Page 17 - Territory Taste Festival Program 2019
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This panel discussion covers dining etiquette in the 21st Century. It highlights what chefs and restaurateurs have to manage and all the while being potentially criticised, praised on social media or reviewed and judged by critics.
Our panel will discuss stories about the most ridiculous requests through to the worst mannered, including the following topics: Dietaries, allergies, technology, no shows, instagram, manners, tipping and reviews.
How Chefs and Diners can work together to make eating out better
     Richard Cornish
Fairfax Food Writer
Richard Cornish is an award-winning food writer, author, creative director and events host.
His vision for sustainable food events that helped create
food communities and offer great experiences to guests have been part of the Melbourne Food and Wine Festival where he has been a creative director and consultant for over a decade. Richard is a regular contributor to the Sydney Morning Herald and The Age’s Good Food section in which he writes the Brain Food column. He also writes a weekly column in the called Six Reasons to Visit. He has written four cook books on Spanish cuisine
with Spanish born chef Frank Camorra. His other books include
My Year Without Meat, Phillippa’s Home Baking (co-author)
and Brain Food.
Gertrude Knight
Moorish Cafe, Darwin
Gertrude Knight has been hands on in the hospitality industry
for 30 years. For the last 16 of those years she and her husband, Marc have owned and managed Moorish cafe. Gertrude’s experience has been mostly in the front of house. As a small business owner however, she is a dab hand at kitchen service, book work, advertising, cleaning and complaint resolution. Gertrude
is passionate about the hospitality industry, great food and great service. Gertrude believes that communication is key. and so, is delighted
to be on this panel to discuss this particular subject.
Kevin Cherkas
Chef Kevin Cherkas honed his skills in Spain at Michelin three-star Arzak Restaurant in
San Sebastian, Michelin three-star El Bulli in Roses, and Michelin two-star La Broche in Madrid. He also left
his mark in New York City during his tenure at the highly regarded Michelin three-star Daniel.
In July 2013, he partnered with his wife Virginia Entizne to open Cuca. At Cuca, Kevin’s cooking philosophy consists on serving western cooking made exclusively from the best and freshest
local ingredients. He handpicks the tastiest products Indonesia offers and brings
them to a new level by applying techniques acquired through
his outstanding culinary career. Cuca has succeeded in establishing itself as one of Asia’s favorite delicious destinations.
Sam McCue
Darwin Food Reviewer
Sam has freelanced
as a writer and editor since 1994. Her food writing began over
25 years ago when
she wrote restaurant reviews for the Sunday Territorian – and continues today
with reviews and articles for Qantas, QantasLink and Jetstar in-flight magazines, Qantas Travel Insider website and Gourmet Traveller magazine. Sam has been chair
of judges for the NT Gold Plate Awards for the past nine years. Although she now works extensively as
a workplace writing trainer, food remains her passion.
Sam instagrams @ sammymccueeats.
Simon Matthews
PeeWees Restaurant
Simon has been
in the hospitality industry for over 40 years. He trained as
a chef at Regency Park College and fine dining restaurants in Adelaide. At 24 years old he started his own restaurant in the Clare Valley and operated in Clare for 12 Years.
In 1999 Simon arrived in the NT and took over Pee Wees with his wife Lily in March 2002. Together they have run Pee Wees since then and finished a major refurbishment and rebuild in early 2018. Pee Wees has been awarded many Territory and Australian accolades and featured around the world as an example of the dining and hospitality industry in the NT.

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