In this episode, Ragnar talks with Chef Karen Doyle, President of the Australian Culinary Federation (ACF). She leads the culinary program at the prestigious Le Cordon Bleu, Sydney Culinary Arts Institute, and has guided the ACF towards unification as one body.
Following a tumultuous 2020 Australian chefs have become further united as each state & territory organisation under of the Australian Culinary Federation umbrella joins to form a single-entity professional organisation representing chefs across the nation.
The amalgamation of each of the regions will see stronger pathways for collaboration, interstate transfers, upskilling and career development, resulting in a more robust and cohesive industry overall.
Australian Culinary Federation national president Karen Doyle explains, ‘Never has there been a more important time to galvanise the Australian hospitality industry. The new amalgamation will make it quicker and easier for the industry to get back on its feet, following what has been the most challenging year since the federation began 27 years ago.
‘With one dream, one team and one voice, we will be taking industry standards to new heights and will be stronger in lobbying government and stakeholders on key issues affecting our industry. Together, we will raise the bar higher so that diners can experience an even better world-class offering than before,’ she said.
The new structure encompasses eight designated regions; Tasmania, Victoria, NSW ACT & Regions, South Queensland, North Queensland, Northern Territory, Western Australia and South Australia, which will each be managed by dedicated committees of volunteers to deliver an array of networking events, classes and competitions.
New initiatives for the association include:
A united brand identity – a new logo, featuring the design elements of a white chef’s hat to symbolise professionalism and prowess, and the kangaroo as a symbol of national progress of he association (they only move forward), with colours representative of Australia’s diverse cultural heritage in recognition of the ACF’s ongoing commitment to inclusiveness.
Membership – an increased number of individual membership categories, multi-year memberships, new training provider and corporate memberships, and discounted membership for establishments.
Digital Badging – the ACF has developed a digital badging system powered by Learning Vault which recognises membership levels and longevity, event attendance, chef certification, sponsorship levels, and participation at and achievement in our competitions.
Education – the ACF is developing a micro-credential and learning platform for members, with more than 100 courses to support best practice in our field – these courses are non-accredited, but endorsed by the association.
Certification – The ACF’s Chef Certification Program offers six certification levels: Qualified Cook, Professional Chef, Pastry Chef, Chef de Cuisine & Culinary Educator. Certification enhances chefs’ reputations by providing an assurance that they have the knowledge and skills required for a position.
Reciprocal agreements with World Chef’s Global Hospitality Certification Program are in place and fast tracking pathways have been developed.
ACF Star Rating Service – In order to receive an ACF star rating, products must meet objective testing criteria as determined by a customised panel of chefs with extensive and diverse culinary experience. ACF testers give unbiased, expert opinions.
Sponsorship – Following restructuring of its sponsorship categories, the ACF is pleased to announce a new Principal Partner agreement with Tabasco, complemented by continued Principal Partnership with Nestlé Professional.
Cookers and ANICAV are new Tier 1 sponsors and we are pleased to confirm continued support from Moffat and Krio Krush. The ACF is also generously supported by the continuing sponsorship of Sous Vide Australia, Fine Foods, Foodservice Australia, Robot Coupe, MAK Catering & The Armory.
Hear more on this episode of World on a Plate.
About our Guest
Heading up the culinary program at the prestigious Le Cordon Bleu, Sydney Culinary Arts Institute for the past 9 years, Karen heads up a team of international chefs that have worked across the globe. Both in her role with Le Cordon Bleu and her position as President of the Australian Culinary Federation, NSW, ACT & Regions, Karen believes in fostering education and training in young apprentices, culinary students and chefs through both formal education regional, national and international competitions which she is frequently a judge. Born and trained in Ireland, Karen has worked in various five star hotels and fine dining restaurants and comes with strong culinary industry experience. Karen worked her way up the ranks to Head Chef and restaurant owner. Amongst her many accolades, Karen is a gold medal winner and overall winner of the Restaurant of Champions, Salon Culinaire. Karen continues to judge nationally and is active in many national and international culinary organisations.
Chefs wanting to be a part of the new organization can visit www.austculinary.com.au for further information.
The ACF was formed in 1994 by a group of passionate chefs with a vision for change in the representation of Cooks, Chefs, Apprentices and Culinary Students. The formation of seven State and Territory Chapters resulted in the ACF’s establishment as a national representative body.
For almost 30 years the ACF has been the peak industry body dedicated to promoting camaraderie and culinary education of Chefs, Cooks, Apprentices and Culinary Students, raising the skill levels, personal growth, industry profile and wellbeing of the entire industry.
Are you a part of the ACF? Be sure to join there community on Worldchefs online platform!
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Special thanks to Karen Doyle for joining as a guest.
World on a Plate is supported by Nestlé Professional and our podcast sponsors.