51 episodes

Talking Pork is a fortnightly podcast created for the foodservice industry, hosted by Venessa Barnes, Foodservice Business Development Manager. 

Episodes will feature industry experts and favourites covering topics from restaurant profitability, skill shortage, food trends, inspiring stories and so much more! 

 

Talking Pork and all things Foodservice Inspired by Australian Pork

    • Food

Talking Pork is a fortnightly podcast created for the foodservice industry, hosted by Venessa Barnes, Foodservice Business Development Manager. 

Episodes will feature industry experts and favourites covering topics from restaurant profitability, skill shortage, food trends, inspiring stories and so much more! 

 

    The Culinary Journey of Vanessa Barnes

    The Culinary Journey of Vanessa Barnes

    In this episode, Inspired by Australian Pork’s Venessa Barnes is the guest. She’s interviewed by Australian Pork Limited’s Mitch Edwards as she prepares to leave pork and begin her next adventure.
    Our host-turned-guest, Venessa, shares her culinary journey, from her family owned Pub in the Hunter Valley, which provided the foundation for her career. From her apprenticeship at the Branxton Inn, to her role as Executive Chef at the Macquarie Graduate School of Management, then onto the supply chain with roles at the likes of Top Cut Foods.
    In 2016 and with more than 20 years of experience and plenty of passion, Venessa joined APL to establish the volume foodservice program, Inspired by Australian Pork. The program has inspired and educated chefs from airlines and cruise ships, pubs and clubs, plus everything in between on how to use pork, its cuts and its versatility.
    Finally, the episode will consider what COVID-19 has meant for the industry and for Venessa herself. For Venessa, this pandemic helped her identify an opportunity and she has established her own business, to bridge the gap between supply chain and the end user.
    Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.

    • 38 min
    The Culinary Journey of Chef Rick Stephen

    The Culinary Journey of Chef Rick Stephen

    Venessa Barnes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Chef Rick Stephen, Director of Kitchens- SATS Catering and Continental Director of Asia World Chefs.
    In this episode, Chef Rick Stephen’s shares his culinary journey with us which began at the age of 6 in his father’s upmarket Fish & Chip shop. Rick would come to work with his father before school and peel the potatoes for the hand made chips. Deciding it was time to try something different he later joined his uncle in the bakery. Rick became the third-generation in the kitchen and he speaks of how working with his family instilled a lifelong work ethic.
    Rick shares with us stories from his early career including his apprenticeship with Claudio Magris, his study at the William Anglis school and how he travelled the world only to return home to open Raphael’s which won every major award there was to win.
    Currently, Chef Rick Stephen resides in Singapore as the Director of Kitchen for SATS, one of the world’s largest airline catering services which produces 90,000 – 100,000 meals per day in a kitchen that he describes as 12 football fields in size taking him an hour and a half to walk around. With COVID-19 the airline business was down by 90% and Rick shares with us how he had to respond and change the business with 48 hours notice and what it is like to pack 22,000 dates a day individually.
    Despite his busy schedule Chef Rick Stephen still contributes his time to teaching and spends a lot of his time doing training sessions in various Asian countries including Nepal and continues to inspire the next generation of chefs.
    This year, adding to his long list of achievements, Rick has been announced via the The Queen’s Birthday 2020 Honours List as a Member of the Order of Australia. He has been recognised for his significant service to the tourism and hospitality’s sectors, particularly as a chef.
     
    Inspired by Australian Pork has created a platform dedicated to the Foodservice market where Industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.

    • 39 min
    Supporting and giving back to the community in uncertain times featuring Executive Chef Alex Patterson of Club Toukley RSL

    Supporting and giving back to the community in uncertain times featuring Executive Chef Alex Patterson of Club Toukley RSL

    Venessa Barnes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Chef Alex Patterson, Executive Chef of Club Toukley.
    In this episode, Alex Patterson shares how 2020 has been one of the toughest years for Club Toukley with the Bush fires over summer affecting their holiday trade and then Covid-19 which saw the closure of Clubs and hospitality venues from Midday 23rd March. This has presented an unprecedented challenge for the club.
    Alex goes on to share how Club Toukley has used this opportunity as the community hub of Toukley to help out the local community including the neighbourhood centre with meal preparation, donations and delivering meals once a week to their older members who are unable to get out and may not have family. The community plays a large role in the club and the staff members at Club Toukley have used this time to give back and support those in the community. This sense of community runs right through to the team where Alex has continued to stay in touch with his staff and send them a message each week to see how they are doing and many of the staff are coming in one day a week to help out.
    Alex gives practical tips and talks personally about how he is using this time to study and work on the next stage of his career as he won a Bursary last year and is studying to be an Accredited Club Manager.
    With so much unknown Alex is waiting to hear how the Club landscape will change and how Club Toukley will adapt to those changes and is firmly focused on welcoming their members back.
    Find out more about Club Toukley RSL https://www.clubtoukley.com.au/ 
    Inspired by Australian Pork has created a platform dedicated to the Foodservice market where Industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.
    To get in contact email inspired@australianpork.com.au

    • 29 min
    The Culinary Journey of Martin Macinnes

    The Culinary Journey of Martin Macinnes

    Our host Venessa Barnes, Australian Pork, is joined by Martin Macinnes chef and teacher at TAFE Queensland to discuss his culinary journey in this episode of Talking Pork and All Things Foodservice.
    Born in Scotland Martin dreamed of being a Chef since a young age, and has now been in the hospitality industry for over 43 years (cooking for 31 years and teaching for 12 years). He started his apprenticeship in 1977 in a small 3 star hotel with 50 rooms with a former British army sergeant major as the head chef. Martin’s career saw him work in both Glasgow and then London where he worked in high end venues including 5 Star Hotels. Martin has entered many culinary competitions which have helped shape and grow his culinary career.
    In 1995 Martin migrated to Australia which continued to see him work in many reputable venues. Unfortunately one day Martin had an accident at work which required a knee reconstruction however the operation did not work out as planned. While he was off recovering he studied for the Cert IV training and assessing and ended up as a TAFE teacher, teaching commercial cookery. Martin has a goal and passion for revitalising the Australian Culinary Federation in Queensland and focusing on young chefs as he strives to nurture them in the ways of life, progress, mental health, trends and talent.
    To get in contact email us at inspired@australianpork.com.au 
    Note: During this time of turbulence and uncertainty we decided to release this podcast which was pre recorded COVID-19. We hope that just for an hour you take comfort and inspiration from Martin’s journey through the culinary world. We hope you enjoy this as much as we have enjoyed sharing this with you.

    • 53 min
    At the forefront advocating for the foodservice industry featuring Tom Green, Manager – Policy & Government at Restaurant and Catering Association

    At the forefront advocating for the foodservice industry featuring Tom Green, Manager – Policy & Government at Restaurant and Catering Association

    Our host Venessa Barnes, Australian Pork and host of Talking Pork and All Things Foodservice is joined by Tom Green, Manager – Policy & Government at Restaurant and Catering Association Australia. 
    In this episode Tom tells us about his transition from “failed Chef” to completing a degree in Media and his career in Politics. Tom moved to R&CA last year and his role covers everything from Advocacy, General Policy Work, Public Affairs and Industrial Affairs.
    He has been at the forefront of the work that R&CA has been involved in, making everything from Takeaway and Delivery possible for venues during Covid-19 through to the Proposed Code of Practice which they are hoping to be released next week outlining what it could look like for venues to open in the time of Covid-19. He discusses the huge responsibility it is advising people on their livelihoods and how restaurant owners will emerge differently post Covid-19.
    Restaurant & Catering Industry Association is one of the “sources of truth” for the industry and they have provided a hub on their site called the Coronavirus Hub which outlines everything you need to know up the minute.
    Visit http://rca.asn.au/rca/ for more information
    To get in contact email inspired@australianpork.com.au

    • 34 min
    The Australian Pork Industry featuring. Margo Andrae, CEO of Australian Pork

    The Australian Pork Industry featuring. Margo Andrae, CEO of Australian Pork

    In this episode of Talking Pork and All Things Foodservice our host Venessa Barnes, Australian Pork, is joined by our CEO Margo Andrae to talk about how the industry is responding to the challenges of COVID-19.
    Margo grew up in Bourke and her interest in the communities and industries of rural and regional Australia has shaped her career. The opportunity to be a leading advocate for Australian pork producers and help steer the advancement of Australia’s $5.3 billion pork industry drew her to the role of CEO, which she took-up in August 2019.
    Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what that means.
    Get in contact with us inspired@australianpork.com.au

    • 24 min

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