A benchmark chef requires large kitchen/s cookery experience, culinary knowledge, culinary skill, training, determination, high values and conducts him or herself by agreed codes of practice. The role extends through to Executive, Chef de Cuisines, Corporate and Personal Chefs.
Fonterra Proud to be a Chef!
The Fonterra Proud to be a Chef program publicly recognises and rewards the dedication and commitment of future culinary leaders in foodservice.
, commercial cookery
Angliss apprentice butcher reaps rewards
The specialised skills of a butcher are in high demand as a generation of consumers falls in love with cooking. Carry on the traditions of meat aging, curing, smoking, corning and boning as well as learning skills essential to working in a modern retail environment.
, industry training
, meat processing
, william angliss
Hostplus Hospitality Scholarship
Are you a chef? Farmer? Winemaker? Front of house worker? Producer? Anything in between?