The challenging role of the corporate chef

/ The Armory/
The challenging role of the corporate chef

David White, Andrew Ballard and Elke Travers are three examples of what is still a relatively rare breed in Australia – they are corporate chefs, with David working for Simplot Australia, Andrew for Rational Australia and Elke for Nestlé Professional. The role requires a diverse skillset and brings with it a distinctive set of challenges. Foodservice Rep spoke to the trio to find out more about what this specialised work entails.

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INSIDE FOODSERVICE: St Vincent’s Care Executive Chef David Martin: raising the bar on aged care cuisine

/ The Armory/
INSIDE FOODSERVICE: St Vincent’s Care Executive Chef David Martin: raising the bar on aged care cuisine

As Victorian Hotel Service Manager and Executive Chef Manager for St Vincent’s Care, Chef David Martin is passionate about raising the standard of aged care cuisine. Foodservice Rep spoke to him about his journey from fine dining to aged care and his focus on delivering high quality food that also meets stringent nutritional standards.

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INSIDE FOODSERVICE: Foodservice sector strategises to tackle staff and skills shortages

/ The Armory/
INSIDE FOODSERVICE: Foodservice sector strategises to tackle staff and skills shortages

 With the foodservice staff and skills shortage showing little sign of abating, we speak to two well known foodservice advocates to find out what strategies are being employed to ensure staff retention, what role government can play and the outlook for the broader hospitality sector.

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