Posts Tagged ‘Hospitality’

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OFFICIAL OZHARVEST AMBASSADOR DUTIES – COOKING AT FLORIADE

Published October 19, 2011 by Anna Johnston

 

WOWZA!!! This past few months have been a whirlwind of excitement and change and learning and challenges and growth. My new job is just incredible, so much diversity. Too date, I’ve worked with the Prime Minister & Cabinet to create official events at Parliament House, dealt with famous performers and entertainers in preparation for the Australia Day live concert next year, to Manuka Oval working on the Prime Minister’s XI Cricket match. It’s a wonderful blend of both the Tourism and Hospitality Industries, and for the first time ever I can say I’ve got my feet firmly planted in both camps.

  

 Here in Canberra each Spring we host the Floriade Flower Festival, Commonwealth Park explodes with colour, entertainers, Food & Wine, Crafts & Arts, not to mention the million odd beautiful blooms. The flowerbeds showcase some of the regions finest gardeners and floristry student designs, who have been set the task to create working with in a theme.

This years theme was ‘A Feast For The Senses’. Continue Reading

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A GOOD RECIPE FOR WORKING TOGETHER

Published September 21, 2011 by Anna Johnston

A little over 10 years ago now, I entered the kitchens of the National Convention Centre in Canberra. As a senior at college, I think like most of my fellow students, I didn’t really have much of a clue what I wanted to do with my career, so it seemed like a good idea at the time to enter the Healthy Heart Cooking competition, the prize was a $1000.00 scholarship that would pay for my entire training package at the Canberra Institute of Technology cooking school if I won.  I’ve gotta be honest & tell you I really only saw the $1000.00 prize, not what the prize actually meant for my future in the industry.

Back then, I didn’t actually enjoy cooking.  You know why?  Because it meant touching food too much!  I’d used to use pink washing up gloves and a carving fork so I didn’t have to touch the chicken when I cut it up, the texture used to creep me out.  Nor did I have a very broad palette when it came to food either, pretty much every vegetable was out, although to this day Im still particular about a couple of veggies. I mean really?  Who likes Brussel Sprouts anyway? Continue Reading

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