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X-Treme Gain
The Spotless Group’s loss is X-treme
Chef Consulting’s gain – renowned chef and former Spotless
Group Executive Chef and Kitchen Operations Manager, Peter Wright,
has joined the X-treme team.
Bringing extensive experience in both local
and international project management and kitchen operations, Glenn
and his team are extremely pleased to welcome their new partner into
the mix.
Peter’s impressive kitchen knowledge
has seen him work in key development and design roles for venues
including the Athletes Villages at the Sydney Olympics and Melbourne
Commonwealth Games, Telstra Dome, the Southern Stand at the MCG in
1992 as well as the latest developments at the MCG. Looking overseas,
Peter spent 2 years developing a cook chill centre for the Hong Kong
government, plus was instrumental in developing the catering
operations at the Davis Station in Antarctica.
Peter has also spent considerable deal of
time with the Australian supply chain, developing menus and systems
to fit all facts of the foodservice divisions from kitchen design,
ingredient sourcing, to the final plate presentation.
Peter’s skills have so far greatly
assisted and influenced our current food technology, and both Glenn
and Peter look forward to collaborating on projects in the future.
Christmas Crackling
What’s Christmas without a succulent
leg of pork, complete with mouth watering crackling? Well, Australian
Pork’s gift of fresh pork to Mission Australia nearly went
belly up when it was discovered it was too much of a
‘porker’ to fit in the small oven! Enter an X-treme
solution – Glenn called in a few favours and soon got the
problem sorted – and crackling onto everyone’s plate.
Viva Las Pizza
Standing at the pizza shop trying to decide
between a Super Supreme and BBQ Chicken is hard enough, so spare a
thought for Glenn as he jets off to Las Vegas to judge the international
pizza cook off. One slice of the biggest pizza show in the world,
Glenn will get to see Australia
defend its world title in the cook off.
Bend and Stretch!
Preparation for the next Culinary Olympics
is off to a flying start with the team jetting in for their next training session at Melbourne’s
Crown Casino. Closely monitoring the team’s progress, and
helping to whip them into shape, are Glenn, and fellow manager, Rick
Stephens.
The team’s ‘Culinary
Mate’ campaign has so far proven a hit – individuals can
pledge a donation from $5 to help support the team. $12 000 was
raised in December alone, which will go a long way towards helping
the Australian team to victory.
For more information on the Australian
Culinary Federation, visit www.austculinary.com.au
Going Global
Recently, the X-treme team said
‘konnichiwa’ to Japan as they embark on a
new international project for Yoshikin Metal Industries. Glenn and
Peter toured the home of the Global Chef’s Knife and will gave
their cutting edge advice on Japanese Knives’ new Global Pro
Series.
Foodback
In our world of foodservice and
hospitality, our ability to keep putting food on the table, comes
down to customer feedback – so at X-treme, we value your comments.
Take this unique opportunity to send us any
feedback you have about this newsletter, foodservice, or hospitality
in general. You can also contact us with any information bites you
would like to see included in a future edition.
To have your say in Main Course, simply
email glenn@xtremechef.com.au
or peter@xtremechef.com.au
Want More
Information?
For more
information, visit www.xtremechef.com.au
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