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Foodservice REP | Food Service Trends | Culinary Magazine
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  • Insights and trends/
    • Business Advice
    • Industry Spotlight
    • Industry Trends and Innovation
    • Chef Stories
    • Mentoring and Leadership
    • Chef Mental Health
    • Plant Based
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    • Burgers
    • Soups & Sauces
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  • PREVIOUS EDITIONS/
    • FSR 128 Jan/Feb 2025
    • FSR 127 Oct/Nov 2024
    • FSR 126 Aug/Sept 2024
    • FSR 125 June/July 2024
    • FSR 124 Apr/May 2024
    • FSR 123 Jan/Feb 2024
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    • FSR 113 January/February 2022
    • FSR 112 October/November 2021
    • FSR 111 August/September 2021
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    • FSR 106 Winter 2020
    • FSR 105 Autumn 2020
    • FSR 104 Summer 2020
    • FSR 103 Spring 2019
    • FSR 102 Winter 2019
    • FSR 101 Autumn 2019
    • FSR 100 Summer 2019
    • FSR 99 Spring 2018
    • PRINTED EDITIONS
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Foodservice REP | Food Service Trends | Culinary Magazine

What's New in Foodservice?

Foodservice REP | Food Service Trends | Culinary Magazine
  • HOME/
  • Insights and trends/
    • Business Advice
    • Industry Spotlight
    • Industry Trends and Innovation
    • Chef Stories
    • Mentoring and Leadership
    • Chef Mental Health
    • Plant Based
    • Sustainability
    • Burgers
    • Soups & Sauces
    • Pizza & Pasta
    • Pub/Club Dining
    • Dairy
    • Breakfast & Cafe
    • Seafood
    • Bakery
    • Fruit and Dessert
    • Snacking / Grab n Go
    • Festive Functions / Venue Catering
    • Cakes, Patisserie and Dessert men
    • Tradeshows, Events & Chef Competitions
    • Health & Aged Care
    • Australian Culinary Federation
    • FSAA Today
    • Flavour Trends
  • PREVIOUS EDITIONS/
    • FSR 128 Jan/Feb 2025
    • FSR 127 Oct/Nov 2024
    • FSR 126 Aug/Sept 2024
    • FSR 125 June/July 2024
    • FSR 124 Apr/May 2024
    • FSR 123 Jan/Feb 2024
    • FSR 122 Oct/Nov 2023
    • FSR 121 Aug/Sep 2023
    • FSR 120 June/July 2023
    • FSR 119 April/May 2023
    • FSR 118 January/February 2023
    • FSR 117 October/November 2022
    • FSR 116 August/September 2022
    • FSR 115 June/July 2022
    • FSR 114 April/May 2022
    • FSR 113 January/February 2022
    • FSR 112 October/November 2021
    • FSR 111 August/September 2021
    • FSR 110 June/July 2021
    • FSR 109 Apr/May 2021
    • FSR 108 Jan/Feb 2021
    • FSR 107 Spring 2020
    • FSR 106 Winter 2020
    • FSR 105 Autumn 2020
    • FSR 104 Summer 2020
    • FSR 103 Spring 2019
    • FSR 102 Winter 2019
    • FSR 101 Autumn 2019
    • FSR 100 Summer 2019
    • FSR 99 Spring 2018
    • PRINTED EDITIONS
  • New Products/
    • What's New in Foodservice
    • John West Protein +
    • Edgell Plant Based Range
    • I&J Goldband Snapper
    • Edgell Entertainers
  • Podcasts/
    • FoodRadio Podcast Channel
    • The Culinary Passport
    • Inside Foodservice
  • Recipe Inspiration/
  • About / Advertise/
    • Subscribe FREE
    • Consulting Chefs
    • Contact Us/Advertise
February 07, 2025

Proud to be a Chef celebrates 25 years of championing Australia’s culinary talent

February 07, 2025/ The Armory
Proud to be a Chef celebrates 25 years of championing Australia’s culinary talent

The Proud to be a Chef program has officially wrapped up for 2025, marking an incredible 25-year milestone mentoring apprentice chefs across Australia and turning their culinary dreams into reality. 

Read More
February 07, 2025/ The Armory/
News
proud to be a chef, Anchor FP, 2025, chef mentoring, mentoring, chefs, apprentice chefs, chef competition
January 30, 2025

Chefs do Australia proud at Bocuse d’Or 2025

January 30, 2025/ The Armory
Chefs do Australia proud at Bocuse d’Or 2025

Chef Dan Arnold from Restaurant Dan Arnold in Brisbane represented Australia at the Bocuse d’Or in France on Monday 27 January, completing two highly complex challenges in five and half hours.

Read More
January 30, 2025/ The Armory/
bocus d'or, australian bocuse d'or team, bocuse d'or 2025, chef competition, competition, shannon kellam, Dan Arnold, Chris Milligan, Paul Macron, Phillipe Mouchel
FSR-ARMORY.jpg

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