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Annalisa McMillan Perry is an Australian born Freelancer with a Passion for Food.  How does the TV Food Producer for one of Australia's most popular Food Shows, Masterchef- pass time in Quarantine?  Annalisa is one of those people you could listen to all day! Humble, creative, focused and a wonderful book of all things good. With over 17+ years experience in the Food Industry working across fields such as  - TV Food Producer, Home Economist/Photo Chef, Film, Digital, Print Media, large scale Food Event Management, Advertising, Cookbook production, Online Web Content, Cooking School Management, Recipe Development & Testing. I also own Gastronomique which provides services such as Food Media freelancing, bespoke catering, anonymous restaurant reviewing & an active member of Royal Agricultural Society, it goes without saying this is an episode that will have you listening right up until the outro. Sit back relax and enjoy!

This podcast will remind you why it is you became a chef! If you are feeling complacent, listen in because Chris is a great example of how dedication and discipline will uncover the opportunities that at times seem out of reach.  Chris is what we would describe as the pin up poster child for the modern day chef. He is articulate and focused on the now, this is not easy when we have a world in crisis and an industry on its knees.  At 23 to be working in the World's No. 1 restaurant is nothing short of inspirational. Share in this journey of greatness. Hear who it is that Chris would want sitting around in his Crate Tribe,  I bet once you listen to this story of true inspiration you will feel differently about going to work each day. Lets us know .....

Amanda Fuller is an internationally recognised chef, currently residing as Group Executive Chef at the Sam Prince Hospitality Group, Sydney.   Amanda gained notable recognition within the industry during a decade of service in London. With Oliver Peyton, OBE (an Irish restaurateur, and a judge on the BBC television series, Great British Menu) as a mentor, she was fortunate enough to work at some of London’s greatest establishments and for a ream of high society. Some of her career highlights include cooking for notable clients including The Royals, Bill Gates, Boy George and launching ‘No Meat Monday’, a not-for-profit campaign founded by the McCartney family. Passion and diligence for the profession have been the driving focuses for Amanda since a young age. She has gone to great lengths to gain valuable experience since graduating from The Northern Sydney Institute in Ryde, including cooking with Indigenous Australian flavours in Uluru and gaining a deep respect for seasonal ingredients during her time in Tasmania. As the Group Executive Chef at the Sam Prince Hospitality Group, Amanda now works across restaurants Mejico, INDU and Kid Kyoto in the heart of Sydney. Passionate about growing chefs of the future, Fuller mentors rising talent and inspires them to rise up the culinary ranks. Every day is creative and includes menu development, working with supplier partners and looking at sustainable cooking practises.

Geoff Gougeon is the Principle of Successful Resumes, offering a personalised resume preparation designed to present to the marketplace. With challenges with job shortages it more important than ever before that we have the ability to stand out. A mediocre resume will not cut it.  Listen to the insights Geoff shares and if you would like to kmow more you can contact Geoff via email | ggougeon@bigpond.net.au  Geoff has put together a special package for our listeners. Mention  "Shake the Crate" podcast to receive the specially prepared chef package.

Ken Burgin works with foodservice operators to assist them to be more popular & successful. He is a former cafe and restaurant owner in Sydney, and started the online management platform Profitable Hospitality. He now works for hospitality finance company SilverChef, focused on educational content and events for business owners. Ken has many years of experience providing training and content to help transform the hospitality industry. He likes finding out the 'why' of business success, and the 'why not' of business problems, keeping track of the latest technology and updating his photography techniques.

Tony Green has expanded his passion for food into a successful career into supplychain as a marketing guru. What are options for you to consider when you decide to leave the pans behind. Tony Green shares his story and takes us on a culinary adventure spanning over of his 30+ years as a foodservice professional and what lead him into a Director of Marketing role today. Did you know that there is a university course for potatoes? Tony was fortunate enough to have been selected during his time at Simplot to undertake this opportunity in America.   It is humbling to listen and learn from those we hold in high regard and we know after listening to this fascinating story you to will become a Tony Green fan.   

Melissa Parker was born into a family where food and hospitality were just their everyday life. The story begins with Monckton and Graham which was established by her mother, Sandys’ parents in 1932 in Bondi Junction and then run by her Grandmother Connie and Eric Graham until her passing in 1978. Monckton and Graham become Mastercut Meats in 1983. Chef’s trust Melissa’s judgement and draw constantly on her knowledge. There have been many changes within the food service Industry over the years, however one thing that has not changed and that is Melissa’s continual dedication support and loyalty to her customers and the hospitality industry.

Naomi Lowry is the quintessential chef - Resilient, authentic, loyal and above all witty and fun. A person we all want in our tribe, sitting with us in the crate circle, enriching our lives.  There arent  many of us who have had to face the challenges this young woman has had to endure in the past 3 years but in true Naomi style she has not only survived but thrived!  A remarkable journey with many laughs and few moments of reflection. Naomi has also given us the scoop on her new adventure into the world of TV,  Food Producer to a new series being released on Channel 7 soon - Plate of Origin - The world cup of cooking. This podcast is a resource for any chef struggling with the confinements and challenges of the current climate COVID has created. Resilience it is a word we all use but have we actually ever had a better example.... You be the judge 

Nelly began his career as a kitchen hand at the tender age of 14 at Michelin- starred restaurant Northcote Manor (UK), stepping into the kitchen at 15 full time to start his apprenticeship. Trained by chef patron Nigel Haworth and his team, including Warrick Dodds and Mark Burchill, Nelly was the first to complete an apprenticeship at Northcote. Nelly then worked around the world in more Michelin star restaurants in the Uk and abroad. At 29, Nelly opened nel., offering guests a unique dining experience with an innovative flair. Well known for his role as nel. Restaurant’s executive chef and owner, Nelly has found his feet as one of Australia’s top chef personalities. His attention to detail, especially when it comes to guest interaction, has earned him a loyal following of international and local guests. Nelly and nel. Have also been awarded #79 best restaurant in Australia in the Australian financial awards in there first year and also Nelly himself has been voted #228 in the top 300 chefs of the world by world chef awards which was held in Milan.  

Julio Azzarello, Director Sales and Marketing, Gourmand Providore takes us on a guided market tour of the Flemington Markets. We learn, and discuss what is in season, how many different types of potatoes and onions there are. We share with you fun facts which we picked up along the way. Julio is passionate about the paddock to plate philosophy and champions our producers. This insightful and at times funny podcast, is full of useful information and cost saving tips for all chefs' and procurement. Enabling you to maximise your fruit and vegetable purchases. By keeping you inspired and up to date on the seasonal availability this podcast will arm you with the ability to make educated purchasing decisions to showcase your skills and maximise your food costs. Take a virtual tour with Julio and his team at http://gourmandprovidore.com.au/market-tours/ We hope you find the information in this podcast as interesting as we did!

Gerry Maher – You can take the boy out of Dublin, but you cannot take Dublin out of the man!  When we think about who we want sitting with us chewing the fat on a milk crate, everybody needs a Gerry Maher! As I was editing this podcast I found myself smiling and laughing out loud at some of the stories Gerry shared. Gerry Maher, is a truly inspiring individual, he Is humble, passionate but above all somebody who has great respect for the Australian producers and his dedicated team.  From the humble beginnings in Dublin to the “new life” beginnings as he and his wife moved to Australia, nothing was off limits and we certainly dug deep into many topics. Listening to a journey from pot washer to Executive Chef of Rosehill Gardens, Australian Turf Club, Gerry inspired Adam Moore and I with his wisdom and passion. Sharing a laugh over the challenges of interpretation of produce terminology to the challenges and opportunities COVID has presented. A refreshing view on supplier relationships and managing food costs in a kitchen who can do events catering for up to 2000 sit down guests and retail spaces catering to crowds of 25,000  Listening to this podcast you will be reminded of why it is that we love what we do...  Inspiring. Happy listening!

In this episode of Shake the Crate, Venessa Barnes and Adam Moore discuss with Wes Lambert the changing landscape of the Australian dining scene. With the announcement this week with changes to the job Keepers and Job Seekers to the importance of Track and Trace implementation within all food venues. Restaurant and Catering have a dedicated page - Corona Virus Hub, to keep you up to date with all changes as they happen and resources you need http://rca.asn.au/rca/about/   More Exciting news....  Wes has released his book this week - Saving Hospitality, one venue at a time.  The 7 pillars to pivoting your business through a crisis. A valuable resource for any person/business wanting to not only Survive but thrive through this incredibly challenging crisis. 

Four hospitality industry professionals have come together to launch the Chef’s Milk Crate (CMC), a dedicated professional network that brings together industry chefs, cooks, and apprentices. Co-Founders Adam Moore, Venessa Barnes, Tawnya Bahr and Laura McLachlan are the experts behind the new not for profit community driven network that will officially launch on May 26, 2020.  Adam Moore says, “We’re focused on creating a supportive community and a hub of associated experts to communicate, innovate, collaborate, share and learn. Our team is committed to inspiring chefs and cooks through connection and support, with a focus on education and expert opinion via skilled leaders and partners of the Chef’s Milk Crate.” A core pillar of CMC is personal development support. The network will provide valuable resources and expert education to keep up with the fast-paced and ever-changing hospitality industry. CMC will also partner with experts to promote camaraderie, community and the culinary education of chefs, cooks and apprentices. “Our collective is committed to helping create tomorrow’s culinary leaders through our mentoring program. We offer recognition, professional development and ongoing support through our mentoring opportunities, and provides confidence and insight for emerging leaders in our industry,” says Venessa Barnes.  “Chefs from all genres are the main focus for CMC, as many in the hospitality industry are faced with challenging situations, especially as we move into this unknown new world post covid. Through our broad experience across the industry, we as a group are passionate about working on ways that we can be making a real difference”, says Laura McLachlan. Tawnya Bahr shares how CMC has come together to provide a supportive and holistic environment for all chefs at every level of experience. The milk crate is where chefs do their best thinking and so think of this growing group as a virtual meeting place where we are all sitting in the alley solving all the problems of the world together.    For more info, visit our Facebook page @chefsmilkcrate