify the best and brightest candidates.
Chef Mental Health & Well Being - Dr. Richard Robinson
Richard is currently leading a interstate study, investigating the mental health and wellbeing of chefs, particularly that of young occupational entrants. The research, supported by University of Queensland Foundation Research Excellence Award and William Angliss Institute funding, focuses on workplace stressors, coping strategies and possible interventions – findings to date will be shared.
UQ Research Development Fellow | Higher Degree Research Student Coordinator | Tourism Discipline | UQ Business School | The University of Queensland |
Richard previously practiced as a chef, predominantly managing foodservice operations in the prestige club, heritage facility and hotel sectors, before joining UQ in 2005. He has taught undergraduate and postgraduate courses in hospitality and tourism management and professional development. His expertise and scholarship in teaching and learning are recognized by awards and advisory appointments at state and national level. His research projects, often funded by competitive local, national and international awarding bodies, explore tourism and hospitality workforce policy and planning, skills development, identifying ‘foodies’ consumer behaviours and designing and evaluating education programs. He holds a UQ Research Development Fellowship, to investigate gaining and sustaining employment for disadvantaged youth.
Workplace Values - Ranes Sangha
Establishing a set of workplace values that your team lives and breathes is incredibly important for creating a harmonious and productive working environment. It is vital these values are not just a list of lovely words decided upon at a strategy day, existing only in documents just to be forgotten - they should underpin everything an organisation does.
BSc Psychology, MSc Psychology, MA Social Work - Stress Management Specialist
Working with business owners and leaders to get the best out of themselves and each other. Specialising in leadership, values training, conflict resolution, addictions and mental health.
Online Ordering - Sonya Franklin
Is ordering from your Food Supplier a hassle? Do you forget products when phoning orders in? Do you ever wonder what other products your Supplier carries, and what products are on promotion? Do you lose invoices? Or need help with Recipe costing? The online ordering solution offered by Bidfood Australia, the country’s leading foodservice distributor, can assist with all these questions and more. So if you already order online, are thinking about it or just curious, come and see how we can help.
E-Commerce Manager Bidfood
Sonya is the eCommerce Manager at Bidfood Australia, the country’s leading foodservice distributor, and helps the diverse range of customers engage online to boost their business productivity. Pursuing Bidfood’s commitment to providing an industry leading online facility to customers is her daily jam.
An interactive panel discussion about Dietary requirements fact or fiction, Substance over style know your market, Vegecentric, Dining styles whats hip whats not, Consumer awareness of food origins.
Kay-Lene Tan, Head Pastry Chef Tonka/Coda
Charlie Carrington, Executive Chef Atlas Dining
Peter Gunn, Executive Chef IDES
Justin James Executive Chef Vue Group
Mimmo Lubrano CEO Sandhurst Fine Foods
Mark Clayton Executive Chef Nestle Professional
Staying out of the Danger Zone - Steph Cassidy & Lisa Penman
It will be a” a fun and interactive session that brings the sassy into safety and makes it easy to understand how chefs and restaurant owners can keep their workplaces safe and their staff/ selves well.”
Stephanie Cassidy: Steph's passion lies in assisting Australian work places to maintain their maximum productivity. Steph, an Occupational Therapist and Ergonomist, has 23 years experience in managing and preventing work related injury or illness. It is this, combined with her own executive level management experience, that adds strength to her ability to guide organisations on workforce management strategies that aligns with operations, finance and human resources.
Lisa Penman is a WHS Consultant with experience across a vast range of industries. She believes in applying workable systems to achieve best practice and positive outcomes for business owners and employees in the realm of safety. Lisa is a Certified Professional Member of the Safety Institute of Australia and has over 10 years experience managing safety for multinationals down through to small and medium businesses.
Visa Entitlements & Conditions
Navigating the Visa minefield, Employing migrants the correct Visa to look for, Entitlements & conditions of student visa’s, Sponsoring employees, How & where to check entitlements
Sustainability - Julio Azzarello
A nationally accredited Culinary Judge with over 30 years’ experience in the hospitality industry, Julio spent 13 years as an Executive Chef of multi-outlet hotels and restaurants. Over 3 years of lecturing at Le Cordon Bleu Sydney has given him a thirst for knowledge that drives him to search for new products and efficiencies without compromise on flavour, consistency and presentation. Julio works for Gourmand Providore & his specialties are Regular Market Updates, Product Innovation and one-on-one communication with clients, assisting them with menu planning, specialty functions or to just chew the fat and lead them in the right direction.
Wages & Compliance - Chris Smith
The Fair Work Ombudsman (FWO) is an independent statutory office responsible for promoting harmonious, productive and cooperative workplace relations and ensuring compliance with Australia’s workplace laws. The FWO provides employees with information about fair work practices, rights and obligations. The FWO has implemented the Fast Food, Restaurants and Cafes Strategy to increase compliance in Australian workplaces in this sector. As part of the Strategy, the FWO will raise awareness of workplace rights, and build and maintain productive relationships and active partnerships with key stakeholders such as the Australian Culinary Federation. Join the FWO to learn about: minimum entitlements and obligations; how the FWO assist parties to resolve workplace disputes; and the free tools and resources that can assist you with complying with workplace laws. How Fair Work Ombudsman are investigating non compliant establishments, the importance they place on the investigations in the hospitality industry, how many establishments they estimate to be non compliant, what are the consequences for non complaint venues, how to become compliant & where are the resources.
Assistant Director – Stakeholder Strategy & Engagement at the Fair Work Ombudsman
Chris has over twenty years’ experience working in various industrial relations roles with Federal Government agencies. Before that he was with the Victorian State public service for a brief period. Starting out providing assistance to employers and employees in Wageline, he has worked in a range of roles – as a Team Leader, an Inspector, various education related roles, and is currently enjoying working in the Stakeholder Strategy & Engagement area of the Fair Work Ombudsman. As Assistant Director of Stakeholder Strategy & Engagement, Chris is responsible for leading key projects to facilitate the FWO’s engagement with key issues, stakeholders and communities.
Mark Clayton from Nestle Professional will be samplingthe new Taste of Asia sauces, Korean BBQ, Hoisin, Chilli garlic sauce and Thai Chilli Jam.
Sandhurst Fine Foods
Creating innovative products and sourcing the very best produce within Australia and around the world set the standard for Sandhurst that continues today. Mimmo can often be found in restaurant kitchens finding out how we can continue to add new convenience, flavour and value for our customers.
Good Grub Hub
Henrietta Morgan is joining us again at the conference to showcase her unique Japanese Ingredients. The Good Grub Hub Pty Ltd is a specialist ingredient importer to the food service industry. We have a special focus on the highest quality artisan ingredients from Japan that also suit Western palates. Our range is perfect all modern Western cuisines - not just Japanese!
Yarra Valley Food Group
There will be a selection of producers from the Yarra Valley sampling & selling their products. The Yarra Valley Regional Food Group Inc. is an association of food based businesses within the Yarra Valley region. Established in 1998 our philosophy is to promote the awareness of our members products & services, Identify small and large specialist growers and producers. Involve all levels of food, wine and hospitality business.
Kookaberry = vinegars & Jams and syrups, Australian Harvest = certified organic and conventional products including jams, relishes, vinegars, nut and seed oils , fruit pastes, olives and tapenade, Crumbs Gourmet= Biscuits , Harmonia Grove= olive oil, Blossom Spices=spices, Fudge by rich = Fudge, Heathmont honey = honey and honey products, Unforgettable products = meringues and curds
Important Information for Guests
CLICK HERE for RACV Healesville Country Club Website
RACV Healesville Country Club is a private Club facility. As a guest of the Country Club they kindly request that you respect the etiquette guidelines which have been designed for the comfort and convenience of all when using the Club. CLICK HERE
The Bus to the conference will be departing from Spencer St Station at 10 am on Monday 25th February
The return Journey will depart at 8.30am from club to Spencer St Station the journey is approx 90 minutes but we have allowed 2 hours.
Should you require alternate arrival & departure times you will need to arrange them yourself.
The train goes from Spencer St Station to Lilydale Time Table
Includes welcome lunch, 2 x 1/2 day conference with lunch & morning or afternoon tea. Gala dinner, 3 course dinner & beverages. Transfers to Pre Dinner Drinks at Coldstream Brewery & Dinner & beverages at Tramonto Kitchen & Bar. City to club transfers monday & Wednesday return. Does not include accommodation
Partner Package $450 Contact the office to book
Includes transfers to & from Melbourne to RACV Healesville on Mon 25th & Wed 27th welcome lunch, Gala dinner, 3 course dinner & beverages. Transfers to Pre Dinner Drinks at Cold Stream Brewery & Dinner & beverages at Tramonto Kitchen & Bar. Accommodation with breakfast when sharing with delegate.
Sessions Only Members $200 NON Members $300
Includes 2 x 1/2 conference 12 noon - 17.30 Monday 25th & 8.30 - 13.30 Tuesday 26th with lunch & morning or afternoon tea
Single Day Members $150 NON Members $200
Includes lunch & afternoon tea Monday 25th OR morning tea & lunch Tuesday 26th
Gala Dinner Member $150 NON Member $175
Monday 25th, 3 course menu & beverages
The RACV Country Club is offering delegates the conference rate subject to availability. The rate is $230 single or $260 double & twin including breakfast. You need to contact the club to book this direct (03) 5962 4899 & make sure you mention you are going to the conference.
If you are a member of the RACV club or reciprocol club you can take advantage of your member benefits/discounts during the conference upon presentation of your membership card.
There is a selection of alternate accommodation in Healesville should you choose not to stay at the Club. If you stay elsewhere you will be responsible for your own transport to the venue
Here are some links to alternate accommodation in Healesville prices are for 2 nights
Due to popular demand the conference Tuesday session has been extended to include 3 more presentations the extended tour has been cancelled & will now include Transfers to Coldstream Brewery for Pre Dinner Drinks & then onto Tramonto Kitchen & Bar for Shared Entrees, Main course & Buffet dessert & Beer & wine package & return to the Club afterwards