My mum always told me ‘Breakfast is the most important meal of the day!’ Even though i rolled my eyes and ate it to keep her happy, I was never tired during the day and only lost concentration by chatting to my friends. I did a little bit of research using faq.org and discovered mum was right! – Eating your breakfast helps maintain  concentration and increases likelihood of consuming calcium, folic acid and vitamin C which can be found in yogurts and fresh fruits and vegetables.

Other tips to keeping up your energy levels include;
1.    Getting at least 8 hours of sleep a night will minimise your lack of concentration or tiredness
2.    Drinking lots of water and eating fruit throughout the day increases your consumption of important fibre, vitamins and minerals.
3.    Exercising regularly helps manage stress and promotes mental and physical stamina. Even going for a walk whilst reading your study notes will allow you to relax and absorb more information

Healthy snacks for you to nibble during study or on your way home can be;
-    Crackers
-    Canned fruit
-    Fresh fruit
-    Cereal
-    Nuts, Dried fruit and Sultanas
-    Pita bread
-    Soup
-    Popcorn (single serving bags)
-    Tuna fish
-    Cheese
-    Yogurt/Smoothies
-    Grain bread

We all love to eat – I know that I sure do! Whilst it’s hard to sometimes make time for a full meal it’s important that we keep ourselves balanced. I guess at the end of the day you are what you eat. Put more in and you get more out!

For now,
Danielle
X

The hardest decisions at Taste of Sydney will be what to eat and where to head! Where else can you sample an entrée from Marque, a main from Aria and a dessert from Bécasse? At Taste of Sydney, discover a tasting menu of 50 dishes from the city’s finest restaurants. Over 4 days, Centennial Parklands is transformed into a culinary haven where visitors will have the opportunity to dream up their ultimate degustation menu while discovering fine wines and specialty food and drink at the Taste Producers Market.

Taste Kitchen

Watch the professionals in action. Sydney’s award-winning chefs will conduct cooking demonstrations, sharing the secrets of their favourite dishes and offering tips and advice for those who are serious about food.

Want to know the tricks of the trade from the experts? This is where to do it.

Purveyors will also be on hand to unveil the latest food trends and talk about where to source the best produce. 

Taste Sydney 2009

Join one of the many featured chefs for a chat over a glass of wine and canapes. Find out how Mark Best of Marque Restaurant began his career and quiz Giovanni Pilu of Pilu at Freshwater on where he finds the best seafood. Perhaps Miguel Maestre of El Toro Loco will reveal the secret to a good sangria.

Taste Wine

Whether you are a complete beginner or an experienced wine connoisseur, polish your palate with the wine experts, wine producers and sommeliers at this showcase of the best red, white, sparkling and dessert wines.

Sessions include a Chandon sparkling masterclass, pinot at 10 paces and sommelier showdown.

Producers’ Market

More than 100 food and drink stalls will be dotted around the park showcasing wine, beer, meats and many other speciality foods. Suppliers include McGuigan Wines, Pukara Estate Olive Oil, Movenpick of Switzerland, Bultarra Saltbush Lamb, Yarra Valley Dairy and Sparkle Cupcakery.

World-class cuisine

Mini kitchens from 16 restaurants will serve miniature versions of their award-winning dishes, some traditional favourites and enticing new offerings.

Celebrity chefs

Many chefs wear more than one hat these days, spreading their talents to television shows and writing books. Among the famous faces will be Aria’s Matt Moran and Guillaume Brahimi, who heads up Guillaume at Bennelong.

Adam Melonas

Adam Melonas is an Australian chef of Greek heritage. Currently Head Creative Chef at the 2 Michelin Star La Terraza Del Casino, Adam held his first Head Chef position at London fine dining restaurant “Otto’s” at the age of 19. Adam has also held various positions at Sunbar Restaurant and Lounge (Brisbane, Australia), Shangri-La Hotel Dubai (UAE), Shangri-La Hotel Pudong (China) and the Burj al Arab in Dubai (UAE).

Melonas is the lone Australian representative in a team working in an experimental food lab, charged with sourcing new products and techniques from around the world as well as cooking as part of El Bulli catering. Melonas works under Paco Roncero, currently considered one of Spain’s top chefs and admits that it is his “dream job”. Developing and exchanging ideas is very important to him and so he spends 2 weeks a season at the world famous El Bulli to exchange new ideas and techniques.

Having lived, worked and travelled extensively to 5 of the world’s 6 habitable continents, this exposure has given Adam a depth of knowledge in terms of both ingredients and cooking styles that is unmatched for a person his age. He writes his own blog, using it to share all of his latest creations, discoveries and innovations as they happen.

“I like to think of food as you do people, you must treat them all differently as every person has different needs. You cannot cook or prepare products all the same just because they are food.” – Adam Melonas

There, apart of the record numbers, were Hostec staff members Kerry Healy and Alistair Shackman. Kerry and Alistair throughly enjoyed their time attending AIME and networking with great contacts whilst in Melbourne.

AIME 2010 showcased over 800 exhibitors, 195 new companies including Lufthansa German Airlines, Delta Airlines, Visit London and Leading Hotels of the World.

This year it is estimated that AIME has attracted $400million in business travel expenditure booked by attendees! With AIME’s growing popularity and excellent networking opportunities we will be sure to attend again next year and hope to see you there!

Velero proved to have a great menu with an extensive list of tapas, market fresh fish, grilled meats matched with imported Spanish wines. However the meals did not meet my Hostec taste buds quite how I had hoped. I ordered the beautiful Riverina fillet from the grill (pictured) and while it looked delicious it was indeed overcooked. Family members opted for the more traditional Spanish paella (also pictured) and while one said the mix of prawns, mushrooms, clams and chili was the perfect blend with our selection of wines, another believed it was dry. On the plus side the atmosphere was relaxed and peaceful, warm and friendly hospitality was ensured with our dining experience being thoroughly enjoyable. A mixture of Spanish cheeses, cinnamon and hazelnut sorbet saw the end of the night with small portions but were complemented by red and white wines.

For my final summer night Velero did get the Hostec tick of approval. I saw the sun set over the wharf, the waiters catered to our needs, and while the food fell a little flat, there was a great vibe in the area that people of all ages can appreciate.

Paella: Spanish rice w chorizo, prawns, mussels, clams, saffron & chilli

Riverina beef fillet served with Spinach and Paprika butter

While our Hostec members team didn’t win quite as many rounds as hoped (nothing to do with a huge lack of practice), the day was thoroughly enjoyed while listening to the mix of DJs, seeing the costumes, and spending the day in sun. SLAM still has a competition in Cronulla on March 13th, if you are keen to get play some volleyball and have some fun - be sure to click on the link above.

Hostec gets involved with SLAM Volleyball Festival

Training Solutions Team
Michelle Thelning – Business Development Manager

“Originally from New Zealand; like so many other Kiwis, I have now been living in Australia for the past ten years. My passion and drive for the hospitality industry began for me when I started working part time in a selection of bars and pubs in New Zealand.

In 2001 I moved to Australia to live in Tasmania, Hobart. This is where I began working in Mures Restaurant located on the famous Hobart Waterfront on the upper deck restaurant and also the lower deck bistro aiming for and securing a supervisory role. Since moving to Sydney, I have brought with me my knowledge and drive for the hospitality industry and continued my connection with the industry as a Business Development Manager for Hostec.

In my role, I focus on forming relationships with clients and finding the correct solution to the needs of  their business. With our vast scope of courses, we can tailor and construct a program ranging from one day to six weeks ultimately upskilling and training both domestic and international students. I have always prided myself on the level of client support I offer and with my knowledge and commitment to vocational education; Hostec, the team and myself are very excited for 2010 training solutions.”

Tonight Club AIME will be held at Lagerfeld Bar, Crown Entertainment Complex and allow visitors to AIME to network and let their hair down.

Tomorrow will be day two show-casing Saxtons Ultimate Event Experience and further opportunities for attendees to view exhibitions and network with fellow guests.

That evening, the celebration continued with drinks at Establishment Bar. It worked out perfectly because it was ladies night, which entitled women to two free glasses of champagne. We exchanged jovial conversation over drinks. The ambiance was very sophisticated with the cool sounds of light jazz and house music. People were dressed from all walks to corporate to nightlife glamour. It was such a great day to celebrate with the Hostec crew.

The celebration continues. That Saturday, a few of us went out for Jemma’s birthday. We had a pre clubbing dinner at the Ivy Bar and made our way over to Club Retro. The floors had different themes ranging from 80s to 90s music. My favourite was the 80s floor, as most songs in this decade were great. We danced the night away and that was the end to such a festive week.

Yours truly,

Yewande