Chef Success Workshop

The Chef Success Workshop is a brand new program launching at the Foodservice Australia show this November.

It will be a half day program run by chefs for chefs. Hosted by Venessa Barnes, this is the opportunity for young chefs to connect with like-minded chefs and learn from industry leaders.

When: Sunday 8 November 2020, 10am-2pm
(includes a two-course sit-down lunch)

Where: ICC Sydney, Darling Harbour, as part of the Foodservice Australia tradeshow

Cost: $90 for all sessions, including a two-course sit down lunch ($70 early bird discount, valid until 23 October 2020).
Tickets include free entry in to the tradeshow.

Register for the Chef Success Workshop

Register free for the Tradeshow

The Program

10:00

WHAT’S ON THE MENU? with Venessa Barnes

10:10

FAIR GAME: HOW FAIRWORK HAS CHANGED, with the Fair Work Ombudsman

  • What you need to know about Fairwork changes
  • Understanding your rights

10:45

WHAT MAKES A GOOD CHEF A GREAT CHEF

  • Having the courage of your convictions
  • Elevating core skills to create success
  • Building a team around your fundamental values

11:20

BACK TO BASICS AND BEYOND

  • Back to basics without being boring
  • The return of traditional cuisine with a contemporary twist
  • Is polished smart casual the bright new future of dining?

11:55

ME, MYSELF AND I: The subtle art of personal marketing with Craig Macindoe

  • Modern chefs successfully building and managing their social media brands
  • What social media platforms do for you
  • When too much is not good enough
  • Curating your feeds to reflect the best of you and your workplace

12:25

HEALTH & WELLBEING: WALK THE TALK

  • Looking after yourself and your team
  • Maintaining inspiration and motivation
  • Navigating the new demands of a changing industry

13:00

EAT & GREET: Two course lunch prepared by National Chef Teams


Speakers

Venessa Barnes

Food Logic

With 30 years as a chef and produce marketer, Venessa Barnes is a confirmed foodie. Able to take any marketing challenge, apply a creative strategy and develop solutions, Venessa launches Food Logic to assist foodservice and supply chain businesses. She is also co-founder of hospitality support network Chefs’ Milk Crate.

Nelly Robinson

nel. Restaurant

Nelly began his career as a kitchen hand at the tender age of 14 at Michelin-starred restaurant Northcote Manor (UK)
At 29, Nelly opened nel., offering guests a unique dining experience with an innovative flair.
In 2015/2016 nel. was voted best restaurant in Australia by Timeout and was also given #1 best restaurant of Australia by Dimmi/TripAdvisor in 2016.
Notably, Nelly was a finalist in the Chef of the Year Gault & Millau 2017 Awards, receiving an impressive 16.5/20 from the judges. He has also been voted #228 in the top 300 list of the Best Chef Awards in Milan.

Jacqui Challinor

Nomad

Jacqui is a hands-on chef with a cooking style that is all about big flavours, generosity and honesty. As Executive Chef at Nomad, she focuses on locally sourced produce, making products from scratch and cooking good, tasty food in a woodfired oven.

Troy Crisante

Quay

Troy is Head Chef at Quay and has worked at other iconic restaurants including The Ledbury (London), Bennelong and Firedoor. Whilst working at Bennelong he was awarded TimeOut’s Hot Young Talent Award in 2016, and was runner-up in the 2016 Appetite for Excellence Young Chef of the Year Award.

Claire Van Vuuren

Bloodwood Newtown

Claire Van Vuuren has been the chef and owner of Bloodwood in Newtown for over 10 years. She was awarded the NSW Chef of the year 2019 by Restaurant and Catering. Claire is a founding board member of Women in Hospitality and works tirelessly to support and promote the industry. She is a mentor, judge, boss and passionate leader.

Rey Ambas

Jonah's Restaurant

Rey is Sous Chef at Jonah’s Restaurant at Whale Beach. He has worked under award winning chef, Giovanni Pilu of Pilu at Freshwater, and was appointed Head Chef at Pilu’s AcquaFresca when it launched in 2018. Rey was awarded CIRA Young Chef Talent Award in 2015 and is a young chef to watch.

Alex Herbert

Bird Cow Fish

Alex has extensive and diverse experience in food service Including food retail, cafes, restaurants, catering and large scale food production for events as a business owner, a chef and an advisory consultant. Since 2019, Alex has been the Food Range & Supply Leader for IKEA Food Australia responsible not only for Range Development but also the Management of the Supply Chain both Local and Global for IKEA Food Australia.

Craig Macindoe

Darling Crackles

Craig specialised in social media and digital marketing development and owns Darling Crackles, a hospitality specific consulting and digital marketing business. He brings a unique approach to hospitality from having worked on both side of the industry for over 35 years.

Fair Work Ombudsman

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.