QUARTERLY

VOLUME 1
2010

Michael Bennett, Chief Executive Officer
HTN, Moving Forward
HTN has committed to a comprehensive range of programs and
promotions in 2010 with the clear objective of highlighting careers
starting with an Australian Apprenticeship in the hospitality industry
as both rewarding and without limits. As a not for profit organisation,
we simply could not coordinate said programs without the support
of our corporate sponsors. I would therefore like to take this op-
portunity to introduce and thank our 2010 sponsors: MARS Food
Australia, Krio Krush Basic Foods, Meat & Livestock Australia (MLA),
Fraser & Hughes, MAS National Australian Apprenticeships, Futura
Training and Hennessy Coffee. We are sincerely grateful to these
organisations that have committed to supporting young people
embarking on an Australian Apprenticeship in our industry and I
therefore commend them highly to you.
Our 2010 program includes the annual HTN Peter Howard Culi-
nary Scholarship which will afford one HTN Apprentice or Trainee
with the opportunity to travel to London with $5,000 to research
the hospitality industry – applications for this exclusive scholarship
are available at www.htn.com.au. Our thanks to the Tourism, Hospi-
tality and Catering Institute (THCIA) for supporting this program.
The largest Apprentice cooking competition in Australia, the HTN
and MARS Food Australia Apprentice Culinary Competition, will
again attract some three hundred apprentices from across NSW
and the ACT to compete in ten regional heats with the “best of the
best” then battling it out over the stove for cash and prizes at the
competition Grand Final in September. You are invited to visit one
of our regional heats to view first hand the quality of food that our
future chefs are capable of producing. Dates, times and locations are
detailed on our website for your information.
The HTN Youth Skills Showcase will also make a long awaited re-
turn later in 2010 – the event is hosted by John Blackman of Hey
Hey It’s Saturday and will be a celebration of the achievements of
HTN Apprentices/Trainees and Host Trainers as well as the platform
for announcing the recipient of the HTN Peter Howard Culinary
Scholarship. Our thanks to Northern Sydney Institute of TAFE, Ryde
College for supporting this significant event.
As you will know by now, the phasing in of Fair Work has con-
tinued with the 1st of January 2010 marking the commencement
of Modern Awards and the National Employment Standards. The
media has indicated that Fair Work Inspectors intend to conduct
thousands of workplace inspections throughout the course of this
year with a focus on small business. I encourage all businesses to take
the time to visit Fair Work Online www.fairwork.gov.au as there is
comprehensive information relevant to small businesses; the Mod-
ern Awards are available for down load, and there is access to the
Fair Work Information Statement that is now mandatory to present
to all new employees.
We wish you every success in 2010 and should we be able to assist
you in any way, please do not hesitate to contact the team at HTN
on Toll Free 1300 139 108.
Best regards
Michael Bennett
Chief Executive Officer
HTN SPONSOR
Hennessy Coffee
At Hennessy Coffee, they live and love coffee. Their
passion is contagious!
They are dedicated to providing high-quality, inno-
vative products and remain committed to ongoing
research and development with training programs, a
Rosebank College
Carves

Career Paths
for Students
Rosebank College has partnered with HTN to provide em-
ployment pathways for students enrolled in the College’s Ac-
celerated Hospitality course. The course is available to Year
10 students seeking the flexibility to complete their HSC
while undergoing paid work and industry training. Students
successfully completing the course will receive nationally
recognised qualifications.
Year 11 student Stephannie Liu is Rosebank’s first Commer-
cial Cookery Australian School Based Apprentice (ASBA).
With the guidance of HTN, Stephannie started her four year
chef’s apprenticeship at Rozelle’s About Life, an organic food
distributor. “My grandpa’s red lentil and ox tail soup is what
triggered my interest in cooking. It is challenging having to
balance study and work, but I have learnt to use my time
more wisely. I am also looking forward to work experience
at Aqua Dining during the school holidays”, said Stephannie.
Concurrently completing her Certificate III, Stephannie is
aiming to be a fully qualified chef by the time she is 19.
“This partnership marks another milestone for Rosebank
College. Students now have the unique opportunity to kick-
start their career without relinquishing the comfort and
security of a school environment. HTN has a commitment
to quality training and we are proud to work with them to
provide invaluable support to students and contribute to the
development of a skilled workforce”, said College Principal
Mr Tom Galea.
There are 15 Year 10 students starting the Accelerated Hos-
pitality course in 2010, while some Year 11 students will be
undertaking Australian School Based Apprenticeships in Ma-
rine Craft Construction, Construction and Hairdressing.
Rosebank College’s commitment to ensuring effective Voca-
tional Education outcomes compliments its pursuit of aca-
demic excellence across all Key Learning Areas.
from Left to Right: Principal Tom Galea,
Careers Advisor/VET Co-ordinator Kathy McAloon,
Australian School Based Apprentice Stephannie Liu
and HTN CEO Michael Bennett
technical support network and conveniently located
service centre. Hennessy Coffee are proud to offer
their customers an equipment and service partner-
ship they can rely on in every way.
During years spent travelling - working in hospital-
ity venues from cafes to clubs and bars, embracing
the culture and business practices - John Hennessy
developed an intense passion for coffee and a real
sense of what it takes to be successful in the industry.
John has strived, over the last decade, to establish a
coffee culture in the Australian club market. In fact,
the concept really sells itself. Once bar and club cli-
ents offer a ‘great coffee experience’ to their patrons,
they receive a whole range of unexpected benefits:
HTN 2010
SPONSORS
HTN would like to take this opportunity to announce and
introduce the HTN Sponsors for 2010. With their assis-
tance, and willingness to help grow the industry, we are able
to provide many initiatives at HTN in 2010. This will include
the 2010 Apprentice Chef Culinary Competition and Master
Classes for HTN Apprentices, Trainees and Host Trainers.
PLATINUM SPONSORS:
MARS Foodservices Australia:
Is the Foodservice Division of MARS Food Australia, a divi-
sion of Global MARS Incorporated. Mars provide quality,
flavour and inspirational solutions to the Foodservice Pro-
fessional that combine superior taste with ease of prepa-
ration and a personalised understanding of foodservice
needs. Mars Brands include Masterfoods, Dolmio, Kantong
and Uncle Ben’s. Visit MARS Foodservices Australia www.
marsfoodservices.com.au
GOLD SPONSORS:
Meat & Livestock Australia:
Owned by the livestock producers of Australia, MLA pro-
vides support to the cattle, sheep and goat industries. MLA
has a major stake in the food service sector and recognises
that today’s Apprentices are tomorrow’s Executive Chefs.
Visit MLA www.mla.com.au
Fraser & Hughes (The Cook Shop):
A family owned business of some 80 years, Fraser & Hughes
are the leading suppliers of Chefs uniforms, clogs, boots and
professional knives. Visit Fraser & Hughes www.cooksshop.
com.au
Krio Krush Basic Foods:
Krio Krush is Australia’s leading and most respected manu-
facturer of spice blends and seasonings & has earned an ex-
emplary reputation as a major supporter of the food service
industry. Visit Krio Krush www.kriokrush.com.au
SILVER SPONSORS:
MAS National:
Specialising in Australian Apprenticeship support services.
Visit MAS National www.masnational.com.au
Futura Training:
Specialising in state of the art learning resources such as
CD roms specifically for the hospitality industry. Visit Futura
Training www.futuratraining.com.au
Hennessy Coffee:
They are dedicated to providing high-quality, innovative
products and remain committed to ongoing research and
development. They transfer their passion for coffee to your
staff in their training programs and have several blends of
coffee available to suit your needs, with the coffee beans
roasted locally. Visit Hennessy Coffee
www.hennessycoffee.com.au
• Customers come back, time and time again.
• They will come to you over the chain coffee out-
lets.
• The cafe area fast becomes the most profitable
business sector.
All Hennessy Coffee products are produced and
packed in Australia from local and imported ingredi-
ents. They are dedicated to providing superior prod-
ucts and exceptional service.
HTN welcomes Hennessy Coffee as a Silver Spon-
sor for 2010. Please visit www.hennessycoffee.com.
au for more information about this leading company.
HOST TRAINER PROFILE
Osso Bar & Restaurant
HTN Host Trainer Osso Bar & Restaurant was estab-
lished in 2004 and under the guidance of Head Chef Phil
Scott they currently train two HTN Apprentices; 2nd
Year Apprentice Chef Terry O’Brien and 3rd Year Ap-
prentice Chef Chloe Dent.
For Phil the love of cooking started at age 16 when
he worked as a kitchen hand and paid careful attention
when his Head Chef started explaining the art of food
and its preparation. The rest as they say, is history.
At Osso steak, ribs and seafood it is not just about ex-
periencing the food. They have endeavoured to create
a restaurant that caters to any party from corporate
dinners to relaxed family functions. The atmosphere at
Osso is vibrant, yet relaxed and with a delicious Mod-
ern Australian menu, superb wine and friendly staff they
make the perfect lunch or dinner experience at anytime
of the year.
For more information on Osso Bar & Restaurant visit
www.osso.com.au.
AUSTRALIAN
EXTRA VIRGIN OLIVE OIL
Fresher Tastes Better
The Australian Olive Association (AOA), the indus-
try umbrella group for Australian olive growers, is
undertaking a campaign to let consumers and indus-
try know about the quality and freshness of Austra-
lian extra virgin olive oil.
95% of olive oil produced in Australia is extra vir-
gin olive oil, and the industry is considered the ‘next
big’ food industry following the success of Australian
beef and Australian wine.
Paul Miller, President of the AOA, says: “There’s ab-
solutely no doubt that the Australian olive oil indus-
try is growing by leaps and bounds, largely because
our product is excellent. With extra virgin olive oil,
2561 NAFDA Portion Control Adƒ.aPage 1
HTN 2nd Year Apprentice Chef Terry O’Brien,
Chef Owner Grace McKendrick and
Chef Gareth Lamb
freshness is the key. And in Australia you can’t get
any fresher than Australian olive oil because it’s much
quicker from the tree to table. There’s no question
that you can taste the difference.”
And Paul’s right. Last year the AOA conducted con-
sumer taste tests at food events in Sydney, Perth,
Adelaide, Melbourne and Brisbane, where tasters
were asked to compare two oils - one Australian and
one imported brand found in supermarkets, without
knowing which was which. 85% of the 66,000 that
took the challenge selected Australian extra virgin
olive oil as the fresher tasting oil.
Matt Moran, Head Chef and co-owner of ARIA Sydney
29/1/09 3:27:06 PM
HTN EMPLOYEE PROFILE
Sandy Grindrod
Sandy Grindrod, Worker’s Compensation, Payroll
and Administration Officer.
HTN would like to introduce Sandy Grindrod who
joined the organisation in March 2008 and over the last
two years has enjoyed working in her role of Workers
Compensation, Payroll and Administration Officer.
Prior to joining HTN, Sandy has spent over 25 years
developing her skills by working in various payroll, data
entry and accounts roles. With her expertise and indus-
try knowledge we know that she will provide the highest
level of service to our industry partners, Apprentices
and Trainees.
and ARIA Brisbane, has also been working with the
AOA to raise awareness that ‘fresher tastes better’
when it comes to extra virgin olive oil. Matt’s pantry
must-have is Australian extra virgin olive oil and he
has been letting consumers know about its qualities.
To guarantee the authenticity and quality of Austra-
lian extra virgin olive oil, the AOA has introduced a
Code of Practice. Those growers who sign up to the
Code are required to ensure that their oils meet de-
fined quality criteria, are Australian, and meet taste
and laboratory tests before being able to display the
certification symbol on their product.
The AOA is continuing its consumer awareness cam-
paign and is now also talking to the food service in-
dustry to let chefs know about the benefits of choos-
ing Australian extra virgin olive oil.
For information please visit
www.australianolives.com.au.
 HOST TRAINER
PROFILE
Aqua Dining
Group Restaurants
The Aqua Dining and Ripples Group of Restaurants has
been an active and committed Host Trainer within the
HTN Network for more than eight years. The group,
which is now comprised of five leading restaurants,
(Aqua Dining, Ripples Café, Ripples Chowder Bay, Rip-
ples Sydney Wharf and Ripples Whale Beach) has now
“hosted” a staggering ninety HTN Apprentice Chefs
during this period with ten HTN Apprentices currently
placed and undertaking training across the five sites.
At the risk of sounding cliché, Aqua Dining Group of
Restaurants has a solid commitment to training and
development that is applied to all members of staff
and clearly not just Apprentices/Trainees. The fact that
many of the staff articulate through the kitchen hier-
archy is clear attestation as is the high retention rate
experienced by the organisation. Maintaining staff and
particularly Chefs for more than two or three years in
one particular venue is by no means an easy feat and
something that Aqua Dining does particularly well.
Executive Chef Jeff Turnbull is tireless in his commitment
to “giving something back to industry” volunteering his
time to assist the Local Community Partnership (LCP -
Northern Beaches Business Education Network) with
student work experience placements in order to stimu-
late interest in apprenticeship employment and training
in the hospitality industry. Further, what makes Jeff a real
“standout performer” is the fact that he has voluntarily
coordinated various industry events such as cooking
demonstrations for high school teachers who are deliv-
ering hospitality as a VET in school subject.
In order to progress and enhance the training of HTN
Apprentices, Jeff has also coordinated tours to local
small goods manufacturers, seafood markets and has
provided dining experiences that Apprentices simply
cannot otherwise afford. Many other aspects of training
are regularly integrated into the business such as struc-
tured training and exposure to the restaurant’s menu
and wines in order that wait staff have a clear under-
standing of what is on offer to customers.
On countless occasions, he has also ensured that Ap-
prentices are exposed to, and understand unique in-
gredients and traditional cooking techniques that they
would not generally have the opportunity to enjoy in
industry. This includes the likes of fresh truffles and im-
ported caviars – somewhat of a treat for any Appren-
tice Chef. Further, Jeff also encourages Apprentices to
enter and compete in the annual circuit of commercial
cookery competitions and provides the time and sup-
port required to prepare for same. Apprentices under
Jeff ’s tutorage have won numerous competitions and
awards including Gold at the HTN and R&C NSW Ap-
prentice Culinary Competition 2009.
Clearly the success enjoyed by the Aqua Dining Group
of Restaurants has been underpinned by robust quality
systems as well as a dedicated Team that share a com-
mon vision with the Groups’ owner, renowned Restau-
rateur, Mr. Bill Drakopolous.
To find out more about the Aqua Dining and Ripples
Group of Restaurants please visit www.aquadining.com.
au
HTN 2nd Year Apprentice Chef Vladimir Ossipov, Sous
Chef Melanie Steele, Chef de Partie Rebecca Kirk,
Executive Chef Jeff Turnbull and HTN Field Consultant
George Carpinato
HOST TRAINER PROFILE
Crowne Plaza Terrigal
Crowne Plaza Terrigal have been dedicated to training HTN Apprentices and Trainees since May 2001 and currently host HTN’s
Kayla Blanch who is a 3rd Year Apprentice Chef and Shanae McGregor, a 1st Year Apprentice Chef.
Crowne Plaza Terrigal is nestled on the beach overlooking the serene waters of Terrigal Beach on the Central Coast.
Crowne Plaza Terrigal has undergone a complete transformation of all its guest rooms in early 2009 and has made way for a
completely new design. Every single room is brand new, faces the ocean, has its own private balcony and some also overlook the
iconic outdoor heated swimming pool.
The hotel facilities include two restaurants, two bars and a cocktail bar, Tea Tree Day Spa, health club, games room and kids club
available during the school holidays. Some highlights include enjoying breakfast in the hotel’s premier fine dining restaurant, Seasalt
that overlooks Terrigal beach and The Haven, relaxing beachside and al fresco in the Florida Beach Bar with one of their seafood
platters and a cold drink or just relaxing in the comfort of your room.
The hotel is also renowned for hosting conferences, weddings and charity events and boasts a 450 pax Grand Ballroom.
Crowne Plaza Terrigal provides the convenience of having hotel staff who can speak various languages, some of which include
Chinese, Portuguese and Spanish.
For more information please visit website www.crowneplaza.com.
HTN SPONSOR
Meat and Livestock Australia
of events. Predominantly producer-focused, these
Meat & Livestock Australia (MLA) have continued to
support HTN in 2010 as a Gold Sponsor. events are designed to deliver market information,
global trends, industry innovations and practical tools
HTN would like to take the opportunity to introduce for the Australian red meat industry.
Mel Marshan who has taken on the challenging and
exciting role of Program Co-Ordinator NSW / ACT For more information on Meat & Livestock Australia
and is a new edition to the team at Meat & Livestock visit www.mla.com.au.
Australia. In taking on this role she has replaced Doug
Piper, who was promoted to Business Development
Manager – NSW / ACT.
MLA promotes the high quality of Australian red meat
to both the domestic and international markets – its
versatility and enjoyment, and value for money, with a
particular focus on the important nutritional role red
meat has in a healthy diet. They provide research and
development, marketing and market information to
benefit the red meat industry.
Meat & Livestock Australia also initiates a broad range
Mel Marshan and Doug Piper
New Food Safety
Training Initiative
In March 2009 the Minister for Primary industries, Ian Macdonald proposed to create mandatory food safety training require-
ments for the hospitality industry.
“Our aim is to have mandatory training requirements in place by 2010 to ensure each hospitality business in NSW has a
designated food safety supervisor responsible for implementing safe food handling on the premises,” Minister Macdonald said.
“This will involve individuals being trained by registered training organisations on how to properly store, prepare and handle
food,” he said.
Hunter TAFE is pleased to offer new, nationally recognised, training to assist relevant businesses (e.g. restaurants, cafes, clubs,
aged care facilities, hotels, takeaways, bakeries and other similar businesses) to prepare for this proposed change.
The accredited course being offered by Hunter TAFE is a Statement of Attainment in Implement Food Safety Procedures.
The new course contains 2 national units of competence:
Follow Workplace Hygiene Procedures (SITXOHS002A)
Implement Food Safety Procedures (SITXFSA001A)
Hunter TAFE programs are offered through a range of delivery modes, such as in the workplace, online, face to face and a
combination of these modes to enable each individual ease of access to training.
Hunter TAFE can offer customised delivery of this course to meet the needs of your business or organisation at very com-
petitive rates. This means that training can occur in your workplace, at a date and time that best meets your specific business
requirements.
Hunter TAFE is committed to building programs developed in close consultation with business and industry. This practice
ensures our training is relevant to individuals, business and industry in which our graduates operate. We are highly regarded
for our quality training, strong links with industry, flexible learning modes and nationally accredited programs.
For assistance with this training, as well as any other training needs, contact 1300 653 786 or visit www.hunter.tafensw.edu.au
HTN SPONSOR KENJI’S ICES
Krio Krush Snow and Ice Sculptures
Kenji’s Ices is a Sydney based company specialising in large scale sculptures out of snow and ice.
Kenji has carved frozen waterfalls, lakes and even icebergs around the world.
• Natural Flavour Solutions Kenji produces traditional hand-made ice sculptures and has done many large scale ice sculpting
• A trusted Brand – you can rely on demonstrations on stage.
• Convenient Canister pack – to maintain freshness
Long term friend of HTN, Kenji is a Japanese born and trained, mad ice sculptor who has been
• Seasonings – Ideas – Cook competing and exhibiting since 1986 in countries such as: Japan, China, Alaska, New Zealand,
Canada, Norway, Italy, France and Finland. He has also competed in the Lillehammer, Nagano
and Torino Winter Olympics and is still competing today.

These days Kenji is mainly involved in product launches and promotions of worldwide compa-
nies such as: Heinekin, Subaru, Mount Franklin water and Tia Luso. He has also been involved in
film promotions such as: Kill Bill 1, Ice Age, Happy Feet and Die Another Day.

Since 1990 Kenji has worked on many humanitarian projects such as: the fall of the Berlin wall,
Persian Gulf peace message, 50th anniversary of the United Nations, Mahatma Gandhi, WWF
and free Tibet.

Kenji is passionate about pushing the boundaries with challenging work. To learn more about
this passionate and unique artist, visit www.kenjisice.com.

Krio Krush Basic Foods Pty Ltd ABN 65 000 368 132
Head Office: 12 Forrester Street Kingsgrove, NSW 2208 Australia
Phone: (02) 9502 2004, (02) 9150 0363 Fax: (02) 9150 8308
All Correspondence to: PO Box 78, Marrickville NSW 1475 Australia
Email: mail@kriokrush.com.au Visit our website: www.kriokrush.com.au

HTN IS NOW
RECRUITING
Apprentice Chefs & Hospitality
Trainees for premier positions in NSW/ACT
HTN – Hospitality Employment Solutions, a leading “not for profit” Group Training Organisation (GTO), has been operating for over 24 years
and is backed by key industry Associations including: R&C NSW/ACT, AHA NSW, ClubsNSW, THCIA, TAFE NSW and DET NSW.
HTN is proud to have employed and supported in excess of 10,000 Apprentice Chefs to date – statistically, HTN Apprentices have a greater
chance of completing their apprenticeship compared to industry average.
A career in the hospitality industry is both fulfilling and very rewarding with real opportunities for career advancement, travel abroad and job
satisfaction. When you are employed as an apprentice or trainee through HTN, you have access to exclusive benefits that include:
•Access to an extensive network of training venues throughout the apprenticeship which allows for development of a broad range of skills.
•On site support from a dedicated and experienced Field Consultant to provide ongoing mentoring support throughout the duration of the
apprenticeship or traineeship.
•Access to an annual cooking competition series for apprentices and trainees with cash and prizes up for grabs.
•Assistance with OH&S related issues as well as OH&S awareness prior to placement.
•Access to some of the most premium positions within the most elite establishments.
•You are eligible to apply for the annual HTN Peter Howard Culinary Scholarship providing travel and study of the culinary art abroad.
For more information about HTN’s services please visit www.htn.com.au or contact our office on 1300 139 108.
 2010 HTN and MARS Food Australia
Apprentice Chef Culinary Competition
In 2010 Hospitality Training Network (HTN) and
MARS Food Australia will coordinate Australia’s
largest cooking competition series for future chefs.
The well publicised skills shortage in the commercial
cookery sector highlights the need to promote the
career of a professional chef and HTN in concert
with MARS Food Australia actively pursue applicants
to meet their demand average of 100 cooking ap-
prenticeship vacancies listed all year round.
In excess of 280 commercial cookery apprentices
competed in the 2009 Apprentice Chefs Culinary
Competition series which encompassed regional
heats coordinated across NSW and ACT. The series
Grand Final was held in September 2009 at North-
ern Sydney Institute of TAFE Ryde College where a
total of $14,000 in prize money was presented to
winning apprentices.
The 2010 HTN and MARS Food Australia Appren-
tice Chef Culinary Competition will again consist of
regional heats across NSW and ACT including Ryde,
Cessnock, Ourimbah, Port Macquarie, Coffs Harbour
and Wentworth Falls with regional winners invited to
compete at a Grand Final “cook off ” in September
for cash and prizes.
The competition provides participants a platform
to engage in structured skill development as well as
bench mark their ability against practitioners from
other sectors within the hospitality industry. It also
provides an opportunity for apprentices and trainees
HOST TRAINER
to network, form long lasting friendships with other PROFILE
like minded young people and to display their indi-
vidual culinary talent.
MARS Food Australia, Meat and Livestock Australia
(MLA), Krio Krush, MAS National, Fraser & Hughes,
Hennessy Coffee, Futura Training, TAFE NSW and
CIT will generously support HTN in 2010 as spon-
sors of this initiative, ensuring that the commercial
cookery sector’s future is assured. The Letterbox Restaurant has been a HTN
For further information, or to download an entry Host Trainer since June 2008 and currently host
form please visit www.htn.com.au or call Toll Free HTN 4th Year Apprentice Chef Tegan Morgan,
1300 139 108. who has competed in several HTN Apprentice
Chef Culinary Competitions and achieved 1st
The 2010 HTN and MARS Food Australia Appren-
tice Chef Culinary Competition dates are as follows: Place at the regional heats each year. .
Coffs Harbour TAFE: Tuesday, 27th April 2010 Situated in scenic Terrigal on the NSW Central
Coast, they are an innovative business provid-
Ourimbah TAFE: Thursday, 29th April 2010 ing modern Australian cuisine, set in a casual
Wentworth Falls TAFE: Tuesday, 11th May 2010 relaxed atmosphere.
Wollongong TAFE: Wednesday, 26th May 2010
Kingswood TAFE: Tuesday, 8th June 2010 Their meals are simple but stylish with great
flavour combinations with an emphasis on pre-
Cessnock TAFE: Tuesday, 22nd June 2010 mium quality, only the freshest ingredients are
Canberra CIT: Thursday, 24th June 2010 used.
Ryde TAFE: Tuesday, 29th June 2010
Port Macquarie TAFE: Thursday, 1st July 2010 The restaurant features a spacious main dining
room with a cosy log fire in winter. In addition,
Baulkham Hills TAFE: Tuesday, 27th July 2010
The Letterbox Restaurant has a glassed garden
conservatory which seats 30 in comfort for pri-
vate or romantic dining.
Boasting beautiful views of Terrigal Beach, they
are a regular award-winning restaurant, voted
Restaurant of the Year 2009 in the Central
Coast Express Advocate Business Achievers
Awards.
For more information on The Letterbox Res-
taurant visit www.letterboxrest.com.au.
Left: Judges and Competitors from the 2009
Apprentice Chef Culinary Competition Grand Final
 HTN Peter Howard
Culinary and
Future Chef
Scholarships
The HTN Peter Howard Culinary Scholarship is
another benefit that is exclusive to HTN appren-
tices and trainees. The winner will be announced in
October 2010, and will receive a travel and study
package that includes return airfares to London and
$5,000 spending money. This scholarship is designed
to enhance the recipient’s professional and personal
development and has been provided through the
support of our sponsors and the Tourism, Hospitality
and Catering Institute of Australia (THCIA).
2009 Culinary Scholarship recipient James Fairbank
will be travelling to Europe to explore the latest
techniques being used in desserts and to further his
culinary knowledge.
This scholarship is not awarded to apprentices or
trainees who have excelled at competition but rath-
er a candidate who is a great ambassador for the art
of cookery, the hospitality industry and HTN.
Each year, HTN also selects one (1) HSC student
to be the recipient of our prestigious Peter Howard
Future Chef Scholarship. This scholarship enables
hands-on work experience and training with one of
HTN’s leading industry partners and assistance with
travel costs to an approved capital city.
2009 Future Chef Scholarship recipient Wesley Be-
dil was given the opportunity to experience several
days with Steve Forrester, Head Chef, at Parliament
House Catering by IHG which included participating
in an Australia Day Concert on the lawns of Parlia-
ment House.
Wesley was also provided the unique opportunity
to work in the pastry and main kitchens of this ex-
ceptionally busy operation.
Wesley has stated that he enjoyed the experience,
had fun whilst there and met some wonderful peo-
ple. We congratulate him on his scholarship win.
HTN is dedicated to ensuring a steady flow of en-
thusiastic and committed young professionals enter-
ing the hospitality industry. The opportunity to as-
sist keen and enthusiastic school-leavers to benefit
from the renowned Mr Peter Howard and other
HTN partners is a key strategy to bring hospitality
careers to fruition.
from Left to Right: HTN Peter Howard Future Chef
Scholarship Recipient Wesley Bedil,
Steven Forrester (Head Chef) and HTN Field
Consultant John Lynch
HTN Apprentice Chef
Jessica Robson places
3rd in National Cadet
First Aid Competition
HTN 1st Year Apprentice Chef Jessica Robson
Jessica Robson is a 1st Year HTN Apprentice Chef
working at Sancta Sophia College who recently par-
ticipated in the National Cadet First Aid Competi-
tion. She was a NSW State Champion that went on
to Nationals in Adelaide where she competed with
other state champions from Australia.
To get to Nationals each State has regional competi-
tions. Those who have placed here will compete at
State level against other regions before progressing
to Nationals.
During the First Aid Competition scenarios are ar-
ranged for each category. With her practical exer-
cise Jessica had 3 patients: one with an anaphylactic
shock to nuts, one with a fractured wrist and one
with a splinter. Jessica was given 12 minutes to de-
termine what was wrong and how to treat the pa-
tient accord to their injuries.
With the anaphylactic patient she had to reassure
the individual and help with the epi-pen, which helps
relieve the reaction. Jessica then supported and
strapped the fractured wrist on the second patient
while on the third patient she removed the splinter.
To be able to assess and treat patients in 12 min-
utes is a feat but to come 3rd in Australia is an
even greater one. We congratulate Jessica on her
achievements in this competition and wish her con-
tinued success during her apprenticeship.
HTN HOST TRAINER PROFILE
Deck 56 Restaurant and Cafe
Deck 56 Restaurant and Café have been a HTN Host Trainer since Sept 2007. They currently train HTN 2nd Year
Apprentice Chef Elizabeth Mukherjee.
At Deck 56 they capture the essence of Belmont and deliver it in a relaxed modern atmosphere, whilst offering
fabulous views of Lake Macquarie. Their emphasis is on great food, fantastic wines and friendly service that allows
guests to escape to a relaxing environment.
The talented Chefs present innovative cuisine created using the freshest Australian ingredients.
For more information on Deck 56 Restaurant and Café visit www.deck56.com.au.
HTN SPONSOR
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