In this episode, Inspired by Australian Pork’s Venessa Barnes is the guest. She’s interviewed by Australian Pork Limited’s Mitch Edwards as she prepares to leave pork and begin her next adventure. Our host-turned-guest, Venessa, shares her culinary journey, from her family owned Pub in the Hunter Valley, which provided the foundation for her career. From her apprenticeship at the Branxton Inn, to her role as Executive Chef at the Macquarie Graduate School of Management, then onto the supply chain with roles at the likes of Top Cut Foods. In 2016 and with more than 20 years of experience and plenty of passion, Venessa joined APL to establish the volume foodservice program, Inspired by Australian Pork. The program has inspired and educated chefs from airlines and cruise ships, pubs and clubs, plus everything in between on how to use pork, its cuts and its versatility. Finally, the episode will consider what COVID-19 has meant for the industry and for Venessa herself. For Venessa, this pandemic helped her identify an opportunity and she has established her own business, to bridge the gap between supply chain and the end user. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.

Talking Pork and all things Foodservice

The Culinary Journey of Vanessa Barnes

Venessa Barnes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Chef Rick Stephen, Director of Kitchens- SATS Catering and Continental Director of Asia World Chefs. In this episode, Chef Rick Stephen’s shares his culinary journey with us which began at the age of 6 in his father’s upmarket Fish & Chip shop. Rick would come to work with his father before school and peel the potatoes for the hand made chips. Deciding it was time to try something different he later joined his uncle in the bakery. Rick became the third-generation in the kitchen and he speaks of how working with his family instilled a lifelong work ethic. Rick shares with us stories from his early career including his apprenticeship with Claudio Magris, his study at the William Anglis school and how he travelled the world only to return home to open Raphael’s which won every major award there was to win. Currently, Chef Rick Stephen resides in Singapore as the Director of Kitchen for SATS, one of the world’s largest airline catering services which produces 90,000 – 100,000 meals per day in a kitchen that he describes as 12 football fields in size taking him an hour and a half to walk around. With COVID-19 the airline business was down by 90% and Rick shares with us how he had to respond and change the business with 48 hours notice and what it is like to pack 22,000 dates a day individually. Despite his busy schedule Chef Rick Stephen still contributes his time to teaching and spends a lot of his time doing training sessions in various Asian countries including Nepal and continues to inspire the next generation of chefs. This year, adding to his long list of achievements, Rick has been announced via the The Queen’s Birthday 2020 Honours List as a Member of the Order of Australia. He has been recognised for his significant service to the tourism and hospitality’s sectors, particularly as a chef.   Inspired by Australian Pork has created a platform dedicated to the Foodservice market where Industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.

The Culinary Journey of Chef Rick Stephen

Venessa Barnes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Chef Alex Patterson, Executive Chef of Club Toukley. In this episode, Alex Patterson shares how 2020 has been one of the toughest years for Club Toukley with the Bush fires over summer affecting their holiday trade and then Covid-19 which saw the closure of Clubs and hospitality venues from Midday 23rd March. This has presented an unprecedented challenge for the club. Alex goes on to share how Club Toukley has used this opportunity as the community hub of Toukley to help out the local community including the neighbourhood centre with meal preparation, donations and delivering meals once a week to their older members who are unable to get out and may not have family. The community plays a large role in the club and the staff members at Club Toukley have used this time to give back and support those in the community. This sense of community runs right through to the team where Alex has continued to stay in touch with his staff and send them a message each week to see how they are doing and many of the staff are coming in one day a week to help out. Alex gives practical tips and talks personally about how he is using this time to study and work on the next stage of his career as he won a Bursary last year and is studying to be an Accredited Club Manager. With so much unknown Alex is waiting to hear how the Club landscape will change and how Club Toukley will adapt to those changes and is firmly focused on welcoming their members back. Find out more about Club Toukley RSL https://www.clubtoukley.com.au/  Inspired by Australian Pork has created a platform dedicated to the Foodservice market where Industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. To get in contact email inspired@australianpork.com.au

Supporting and giving back to the community in uncertain times featuring Executive Chef Alex Patterson of Club Toukley RSL

Our host Venessa Barnes, Australian Pork, is joined by Martin Macinnes chef and teacher at TAFE Queensland to discuss his culinary journey in this episode of Talking Pork and All Things Foodservice. Born in Scotland Martin dreamed of being a Chef since a young age, and has now been in the hospitality industry for over 43 years (cooking for 31 years and teaching for 12 years). He started his apprenticeship in 1977 in a small 3 star hotel with 50 rooms with a former British army sergeant major as the head chef. Martin’s career saw him work in both Glasgow and then London where he worked in high end venues including 5 Star Hotels. Martin has entered many culinary competitions which have helped shape and grow his culinary career. In 1995 Martin migrated to Australia which continued to see him work in many reputable venues. Unfortunately one day Martin had an accident at work which required a knee reconstruction however the operation did not work out as planned. While he was off recovering he studied for the Cert IV training and assessing and ended up as a TAFE teacher, teaching commercial cookery. Martin has a goal and passion for revitalising the Australian Culinary Federation in Queensland and focusing on young chefs as he strives to nurture them in the ways of life, progress, mental health, trends and talent. To get in contact email us at inspired@australianpork.com.au  Note: During this time of turbulence and uncertainty we decided to release this podcast which was pre recorded COVID-19. We hope that just for an hour you take comfort and inspiration from Martin’s journey through the culinary world. We hope you enjoy this as much as we have enjoyed sharing this with you.

The Culinary Journey of Martin Macinnes

Our host Venessa Barnes, Australian Pork and host of Talking Pork and All Things Foodservice is joined by Tom Green, Manager – Policy & Government at Restaurant and Catering Association Australia.  In this episode Tom tells us about his transition from “failed Chef” to completing a degree in Media and his career in Politics. Tom moved to R&CA last year and his role covers everything from Advocacy, General Policy Work, Public Affairs and Industrial Affairs. He has been at the forefront of the work that R&CA has been involved in, making everything from Takeaway and Delivery possible for venues during Covid-19 through to the Proposed Code of Practice which they are hoping to be released next week outlining what it could look like for venues to open in the time of Covid-19. He discusses the huge responsibility it is advising people on their livelihoods and how restaurant owners will emerge differently post Covid-19. Restaurant & Catering Industry Association is one of the “sources of truth” for the industry and they have provided a hub on their site called the Coronavirus Hub which outlines everything you need to know up the minute. Visit http://rca.asn.au/rca/ for more information To get in contact email inspired@australianpork.com.au

At the forefront advocating for the foodservice industry featuring Tom Green, Manager – Policy & Government at Restaurant and Catering Association

 In this episode of Talking Pork and All Things Foodservice our host Venessa Barnes, Australian Pork, is joined by our CEO Margo Andre to talk about how the industry is responding to the challenges of COVID-19. Margo grew up in Bourke and her interest in the communities and industries of rural and regional Australia has shaped her career. The opportunity to be a leading advocate for Australian pork producers and help steer the advancement of Australia’s $5.3 billion pork industry drew her to the role of CEO, which she took-up in August 2019. In this episode Margo shares her passion for Australian pork; the industry and its people, and impact COVID-19 is having on all supply chains, from the farmgate right through to foodservice, retail sales and consumers. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what that means. Get in contact with us inspired@australianpork.com.au

The Australian Pork Industry featuring. Margo Andre, CEO of Australian Pork

Venessa Barnes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Sam Young, Group Executive Chef of the Momento Group. In this episode Sam shares what is was like for the group when foodservice venues were ordered to close, the tough conversations with staff and the idea to pivot to Essentials Express that enabled them to see minimal waste of perishables, help out the community and their suppliers and keep some staff employed. During this time the Momento Group also launched HelpOutHospo. This is an industry initiative which includes partners such as Matt Moran and Neil Perry, creating instructional videos including cooking and cocktails, which are then sold for $10 with the proceeds going to helping out Hospos with everything from their phone bill to rent. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what that means. For more information on Essentials Express at Bella Vista Hotel visit https://momentohospitality.com.au/bella-vista-hotel/essentialsexpress/  Get in contact with us inspired@australianpork.com.au

From Sudden Changes to Creative Concepts featuring. Sam Youngs, Group Executive Chef of the Momento Group

Our host Venessa Barnes, Australian Pork is joined by Maegan Ellam who is a long time friend of the foodservice industry and a popular Australian blogger and author of keto cookbooks. In 2017, Megan was diagnosed with insulin resistance after struggling with her weight and health for more than 15 years. After discovering the ketogenic diet, Megan went on to lose more than 30 kilograms, self publish 7 keto cookbooks plus a large range of digital cookbooks. A self confessed foodie, Megan recreates family favourite dishes into healthy low carb meals that the whole family will enjoy! Her down to earth approach to cooking and attention to delivering delicious keto recipes, for even the busiest of home cooks has garnered her a growing social media following. In this episode the discussion focuses on food blogging in the time of COVID-19 and the effects of food blogging and “connecting the dots.” With more people at home bloggers are putting out more content and more live content helping both people cooking at home as well as suppliers. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. For more information or to get in touch visit http://www.inspiredbyaustralianpork.com.au

The Power of Connecting Through Food featuring. Megan Ellam, Food Blogger and Author

Our host Venessa Barnes, Australian Pork, is joined by Danielle Dixon Executive Chef and Head of Studies at The Institute of Culinary Excellence (The ICE) to discuss her culinary journey in this episode of Talking Pork and All Things Foodservice. Danielle Dixon started her apprenticeship age 29 after a top 12 placing in series 3 of MasterChef Australia. She was the first contestant from the show to become a qualified chef after completing her Certificate III in Commercial Cookery in 2012 under Alison Taafe.   Gaining experience in some of Australia’s top restaurants including Quay, Rockpool and Aria she settled into Bucci Brisbane and spent four years in the Bucci kitchen taking on the head chef role before leaving in 2017.   Danielle started teaching at The ICE shortly after, training 1st and 2nd year apprentice chefs and quickly showed her aptitude and natural talents for training. In 2018 she was offered the position of Executive Chef and Head of Studies. Danielle looks after the day to day operation of the cafe, canteen and catering operations as well more importantly looking after the students, development of curriculum and maintaining relationships with employers and industry partners of ICE.   Danielle regularly puts new culinary trends to the test through a series of pop up restaurants, with the latest, Midnight Dining Club, treating Brisbane’s night owls to not just your average late night snacks and more recently representing ICE at the Qld Chef of the Year Competition. To get in contact email us at inspired@australianpork.com.au  Note: During this time of turbulence and uncertainty we decided to release this podcast which was pre recorded COVID-19. We hope that just for an hour you take comfort and inspiration from Danielle’s journey through the culinary world. We hope you enjoy this as much as we have enjoyed sharing this with you.

From Reality Television Contestant to Qualified Chef featuring. Danielle Dixon

Venessa Barnes, Australian Pork, hosts Talking Pork and All Things Foodservice and is joined by some very special guests.  In this episode the discussions focuses on a light hearted look at what home life under Covid-19 looks like for different family structures. We discover how our guests are keeping themselves occupied and it is everything from homemade pasta and pasta necklaces, to Zoom calls with elderly parents, and even creating videos! Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. Inspired by Australian Pork: To get in contact email inspired@australianpork.com.au  Visit https://inspiredbyaustralianpork.com.au/ 

The Reality of Life at Home During Covid-19

Venessa Barnes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Chef John McFadden, Group Executive Chef of Al Aseel Group. In this episode John shares his experience with starting a new position as the Group Executive Chef on the day the restaurant restrictions were imposed by the government and how he and his team had to react quickly and think strategically and pivot from a food offering business to almost a manufacturing type business model. Throughout the discussion John gives practical tips and talks personally on what has worked for him and his team and how owners can continually be proactive during this time. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where Industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. For the most up to date information impacting the industry visit Restaurant & Catering Industry Association's Coronavirus Hub http://rca.asn.au/rca/ Inspired by Australian Pork: To get in contact email inspired@australianpork.com.au  Visit https://inspiredbyaustralianpork.com.au/ 

New beginnings in a closed industry featuring. Chef John McFadden

Venessa Branes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice is joined by guest Chef Paul Rifkin who brings over 40 years of kitchen experience and 30 years as an Executive Chef at establishments such as Campbelltown Catholic Club, Manor House Balmain and Barnaby’s Restaurants to name a few. In this episode the discussion focuses on how the club industry has been heavily affected by covid-19, what the current club industry scene looks like and how they have reacted, Paul also gives some tips on how the club industry can react to the rapidly changing landscape and how these changes can respond to the current global crisis.   Currently, Paul is a consultant chef assisting venues with fine tuning their kitchen operations, mentoring Executive chefs and guiding new operations through design to opening. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. To get in contact with Chef Paul Rifkin visit https://www.chefpaulrifkin.com.au/ To get in contact email inspired@australianpork.com.au

Navigating through the club industry during a crisis featuring. Chef Paul Rifkin

Venessa Branes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Tony Sabia, Owner of Puntino Trattoria and President of Italian Chefs Association in Australia. In this episode the discussion focuses on how he pivoted his restaurant of 25 years and took it right back to what it was in the 1940’s, a grocery store. Tony received 2 messages from friends which were the catalyst in this timely pivot and he shares with us the journey, the support he has received and the learnings he has to date. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.

Turning a Set Back to an Opportunity ft. Tony Sabia, Owner of Puntino Trattoria and President of Italian Chefs Association in Australia

Talking Pork and All Things Foodservice are releasing “News Bites” to keep those in the foodservice industry up to date with what is happening in the industry during this global crisis. Inspired by Australian Pork has created a platform dedicated to the foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. Our host Venessa Barnes speaks with Wes Lambert, Chief Executive Officer Restaurant & Catering Industry Association, to discuss their successful negotiation and partnerships with delivery companies which is exclusive to their members. In these unprecedented times Wes speaks of encouraging his members to think differently and innovate, and reiterates that it is the job of R&C to help restaurants be more profitable in the environment that they are in. Restaurant & Catering Industry Association is one of the “sources of truth” for the industry and they have provided a hub on their site called the Caronavirus Hub which outlines everything you need to know up the minute. Visit http://rca.asn.au/rca/ for more information To get in contact email inspired@australianpork.com.au

News bites with Wes Lambert, CEO of Restaurant & Catering Association

Venessa Barnes, Australian Pork, co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Dr Richard Robinson from The University of Queensland. In this episode the discussion focuses on the effect that Covid-19 will have on mental health and wellbeing, specifically within the hospitality industry. They also give practical suggestions for ways in which you can seek support and provide support to those in need.   As a chef, Richard managed foodservice operations in the private club, heritage facility and hotel sectors, before joining The University of Queensland in 2005. He completed his PhD in 2011, investigating the reasons chefs quit, leading to his current research on the mediatisation of cookery and chefs’ mental health & wellbeing. He teaches hospitality and tourism management and professional development and his expertise and scholarship in teaching & learning is recognised by awards and advisory and program reviewer appointments in Australia and internationally. He holds a UQ Research Development Fellowship, to investigate hospitality employment opportunities for disadvantaged persons. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. To get in contact with Inspired by Australian Pork: Email inspired@australianpork.com.au 

Mental Health & Wellbeing in the Midst of a Crisis ft. Dr Richard Robinson, The University of Queensland

Talking Pork is a fortnightly podcast created for the foodservice industry, hosted by Venessa Barnes, Foodservice Business Development Manager.  Episodes will feature industry experts and favourites covering topics from restaurant profitability, skill shortage, food trends, inspiring stories and so much more!   

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Talking Pork and all things Foodservice

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