wild foods of australia - International Specialised Skills Institute

ecome stable, production becomes consistently highand yields great. Preventative measures need to be putinto place for targeted “wild food” ingredients, so thatthey may become sustainableAdditional OutcomesNetworking with professional people from the industryproved to be beneficial for me and for the people ofAlice Springs, Northern Territory. I received manyletters of thanks including those from Peter Baxter,Deputy Chief of Mission Washington, the AustralianEmbassy/John Quinn, Austrade Washington/Johnsonand Wales Providence and also Miami Campus/TasteDown Under David and Barbara Doepel/HotelConrad Miami, management and staff/Students ofJohnson and Wales and the general public.Offers where made for me to return at any stage. I hadgained the respect from people whom I valued. I foundthat my passion for the industry, dedication to learningand observation skills gained the respect of these chefsdespite language barriers.The original itinerary set in hindsight was adventurous,I found that once I was on the path of discovery that Icould not achieve all my goals. As fate would have itthe path led to better learning experiences thanpredicted. I also became more aware that there areskills gaps in all areas of hospitality and in all the areas Ivisited, producing many items from the beginning tothe end was declining, explanation being, in manyplaces, time and monetary constraints incurred whenpassing on knowledge and specialised skills. Many ofthese facilities were facing the same challenges oftraining versus the dollar costs.23