• Message from the CEO – Page 4

• 2012 HTN Youth Skills Showcase – Page 7

• HTN Sponsor: Krio Krush – Page 12

• HTN Apprentice Chef Culinary Competition Grand Final – Page 13

• HTN Sponsor: Futura Group – Page 18-19

• Felicity Dunstan, highest scoring HTN Apprentice Chef at the Grand Final – Page 20

• Congratulations to Alisha Foott, HTN Apprentice Chef – Page 23

• HTN Sponsor: MARS Foodservices Australia – Page 24 and 61

• HTN Host Trainer Profile: Paul Butler, National Press Club – Page 25

• HTN Sponsor: Peter McInnes – Page 29

• HTN Apprentice Butcher Profile: Cameron English – Page 30

• HTN Sponsor: HOSTPLUS – Page 33

• HTN Host Trainer Profile: Paul Rifkin, Campbelltown Catholic Club – Page 34

• HTN Sponsor: Meat & Livestock Australia (MLA)– Page 40-41

• Profile: Fuji Taukatelata, from HTN Apprentice Chef to newly qualified Chef – Page 42

• HTN Sponsor: Community First Credit Union – Page 46

• Hennessy Coffee Barista Master Class and P&O Pacific Pearl Tour for MWLP Honour Roll Students – page 47

• HTN Sponsor: Fraser and Hughes – Page 52

• HTN Apprentice Butcher and Apprentice Chef Team Challenge – Page 57

• Australian Culinary Federation ACT hosts this years International Secondary Schools Culinary Competition (ISSCC) – Page 62

Message from the CEO The annual HTN Youth Skills Showcase was recently held at the Amora Hotel Jamison Sydney to showcase the talent of HTN Apprentice Chefs and provided the perfect platform to announce the winner of the HTN Peter Howard Culinary Scholarship for 2012. My thanks to all who attended and a special thanks must go to HTN’s official Patron, Mr Peter Howard who was guest of honour along with Ms. Gabrielle Upton MP – Parliamentary Secretary for Tertiary Education and Skills. Talented third year apprentice chef Lily Newton (currently hosted by Peppers Salt Resort and Spa – Kingscliff) was thrilled to be named this year’s scholarship recipient and was rewarded with return airfares to London (with thanks to Mr Bill Galvin OAM – President THCIA) and $5,000 cash to be used on a culinary study tour.

My sincere thanks to TAFE NSW Western Sydney Institute Nepean College for recently hosting the HTN Apprentice Chef and Apprentice Butcher Team Challenge – This unique event as supported by Meat and Livestock Australia (MLA) has now become an annual staple on the HTN promotions calendar, where HTN apprentice butchers and apprentice chefs team up to demonstrate skills in preparing long legs of lamb into primals ready for cooking and presenting to a panel of industry professionals for judging. This event provided participants with cash prizes as well as a new appreciation for their team mates’ chosen vocation! Congratulations to the following winners: 1st year category: HTN Apprentice Chef Sebastian Vella hosted by Liverpool Catholic Club and HTN Apprentice Butcher Luke Deaves hosted by Bush's Meats. 2nd year category: HTN Apprentice Chef Brett Currie hosted by Bargo Sports Club and HTN Apprentice Butcher Carlos Fonseca hosted by Bush's Meats. As we edge closer to the busy Christmas/New Year period, HTN’s 130 vacancies for hospitality and food service apprentices will undoubtedly grow higher in number – Consequently, we will continue to promote and highlight careers in the hospitality and food service

industries via various promotions, competitions, scholarships and school programs. None of this work is possible without the ongoing support of some outstanding companies who have committed as sponsors of HTN. I commend these organisations to you and would take this opportunity to extend my sincere thanks for their generous support throughout 2012. These companies are featured in this addition of the HTN E-Zine for your interest. Reform in the Vocational Education and Training space, cuts to funding and other budget changes make for interesting and challenging times in the sphere in which HTN operates. Our objective of growing the number of skilled and competent trades men and women in the hospitality and food service industries remains our primary focus as does the provision of service to you, the industry. Therefore, if we may be of service to you please do not hesitate to contact any member of the HTN team on Toll Free number 1300 139 108. Yours sincerely, Michael Bennett Chief Executive Officer

Apprentice Chefs show off their skills at the 2012 HTN Youth Skills Showcase and the winner of the 2012 HTN Peter Howard Culinary Scholarship announced The annual HTN Youth Skills Showcase was held recently at the Amora Hotel Jamison with great success. The invite only event was a chance for a brigade of hand picked HTN Apprentice Chefs to create a menu and serve personalities from the industry. The evening was also used to recap the past year and to announce the winner of the prestigious HTN Peter Howard Culinary Scholarship.

The HTN Apprentice Chefs who were invited to showcase their talents were: Fuji Taukatelata – Recently qualified HTN graduate Tommy Ly – 3rd Year HTN Apprentice Chef – Ivy: Ash Street Café Lily Newton – 3rd Year HTN Apprentice Chef – Peppers Salt Resort and Spa Alisha Foott – 1st Year HTN Apprentice Chef – Crowne Plaza Hunter Valley The event was attended by VIPs from education, industry, suppliers and sponsors. The Guest of Honour was HTN's Official Patron Peter Howard and Gabrielle Upton MP, Parliamentary Secretary for Tertiary Education and Skills with the evening MC'd by John Blackman of Hey Hey it’s Saturday fame. The food impressed, the service was excellent and the entertainment by John Blackman and musician and ACMF Ambassador, Rebecca Henry (www.acmf.com.au) was outstanding.

The event concluded with Peter Howard awarding the 2012 HTN Peter Howard Culinary Scholarship which is provided each year to a HTN Apprentice who has demonstrated an undying passion and commitment for the industry. The scholarship is awarded to a young apprentice who will serve as an ambassador for both the industry and for HTN and is selected based on their submitted itinerary and list of desired experiences and industry feedback.

The HTN Peter Howard Culinary Scholarship is the opportunity for a promising HTN Apprentice Chef to further their career with a unique culinary tour abroad. The prize consists of return air tickets to London with thanks to Mr Bill Galvin OAM President, Tourism, Hospitality, Catering Institute of Australia (THCIA) and $5,000 cash. London remains the centre for culinary experiences but the successful applicant can use the cash to travel further. The HTN Peter Howard Culinary Scholarship is exclusive to HTN's Apprentice Employees and truly is the scholarship for the Apprentice Chef with initiative and a passion to learn.

The 2012 recipient was announced as Lily Newton, 3rd Year HTN Apprentice Chef currently hosted by Peppers Salt Resort and Spa. Lily was overwhelmed when her name was announced and was very thankful in her speech for the support she has received during her apprenticeship from HTN.

Grand Final of Australia's largest apprentice chef culinary competition rewards tomorrow's chefs with $17,000 worth of prizes. The recent 2012 HTN Apprentice Chef Culinary Competition Grand Final saw the culmination of several months worth of regional heats in NSW, ACT and VIC. The Grand Final was hosted by TAFE NSW Northern Sydney Institute, Ryde College who supplied three kitchens for the 27 competitors to compete. Each of the Grand Finalists had already won their regional heat in their year and pocketed industry prizes including gift vouchers from long term supporter Fraser and Hughes. The prizes at the Grand Final were on display for added incentive to succeed and included hampers from Krio Krush, books from Meat & Livestock Australia and Futura Training and a Motor Scooter. Each kitchen hosted an apprentice year and was overseen by a total of 10 highly experienced judges hand selected from HTN and industry and included HTN's Official Patron Peter Howard.

Each competitor was required to present a three course menu suitable for service of a fine dining standard. All 1st and 2nd Year Apprentices were given a list of ingredients and a menu one month in advance while the 3rd Year Apprentices had a mystery box and were required to select their ingredients and create a menu on the day. HTN also used this event to thank the corporate sponsors for their ongoing support throughout 2012. The results of the Grand Final were: 1st Year Apprentices 1st Place: James Milazzo – Tetsuya 2nd Place: Felicity Dunstan – The Bathers Pavilion (HTN Apprentice) 3rd Place: Ling Ying Huang – Diplomat Canberra’s Boutique Hotel Merit: Peter Tavernese – Ripples at Chowder Bay (HTN Apprentice 2nd Year Apprentices 1st Place: Rosie Firth – Royal Canberra Golf Club 2nd Place: Rod Parbery – The Sebel Parramatta 3rd Place: Cecilia Tibbertsma – Gastronomy Merit: George Mirosevich – Silo Restaurant and Lounge (HTN Apprentice)

3rd Year Apprentices: 1st Place: Emma Chedzey – The Crystal Room Restaurant 2nd Place: Thomas Boyd – Restaurant Mason 3rd Place: Lily Dowden – Grazing Restaurant Merit: Fuji Taukatelata – Campbelltown Golf Club (HTN Apprentice) Winner of the Encouragement Award: Kirra Parsons – Vicolo. Felicity Dunstan of Bathers Pavilion was the HTN Apprentice with the highest points on the day and therefore won a Motor Scooter and Helmet valued at $3,000. Congratulations to all 27 competitors and the above winners. For more information on the HTN Apprentice Chef Culinary Competition or to find out about the 2013 series please contact our office on 1300 139 108.

Felicity Dunstan, highest point scoring HTN Apprentice at the 2012 HTN Apprentice Chef Culinary Competition Grand Final HTN: So Felicity, how did you think you were going to go when you entered in to the HTN Apprentice Chef Culinary Competition series today at the Grand Final? Felicity: This morning I was very nervous. I’d only practised twice and that was on Thursday and yesterday. I hadn’t actually completed the whole thing so I was quite nervous. HTN: Which of the regional heats did you enter in to get to the Grand Final? Felicity: I was in the Blue Mountains / Wentworth Falls heat.

HTN: I understand that you are in your 1st year of your apprenticeship now. Where are you currently working? Felicity: I have just started recently, about a month ago, at Bathers Pavilion. HTN: How are you finding that? Felicity: It’s amazing. I am learning so much. There are so many people there to help me and push me along.

HTN: In winning the major prize the motor scooter worth $3,000 how did you feel about that when your name was read out? Were you surprised? Felicity: Woo hoo!! Yeah I was quite amazed.

HTN: HTN has been very lucky in that Serge Dansereau has been a client of ours for a long time. Are you learning directly from Serge? Felicity: No I haven’t actually been able to see him much because he is so busy running the whole place. He is in the restaurant but I see him every now and then and he has helped a bit with my sections. HTN: Clearly a great trainer if you have been able to come up with a major prize today so congratulations and being a 1st year you can enter this competition for the next two years. So congratulations again on your win. Well done. Felicity: Thank you. Thank you very much.

Congratulations to Alisha Foott, a 1st Year HTN Apprentices Chef, for the successful nomination of the New South Wales State Training Services Country Apprentices Scholarship for 2012. This Scholarship offers financial assistance to eligible country NSW apprentices to support their apprenticeship training. At least 10 Scholarships are awarded each year and two of these are awarded to apprentices of Aboriginal or Torres Strait Islander background. As a winner of this scholarship, Alisha will receive $5,000 per year for the first three years of her apprenticeship or while she continues to progress successfully in her apprenticeship.

Also congratulations to Alisha for being a finalist of the 2012 HTN Peter Howard Culinary Scholarship and for participating as part of the kitchen brigade at the recent 2012 HTN Youth Skills Showcase. HTN wishes Alisha all the best for her continued success throughout her apprenticeship.

Host Trainer Profile: Paul Butler, F&B Manager at National Press Club of Australia HTN: Tell me a bit about yourself and how you came to be the F&B Manager at National Press Club of Australia? Paul: Have been a chef since I left school at 15. I have been F & B for a few years now but will always consider myself a chef first. Behind the stove is where I feel most at home. HTN: How long have you been working there? Paul: I have just clicked over thirteen years with the Press Club. It hardly seems that long with the Club constantly evolving and progressing. HTN: What made you decide to be a Chef and choose this industry? Paul: Like many Chefs it was something I fell into after starting life dixie bashing in a small restaurant back home.

HTN: What do you enjoy most about your role and working at National Press Club of Australia? Paul: Job satisfaction is always the most rewarding part of any job in hospitality, that and the amazing people you meet and work with. Many go on to be life long friends. Every day is different with new challenges. In hospitality it needs to happen now, not shoved in to a tray to be dealt with next week. When things go wrong they have to be fixed now, guests are waiting. Why would you do anything else? HTN: Briefly tell me about the history of National Press Club of Australia and what it has to offer those who visit Paul: The first person ever to address the National Press Club was Chief Justice and External Affairs Minister Sir Garfield Barwick back in 1963, which means we have our 50th birthday next year. It will be a great time to be part of the club with all sorts of celebrations planned for our members and their guests. The Club has been in its current location since it was opened by the then Prime Minister, Rt Hon. Malcolm Fraser in May 1976.

The National Press Club is Australia’s best known institution for informed discussion and debate with regular live broadcast of hot issues in our speaker forum. The Press Club is not only for the Journos but for everyone! Live Blues and Jazz every week plus great dinning and one of the best, if not the best function; conference; wedding venue in Canberra. With Daren Tetley heading up the kitchen team, Louana Lee looking after operations and Anna Johnston managing our events we have a very skilled, dedicated and passionate team. HTN: What kind of menu does National Press Club of Australia offer? Paul: Our menus vary often with Daren and his team drawing on each others skills, expertise and knowledge to produce very diverse menus from simple bar snacks through to amazing degustation menus and everything in between. We offer everything from locally grown truffles (in season) to the best cheese available from Europe. The kitchen is very fussy about produce and if it’s not top notch it won’t even get unpacked.

HTN: What piece of advice would you give an apprentice just starting out in the industry? Paul: So many pearls of wisdom I was given and didn’t heed. To any young kids starting out I would urge you to throw yourself in up to your ears. Stick with it when it gets hard, play and experiment when you have time, ask a million questions and if you’re not happy with the answers ask someone else. Listen to the answers, knowledge never entered the mind through an open mouth! Taste everything you make. Write down every recipe – you think you will remember later, you won’t. It’s never too early to learn about wine. Classics are classics for a reason don’t muck with them. If you wouldn’t pay for it yourself- don’t serve it. Clean as you go. Quantity will never replace quality. Don’t get hung up about being a Chef. If you cook, you’re a cook, be a great one! HTN: Is there anything that you would like to add that we may not have asked? Paul: I would like to encourage all the older Chefs to share their knowledge with the young kids, give them the benefit of your time, knowledge and skill. Teach them, encourage them and be proud of them, they represent us all.

HTN Apprentice Profile: Cameron English, 2nd Year Apprentice Butcher HTN: Why did you become an apprentice butcher and why did you choose this industry? Cameron: I became an apprentice butcher after working as a server and wash up boy. After experiencing the meat industry I decided I’d like to give it a go and was offered an apprenticeship with Bush’s meats. HTN: Is this something that you have always wanted to do? Cameron: I always wanted to gain the skills of a trade but was unsure which industry would best suit me. After working for Bush’s Meats it just seemed natural to become an apprentice butcher.

HTN: What do you enjoy most about being an apprentice butcher and working at Bush’s Meats? Cameron: Learning new things while on the job as well as going to TAFE once a week, the teamwork and having good colleagues.

HTN: What did you enjoy most about the recent apprentice butcher and apprentice chef competition? What made you decide to enter? Cameron: I enjoyed meeting apprentices from other areas as well as teaming with apprentice chefs. It gave me a good insight in to how butchery and cooking complement each other. I decided because I thought it would be a good experience.

HTN: Would you recommend this competition to other apprentices and why? Cameron: Yes I would recommend it to other apprentices because it’s a good learning environment as there is teamwork and new skills to learn as a team. It’s not the regular learning environment like TAFE or work

HTN: What piece of advice would you give to an apprentice just starting out in the industry or is thinking about becoming an apprentice butcher? Cameron: To take in as much information as you can and except additional experiences such as the apprentice butcher and chef challenge HTN: What are you plans beyond your apprenticeship and when you complete? Cameron: When I have completed my apprenticeship I’d like to remain in the industry and hopefully working my way up to a higher position. HTN: What are you currently learning or doing at Bush’s Meats? Cameron: I can’t really say I’m learning anything in particular but I’m improving my skills everyday

HTN Host Trainer Profile: Paul Rifkin, Executive Chef at Campbelltown Catholic Club HTN: Tell me a bit about yourself and why you became a chef? Paul: I became a chef by default. I was studying at University and was helping my brother, an apprentice chef, in the kitchen. As various staff left I kept getting higher duties until I was cooking and then running the kitchen. While starting another year of university, the owner of the previous restaurant said he had just bought a restaurant and offered me the head chef role. I spent 2 years there cooking for a clientele of channel 9 personalities and others in acting. It was lots of fun so I just kept doing it. I started my career over 35 years ago, at first working in a variety of establishments including a theatre restaurant, Ukrainian restaurant, French restaurant with flambé trolleys and grand piano, 5 star island resort Dunk Island and a Nouvelle Cuisine restaurant. HTN: Did you always want to be a chef? Paul: I was 2nd eldest of 8 children and my mother was away for a while so someone had to cook, it was me. My mother was a great cook and had taught me well.

HTN: Tell me a bit about Campbelltown Catholic Club and what is has to offer? Paul: Campbelltown Catholic Club has a complete catering offering to both customers and staff alike, dining includes Fine Dining to Bistro and everything in between, functions go from 20 people to 750 Gala Dinners with all price points covered. For an apprentice chef we can offer every aspect of cooking, from 4 ½ star Hotel, Convention Centre, Upmarket Grill Restaurant, Bistro, Golf Club, Fitness Centre Café, where every type of cuisine style is available. Apprentices are able to complete their training with a rounded experience in catering. HTN: What is your role at Campbelltown Catholic Club and what do you enjoy most about working there? Paul: I am the Executive Chef and my role includes catering manager, chef, procurement, rostering, cost controlling, design and implementation. We turn over $8.2M in food revenue alone across the venues. I love what I do as it draws on my past 35 years of experience, stretching me every day with some new challenge. I get to design kitchens, menus and restaurants and control all staff involved to ensure they all work as an effective team, whilst constantly tweaking as required. HTN: How long have you been working there? Paul: I have been here as Executive Chef for over 11 years

HTN: Recently you took HTN Apprentices Sadek, Matthew and Fuji to Quay Restaurant to meet Peter Gilmore. What did the day involve? Paul: A 5 course lunch at Quay Restaurant, a kitchen tour then a question and answer time with Executive Chef Peter Gilmore where he explained many aspects of both his operation and his career path. The apprentices were able to experience something they were unable to afford. They had the opportunity to dine in one of the best restaurants in the world with no regard for the bill. This left them speechless and totally blown away by the whole experience, to be waited on, served and then eat such incredible food was mind blowing for all of them. They had never had such professional service with complete attention to them and their needs, a real eye opener for them.

HTN: Why did you select these individuals? Paul: They were selected from the team because they had stepped up and spent many personal hours training for apprentice competitions, all had entered multiple competitions. I was more impressed that despite earlier disappointments with placing, they had all re-entered competitions and tried again and again. They were all rewarded with medals at recent HTN competitions. HTN: Why did you provide this experience to these apprentices and would you do it again? Paul: I wanted to hold them up to their peers as apprentices who had the guts to enter and keep focused, this deserves reward. I continually encourage staff to get out of their comfort zone and enter competitions. I have always rewarded over the years and will always continue to do so in a real tangible way. HTN: What piece of advice would you give to someone just starting out as an apprentice chef? Paul: Know why you want to do it, ignore the media and celebrity chef hype (that is years away for you…maybe decades, if ever), enter with an open mind, do whatever you are told to do, remember that those instructing you have already done the hard yards.

Find a mentor who is where you want to be, ask questions, listen and do……and keep doing what they say. Success will come, but only if you really want it, and I mean “really want it”. This industry for a an apprentice offers everything, catering jobs are for all times slots and days of the week, so don’t buy into the line that you will have no social life etc, all industries these days have expectations of working at irregular hours. Don’t listen to those who say there is no money in this game, there is plenty for those who want to do the work and are committed to self-improvement and excitement. HTN: Is there anything that you would like to add that we may not have asked? Paul: I have had a fantastic life style from being a chef, my wife was one of my apprentice chefs, my 2 sons are chefs, my daughter manages a restaurant in London and has travelled the world on the back of catering. Don’t let anyone steal your dream, there is a great journey awaiting you with magnificent rewards as a chef.

HTN Sponsor: Meat and Livestock Australia (MLA) Most of you who have been in the foodservice industry for a while would be familiar with the popular foodservice journal “Chefs Special”. As of November 4th Chefs Special will then be known as “Rare Medium”. The same fantastic trade related information for all the foodies out there but under a new name. If you would like to receive your very own issue please contact MLA and they will add you to their database to receive the current and all future rare Medium issues. MLA would like to take this opportunity to introduce their new Domestic Marketing Program Coordinator for NSW and ACT Sophie Kennedy. Sophie has a history and tertiary qualifications in the agricultural side of our industry and experience in dairy, cattle and grain operations. Sophie has been employed at MLA for the past 4 years in various business units, National Livestock Recording Services (NLRS) and more recently as Marketing Coordinator for MLA`s South East Asia & Greater China business unit, coordinating marketing activities in Hong Kong, China, Macau, Philippines, Vietnam and Cambodia and developing opportunities for Australian red meat exporters.

Over the next few months Sophie will be informing you all about any new workshop and trade tour opportunities and what MLA will have on offer for 2013. Sophie enjoys the outdoors in her spare time and has a passion for most water sports including scuba diving and yachting. If you have any queries about of Grazing Club or need any marketing information or brochures please find Sophie’s contact details below: Sophie Kennedy Meat & Livestock Australia 1/165 Walker Street North Sydney NSW 2060 Email: skennedy@mla.com.au Mobile: 0457 774 801 Office: 02 9463 9106 Fax: 02 9463 9173

Profile: Fuji Taukatelata, from HTN Apprentice Chef to newly qualified Chef HTN: Recently you participated in the Today’s Skills, Tomorrow’s Leaders program. What did you enjoy and learn most from this experience? Fuji: It was an amazing experience! I enjoyed the whole entire program. There were so many brilliant moments. My favourite would have to be meeting her Excellency the Governor General Quentin Bryce. From this experience I developed leadership and self management skills. I was challenged to take my current training successes to the next level and I was provided with practical tools to assist in clarifying my vision for the future and in working towards making it a reality.

HTN: Would you recommend this program to other apprentices and why? Fuji: I highly recommend this program to other apprentices that want to make their mark in this industry! It opens your mind and you learn so much more about yourself and gain clarity on what you want to achieve! Also you’re in the company of 20 other like-minded apprentices / trainees, which is an eye opener.

HTN: What did you do during your time in Canberra while participating in this program? Fuji: I stayed in the Australian Institute of Sport for the week. During this week I met Governor General Quentin Bryce and I also had the opportunity to sit down and talk to many politicians in Parliament House and do communication workshops and self leadership workshops as well. HTN: What made you decide to become an apprentice and choose this industry? Fuji: To be honest I never thought I’d be doing an apprenticeship in commercial cookery. I had always envisioned myself going to university to study Criminology. But when the opportunity revealed itself I was offered the apprenticeship whilst on work placement. And after much deliberation I decided to take the offer! I have never regretted the decision and I am loving everything about the industry! It's fast paced and spontaneous!

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HTN: You have actually participated in many activities during your apprenticeship such as competitions and master classes, what did you enjoy most? Fuji: During my apprenticeship I participated in many competitions, master classes and tours which have been organised by HTN! For example P&O cruise ship tour and Navy ship tour, Molecular Gastronomy, chocolate, sugar and food presentation master classes, HTN Annual Culinary Competition, Nestle Golden Chef Hat Competition and Salon Culinaire just to name a few! What I enjoyed most was the Annual HTN culinary competition. It’s where you can test your skills amongst your peers and also learn from others as well and have the opportunity to network with like-minded people. Also it’s just great fun!

HTN: What are your most memorable moments during your apprenticeship and why? Fuji: My most memorable moments would be meeting many of my cooking idols for example Kylie Kwong, Martin Boetz, Christine Mansfield, Mark Best, Peter Gilmore just to name a few also meeting new people throughout my apprenticeship New teachers. But top it all off being a part of Today’s Skills: Tomorrow’s Leaders Leadership Program has definitely been one of my memorable moments.

HTN: As a newly qualified chef what are your plans for the future? Fuji: I am currently working at Campbelltown Golf club and i intend to be overseas in London in the new year hopefully working for Brett Graham at The Ledbury.

HTN: What piece of advice would you give an apprentice just starting out in the industry? Fuji: Give everything you do 110% always ask questions! Believe in yourself and always don’t forget HAVE FUN!

HTN: Is there anything that you would like to add that we may not have asked? Fuji: Lastly just a massive thank you to HTN, Sydney Institute of TAFE (Ultimo) and my Host employers past and present! For all the amazing opportunities throughout my apprenticeship also the many sponsors who help make it happen.

HAPPY COOKING my culinary friends!

Hennessy Coffee Barista Appreciation Master Class and P&O Pacific Pearl Tour for MWLP Honour Roll Students Recently Hennessy Coffee conducted a Barista Appreciation Master Class for ten MWLP honour roll students at Camden Valley Golf Resort. On the day the master class included a presentation by John Hennessy on: • The history of

coffee and the coffee bean

• Coffee roasting • What makes a

good cup? • What is espresso? • What is crema? • Extracting an

espresso step by step

• Milk texturing

After the presentation the master class turned in to an interactive experience where each student was shown how to make a coffee and were provided with an opportunity to make their own.

Following on from this experience the MWLP honour roll students and staff as well as HTN Staff, Sponsors, Hosts and Apprentice Chefs were given an opportunity to visit P&O Pacific Pearl. On the day Uwe Stiefel, Corporate Executive Chef kindly provided a guided tour of P&O Pacific Pearl as well as a brief history on the ship. The tour included visiting: • Charlie’s Bar and the main reception area • The theatre and The Dome night club • The pool area and Splash Bar • The various restaurants including Luke Mangan’s Salt

Restaurant, The Plantation Restaurant and The Waterfront Restaurant

• Orient Art Gallery • Mix Cocktail and Bar and the Casino • The Oasis and Aqua Health Spa Fitness gym

The tour ended with a question and answer session and lunch at The Waterfront Restaurant. After lunch MWLP announced Taylor Nasmyth as the recipient of the 2012 Hospitality Work Placement Student of the Year Award. Taylor was awarded with a chefs jackets for her efforts.

HTN Apprentice Chef and Apprentice Butcher Team Challenge takes trade collaboration to the next level! The annual HTN Apprentice Chef and Apprentice Butcher Team Challenge saw six teams of HTN apprentice chefs and apprentice butchers put through their paces recently at TAFE NSW Western Sydney Institute Nepean College. Apprentice butchers were paired with apprentice chefs to work in teams to prepare and present a range of dishes from "long" untrimmed legs of lamb. The key focus of this event was "collaboration" and the ability to communicate effectively in order that long legs of lamb could be broken down into primal cuts for cooking and presentation to our panel of industry judges within stringent time frames. Teams were required to present one leg as a rolled and tied roast and the other leg was to be used to create two separate main course dishes for judging by our supervising Chefs. Both cooking and retail butchery apprentices certainly found a new appreciation for each other's trade throughout the day!

1st year category: HTN Apprentice Chef Sebastian Vella hosted by Liverpool Catholic Club and HTN Apprentice Butcher Luke Deaves hosted by Bush's Meats. 2nd year category: HTN Apprentice Chef Brett Currie hosted by Bargo Sports Club and HTN Apprentice Butcher Carlos Fonseca hosted by Bush's Meats. Congratulations to all competing teams and our thanks to the event sponsors MLA and TAFE NSW Western Sydney Institute Nepean College.

HTN Sponsor: Hennessy Coffee: Press Release for HotClub Cup 2012 The HotClub Cup is Australia’s only specialty coffee competition aimed specifically at the Hotel, Club and Pub sector. The competition format includes the preparation of six coffees, including the barista’s own creation, a “signature coffee”, which can include alcohol and should be innovative, creative and above all else, tasty! Competitors are marked on all aspects of their performance, including presentation, technique, cleanliness, service engagement, creativity, and fluidity of operation. Judging is conducted by a technical judge and a sensory panel of three, all of whom interact with the competitors and provide feedback throughout proceedings.

Heats are conducted throughout the year in the lead up to the Grand Final which is held as a show piece at the Australasian Gaming Expo (AGE) at the Darling Harbour Convention Centre in August each year. The Grand Final features two days of close competition, whilst also providing a forum for the baristas and their supporting venues to network with one another. To view the footage from the Grand Final please click on Day 1 or Day 2.

HTN Industry Advisor George Carpinato’s recent experience on HMAS Tobruk Recently George Carpinato was invited onboard HMAS Tobruk by the Supply Department and SWO Col Mackenzie to oversee the operation of the Catering Department within the maritime environment and the importance of Hospitality Training for the RAN young chefs and stewards across the Fleet. HTN have in the past completed Final Silver Platter Assessments for Catering Excellence Awards for MFU's across the Fleet. We believe this partnership is important and gives them a chance to see how they are going as they are being assessed by external Training organisation.

This has been a partnership that SWO Col Mackenzie has been trying to maintain for a number of years now. Col believes the chefs onboard HMAS TOBRUK produce and maintain a very high standard of Food service and they are very respected by Ships company as being a very hardworking team and at time under very arduous condition because of the age of the Ship and at times the material state of the platform and equipment.

Whilst onboard HMAS Tobruk George commented that he was very impressed with the standard of food service being produced and there was a good variety of dishes being produced and catered for all requirements. George also noted that there was great teamwork observed throughout the period, they worked very well together to maintain the very high standards and the rotation of duties within the galley for Cooks and Wardroom for Stewards was observed and ensured that all personnel maintained their individual skills which in turn maintained morale of catering staff because they were given a chance to do different things every day was very well managed. POCK Paul Bailey commented that having George onboard has been an invaluable asset for HMAS Tobruk’s catering team as his experience within the industry has allowed them to be able to benchmark themselves and improve any areas, if required. During George’s time on the HMAS Tobruk he was able to see how Navy Cooks operate within a maritime environment with a crew of 500 pax all whilst still conducting Ancilliary roles along with passing on his knowledge to the Cooks. Paul also believed that more ships should adopt these sort of programmes as it will benefit the young chefs and stewards of the future.

The introduction of a 2 watch system in the galley whilst they have an embarked force has been a complete success. The cooks have 6 ABCK's in a watch with the more senior member being the I/C. They work 0100--1300 and 1300--0100. Each watch has a main meal and small meal to cook and produce eg Breaky/Lunch and Dinner/Midnighters. They also provide a duty SMET, SSFEP/SHERT, Flight Deck duties and Seamanship evolutions, 24 hours a day at sea.

The 2 LSCK's act as day hands and fill their normal roles as well as FDT's (flight deck training) and continuation training for each watch on cooking as well as RMA (rations management accounting) and life at sea. Running these watches allows them to keep up with the ships demand of food for 500 pax as well as still provide luxury items like fresh bread baked daily.

POSTD Craig Keygan commented that since November 2011, the STD department has come a long way. When he joined the ship the Wardroom had no dumbwaiter, dishwasher, sink, egor system and were serving meals from the Embarked Forces Galley. The Staff had nil experience at sea on a MFU and were without quality supervision for up to 6 months. The staff HMAS Tobruk have today form a great bond with the Cook's onboard and they all get into their work quickly and efficiently with no element of fuss at all. Having George onboard has shown them some new ways of doing business with both the cooks and stewards and they look forward to progressing and improving current practices.

Australian Culinary Federation ACT hosts this years International Secondary Schools Culinary Competition (ISSCC) 18 students from all over the Asia Pacific region competed in the International Secondary Schools Culinary Competition here in Canberra recently at the Canberra Institute of Technology. Throughout the week teams visited some of Canberra’s most famous tourist destinations and attended a double industry Masterclass in Butchery and Sugar Art. On 28th September the teams competed in this prestigious culinary competition and had an hour to prepare and cook 1 main course dish for 4 people. Chairman of Judges Chef Paul Krantzcke commented on the high standard of competition with the judges taking well over an hour to decide on a winner. The winners were announced that evening at a Gala Dinner held at Royal Canberra Golf Club. 1st place - Taipei Kaiping School, Taiwan 2nd place - Japan 3rd place - St Edmunds College ACT, Isaac Brown and Brad Bool

Several HTN host employers were involved as part of the ACT / ACF team. This included Paul Butler from National Press Club and Cris Purcell from Parliament House Catering (IHG). HTN Apprentice Chef Joshua Brown, Isaac’s brother, supported his Chef Cris by helping set up in the kitchens and food for the competition. Peter and Peron Smee and HTN Apprentice Chef Tsering Choenden from Royal Canberra Golf Club helped produce the lunch for the Zoo visit and the outstanding presentation dinner.

For feedback, editorial submissions or advertising enquiries: Contact Suzi Brankovic – Marketing Co-Ordinator Toll Free: 1300 139 108 Fax: 1300 656 139 Email: suzi@htn.com.au