{"id":455,"date":"2020-04-01T01:28:34","date_gmt":"2020-04-01T01:28:34","guid":{"rendered":"https:\/\/salonculinaire.com\/archer\/?page_id=455"},"modified":"2020-10-28T22:09:01","modified_gmt":"2020-10-28T22:09:01","slug":"cooks-and-chefs","status":"publish","type":"page","link":"https:\/\/salonculinaire.com\/?page_id=455","title":{"rendered":"Forums Details"},"content":{"rendered":"<table style=\"width: 100%; border-collapse: collapse; background-color: transparent; border-color: transparent; border-style: none; height: 24px;\">\n<tbody>\n<tr style=\"border-style: none; border-color: Transparent; background-color: transparent;\">\n<td style=\"width: 20%; background-color: transparent; height: 24px; border-color: #f50a0a; border-style: none;\"><\/td>\n<td style=\"width: 80%; background-color: transparent; height: 24px; border-color: #f50a0a; border-style: none;\" colspan=\"4\">\n<table class=\"auto-style99\" style=\"text-align: left; margin-right: 10px; margin-left: 10px; border-color: #ffffff; width: 100%; background-color: #ffffff;\" width=\"100%\">\n<tbody>\n<tr style=\"border-color: #ffffff; background-color: #ffffff;\">\n<td style=\"background: url('https:\/\/salonculinaire.com\/\/images\/cooksvirtualback.jpg') center center no-repeat #ffffff; border-color: #ffffff; width: 100%; text-align: left;\">\n<p style=\"text-align: center;\"><span style=\"color: #993300; font-family: arial, helvetica, sans-serif; font-size: 14pt;\"><strong><span style=\"color: #993300; font-family: arial, helvetica, sans-serif; font-size: 12pt;\"><span style=\"font-size: 14pt;\">Connecting &#8211; Executive Chefs &#8211; Chef de Cuisines &#8211;\u00a0 Cookery Teachers &#8211;\u00a0 and other cook and chefs.<\/span><\/span><\/strong><\/span><\/p>\n<p><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\"><strong>Please first read: <a href=\"https:\/\/salonculinaire.com\/\/index.php\/about-the-cutting-edge\/\"><span style=\"color: #993300;\">&#8220;About The Cutting Edge&#8221;\u00a0<\/span><\/a><\/strong><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<table style=\"width: 100%; border-collapse: collapse; border-style: none; border-color: Transparent; background-color: transparent;\">\n<tbody>\n<tr style=\"border-style: none; border-color: Transparent; background-color: transparent;\">\n<td style=\"width: 20%; border-style: none; border-color: transparent; background-color: transparent;\"><\/td>\n<td style=\"width: 20%; border-style: none; border-color: transparent; background-color: transparent;\"><a href=\"https:\/\/salonculinaire.com\/index.php\/forums-and-videos\/\"><strong><span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt; color: #993300;\">The Cutting Edge<\/span><\/strong><\/a><\/td>\n<td style=\"width: 20%; border-style: none; border-color: transparent; background-color: transparent;\"><strong><span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt; color: #993300;\"><a href=\"https:\/\/salonculinaire.com\/index.php\/cooks-and-chefs\/\">Forums Details<\/a><\/span><\/strong><\/td>\n<td style=\"width: 20%; border-style: none; border-color: transparent; background-color: transparent;\"><a href=\"https:\/\/salonculinaire.com\/index.php\/previous-symposiums-video-and-summarized-opinions\/\"><strong><span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt; color: #993300;\">Forum Videos<\/span><\/strong><\/a><\/td>\n<td style=\"width: 20%; border-style: none; border-color: transparent; background-color: transparent;\"><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<ul>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">Salonculinaire.com remains completely ready to\u00a0 assist all cooks and chefs during this critical time.\u00a0<\/span><\/li>\n<li><strong style=\"color: #993300; background-color: transparent; font-family: inherit; font-size: inherit;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">I believe it is good to think about the future; but you have to get there first:<\/span><\/strong><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">To join this virtual connection you must be, or have been a commercial cookery cook of chef,\u00a0 who maybe currently employed or otherwise.<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif;\"><span style=\"font-size: 12pt;\">Exceptions to this rule; are seniors who join for appropriate meetings in &#8221; Seniors happy Hour&#8221;.<\/span>\u00a0<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">This is a time to be nonpartisan, this is a time to simply open a conversation and listen to others who are all in the same boat in this unprecedented crisis.<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">Subsequently you may be a member of one of the major chefs\u2019 associations ACF \u2013 LTB \u2013 AITC or are non-affiliated to any commercial cookery association. You may be a supplier who was a professional chef, a commercial cookery teacher &#8211; or in a commercial cookery activity (such as a consultant).\u00a0<\/span><\/li>\n<\/ul>\n<p><strong><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt; color: #993300;\">\u00a0Meetings:<\/span><\/strong><\/p>\n<ul>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">Every meeting will have a theme and we encourage ideas for future discussions.<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">We will endeavour to have\u00a0 2 &#8211; 3 chefs as an expert panel.<\/span><\/li>\n<li><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">Pleases keep conversations professional, respect all visitors online, be positive, and provide ideas to assist each other, allow everyone the opportunity to participate and just support each other , even by just listening.<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #993300;\"><strong><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">Agenda: 40 Minutes. Total online 55 Minutes (Approximate depending on topic)<\/span><\/strong><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"font-size: 14pt;\"><span style=\"font-size: 14pt;\"><b>&#8220;One Question&#8221;, 2 <span style=\"font-size: 18.6667px;\">Panelists &#8211; 2 E<\/span>xpert <\/b><\/span><span style=\"font-size: 14pt;\"><b style=\"font-size: 14pt;\">Guests &#8211; Virtual Audience\u00a0 and one Probable Conclusion<br \/>\n* May vary according to Topic.<\/b><\/span><\/span><\/p>\n<table style=\"border-collapse: collapse; width: 100%; height: 96px;\">\n<tbody>\n<tr style=\"height: 24px;\">\n<td style=\"width: 80%; border-color: #82bd94; background-color: #82bd94; text-align: left; vertical-align: top; height: 24px;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt; color: #000000;\">1. Participants log on time window for the cutting edge online program.\u00a0<\/span><\/td>\n<td style=\"width: 20%; border-color: #fa7575; background-color: #fa7575; text-align: left; vertical-align: top; height: 24px;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt; color: #000000;\">15 Minutes<\/span><\/td>\n<\/tr>\n<tr style=\"height: 24px;\">\n<td style=\"width: 80%; border-color: #82bd94; background-color: #82bd94; text-align: left; vertical-align: top; height: 24px;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt; color: #000000;\">2. Panel members are asked for their perception on the topic\/question .\u00a0<\/span><\/td>\n<td style=\"width: 20%; border-color: #fa7575; background-color: #fa7575; text-align: left; vertical-align: top; height: 24px;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt; color: #000000;\">10 Minutes<\/span><\/td>\n<\/tr>\n<tr style=\"height: 24px;\">\n<td style=\"width: 80%; border-color: #82bd94; background-color: #82bd94; text-align: left; vertical-align: top; height: 24px;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt; color: #000000;\">3. Questions to the panel by expert guests.\u00a0\u00a0<\/span><\/td>\n<td style=\"width: 20%; border-color: #fa7575; background-color: #fa7575; text-align: left; vertical-align: top; height: 24px;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt; color: #000000;\">10 Minutes<\/span><\/td>\n<\/tr>\n<tr style=\"height: 24px;\">\n<td style=\"width: 80%; border-color: #82bd94; background-color: #82bd94; text-align: left; vertical-align: top; height: 24px;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt; color: #000000;\">4. General questions sent in by text , verbal comments, general opinions and summary.<\/span><\/td>\n<td style=\"width: 20%; border-color: #fa7575; background-color: #fa7575; text-align: left; vertical-align: top; height: 24px;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt; color: #000000;\">20 minutes<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"color: #993300;\"><strong><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">Potential topics\/ Questions:<\/span><\/strong><\/span><\/p>\n<table style=\"width: 100%; height: 1086px;\">\n<tbody>\n<tr style=\"height: 48px;\">\n<td style=\"width: 99.99%; text-align: left; vertical-align: top; border-color: #ffffff; height: 48px;\" colspan=\"2\" width=\"100%\" height=\"29\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\"><strong><span style=\"color: #000000;\">1. Will\u00a0 the Australian Commercial kitchen culture change?\u00a0<span style=\"color: #993300;\"> ALL ABOUT<\/span><\/span><span style=\"color: #993300;\">: CULTURAL CHANGE.<\/span><span style=\"color: #000000;\"><br \/>\n<\/span><\/strong><strong><br \/>\n<\/strong><\/span><\/td>\n<\/tr>\n<tr style=\"height: 116px;\">\n<td style=\"width: 4.79994%; text-align: left; vertical-align: top; border-color: #ffffff; height: 116px;\" width=\"1%\" height=\"82\"><\/td>\n<td style=\"width: 95.1901%; text-align: left; vertical-align: top; border-color: #ffffff; height: 116px;\" align=\"left\" valign=\"top\" width=\"95%\" height=\"82\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\"><span style=\"color: #0000ff;\">(Stimuli propositions) <\/span><em><span style=\"color: #993300;\">Will here be a change in the commercial kitchen culture, and if so will the crisis see to the return of the \u201cYES CHEF\u201d mentality? <em><i>* <\/i><\/em>In earlier decades we have seen the &#8220;Authoritarian&#8221; personality dominate the kitchen brigade. However, more recently this has management style has changed, driven particularly as the \u201cIndustry and head chef\u201d experienced shortages in staff.\u00a0 Will this crisis\u00a0 have the potential for substantial unemployment in the industry and a greater pool of people seeking work. <em><i>*<\/i><\/em>\u00a0Is the \u201c<strong>Yes Chef<\/strong> \u201cauthoritarian and unquestioned obedience style \u00a0of kitchen management going to return, or will the more inclusive style of leadership prevail.<\/span><\/em><\/span><\/td>\n<\/tr>\n<tr style=\"height: 48px;\">\n<td style=\"width: 99.99%; text-align: left; vertical-align: top; border-color: #ffffff; height: 48px;\" colspan=\"2\" width=\"100%\" height=\"31\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\"><strong><span style=\"color: #000000;\">2. What support and \/ or online resources will help cooks and chefs through this crisis? <\/span><span style=\"color: #993300;\">ALL ABOUT: TOOLS AND RESOURCES<\/span><\/strong>.<strong><span style=\"color: #000000;\"><br \/>\n<\/span><\/strong><strong><br \/>\n<\/strong><\/span><\/td>\n<\/tr>\n<tr style=\"height: 96px;\">\n<td style=\"width: 4.79994%; text-align: left; vertical-align: top; border-color: #ffffff; height: 96px;\" width=\"5%\" height=\"78\"><\/td>\n<td style=\"width: 95.1901%; text-align: left; vertical-align: top; border-color: #ffffff; height: 96px;\" width=\"95%\" height=\"78\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\"><span style=\"color: #993300;\"><em><span style=\"color: #0000ff;\">(Stimuli propositions) <\/span>How long will this crisis take to bounce back tourism operations to 2019 levels. <em style=\"color: #993300;\"><i>* <\/i><\/em><\/em><\/span><span style=\"color: #993300;\"><em>\u00a0What type of online resources and links will help to assist apprentices\u2019, trainees\u2019 cooks, and chefs cope with the pressures of unemployment <em style=\"color: #993300;\"><i>* <\/i><\/em><\/em><\/span><span style=\"color: #993300;\"><span style=\"color: #993300;\"><em>\u00a0What should be placed on association websites and administrations action to immediately to assist their members.<\/em><\/span><em><span style=\"color: #993300;\">What policies, standards and procedures should chefs implement\u00a0to ensure safety of their brigade, What potential hazard management plans should be added post crisis to the kitchen operation.<\/span><\/em><\/span><\/span><\/td>\n<\/tr>\n<tr style=\"height: 72px;\">\n<td style=\"width: 99.99%; text-align: left; vertical-align: top; border-color: #ffffff; height: 72px;\" colspan=\"2\" width=\"100%\" height=\"59\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\"><span style=\"color: #000000;\"><strong>3. <\/strong><\/span><strong><span style=\"color: #000000;\">Will membership of a professional association be a career asset for Australian chefs post Covid-19. And \u00a0given the plethora of associations (currently currently more than nine legally constituted organisations and many more informal networks) should this crisis encourage the formation of one association?<\/span> <span style=\"color: #993300;\">ALL ABOUT: CEMENTING RELATIONSHIPS.<\/span><br \/>\n<\/strong><strong><br \/>\n<\/strong><\/span><\/td>\n<\/tr>\n<tr style=\"height: 212px;\">\n<td style=\"width: 4.79994%; text-align: left; vertical-align: top; border-color: #ffffff; height: 212px;\" width=\"5%\" height=\"149\"><\/td>\n<td style=\"width: 95.1901%; text-align: left; vertical-align: top; border-color: #ffffff; height: 212px;\" align=\"left\" valign=\"top\" width=\"95%\" height=\"149\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\"><em><em><em><span style=\"color: #993300;\"><span style=\"color: #0000ff;\">(Stimuli propositions) <\/span><\/span><\/em><\/em><\/em><span style=\"color: #993300;\"><em>Over 90% of professional chefs in Australia do not belong to any association why?\u00a0<span style=\"font-style: inherit; font-weight: inherit;\">* Many senior chefs are affiliated across multiple associations suggesting no single organisation provides all their needs *\u00a0 <\/span>Is it in the future interest for professionals to belong to a formal chef\u2019s network\u00a0<span style=\"font-style: inherit; font-weight: inherit;\">*\u00a0\u00a0<\/span> Have chefs\u2019 associations paid lip service to cooperating with each other, while being fundamentally parochial in seeking to merge into one.\u00a0<span style=\"font-style: inherit; font-weight: inherit;\">* Does the Covid crisis offer a unique opportunity to unify into one group of national unity with equal administrative and services sharing? *\u00a0<\/span><span style=\"font-style: inherit; font-weight: inherit;\">\u00a0Would it be more appropriate to have one \u201chigh court\u201d for the want of a better description; an independent \u201cAustralian Culinary Council\u201d elected from representatives of each association. *\u00a0<\/span><span style=\"font-style: inherit; font-weight: inherit;\">\u00a0Or alternatively, operate independently, but agree to sign a memorandum of understanding to accept a council of national unity decisions.\u00a0*\u00a0<\/span><span style=\"font-style: inherit; font-weight: inherit;\">Has this crisis has given every chefs association the opportunity to think about the issue of amalgamation?\u00a0*\u00a0<\/span><span style=\"font-style: inherit; font-weight: inherit;\">\u00a0Should, members require their administrations to start exploring the opportunities for a \u201cone association approach\u201d; where industrial registration, clear ladders of membership are established, and continuous professional development is expected at senior levels.*\u00a0<\/span><span style=\"font-style: inherit; font-weight: inherit;\">\u00a0Can chefs financially afford to support more than one association.<\/span><\/em><\/span><\/span><\/td>\n<\/tr>\n<tr style=\"height: 48px;\">\n<td style=\"width: 99.99%; text-align: left; vertical-align: top; border-color: #ffffff; height: 48px;\" colspan=\"2\" width=\"100%\" height=\"23\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\"><strong><span style=\"color: #000000;\">4.Is this the final curtain for chefs\u2019 associations as they currently operate. <\/span><\/strong><span style=\"color: #993300;\"><strong>ALL ABOUT: REMODELING NETWORKS.<\/strong><\/span><strong><span style=\"color: #000000;\"><br \/>\n<\/span><\/strong><strong><br \/>\n<\/strong><\/span><\/td>\n<\/tr>\n<tr style=\"height: 144px;\">\n<td style=\"width: 4.79994%; text-align: left; vertical-align: top; border-color: #ffffff; height: 144px;\" width=\"5%\" height=\"117\"><\/td>\n<td style=\"width: 95.1901%; text-align: left; vertical-align: top; border-color: #ffffff; height: 144px;\" align=\"left\" valign=\"top\" width=\"95%\" height=\"117\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\"><span style=\"color: #993300;\"><span style=\"color: #993300;\"><i><span style=\"color: #993300;\"><span style=\"color: #0000ff;\">(Stimuli propositions) <\/span><\/span><\/i><\/span><em>Its estimated it took the world about 25 years for the economy to fully recover from the Great Depression. It required 4 years to recover and return after the GFC. The current global effect of COVID-19 is estimated to be almost as bad as the great depression, and at least double the GFC.\u00a0*\u00a0\u00a0Does <\/em><em>this <\/em><em>experience<\/em> <em>suggest, any resemblance of recovery in professional association activity is somewhere between 4 \u2013 and 25 years.\u00a0<\/em><\/span><span style=\"color: #993300;\"><em>*\u00a0\u00a0Over the past three decades, many associations that focus on unique interests have emerged.\u00a0 *\u00a0\u00a0Competition from social media has had a huge influence as alternative networking. *\u00a0\u00a0Will culinary competitions, sponsorship, and face to face professional networking be different on the other side?\u00a0 *\u00a0\u00a0Can virtual competitions become the next level of cookery skills challenges? *\u00a0\u00a0Will virtual connections replace physical meetings, or is this already been happening on platforms like Facebook?\u00a0 *\u00a0\u00a0Will future social meetings of chefs be mainly virtually driven.<\/em> <em>The old culinary school is ageing, and the new generation of chef is, and will be young. The young chef is highly virtually prepared, while many old school chefs are somewhat reticent to get involved in the new electronic world. It appears there is a growing gap between the two. What strategies do you have to cater for the new generation younger chef? <\/em><\/span><\/span><\/span><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\"><span style=\"color: #993300;\"><em>Will associations take this opportunity to &#8220;futures search&#8221; and a &#8220;swot&#8221; analysis.<\/em><\/span><\/span><\/td>\n<\/tr>\n<tr style=\"height: 48px;\">\n<td style=\"width: 99.99%; text-align: left; vertical-align: top; border-color: #ffffff; height: 48px;\" colspan=\"2\" width=\"100%\" height=\"27\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\"><strong>5. How could the pandemic reshape the operation of food-service ? What may we expect in the new normal industry; from a restaurant operator and a F&amp;B manager\u2019s perspective.? <span style=\"color: #993300;\">ALL ABOUT: NEW-NORMAL FOOD-SERVICE.<\/span><\/strong><\/span><\/td>\n<\/tr>\n<tr style=\"height: 10px;\">\n<td style=\"width: 4.79994%; text-align: left; vertical-align: top; border-color: #ffffff; height: 10px;\" width=\"5%\" height=\"78\"><\/td>\n<td style=\"width: 95.1901%; border-color: #ffffff; height: 10px; text-align: left; vertical-align: top;\" align=\"left\" valign=\"top\" width=\"95%\" height=\"48\"><span style=\"color: #993300; font-family: arial, helvetica, sans-serif; font-size: 12pt;\">(<em>Stimuli propositions) Will takeaway replace family dining, as did family dining replaced fine dining, and as did fine dining replace a la carte. *\u00a0\u00a0Does this mean fine dining restaurants will need duel methods of production and service, and had this had already started with more and more home delivery? * Will fine dining clients become even more comfortable with home delivery services * Will restaurants install drive through *\u00a0 Will restaurants need to restrict bookings based on greater space that allows conditional physical distancing. *\u00a0\u00a0Is this the end of self-service buffet style food service? *\u00a0\u00a0Will restaurants only accept reservations to be able to control numbers. *\u00a0\u00a0\u00a0How will F.O.H roles and teams be affected\u00a0\u00a0*\u00a0 Will ghost kitchens take the place of fine dining to supply either fully ready prepared meals, delivered to the house for clients in the comfort of their own home. * will \u201cfood kits\u201d with the mise-en- place completed and only finishing necessary, be the next popular dining concept. * What food safety measures become even more important \u00a0* Will restaurants need to supply hand sanitation * Will clients be willing to meet increased cost of food safety measures * How will a guest emotionally feel being served by a masked waiter. * Will the other side encourage cashless payments, digital, or single use menus and disposable cutlery? * Will kitchen visits be prohibited * What are the dangers in the open kitchen concept? * Will we see\u00a0 screens at the race to protect staff . MORE IMPORTANTLY- What are the opportunities that the crisis presents.<\/em><\/span><\/td>\n<\/tr>\n<tr style=\"height: 29px;\">\n<td style=\"width: 99.99%; text-align: left; vertical-align: top; border-color: #ffffff; height: 29px;\" colspan=\"2\" width=\"100%\" height=\"40\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\"><b><span style=\"color: #000000;\">6<\/span>. <\/b><span style=\"color: #141414; letter-spacing: -0.25pt;\"><b>How could the pandemic reshape the delivery of culinary education and <\/b><strong>other services<\/strong>? <strong>What may we expect in the new normal ? <\/strong><span style=\"color: #993300;\"><strong>ALL ABOUT: TECHNICAL TRAINING.<\/strong><\/span><\/span><\/span><\/td>\n<\/tr>\n<tr style=\"height: 107px;\">\n<td style=\"width: 4.79994%; text-align: left; vertical-align: top; border-color: #ffffff; height: 107px;\" width=\"5%\" height=\"135\"><\/td>\n<td style=\"width: 95.1901%; border-color: #ffffff; height: 107px; text-align: left; vertical-align: top;\" align=\"left\" valign=\"top\" width=\"95%\" height=\"135\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\"><span style=\"color: #993300;\"><em><span style=\"color: #0000ff;\">(Stimuli propositions) <\/span><\/em><\/span><span style=\"color: #993300;\"><em>From a University \u2013 TAFE \u2013 Private Provider and Secondary Teachers perspectives. <\/em><em>\u00a0Does the lock-down teach the education sector and industry that virtual learning can be as highly effective, if not better than attending school? *\u00a0\u00a0Does this crisis suggest virtual culinary training is cost effective and flexible, and if so, will this require culinary teachers to learn a new set of teaching skills and methodology. * <\/em><em>What extra classroom support will technical training teachers need <\/em><em>* <\/em><em>Will RPL and workplace training and assessment become different. <\/em><\/span><span style=\"color: #993300;\"><em>How may the technical training of cooks and chef\u2019s philosophy change? Will the way consultations processes and curriculum development change? Could industry consultations be additionally \u00a0virtually driven \u00a0on conferencing platforms? Will the IRC broadcast their meetings for transparency? What curriculum changes will or should be examined post Covid-19 to respond to impacts of the crisis? * <\/em><\/span><em style=\"color: #993300;\">One challenge maybe,\u00a0 is returning students\u00a0 who may dramatic increase use of public transport usage, and the risks associated with this usage or personal transport and challenges with for example parking. &#8211; * How may institutes maintain access to\u00a0 facilitates and the opportunities for leaning to all\u00a0 student groups given concerns around using public transport <span style=\"color: #993300;\"><em>* <\/em><\/span><\/em><em style=\"color: #993300;\">How can teachers reflect on the experience of a fast changed delivery mode during Covid-19\u00a0 lock-down of students and lecturers,\u00a0 and what will this mean into future delivery and assessment approaches. <span style=\"color: #993300;\"><em>* <\/em><\/span>Has\u00a0 this new (enforced) approach encouraged opportunities for creative resource development? What do you think will be the long term impact for your sector, for you, your students and their careers<\/em><\/span><\/td>\n<\/tr>\n<tr style=\"height: 33px;\">\n<td style=\"width: 99.99%; text-align: left; vertical-align: top; border-color: #ffffff; height: 33px;\" colspan=\"2\" width=\"100%\" height=\"33\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\"><strong>\u00a0<\/strong><\/span><\/td>\n<\/tr>\n<tr style=\"height: 75px;\">\n<td style=\"width: 4.79994%; text-align: left; vertical-align: top; border-color: #ffffff; height: 75px;\" width=\"5%\" height=\"48\"><\/td>\n<td style=\"width: 95.1901%; text-align: left; vertical-align: top; border-color: #ffffff; height: 75px;\" align=\"left\" valign=\"top\" width=\"95%\" height=\"48\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt; color: #993300;\">This concludes Salonculinaire.com \u201cThe Cutting Edge\u201d virtual meetings. We thank over sixty participants and the many viewers of videos, and hope we have been a service that gave you an insight into other professional operators perceptions. Thank You for your participation and contribution.<\/span><br \/>\n<span style=\"font-size: 12pt; font-family: arial, helvetica, sans-serif;\"><strong><em>Email <span style=\"color: #993300;\"><a style=\"color: #993300;\" href=\"mailto:george@salonculinaire.com\">George<\/a><\/span><\/em><\/strong><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"font-size: 14pt; color: #993300; font-family: arial, helvetica, sans-serif;\"><strong>PANELS:<\/strong><\/span><\/p>\n<table style=\"height: 437px; width: 100%; border-collapse: collapse; border-color: #ffffff;\">\n<tbody>\n<tr style=\"height: 24px;\">\n<td style=\"width: 100%; height: 24px; border-color: #c9c3c3; background-color: #c9c3c3; text-align: left; vertical-align: top;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">1. Will the Australian Commercial kitchen culture change?-\u00a0 <\/span><\/span><strong>Wednesday 6th May 2.00 \u2013 3.00 PM<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 96px;\">\n<td style=\"width: 100%; padding-left: 40px; height: 96px; text-align: left; vertical-align: top;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Andrew Wisken, AITC Registered Professional Chef \u2013 ACFV President<\/span><br \/>\n<span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Shane Greenman, AITC Registered Professional Chef \u2013 AND Commercial Chef &amp; Chef Patisserie<\/span><br \/>\n<span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Martin Probst, AITC Registered Professional Chef \u2013 CEO Management consultant \u2013 Profound Leadership<\/span><br \/>\n<span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Richard Robinson \u2013 UQ Research Development Fellow \u2013 Tourism Discipline \u2013 The University of Queensland<\/span><\/td>\n<\/tr>\n<tr style=\"height: 24px;\">\n<td style=\"width: 100%; height: 24px; border-color: #c9c3c3; background-color: #c9c3c3; text-align: left; vertical-align: top;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">2. What support and \/ or online resources will help cooks and chefs through this crisis? &#8211; <strong>Wednesday 13th May 3.00 \u2013 4.00 PM<\/strong><\/span><\/td>\n<\/tr>\n<tr style=\"height: 80px;\">\n<td style=\"width: 100%; padding-left: 40px; height: 91px; text-align: left; vertical-align: top;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Mark Normoyle, AITC Registered Professional Chef \u2013 Chef Consultant<\/span><br \/>\n<span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Shane Greenman, AITC Registered Professional Chef \u2013 AND Commercial Chef &amp; Chef Patisserie<\/span><br \/>\n<span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Rhonda Andrews, Managing Director, Barrington Centre, Specialist psychological organisation, expert in critical incident management.<\/span><br \/>\n<span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Alan Orreal has 34 years of global culinary experience, Alan is, \u201cDirector of Culinary operations\u201d at the Shanghai Disney Resort in China, who leads a culinary staff of 1,000, producing approximately 11 million meals per year.<\/span><\/td>\n<\/tr>\n<tr style=\"height: 24px;\">\n<td style=\"width: 100%; height: 24px; border-color: #c9c3c3; background-color: #c9c3c3; text-align: left; vertical-align: top;\"><span style=\"font-size: 12pt;\"><span style=\"font-family: arial, helvetica, sans-serif;\"><span style=\"font-family: arial, helvetica, sans-serif;\">\u00a03. Will membership of a professional association be a career asset for Australian chefs post Covid-19. And given the plethora of associations (currently in excess of nine legally constituted organisations and many more informal networks) should this crisis encourage the formation of one association? ALL ABOUT: CEMENTING RELATIONSHIPS.\u00a0<span style=\"color: #000000;\"><br \/>\n<\/span>&#8211;<\/span><\/span><strong>Wednesday 27th May 3.00 \u2013 4.00 PM<\/strong><\/span><\/td>\n<\/tr>\n<tr style=\"height: 24px;\">\n<td style=\"width: 100%; height: 24px; padding-left: 40px; text-align: left; vertical-align: top;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Mark Normoyle, AITC Registered Professional Chef, ACF Member, Les Toques Member \u2013 Chef Consultant.<\/span><br \/>\n<span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Mark Weatherley, AITC Registered Professional Chef, Technical Innovation\/ Major Key Account Manager, Corona Manufacturing Pty Ltd, 30 Years\u00a0 Industry Experience <\/span><br \/>\n<span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 <\/span>Marcus Moore &#8211; Director of F&amp;B and Culinary Operations NagaWorld, Casino Cambodia. currently manages a brigade of 900 staff and 24 restaurants\u00a0<\/span><br \/>\n<span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Paul Rifkin Consultant Chef, 40 years kitchen experience, 30 years as a high profile Executive Chef<\/span><\/td>\n<\/tr>\n<tr style=\"height: 24px;\">\n<td style=\"width: 100%; height: 24px; border-color: #c9c3c3; background-color: #c9c3c3; text-align: left; vertical-align: top;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">4.Is this the final curtain for chefs\u2019 associations as they currently operate. <strong>Wednesday 3rd June 6.00 \u2013 7.00 PM<\/strong><\/span><\/td>\n<\/tr>\n<tr style=\"height: 24px;\">\n<td style=\"width: 100%; height: 24px; padding-left: 40px; text-align: left; vertical-align: top;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Karen Doyle, National President Australian Culinary Federation, Program Manager at Le Cordon Bleu Australia-Sydney.<\/span><br \/>\n<span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Nick Blackmore, President Les Toques Blanches, Education Manager &#8211; Hospitality, Cookery &amp; Bakery Holmesglen Institute,\u00a0<\/span><br \/>\n<span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Daman Shrivastav, President Australian Institute of TechnicalChefs, Vice Conceille de Gastronomique at La Chaine des Rotisseurs, Culinary Arts Trainer and Educator.<\/span><br \/>\n<span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Andrew Wisken, President Australian Culinary Federation Victoria, AITC Registered Professional Chef\u00a0<\/span><\/td>\n<\/tr>\n<tr style=\"height: 24px;\">\n<td style=\"width: 100%; height: 24px; border-color: #c9c3c3; background-color: #c9c3c3; text-align: left; vertical-align: top;\"><span style=\"font-size: 12pt;\"><span style=\"font-family: arial, helvetica, sans-serif;\">5. <span style=\"font-size: 12pt;\">How could the pandemic reshape the operation of food-service operations? what may we expect in the new normal industry. (From a restaurant operator and an F&amp;B manager\u2019s perspective)?\u00a0<\/span><\/span><\/span><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\"><strong>Tuesday 9th June 2.00 \u2013 3.00 PM<\/strong><\/span><\/td>\n<\/tr>\n<tr style=\"height: 24px;\">\n<td style=\"width: 100%; height: 24px; padding-left: 40px; text-align: left; vertical-align: top;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Steven Mercer, Owner Chef, Mercer&#8217;s Restaurant Eltham, Member Les Toques Blanches, State Representative Director- Restaurant &amp; Caterers Association.<\/span><br \/>\n<span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Scott Picket, Multiple award winning chef and restaurateur,\u00a0 Owner operator multiple restaurants, Author, Member Les Toques Blanches, Bocuse d&#8217;or representative,\u00a0<\/span><br \/>\n<span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Daniel Hiltbrunner, Chef Restaurateur at D&amp;K Kitchen@Lark Hill Winery &amp; Director of D&amp;K Kitchen Hospitality Consultancy AITC Registered and LTB Member<\/span><br \/>\n<span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Richard Maisano, Executive Chef\/owner, Masani Italian Dining &amp; terrace, Member Les Toques Blanches\u00a0<\/span><\/td>\n<\/tr>\n<tr style=\"height: 48px;\">\n<td style=\"width: 100%; text-align: left; vertical-align: top; height: 48px;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 12pt;\">6. How could the pandemic reshape the delivery of culinary education and other services?<strong> Wednesday 17th June 2.00 \u2013 3.00 PM<\/strong><\/span><\/td>\n<\/tr>\n<tr style=\"height: 10px;\">\n<td style=\"width: 100%; padding-left: 40px; text-align: left; vertical-align: top; height: 10px;\" rowspan=\"2\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Robert Ford, AITC Registered Professional Chef, Culinary Curriculum Specialist, 45 Years experienced, Lecturer: Victoria University <\/span><br \/>\n<span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Sarah Maric, AITC Registered Professional Chef, &#8211; Vet Hospitality Teacher at Copperfield College, over 30 years experience including executive chef levels.<\/span><br \/>\n<span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Ry Cunningham, R\/Head Teacher at TAFE. NSW &#8211; Chef, &#8211; Technical and Further Education<\/span><br \/>\n<span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\"><span style=\"font-family: arial, helvetica, sans-serif; font-size: 10pt;\">\u2022 Stephen Lunn, ACF President Tasmania, Tourism And Hospitality Industry Reference Committee, Owner: &#8220;Chefaholic Cooking School &amp; Catering&#8221;<br \/>\n<\/span><\/span><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<ul>\n<li style=\"list-style-type: none; text-align: left;\"><span style=\"font-size: 14pt;\"><strong><span style=\"font-family: arial, helvetica, sans-serif;\"><a href=\"https:\/\/salonculinaire.com\/\/index.php\/previous-symposiums-video-and-summarized-opinions\/\">VIEW\u00a0 SESSIONS<\/a><\/span>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0<a href=\"https:\/\/salonculinaire.com\/\/index.php\/session-2-resources\/\"><span style=\"font-family: arial, helvetica, sans-serif; color: #993300;\">VIEW SPEAKER DOCUMENTS AND RESOURCES &#8211; Session 2<\/span><\/a><\/strong><\/span><\/li>\n<\/ul>\n<p style=\"text-align: center;\">\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 20%; background-color: transparent; border-color: #f50a0a; border-style: none;\"><\/td>\n<td style=\"width: 20%; background-color: transparent; border-color: #f50a0a; border-style: none;\"><\/td>\n<td style=\"width: 20%; background-color: transparent; border-color: #f50a0a; border-style: none;\"><\/td>\n<td style=\"width: 20%; background-color: transparent; border-color: #f50a0a; border-style: none;\"><\/td>\n<td style=\"width: 20%; background-color: transparent; border-color: #f50a0a; border-style: none;\"><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p>Connecting &#8211; Executive Chefs &#8211; Chef de Cuisines &#8211;\u00a0 Cookery Teachers &#8211;\u00a0 and other cook and chefs. Please first read: &#8220;About The Cutting Edge&#8221;\u00a0 The Cutting Edge Forums Details Forum Videos Salonculinaire.com remains completely ready to\u00a0 assist all cooks and chefs during this critical time.\u00a0 I believe it is good to think about the future; [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/full-width.php","meta":{"footnotes":"","_wp_rev_ctl_limit":""},"class_list":["post-455","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages\/455","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=455"}],"version-history":[{"count":2,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages\/455\/revisions"}],"predecessor-version":[{"id":3481,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages\/455\/revisions\/3481"}],"wp:attachment":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}