In recent years the rise of Artificial Intelligence has rapidly accelerated the pace of technological change – its impacts are being felt across multiple industries and foodservice is no exception. In this issue we look at two innovative uses of AI in foodservice – the Botinkit robot chef and the AerMeal meal measurement and monitoring solution, the applications of which are broader than you might at first think

From Melbourne to Rome, Alice Adams Carosi has built a culinary life blending food styling, teaching, and foraging — turning passion for local produce and sustainability into a creative journey across cultures.

How do you fancy working on a super yacht owned by a billionaire? That’s the life Australian chef Barry D’Arcy enjoyed for over 20 years, a life which took him around the world to many exotic spots.

The hospitality industry is facing ongoing challenges in attracting apprentices, with many professionals calling for a re-think of traditional training models. We speak with two industry professionals who highlight the need for modernised programs that reflect today’s workplace realities, from shorter shifts and work-life balance to fairer pay structures.

Introducing our new series: Industry Spotlight, where we explore the backgrounds of leading Australian Foodservice professionals. In this episode, we speak with Terry Seremetis, who was instrumental in shaping Australia's world-leading coffee culture by introducing the "barista" to the Australian coffee scene. Find out more in our fascinating chat with an executive who has held top positions with some of the worlds biggest food companies and learn about the Greek island where he has built a 5 star resort. www.foodservicerep.com.au/foodradio

Justin Jennings stands as a remarkable culinary force—transitioning from an award-winning Australian chef to an internationally recognised restaurateur bringing a taste of modern Australia to the heart of Lisbon.

Despite Australia’s Food Safety Standards requiring foodservice businesses to implement training, conduct food safety supervision and show evidence of safe practices, our foodborne illness rates remain high – with foodservice and food retail overrepresented in outbreak data. We speak to two industry experts about the state of play.

EPISODE 1: "Every Bite Counts" We speak with David Martin, Hotel Services Manager and Executive Chef Manager for St Vincents Care NSW and VIC - and Harry Shen, Head Chef for St Vincents Care in Kew about their new approach to raising the standards of food in Aged Care offering a culinary standard that rivals fine dining. == Episode sponsored by Bega Foodservice ==

Originally from Sydney winemaker Paul Gordon has lived in the South of France since 2008 where he and his wife Isla, own and run Domaine La Sarabande, a boutique winery in the Faugères appellation near the commune of Laurens in the Occitanie region. Full Episode Notes: https://www.foodservicerep.com.au/the-culinary-passport-food-podcast/s3-ep2-paul-gordon-domaine-la-sarabande == This episode is proudly sponsored by Bega Foodservice ==

As Victorian Hotel Service Manager and Executive Chef Manager for St Vincent’s Care, Chef David Martin is passionate about raising the standard of aged care cuisine. We speak to him about his journey from fine dining to aged care and his focus on delivering high quality food that also meets stringent nutritional standards.

Major change is on the way to Australia’s packaging regulations – and this is set to impact both food suppliers and foodservice end-users. The Federal Government is coordinating an effort to bring in new legislation across Australia’s states and territories: in place of voluntary codes of practice, recycling of plastic and removal of certain chemicals from the packaging supply chain is to become mandated by law.

In this special edition of FoodRadio’s — The Culinary Passport — we speak to Andy Cuthbert who’s become the first Australian to be elected president of The World Association of Chefs’ Societies. Currently GM at Jumeirah Group Dubai he brings over three decades experience to the role and will be supported by a newly elected committee including vice president …fellow Australian ... Rick Stephen. FOR FULL EPISODE NOTES: https://www.foodservicerep.com.au/the-culinary-passport-food-podcast/s4-ep1-andy-cuthbert-worldchefs-president

From Hungry Jacks to catering for athletes. Listen to Josh Nicholls' interesting entrepreneurial culinary journey that has led him to Niigata, Japan.

We speak to three well known foodservice advocates to find out what strategies are being employed to ensure staff retention, what role government can play and the outlook for the broader hospitality sector.

Showcasing Australian produce on menus may often be more expensive, but as we discover ‘local is best’, and even in tough economic times customers are prepared to pay for it.

Mick Bolam began his career in rural NSW but since then his culinary passport has taken him to many places. We caught up with him in Hong Kong where after a long day in the kitchen he likes to relax with his staff enjoying Under Bridge Spicy Crab in Causeway Bay.

Follow the truely inspiring journey of Sam Aisbett, a Michelin star chef who has made his way from humble roots in Airlie Beach, in Far North Queensland to the cutting edge of fine dining in Vietnam's Ho Chi Minh City.. and what a journey he has had along the way.

Unlocking potential and aligning common goals are the key to effective Hospitality leadership. We get the views of three seasoned industry professionals; Martin Probst, Amanda Fuller and Glenn Flood.

When it comes to securing cost efficiencies, chef Gary Johnson uses the analogy of flying an aircraft – if you increase the altitude, you have to cut back on the fuel; there are lots of dials and gauges and any adjustment influences other aspects of flight.

Even if you've never been to Singapore, you will no doubt recognise the 5-star Marina Bay Sands. With its 3 hotel towers topped with a 200m high observation deck and infinity pool, it has transformed the city's skyline and lives up to its claim: 'A world like no other'. Matthew Helm is the resort's Executive Director of Culinary. == Episode proudly sponsored by Kikkoman & Priestley's Gourmet Delights ==