Curator Vinesh Johny and Sebastian Simon talks about the Culinary Intensive
The Culinary Intensive is focused on the three main aspects of the food industry relevant today:
An in-depth understanding of what is driving the next wave of innovation in the food sector.
Food production and menu-design is currently going through its biggest transformation since the Industrial revolution. Industry leaders, chefs and pastry chefs are leading the change in the areas of robotics, machine-learning, innovative cooking equipment and an understanding of customer behaviour. You will gain knowledge and gainful insight, being immersed in the lives of trend setters, witness their success in harnessing modern organic research and technology. You will be challenged to think outside the box and come up with meaningful ideas that could make the future of the culinary space nourishing and sustainable.
In this intensive, you will get to see visionaries and masters of their fields at work. We will focus on how they break down every element and then put it together to create something new and magical.
In the culinary world, it is more than just the food that is served. Many other factors play a vital role, like the choice of produce, nose to tail, farm to plate and the source of unadulterated food... everything has an origin. Every thought that goes into creating a dish, makes a narrative, an experience that the diner takes back. You will learn important skills that will equip you to present an idea or a dish. It will be a hands on experience through masterclasses, specially curated food and wine pairings and degustation menus.
The final leg of the culinary intensive is the " Where to from here?".
Starting with learning the "Kaizen" way of life. It means to get better at getting better, a deliberate and constant endeavour at improvement. In the last leg of the Intensive, you will learn how to push boundaries, play and move forward with what you have learnt so far. Listen to the stories od inspirational chefs and entrepreneurs on how they were able to challenge the status-quo in their respective fields. This experience will allow you to understand the lives, their process, belief in their craft and the single minded passion they have to keep creating master pieces. This is a chance to learn from genuine artisans, who take raw materials and manipulate them directly for the end user. Therefore by focusing on the finer details, these businesses and its culinary geniuses will give you a snap-shot into their life. 85% of all food is photographed before it gets eaten. It is now but a visceral reaction to capturing food and sharing it on social media. We will also be looking at the power food styling, photography and social media that is now a main criteria to appeal to a very savvy audience in this generation and beyond.
For more information about the Culinary Intensive download our brochure.
Chef Milligan has more than 30 years of experience and has worked in some of the world’s leading restaurants and hotels including the Ritz Hotel Piccadilly, Hyatt Regency Adelaide, Park Hyatt Buenos Aires, Crown Casino and Hotel Windsor. During his career, Milligan has worked with chefs such as Raymond Blanc, Terry Laybourne, Michael Quinn, Stephanie Alexander and Cheong Liew. His latest appointment is as the Technical Director of Le Cordon Bleu Australia. His key awards and achievements include winning the Seppelt Menu of the Year competition, and being chosen to represent Australia at the prestigious Bocuse d’or Culinary competition in Lyon France.
After completing his education in the subcontinent with a BHM degree, he went on to be part of the opening Chef brigade of Taj Exotica Goa following by The Leela Kempinski Bangalore. In 2001, Sebastian, relocating to Auckland, New Zealand he began his International career at the prestigious Orbit Restaurant and Brassiere of Skycity, New Zealand. He rose to the rank of Sous Chef, Orbit, followed by Executive chef of "Fortuna", the largest and busiest restaurant of the Skycity group. Known for his leadership skills and his skills in the kitchen, he grew up the ranks to take on as Executive Chef of the Mirvac Hotels and Club Kilsyth respectively. Currently he is also a certified instructor at the Le Cordon Bleu Culinary Arts Melbourne and William Angliss Culinary school. With 22 years of experience in the culinary industry, he is now at the helm of a consulting firm. LAVASALT that helps a local businesses with their service capabilities.
A Christ University Graduate, Chef Vinesh Johny has worked with The Oberoi Group of Hotels, Starwood Hotels and Resorts in various roles. In 2012, aged 24, he set up Indias first international specialized baking academy "Lavonne Academy of Baking Science and Pastry Arts" , with the aim of making pastry arts a mainstream career choice. He is instrumental at bringing to Lavonne international pastry chefs to ensure his students get the world class training. Featured in Forbes 30 under 30 list in 2016, he was also presented the prestigious Restaurant India Award 2016 for Pastry Chef of the Year. With many laurels attached to his name like the CNN Indias 20 under 40 mention, Forbes All Star Alumni and a WorldSkills expert.
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