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X-Treme Globetrotting
It’s been another hectic few months with overseas travel for both Peter and Glenn with visits to
Singapore, Hamburg, Manilla, South Africa, Japan and Dubai. Comments from the
staff left to run the Australian business suggested that we are on a permanent
holiday.
Peter’s recent trip to Germany on behalf of Horticulture Australia saw the European media in a
hands on cooking demonstration. The three day event culminated in a photo shoot
with German magazine Bridgette and will be published in October 2008. Other
events included cooking in a book store. For the winners of a major newspaper
competition Peter Wright was the first prize! The trip exceeded all expectations
and a repeat performance next year has already been planned.
Now not to be out done, Glenn was in Singapore with his old partner in crime Rick Stephen
demonstrating the Sydney food shows award winning cooking cream. This is a
product Glenn has personally endorsed and participated in the development of. In
his own words “it is the most revolutionary product for kitchens since the Combi
cooker”
Manilla had an X-Treme blast as Scan Asia invited us to perform an X-Treme demonstration of
Fonterra products and also a sales motivation presentation for key account
executives. This was held in the Subic free zone at the top of the Philippines.
Africa was next on the agenda as Fedics, Food on the move and Info Chef all shared in the X-Treme
experience. Martin Kobald, the group Executive Chef of Fedics is currently
responsible for the production of 1.5 million meals per day; Arnold Tanzer is
not doing quite that amount but is feeding the top end of town. Between the pair
of them it leaves slim pickings for anyone else in South Africa but managed to
keep Glenn more than busy for a couple of weeks.
World Congress in Dubai was fortunate enough to see both Peter and Glenn in the same country at
the same time. An excellent event which also gave the boys a chance to catch up
and spend some quality planning time together. The conference finished with an
Arabian night function in the desert, all 850 chefs at the conference were
dressed in traditional Arab dress and proved to be quite an amazing sight to
finish off a great night.
Another successful trip to Japan
with a contract review for the Global-Pro Knives as a result broadening our sales
not only to Australia
but the Pacific region of the world. Keep an eye out as negotiations have nearly
finished with a couple of prominent specialty chef stores who will be stocking
our great brand. www.globalpro.com.au.
The next trip overseas will be the culinary Olympics in October.
X-Treme Training
July training included the first of our new training modules involving sales exec’s getting their
hands dirty evaluating there own products and getting invaluable cooking
experience as well. This type of training has started to bring home the bacon or
the cream so to speak.
X-Treme Photography
In between breakfast and dinner service X-Treme has been transforming its
very own Rocc’s Bar & Restaurant, located in East Melbourne’s Mantra Hotel, into
a studio with X-Treme photographer Juanita Mac taking magnificent still food
shots for three exclusive clients. Switching between Australian Pork, Fonterra
and Tabasco shoots the results are mouth watering. Keep an eye out on
www.xtremechef.com.au for some of the
work that had been coming out of the kitchen and onto the lens.
New Clients
X-Treme Consulting & Associates is proud to welcome some new clients to the
list;
Tucker’s Natural Gourmet Crackers
Tabasco Brand Products
Australian Macadamia Society
For links to these products visit
www.xtremechef.com.au/links
X-Treme Investments
In a move to further diversify the Xtreme company
portfolio something different now for the guys, this time moving slightly away
from foodservice with a dabble into property investment.
Congratulations
Mark Evans moved Royal on the Park up a notch or two with the launch of
Farrell’s food in the Walnut Restaurant. Rick Stephen
has reached another life time goal by being appointed to the World Association of
Chefs Culinary Committee. Patrick O’Brien has also secured a position on the
World Association of Chefs Education Committee. With his other hat on our
Continental Director Glenn seems to be pulling his weight (pardon the pun).
You’re Company in need of X-Posure?
Consider where you could have found the X-Treme Team working recently; South
Africa, Tokyo, Singapore, Germany, Manila, Dubai, and of course, every state in
this great land of ours. Starting
domestically and aiming globally, there is no reason you shouldn’t be consulting
with X-Treme.
Feedback
In our world of food service and hospitality we live and die by customer
feedback, so at X-Treme we value yours. You have a unique opportunity to send us
any information relating to this newsletter, foodservice or hospitality in
general, so feel free to contact us with any information or bites you would like
to include and please have your say!
To send your comments
and suggestions for the next issue of Main Course - simply email
glenn@xtremechef.com.au.
peter@xtremechef.com.au
mitch@xtremechef.com.au
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