News
Cooking Through COVID
Well, it is the end of 2020 and what a year it has been. We have had fires, floods and the big one, COVID-19! So how has this affected the back of house staff at the many venues we support, and what have been the highlights of 2020?
Buffalo Wings 
Singapore Chilli Crab 
Grant Randall Head Chef and Jasmine Ricketts Apprentice Chef at Club Southside
We were ready to get stuck into the new year as soon as it started. Through January and February we covered a lot of ground with our student practicals from Brisbane, through to Yeppoon, Gympie, Dalby and Cairns. It was a great 2 months and some of our favourite students finished their training and have gone on to become Sous Chefs at their respective venues.
Brown Sugar Pavlova 
Boston Baked Beans 
Apple Charlotte 
Bayden Stinson Head Chef and Zoe Agnew Apprentice Chef from Hotel Richlands
March unfortunately was one of the hardest months we had to experience, not only for the world but for our industry. Venues were shut down in a matter of weeks and we were fielding calls from so many Chefs trying to provide as much support as possible even though we didn’t know what was going to happen.
Crudite Platter with Onion Dip Caprese Salad 
Pappardelle 
Caleb Hodson Head Chef and Zoe Schafer Apprentice Chef from Commercial Hotel Redbank
July brought the silver lining and things started to return to normal, venues started to open up and we were back on the road training and touching base with all of our students. Even with the difficult circumstances a lot of students completed this year and we are proud of each and every one of them.
Antipasto Platter 
Bacon Wrapped Quail 
Chris Head Chef and Trent Herman Apprentice Chef from Redlands Sporting Club
We created a lot of dishes and learnt some great life lessons in the process. As we move forward into 2021 we will grow stronger as an industry if we continue to stick together. We are looking forward to teaching and mentoring more students and are excited to build a strong industry for the future.
