Fine Food Australia 2017 education program

Held at the ICC Sydney 11–14 September, Fine Food Australia has announced its 2017 education program. A diverse range of speakers will share their insights on a number of topics, including better business practice and how to achieve success in the industry.

With sessions taking place on all four days of the show, there will be three different stages: the Talking Food Stage presented by hospitalitycash.com.au, the Café Stage presented by Devondale and the Innovations in Patisserie Stage presented by Callebaut. There will also be the Speakeasy Stage presented by Winterhalter for attendees interested in the liquor industry.

Talking Food Stage

Seminars in this stage will be held by a number of industry speakers sharing innovative ideas. Small Business Ombudsman Kate Carnell, accounting expert John Corias and founder of Profitable Hospitality Ken Burgin will begin the sessions with their panel discussion on ‘Small Business Insights’, exploring small business management and understanding employer obligations.

The Talking Food Stage will also tackle issues such as understanding 3D-printed food and its impact on the food industry with Food Industry Foresight Managing Director Sissel Rosengren’s talk entitled ‘Future in Food’.

For aspiring start-ups, Fine Foods Australia has a ‘Lions’ Den’ session in which attendees can pitch their ideas to expert Lions such as Nestlé Professional Scott Stuckmann and Unilever’s Yezdi Duruwalla to have a chance at winning entry into the FSAA Understanding Foodservice program.

Café Stage

On Monday and Tuesday, the Café Stage will host the World Tea Competition in which the winner will have the opportunity to compete in the 2018 SIAL championship in Shanghai in May 2018.

The other two days will feature discussions such as: ‘Food Bloggers — What does a free meal really cost?’ in which a panel of bloggers will explain the use of social media in increasing the public awareness of a business, facilitated by TRIBE’s Jules Lund; ‘Who am I?’ featuring Doughnut Time and Black Star Pastry speakers on understanding the customer and positioning the company’s brand; and ‘Making Coffee Grounds Green’ in which Kristie Baker from Planet Ark will discuss their coffee ground recycling program.

Innovations in Patisserie Stage

Presented by Callebaut, this stage will allow attendees to learn about professionals’ tricks and tips for creating delicious treats.

From tri-coloured croissants to lemon fudge, the masterclasses at the Patisserie Stage will feature bakers and patissiers such as Burch & Purchese Sweet Studio’s Darren Purchese, Chocolate Artisan Jessica Pedemont and Zumbo’s eponymous Adriano Zumbo.

Speakeasy Stage

Curated by event organisers and Beer Diva Kirrily Waldhorn (Beer Partner), Archie Rose’s Nigel Weisbaum (Spirits Ambassador) and David Messum from Just the Drop (Drinks Education Curator), the Winterhalter Speakeasy Stage will look at the on-premise liquor industry. Sessions will explore: what it takes to operate a successful bar; cocktails that drive revenue; staff training and retention; and maximising the wine spend of your patrons. Industry experts include Jared Merlino, Managing Director of Kittyhawk; Danielle Allen, Director of Two Birds Brewery; and Seamus Brandt, Senior Sommelier for Rockpool Bar & Grill.