Hilton Executive Chef Gary Johnson, Iron Chef Hiroyuki Sakai & Hostec Academy Cookery Student Jiraporn Oneplee

It was the weekend of Iron Chef, as two of the stars of the cult Japanese cooking television show whipped up a feast for almost 400 guests at the Hilton Sydney.

Three hundred episodes of Iron Chef were filmed between 1993 and 1999, when the show ended, but repeats continue to be screened every Saturday night in Australia on SBS. The show was also a cult hit in the US and its popularity led to a spin-off version there in 2004.

Iron Chef Hiroyuki Sakai & Hostec's Remi Descamps

In each episode of the Japanese show, a contestant chef challenges one of the Iron Chefs, who are specialists in certain cuisines, to engage in a “battle” or cook-off. They are then given a mystery ingredient they must use in every dish of a multi-course meal that they produce in one hour.

Chen Kenichi, the master of the spicy Chinese cuisine, has fought 97 “battles” on the show and has won about 75 per cent of them. Hiroyuki Sakai, who specialises in French cooking, has an even more formidable record, winning 70 out of 86 battles.

From the press event on Friday through to the theatrical dinner on Sunday night, the chefs’ performance alone seemed enough to “win the people’s ovation and fame forever”, as the host of the TV show declares in every episode.

On Monday 4th May, I along with a fellow student Anthony represented Hostec at the 13th Annual NSW Australian Hotels Association Awards. Hosted by the amazingly unique Hilton Sydney, the night was eagerly anticipated by all. Over 500 guests attended, so frocked up in our classy outfits, we had the role to assist guests in seating or any other enquiries.

We met and were introduced to many interesting people who are highly recognised within the Hospitality Accommodation industry, including general managers and the elite of all departments from many of NSW most recognised hotels. I thought it was a great opportunity to network with potential employers!

Hosted by the hilarious Mikey Robbins, the night was one of a kind. My most memorable awards included:
Bar of the Year - Blue Bar, Shangri-La Hotel Sydney
Deluxe Hotel Accommodation of the Year – The Observatory Hotel

The Shangri-La Sydney and the Wolgan Valley Resort and Spa were constant winners of the night.

Unfortunately, we weren’t guests for the dinner and missed out on the delectable meals. However, once the presentation was over we were off duty and able to relax. The evening ended as we enjoyed classy cocktails and mingled with Hostec’s corporate.

As a student, the Hilton Sydney presented a thoroughly organised and highly professional front, a level that I constantly study and work towards. This event was a great opportunity to mingle with and recognise NSW hospitality professionals. An opportunity only available due to Hostec’s strong value and reputation within the Industry!

So thankyou Hostec!

Until next time,

Danielle

Starting with black olive sour dough, some traditional Spanish jamon and tortilla de la casa, I was guilty of eating too much too quickly. The food was fresh and exactly what you imagine when going for a touch of tapas. To follow came crumbed meatballs with melting manchego cheese centres in Romesco sauce, which I’m sad to say were a tad dry for my liking. The final plate; Paprika salt and pepper squid with saffron mayonnaise were my favourite and a perfect way to finish the meal.

Subsolo provided a great dining experience. The atmosphere was relaxed, food delicious, well priced and I left feeling more than satisfied with the hospitality they offered. Located at 161 King St, on the corner of Castlereagh St in the CBD, Subsolo is opened Tuesday to Saturday for lunch, dinner and drinks. For further information or to make a booking please click the link above.

Subsolo restaurant and bar, King St

Sam Cordoba at Taste

The Opera Bar Bandstand provided a lively musical backdrop while visitors had the rare opportunity to sit at The Australian Gourmet Traveller Chefs Table and chat to Matt Moran, Guillaume Brahimi and Justin North. It was standing room only in the Australian Gourmet Traveller Taste Kitchen as visitors watched the entertaining and talented trio of Matt Kemp, Warren Turnbull & Colin Fassnidge open the night. Alex Herbert and George Francisco also displayed their culinary prowess in the packed out feature.

Visitors in the Gourmet Traveller wine theatre tasted some of the finest wine and champagne in the country with tasting sessions lead by wine writer Nick Stock. All of was this set against an outstanding Producers Market with over 80 fine food and drink exhibitors with fare to sample and take home to create a gourmet masterpiece!

Remi & Sam had a great night and recommend you check out Taste this weekend! Tickets are still available for Friday, Saturday & Sunday. Click here to book. Tickets are also available on the door.

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.

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

Whilst we shake our head, it does make you smile when you consider the unavoidable hiccups customers and guests encounter when dining at a restaurant or even staying at a hotel. Considering my experience within hospitality hasn’t been long, mistakes and embarrassment [to me and the guest!] is bound to happen. My first shock mistake was offcourse, spilling a beer down a guest back. I think I kept my sanity as he was not as upset as I expected. To point out my abilities as an amateur a guest even commented saying ‘Is she new? Yeah you can tell.’ Even further I’ve dropped glasses, walked in on ‘busy’ couples and even offered dessert to guests who had just finished their entrées! My work colleagues and even family and friends have filled me in on many colourful stories during their time at work or out socialising. I’ve heard stories of seeing apprentice chefs run off to hospital during service, attendants embarrassingly walking in on guests in compromising positions and even guests throwing meals on the ground if not serviced efficiently. They’ve had guests steal from the bar, been served alcohol when they’ve been designated driver, experienced very messy wedding parties, had red wine spilled all over their table and even encountered rooms as messy as a tip! And I doubt that’s even the beginning!

Weather your front or back of house or on the receiving side of hospitality there is always chance that our service will run into a bump in the road. I have no doubt that even you reading this blog have smiled and remembered a moment at work or socialising somewhere where things just don’t go to plan.

We’re all human, mistakes happen.

Danielle
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The ambiance of the restaurant was wood deco and unlike most restaurants had long wooden tables with up to forty guests at one table. I was confused as to where we would sit but then I looked up and saw some booths. We sat there and I peeked through the menu. There were so many specialties straight from Bavaria, but I was not so daring and just took the lunch special which was a “Poached Chicken Breast” with a side of chips. It was delicious and had a colourful platter surrounded with so many vegetables (tomatoes, celery, and even vegetables I did not know the name of.)

After our lunch, two other co-workers came down to join us. One happened to be another Amanda and the other was Nick. Unfortunately, Nick could not stay too long and left after one drink. After our stint at Bavarian, I felt like having chocolate. Both Amandas suggested we go to Max Brenner, a popular chocolate bar in Sydney. I know that there is one in SoHo too, but I never really thought about going there. When we went in it was a chocolate paradise, there was chocolate in tubs, and just chocolate everywhere. I wanted everything on the menu, but just settled for a chocolate soufflé with ice cream on the side. It was filled with rich chocolate goodness inside, and I enjoyed it so much.

After, our day ended early because of the heavy rain outside. I felt like I was in London instead of the Sydney.  It was quite an enjoyable day and I am looking forward to frequenting Max Brenner when I return to New York.

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Ferran Adria, El Bulli

Repeatedly crowned ” The World’s Best Restaurant”, El Bulli will be temporarily closed in 2012 and 2013. Famed chef Ferran Adria, often referred to as the dean of molecular gastronomy, announced the closure on Tuesday. The restaurant traditionally closes from mid-December to mid-June so he and his staff can develop new dishes and techniques. “With a format like the current one it is impossible to keep creating,” Mr. Adrià, 47, told reporters at the gastronomic fair Madrid Fusion.

Adria’s kitchen laboratory is famous for creations like liquid ravioli; caviar made from olive oil; an elliptical olive that is pure liquid; pine cone mousse; ravioli of cuttlefish wrapped around coconut milk; and Parmesan snow. They are astonishing and often baffling technical accomplishments that have garnered many disciples and set trends in restaurant kitchens worldwide.

The 2012-13 stretch “will be devoted to think, plan and prepare the new format for subsequent years,” the restaurant said in a statement. “During this time, all the know-how about elaborations, techniques and styles acquired after 30 years of creative research will be analyzed, and the results of said work will be compiled” in a comprehensive encyclopedia.

El Bulli is not closing down – it will be back in 2014 and when it re-opens it will be different.