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Be a leader who is respectful, motivating and encouraging of staff – firm but fair, and you will get the most out of your team.
Ever wondered where those in the biz head to for great eating and drinking? We’re often asked so we asked our #youngexcellence for the lowdown and the insider’s guide to eating/drinking….Avoca with Cameron Cansdell chef/owner of Bombini restaurant in Avoca.
Sonia Bandera was our young waiter of the year in 2013. Here she shares top trends for 2017 and her go to classic cocktail recipe The Martinez.. What do you see trending in Melbourne right now? The trend of people making Australian Vermouths, Bitters etc is really starting to take off and we’re seeing better […]
by Dominic Rolfe What does the word hospitality mean to you and how has it changed since you started? It means making customers our priority, looking after their every desire and taking care of them, making sure their expectations are not just met but wowing them. Treating all guests in a warm, friendly and generous […]
young chef alumni Josh Niland has opened his own restaurant Saint Peter in Paddington featuring sustainable Australian seafood and dry aged fish. Find out why Josh loves ‘fish & bits’ and the lessons he’s learned along the way…..
written by Dominic Rolf. There’s nothing wrong with being the next celebrity chef. Which, coming from Luke Mangan, is reassuring. But, he cautions, just don’t think that the first step in a chef’s career begins with a visit to the make-up department and the green room for an appearance on morning television. “It’s about getting […]
A few weeks ago two of our alumni young chefs, Aaron Ward & Troy Crisante along with our project director Phee Gardner were invited to spend a week with the Hayden Reynolds Tiwi College Project.