wild foods of australia - International Specialised Skills Institute

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Fellowship SponsorDEST: The Department of Education, Science and TrainingDEST provides national leadership and works in collaboration with theStates and Territories, industry, other agencies and the community insupport of the Government’s objectives. They develop and implementpolicies to ensure the continuing relevance of education, science andtraining to contemporary needs and the growing requirement forlifelong learning. They also ensure high quality and value for money indelivering Government funded programsInternational Organisations & MentorsDavid Doepel,President, Taste Down Under, Miami, Florida USAChris Wagner,Certified German Master Chef, Director of Culinary Arts Education,Johnson & Wales University, Miami, Florida USADonald McGregor, President, Johnson and Wales University,Miami, Florida USALoreen Chant, Vice President, Johnson and Wales University,Miami, FloridaUSAFaculty Members, Johnson and Wales University, Miami, FloridaUSAInfluential OrganisationsCSRIO, Dr Maarten Ryder, Senior Research ScientistCSRIO Land & Water AdelaideArid Zone Research Institute, Mr Phil Anning,Regional Director, Central Australia, Alice Springs NTDBIRD, Mr Murray Hird,Director Industry Development, NT Government, Darwin NTDesert Knowledge, Mr Mike Crowe,Networking and Communications Manager, Alice Springs, NTOutback Pride, Mike & Gayle Quarmby,Reedy Creek Nursery, SARobins Foods, Ms Juleigh Robins,Director Robins Foods, Melbourne, VicJohnson & Wales University, Miami, Florida, USA,Chris Wagner, Director of Culinary Arts.Taste Down Under, Mr David Doepel,President, Miami, USA7
About the FellowThe ISS Institute/DEST Overseas Fellowship 2004 was awarded toAthol Wark of Charles Darwin University, Alice Springs NT, toundertake an overseas study program to gain a comprehensiveundertaking in promoting ‘wild foods of Australia’ to a global market.Adapting ‘wild foods of Australia’ into a culinary uniqueness and afusion of flavours using ‘wild foods’ produced with today’s cookerymethods and how to make wild foods ingredients viable and sustainablein today’s market place.Over a career of more than 15 years Athol has gained a breadth ofexperience, qualifications and assumed substantial responsibility inkitchen management, business and administration, teaching andtraining. These areas have been integrated throughout his career into anholistic approach encompassing knowledge, skills and insights acrosstrades and professional fields. This advantage provides a uniquedeveloped and implemented using logical and lateral thinking process.Throughout his career Athol ha continued to build partnerships andstrategic alliances within industry, education and training institutes,government agencies, professional associations and community groupsin Australia and Internationally.Athol joined Beaufort Hotels in 1987 as a Chef de Partie, ChefTournant, in the capacity of opening team member, Darwin andBrisbane properties. Since then he has worked for Conrad Hilton Hotelsand Marriott Hotels in senior kitchen management roles.In addition to, and at times concurrently, with industry, Athol hasworked as a culinary consultant, as an educator with private providersand with TAFE at national and at a local levels, hospitality and cookery,(lecturer and delivery)Currently Athol is working for himself at "Warkabout Consultancy". Heis responsible for initiating, developing and implementing all aspects ofthe business encompassing market research to identifyIndustry/Commerce, training and development of kitchen teams andknowledge gaps, education, training, special events and exhibition,undertaking strategic marketing campaign (AusTrade) and consultancyservices.Away from this, Athol's interests are travel, gardening, designing newunique menu, along with his wife Lisa and two children, Hamish andSavannah, being a family after a busy time away. Living life and havingfun, taking all that life has to offer and its opportunities.8
Page 1: InternationalSpecialisedSkillsInsti
Page 4 and 5: Table of Contents1. Acknowledgement
Page 6 and 7: 1. AcknowledgementsAwarding BodyInt
Page 10 and 11: Identification of Skills GapsWild F
Page 12 and 13: Needs to be solved/how/in what, how
Page 14 and 15: Educational/Host organisation outli
Page 16: The Fellowship Program - The Overse
Page 22: ObservationsA very attentive audien
Page 25 and 26: WEEK 5, Destination Miami Johnson a
Page 27 and 28: Question 4A comprehensive study int
Page 29 and 30: ecome stable, production becomes co
Page 31: The education of young enthusiastic
Page 34 and 35: StatusWe as an industry need to ele
Page 36 and 37: The SolutionWhat do we need to do;
Page 38 and 39: wealth of skills and knowledge to b
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World potential for bush tucker moo
Page 71 and 72:
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wild foods of australia - International Specialised Skills Institute

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