TOP TEN FINALIST CHEFS TO REPRESENT AUSTRALIA & NEW ZEALAND

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TOP TEN FINALIST CHEFS TO REPRESENT AUSTRALIA & NEW ZEALAND

The Nestlé GOLDEN CHEF'S HAT AWARD is excited to reveal the top 10 Grand Finalists of the inaugural virtual culinary competition.

This year has been like no other. In response to the challenges presented by the hospitality lockdowns, the competition quickly pivoted from a regional cook-off in culinary kitchens across Australia, to video entry. A new trans-Tasman element was also introduced with the competition launching into New Zealand to support even more chefs.

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Nestlé Professional supports culinary students with scholarships

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Nestlé Professional supports culinary students with scholarships

Designed to assist students with their studies and ultimately help them achieve their career ambitions, Nestlé Professional is proud to be continuing its support of William Angliss students in these challenging times when culinary apprentices are facing a difficult road ahead.

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Save Our Locals – How Cooking at Home Tonight Could Help Hospitality Businesses Thrive Tomorrow

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Save Our Locals – How Cooking at Home Tonight Could Help Hospitality Businesses Thrive Tomorrow

Nestlé Professional is partnering with an industry campaign to help keep kitchens open and we are seeking your support to create some awareness of this new revenue building opportunity and to help drive recruitment of cafes and restaurants on to the website. https://saveourlocals.com.au/

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2020 Proud to be a Chef: Special award winners announced

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2020 Proud to be a Chef: Special award winners announced

Once again 32 apprentice chefs from all over Australia have participated in a once-in-a-lifetime experience – the Proud to Be a Chef mentoring program, which assists in the creation of tomorrow’s culinary leaders through the recognition, professional development and ongoing support of today’s apprentice chefs.

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NewsReview: The Brave New World of Foodservice

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NewsReview: The Brave New World of Foodservice

The foodservice industry used to be based around one simple word - HOSPITALITY - but this is fast changing into another - CONVENIENCE.

Are companies like Deliveroo and Doordash ruining the foodservice industry by outsourcing our food to dark kitchens to satisfy a clientele that demand food at their fingertips in real time or does this simply signal a cultural shift in the way we eat?

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