FoodRadio

Producing high-end food for large numbers, Delaware North Executive Chef, Markus Werner relies on his staff. With skill shortages a massive issue the industry, Markus speaks about the issues and how he retains the skill in his kitchens.

PART 3: Annette Fear's Offshore Odyssey In this episode, we speak to Annette Fear, who has made the huge transition from cheffing in the balmy, cosmopolitan lifestyle of Noosa on Queensland's Sunshine Coast, to the icy depths of Casey Station on Antartica. We catch her just as they are preparing to face a "big blow".

Centralised Kitchens: We speak to National Executive Chef for ALH, Gary Johnson about the many benefits including time saving, portion control, food safety, 100% yield, as well as quality & consistency across multiple outlets.

In the second part of episode 5 Frontier Chef we hear from Malcolm Burbidge of Compass Group and his experiences working on oil rigs, shipyards and remote sites.

Have you ever wondered what it is like to work and live in the Antarctic? We talk to Noel Tennant, who has made three trips to Antarctica as a chef with the Australian Antarctic Division (AAD), a Federal Government body which undertakes scientific research in the region.

Gary Johnson, National Executive Chef for ALH Group speaks about the changing face of pub dining being driven by Millennials.

Now that we’ve closed the door on one of the industry’s most turbulent years of recent times, it seems an appropriate moment to take stock and consider how the industry is set to evolve and what it will be like for the chefs of tomorrow.

In this podcast, we learn about how and why internationally acclaimed pastry and dessert chef Christy Tania left her job at IBM’s Global Business Services Management team in Singapore to pursue a culinary career.

Join us as we talk to Tony Twitchett, Executive Chef of Taxi Kitchen about his love of cooking with local ingredients and his commitment to nurturing young chefs.

Talk'n Chef, Adam Moore interviews food consultant, Tawnya Bahr about her venture, Straight to the Source food tours, aiming to get chefs out of the kitchen and connect them to the produce they use every day in a special unforgettable experience.

Episode 8: Talk'n Chef Adam Moore catches up with the "Punk Princess of Pastry", Anna Polyviou about her rise to success and TV stardom featuring on Masterchef and Family Food Fight, and the story behind the cameras in the real life world of cheffing.

Talk'n Chef Adam Moore speaks with inspiring young chef, Matt Wills - Chef de Partie for Merivale and Guillame about what encouraged him into cheffing and dealing on a day-to-day basis with Cystic Fibrosis.

Talk'n Chef Adam Moore catches up with Turkish Australian chef and restaurateur, Somer Sivrioglu about his passion for bringing authentic Turkish cuisine to Australia, and the inspiration behind his outlets, Efendy and Anason.