download Hospitality August 2010 - Foodservice Gateway

EDITOR
Rosemary Ryan
Ph: (02) 9422 2880
rosemary.ryan@reedbusiness.com.au
JOURNALIST
Danielle Bowling
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CONTRIBUTORS
Christine Salins
Ken Burgin
Tony Berry
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Janet Leong
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GRAPHIC DESIGNER
Ronnie Lawrence
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Laura Panameno
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hospitalitymagazine.com.au
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MATERIAL
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or part of this publication cannot be
reproduced without prior written approval
from Hospitality’s management.
EVERYWHERE you turn the
MasterChef phenomenon is
delivering all sorts of effects
that have implications for the
foodservice industry.
The hospitality employment
group that places apprentices
with employees, the
Hospitality Training Network
has said MasterChef had led
to a significant increase in inquiries
from young people
wanting to become chefs —
HTN’s chief executive
Michael Bennett said demand
was now outstripping the
number of apprenticeships
available.
6 News
RSPCA ethical food program
attracts support.
Don’t cook when your
crook, says Government.
Horse meat on menu gets
strong reaction.
8 Mystery diner
Brisbane’s award-winning
Bretts Wharf restaurant
gets a visit from our
roaming diner.
10 Workplace
What do the new paternity
leave rules mean to
you?
Editor’s Note
The massive surge in interest
by younger people who
want to enter the industry is
great news for the hospitality
industry in the long term.
The Federal Government is
also making a big deal about
getting Australia’s youth into
apprenticeships. One of the
first things Prime Minister Julia
Gillard did after calling the
election was to announce it
would support new work experience
places for schools
participating in the National
Trade Cadetships. It’s announced
50,000 additional
work experience places will be
contents
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It's showtime
See inside for our
BUMPER preview of next
month's Fine Food Australia
foodservice ■ accommodation ■ beverage ■ management
12 Secret ingredients
Q&A with top Indian
chef Kumar Mahadevan.
16 Hospitality chef
Dessert queen Philippa
Sibley in profile.
19 Wine
How to create the perfect
dessert and wine match.
34 Burgin
What can the Australian
hospitalit industry learn
from a trip across the
ditch?
No.664 August 2010
DESSERT DOLLARS
Are your customers
going that final course?
Birds of a feather
Chefs' menu ideas for
poultry and game birds
We're having a baby
Your parental leave obligations
Sweet sensation
Why is Philippa Sibley our
most unlikely pastry chef?
ON THE COVER:
provided under the program.
It had already announced other
funding initiatives for skills
training in the Federal Budget
as well.
But, unfortunately, this is a
long term fix and is not much
help for a hospitality industry
that is facing a critical skills
shortage challenge right now.
It’s a challenge that has intensified
since the industry
was king hit by the Government’s
move to drop chefs and
cooks from the official Skills
Occupation List. That decision
has seen the number of
visas granted for those wanting
to become cooks, chefs or
pastry chefs in Australia decrease
by 53 per cent since
2008.
And even more disheartening
is the fact that this came
at a time when the latest forecasts
are predicting strong
Features
21 Sweet endings
It’s eye rolling time. We
check out some of the latest
dessert ideas to tempt
diners to go that extra
mouthful.
27 Birds of a feather
From duck to pigeon —
some of our top chefs
share some of their
favourite poultry and
game bird recipes from
their menus.
On the cover of this month’s
issue is the acclaimed Melbourne
chef who’s been labelled the
Australian queen of desserts, a
title she’s received because of
her delicious way with the course
she calls “totally unnecessary”
but capable of making diners’
eyes roll back in their heads.
In our profile of Philippa Sibley,
though, you’ll discover why she is
probably one of the most unlikely
of chefs to have risen to the
pinnacle of acclaim as a pastry
growth for the hospitality industry
in the coming year.
IBISWorld recently predicted
an increase of 3.8 per cent in
2010-2011 for the cafe and
restaurant industry and an increase
of 22 per cent over the
next five years. How is the industry
to meet the demands
for staff in such strong times?
Restaurant and Catering
Australia has consistently
warned about the shortages—
it puts the number of chefs the
industry could employ right
now at about 3,000.
It’s great to be encouraging
more young people into trades
but there also needs to be a
strategy to urgently meet the
current skills crisis.
Rosemary Ryan
chef.
In our story starting on page 14
Sibley admits to being not much
of a sweet tooth and also to
actually being allergic to one of
the key ingredients she needs to
create her much-loved sweet
treats. But she also talks about
why she loves dessert — the
reaction that a sublime dish can
elicit from a diner under her
spell. “I love the demonstrative
reactions of the customers,”
Sibley says.
4 hospitality | august 2010 hospitalitymagazine.com.au