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Whether you’re a sweet tooth or the savoury type… WE DON’T PLAY FAVOURITES 12 FEBRUARY 2010 100% GUILT FREE ACCESSORY Keep one of each close by for your next snack attack! Your smart snacking secret weapon… Designed to fi ll you up, not fi ll you out. GUILT FREE POTATO CHIPS Chiptease your taste budsTM with these low in fat and gluten free Slim Secrets Guilt Free Potato Chips. Available in Salt & Vinegar, Cheese & Onion and Sea Salt. Or satisfy your sweet tooth with Slim Secrets Designer Cookies. A special blend of fi bre and protein with the secret of chia seeds. Try our Choc Chip or Trail Mix cookies with your afternoon cup of tea. Available in selected Woolworths Supermarkets, health food stores, gyms and pharmacies. www.slimsecrets.com.au SLM106 GOOD TASTE More Th an a Meal. CAFFÈ SOSPESO Six-month-old Caffè Sospeso is a café with a conscience. It serves only free-range chicken, eggs and pork; certifi ed fair-trade coffee, organic teas and chocolate; and it’s committed to the use of cruelty-free animal products and organics wherever possible. Its benevolence extends to helping disadvantaged members of Eat well, feel great at these benevolent Melbourne eateries WORDS ROBERTA MUIR the local community too by involving the generosity of others. In Naples, caffè sospeso is a tradition whereby a customer pays for two coffees, receives one and leaves the other “in suspense”, then when someone down on their luck wanders in, they can ask if there are any sospesos available. 428 Burwood Rd, Hawthorn, tel: +61 (3) 9819 1515. LENTIL AS ANYTHING This vegetarian restaurant, started in 2000, now has three outlets (including the Collingwood College canteen). A non-profi t business mostly staffed by volunteers, Lentil asks customers to decide what their meal was worth (or what they can afford) and donate anonymously into a box on the counter. They also provide support and training for new migrants, refugees, youth and others looking for a break in the hospitality industry. 41 Blessington St, St. Kilda, tel: +61 (3) 9534 5833 and 1 St Heliers St, Abbotsford, tel: +61 (3) 9419 6444.
FROM TOP: Help Mission Australia’s youth hospitality program by going to Charcoal Lane; try its duck dish; spread some cheer at Caffè Sospeso CHARCOAL LANE Charcoal Lane, in Fitzroy’s eclectic Gertrude Street, is a modern Australian restaurant in every sense of the word. Part of Mission Australia’s hospitality training program for disadvantaged and unemployed youth, with a focus on young indigenous Australians, it offers training in front of house and kitchen skills delivered by the William Angliss Institute of TAFE. Menu items include native Australian ingredients, such as kangaroo fi llet with native peppers and bush tomato tart with rosella jus. Best of all, all profi ts from the restaurant go back into the program. 136 Gertrude St, Fitzroy, tel: + 61 (3) 9418 3400. A TASTE OF SUCCESS Talented kids from the KOTO Hospitality Training College for street kids in Vietnam and the Sunrise Children’s Village in Cambodia, many of whom have known real hunger, are now being given the opportunity to study hospitality in Australia. Le Cordon Bleu Australia general manager Nick Gurner tells us about the scholarship program that has made this possible. When does the program start? We off ered the fi rst scholarships in 2009 — with the two recipients commencing study in 2010. Why did you choose these two organisations to work with? Both KOTO and the Sunrise Children’s Village do so much for disadvantaged children in their respective countries; this was a chance for Le Cordon Bleu Australia to recognise their achievements and give students who demonstrate a real desire to pursue a career in hospitality the opportunity to continue their education to a tertiary level. Where in Australia will these kids be studying? Narith Horm, from Sunrise, will be at our Adelaide campus and Nguyen Th uy Ha, from KOTO, will be at our Sydney campus. What will they be learning? Narith will undertake a Bachelor of Business in International Hotel Management. Ha will study for an Advanced Diploma in Hospitality Management, which includes signifi cant practical training in cuisine or pâtisserie. How long do the courses take? Both take around three years and include signifi cant portions of placement with Le Cordon Bleu industry partners. Th is ensures that our graduates complete their studies ready for their career. What happens when they graduate? Th ey’ll return home to work in the hospitality industry. Th e qualifi cations are recognised internationally though, so they could work anywhere in the world. What are the goals of the scholarship program? To assist and provide an opportunity to talented hospitality trainees who otherwise would not have the chance to progress their careers, and by doing so promote hospitality as a career in countries all over the world. Eat at KOTO, 59 Van Mieu St, Hanoi, Vietam, tel: +84 (4) 3747 0338 FEBRUARY 2010 13
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