Hunter Chefs & Co Armando Percuoco luncheon at Esca Bimbadgen

Armando in profile
Armando - our cheeses aren't quite up to the Italian cheeses whilst Australian
olives and oils are tops

Armando Percuoco presents his workshop with tastings of olive oils, olives and cheeses

chatting with the boys - Jake, Justin and Sean...
L to R - Kylie, Shannon, Justin, Jake, sean, Armando, Jo-anne, Matt, Cheryl, Simon
Armandon holds the HC&CO members attention... where's the olive oil sold?
3rd year apprentice Michael Hicks on the jogb doing great things with Antipasto...

Armando was inspirational and motivating for apprentices Kylie, Jake and Sean...

Cessnock Campus Pre-apprentice and Apprentice cookery students showed their enthusiasm by attending the Hunter Chefs & Co luncheon and workshop with the top Sydney restauranteur Armando Percuoco of Buon Ricordo restaurant fame. Buon Ricordo is acknowledged by critics and diners as one of Australia’s finest Italian restaurants and has operated for 20 years in Paddington The luncheon was held at Bimbadgen where Executive Chef Bradley Teale and his team, which also includes Cessnock apprentices Leah Goodyer (2nd year) and Michael Hicks (3rd year) put together classic Italian style food: canapes, Antipasto, Osso Bucco with Risotto Milanese finishing with a melt in the mouth Tiramisu. A great compliment was paid to Brad and the team by Armando who said it was as good as any Italian could cook.

Our twelve students and Hunter Chef and Co. members attended a pre-lunch workshop conducted by Armando who blew us away with his deep and frank insights of the our hospitality industry. His passion for good food, wine and family was clear as was his desire to encourage our students to seek out opportunities to develop their craft. One anecdote Armando shared was as a new immigrant arriving in Sydney from Naples in 1972 he asked, “ where can I get some olive oil “ and was told that they sold some at the chemist across the road.
The workshop involved tastings, appreciation and cooking principles and ideas using Extra Virgin Olive Oils, olives and cheeses.
Armando’s strong principles of service and excellence permeates all he does. On the topic of alcohol and drug use in industry he was insistent that our apprentices steer clear. Armando had an infectious rapport with our apprentices devoting much of his time talking with them and sharing recipe ideas with them.

Armando is involved in the Sydney based Council of Italian Restaurants in Australia (CIRA) whose aim is to safeguard Italian culinary culture. CIRA is a vital contribution to the education and promotion of our industry. He has offered to have our Hunter apprentices down to their Annandale kitchens for free masterclasses. Apprentices were excited with this prospect which is to take place in the near future organised by Cessnock TAFE teaching staff.

Armando can be found at his Wollombi farm cooking, relaxing and tending to his olive trees and vegetables. Of Australian olives and olive oils, Armando says we produce the best in the world. On cheese, he says “we have some catching up to do”, probably because of having to pasteurise our milk to comply with safe food legislation.

Chef Michael Haines from the Il Cacciatore Restaurant demonstrates to apprentices the fine art of pasta making with the dish “Pheasant and Pancetta Ravioli with Orange and Porcini Mushroom"

Chef Haines explains the importance of preparation when using game birds in a pasta dish.

The culinary art of cutting pasta to encase a game filling of wonderful flavors.

Platting up and adding the final touches.

Chef Haines creates a beautiful dish combining game and pasta.

Chef Francis Hernon and apprentices from the TAFE Cessnock Campus would like to thank Chef Michael Haines for coming into class and demonstrating how feathered game can be incorporated into the menu.

Visit Chef Michael Haines at Il Cacciatore: http://www.hermitagelodge.com.au/

Chef Nick Vivian from The Hunter Valley Gardens demonstrates the cooking of game to young apprentice chefs in class for module Prepare Poultry and Game:
Roast Guinea Fowl with Mushrooms and Spinach

Chef Nick Vivian displays a guinea fowl and points out the important factors when purchasing feathered game.

Apprentice chefs watch on as Chef explains the cookery methods used for guinea fowl and how to impart flavour

Chef Nick Vivian discusses how to bring the dish together in an a la carte situation.

Carving up the guinea fowl for presentation.

The end product is ready for tasting.

Chef Francis P Hernon (right) and the apprentices from Trade 3 would like to thank Chef Nick Vivian (black apron) for coming into TAFE to share his knowledge and sills.

Visit Chef Nick Vivian at The Hunter Valley Gardens: http://www.hvg.com.au/

Chef Nick Vivian is chairman with the Hunter Chef, for more information on the Hunter Chef & Co go to the following link:http://www.hunterchefs.com.au/

To download the recipe click on this link:
http://eresources.tafensw.edu.au/search/details.aspx?toShow=894

SNAILS SNAILS SNAILS…. MMMMMNN – very tasty, who would have thought!

Well, many thanks to Matt Dillow, chef & proprietor of the Verandah Restaurant at Calais Estate at Pokolbin for his great recipes using snails produced by Helen Dyball of Hunter Snails at Congewoi.

Chef Matt Dillow explains to students about snails and how to incorporate snails into the menu.

Chef Matt Dillow takes apprentice chefs through the steps to cook snails.

Cooking the snails gently.

Chef Matt Dillow demostrates presentation techniques.

Life’s not all McDonalds and as you are in the restaurant game, trying new foods should be paramount… well done, and the interest you showed Matt impressed him too of your maturity

Snail Linguini

Vist Chef Matt Dillow at The Veranda Restaurant:
http://www.verandahrestaurant.com.au/

To down load the recipe Snail Linguini click on the following link:http://eresources.tafensw.edu.au/search/details.aspx?toShow=893

HTN & Restaurant & Catering NSW Apprentice Chefs Culinary Competition

The latest heats of the NSW / ACT competition were held at Hunter Institute’s TAFE Hamilton Campus on Tuesday 29th April 2008. This competition will be seen as the nation’s best being supported and sponsored by the following corporates:
PFD Foodservices, DEEWR, Goodman Fielder Food Services, Krio Krush, MAS National, Meat & Livestock Australia (MLA) and Fraser Hughes.

Cessnock students were a strong contingent again this semester. Some more Cessnock students will be entering the Tamworth heats later in July as they are from the Upper Hunter region and find Tamworth campus easier to access than Newcastle.

Kylie in her first ever competition overcame her initial fear of entering and was rewarded with second place.

Second Year Bianca Palmer (right) won First place and will go to Sydney to compete in the state finals in September. Garreth Robbs (left) competition entrant.

Damien Henrickson (left) second year apprentice received a Certificate of Merit. Charlotte Cooper (right) first year apprentice competition entrant.

Alana Duffy won third place in the third year apprentice competition.

Michael Hicks entered the second year apprentice competition.

Jake in his first comp gained the Encouragement award for his effort.

Book Review by Bianca Palmer

My review is on the dessert section in Karen Martini’s book “Where the heart is”. The dessert section is called (ends). In her introduction she states

“if I followed road maps in the way I follow recipes, I’m sure that I would constantly end up entirely in unexpected places”.

Karen Martini has been in the industry for 20 years. This book reflects on home style recipes, these are her favourites. Karen’s dessert recipes are quick, easy and tasty.

Here are my favourites:

Cherry and watermelon salad with rose water and yoghurt semi-freddo
I think this a good summer dessert or a summer breaky recipe.

Cinnamon and vanilla pannacotta with warm spiced pear
This is a nice modern dessert; left over spiced pear could be served with muesli the next day.

Honey dumplings donuts with rosewater and pistachio
This is a great recipe to whip up at home and can be kept for a few days.

Rhubarb and raspberry crumble and nuts
Nice warm winter recipe (comfort food)

I think Karen’s book has good flavours and is balanced out well. I would be happy to try some of these recipes at home, which gives me ideas for menu items at work.

Bianca Palmer
Apprentice Chef

Petersons Champagne House
Hunter Valley

This book is in the Cessnock & Hamilton library: Call No: 641.5/mart

Chef Bradley Teale from Bimbadgen Estate Wines demonstrates for apprentices how poached fruit can taste great in the unit Hot and Cold Desserts.

Chef Teale discussed his culinary philosophies with the young apprentices. With nine years as Executive Chef at Bimdadgen Estate wines Chef Teale shared his knowledge and gave the apprentices tips on the combination of flavors.

Chef Teale joining the class in Hot and Cold Desserts.

Chef Teale explaining the quality points of fruit and the importance of a balanced dessert menu.

Apprentice chef Wayne Issac (left) talking to Chef Teale about desserts.

Chef Teale explains to the apprentices the finer points of creating a dessert using fruit as the main ingredient.

Apprentice chefs watch, listen and learn.

The final product Saffron Poached Pears with Orange and Cardamom ice cream

Chef Francis Hernon and the apprentices from the Trade 3 class greatly appreciate Chef Bradley Teale joining the class to demonstrate a dessert for the module Hot and Cold Desserts.

Visit Chef Bradley Teale at the following web site: http://www.bimbadgen.com.au/

To download the recipe for the Saffron Poached Pears with Orange and Cardamom Ice Cream click here: http://eresources.tafensw.edu.au/search/details.aspx?toShow=886

Then click on retrieve file.

Hunter Semillon & Seafood 19th April

Hunter Semillon & Seafood on the 19th April (this is in the holidays, excellent opportunity to get some work experience hours)

The event runs from 10.30am - 4 pm, start and finish times may vary depending on the area you are working. You may also move around the areas to be exposed to different facets. This can be determined once numbers are known.

Students are required for the following, please see Nicole to put your name down

Wine Masterclasses: 8 students(setup, turn around, glass washing, pouring wines etc) (10.30 start)

Entry & Ticketing: 8 students(cash management, ticketing etc) (9.30 am start)

Cooking Demonstrations: 2 students(set up, clean up, assist committee etc) (10.30 start)

Premium/Corporate Marquees: 2 students (set up,clean up, entry etc) (12 noon start)

Mayoral Awards 27th March

Congratulations and thank you to all the students that participated in the Mayoral Awards last Thursday night. Certificate 3 Tourism and Hospitality Students completed various tasks including set up of the auditorium for the awards and escorting guests to their tables. Students also set up for the VIP function where they greeted guests and provided tray service of food and beverages. Food for the VIP function was prepared and cooked by Certificate 2 Cookery students.

There were several comments from prospective employers on the enthusiasm, professionalism and presentation of some of the students with one student being offered employment and others being encouraged to submit a copy of their resume.

Chef Jose Miguel from Margan Restaurant shows students a delicious dessert.

Head Chef Jose Miguel at Margan Restaurant is new to the area, bringing with him a wealth of experience and knowledge. Joining the apprentices at Cessnock TAFE to discuss the importance of desserts on a menu demonstrating the skills of a chef.

Chef Jose, organising the base ingredients to show the apprentices how to create a simple and mouth watering dessert.

Chef Jose and the apprentices discuss the true value of a great dessert.

YUM! Look what we got here! I must say it tasted very nice as well.

Chef Jose talks about presentation and eye appeal of desserts.

Chef Francis Hernon and Apprentices from Cessnock TAFE would like to thank Chef Jose Miguel for sharing his knowledge and experience with us.

Visit Chef Jose Miguel at the following web site:
http://www.margan.com.au/

To download the recipe for the Hazelnut and Ricotta Cake click here:

http://eresources.tafensw.edu.au/search/details.aspx?toShow=884

Go to and click on: Retrieve File

Welcome Semester 1, 2008

Hi all,
Welcome to Semester 1, 2008. If anyone has any relevant, interesting or exciting info they would like to put on the Blog or any inspiring ideas they would like to share please see you teacher or post a comment. Throughout the semester various teachers will add photos, information, links etc. but the more input the better it will be.

A new addition this year will be some more blogs http://tafehospitality2.blogspot.com/ will be specifically for links to resources for cookery and http://tafehospitality3.blogspot.com/ will be for Hospitality and Tourism students to access student assessment guides, timetables, articles, workbooks etc.

This information will be accessed via eResources.
eResources enables students to access material that has been published online either on campus on the intranet, or externally on the internet.

For details of how to access the information go to the blogs http://tafehospitality2.blogspot.com/ or http://tafehospitality3.blogspot.com/

Any queries or comments post a comment.