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Conviction Kitchen - SEASON PREMIERE

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Conviction Kitchen - SEASON PREMIERE Powered By Docstoc
					SEASON PREMIERE
EVERYONE DESERVES A SECOND CHANCE
Sometimes, one            CONVICTION KITCHEN is a groundbreaking,
                          inspirational new program for Seven in
                                                                           Helmed by renowned chef Ian Curley,
                                                                           CONVICTION KITCHEN follows the
                                                                                                                             If anyone can truly relate to the trainees, it
                                                                                                                             is executive chef Ian Curley. As a teenager,
mistake is all it takes   2011, offering twelve convicted criminals
                          the opportunity to redeem themselves and
                                                                           redemptive journey of the trainees as they are
                                                                           taught the skills to man a high-end a la carte
                                                                                                                             Curley was incarcerated in a English borstal
                                                                                                                             (juvenile delinquency facility) after becoming
to get sent down the      reclaim their lives.                             restaurant. Six trainees will join Ian behind-    involved in a gang fight. It was through a
                                                                           the-scenes in the kitchen while six wait front-   vocational cooking course where he realised
wrong path. However,      The trainees of CONVICTION KITCHEN
                          have not only hurt others through their past
                                                                           of-house under the watchful eye of restaurant     his passion and ability in the kitchen.
                                                                           manager Lisa Parker.
for the trainees of       actions but also themselves, shattering the                                                        Curley said: “I didn’t have the best start, so
                          confidence of their family and the greater       Five nights a week for six weeks, the trainees    this is my way of giving something back. I
CONVICTION KITCHEN,       society. And while many have served              will operate the ‘Conviction’ restaurant,         strongly believe that you can turn people’s
                          their time, an enduring, unspoken stigma         based in Brisbane’s prestigious Emporium          lives around – if you have the chance to help
it’s time to get back     still remains – particularly when seeking        complex. Here they will fully understand the      someone, you should.”

on track.                 legitimate work.                                 stresses of the hospitality industry and a
                                                                           new change of life.                               With pride and the possibility of a new
                          Hailing from a variety of diverse backgrounds,                                                     work future on the line, each day is another
                          many of the CONVICTION KITCHEN trainees          CONVICTION KITCHEN will follow the trainees       important step for the trainees as they
                          have experienced homelessness, chronic           along every step of their new path – including    attempt to reshape their lives through sheer
                          unemployment and drug abuse. Their crimes        unprecedented into prison life and access to      determination and courage.
                          include fraud, stealing, dangerous driving and   their parole appointments - looking at how they
                          drug offences.                                   incorporate their learning experiences both at
                                                                           work and at home.




                                                                                                                   CONVICTION KITCHEN
IAN CURLEY
EXECUTIVE CHEF

British-born executive     The renowned chef is well-placed to guide
                           the trainees throughout their journey,
                                                                              In 2006, Curley departed The Point to take up
                                                                              the position of Executive Chef at Melbourne’s
chef Ian Curley is about   having struggled with his own troubled             exclusive European Group venues, which
to set the trainees of     youth. Falling in with the wrong crowd as
                           a teenager, Curley was involved in a gang
                                                                              include The European, The Supper Club,
                                                                              The City Wine Shop and Siglo. At present, he
CONVICTION KITCHEN         fight and, as a result, spent six months in a      manages their four venues, three kitchens
straight.                  juvenile detention facility.                       and a team of over 30 staff.

                           He was given a second chance when placed           Curley is heavily involved in charity work,
                           in a vocational cooking course at the Henley       regularly offering his services to St Vincent
                           College of Catering Studies and Further            De Paul to help teach cooking skills
                           Education. Upon graduation, he moved to            to the homeless.
                           London to undertake his traineeship as a chef.
                                                                              He has previously had his own radio program
                           Curley spent several years working in London,      on 3RRR and has made appearances on
                           becoming a Chef de Partie and First Commis         MasterChef Australia and The Circle.
                           Chef at the Hyatt Carlton Towers Hotel before
                                                                              Ian Curley has two daughters with
                           working at Soho’s Sutherlands Restaurant.
                                                                              partner Simone.
                           Curley celebrated the Bicentennial year
                           with a move Down Under to make his mark
                           on the Australian restaurant scene. Widely
                           considered one of Australia’s first class chefs,
                           Curley worked as Head Chef in numerous
                           Melbourne restaurants before becoming
                           Executive Chef at The Point, Albert Park.



                                                                                                                       CONVICTION KITCHEN
LISA PARKER
RESTAURANT MANAGER
Lisa Parker joins           After graduating from Frawley College in
                            1988, Parker initially enrolled in a teaching
                                                                             eight years, Parker was hugely in demand
                                                                             to manage Brisbane’s most exclusive
CONVICTION KITCHEN          degree, but deferred for a year to complete      restaurants, working at Pier Nine and
as Restaurant Manager,      an intensive year-long hospitality traineeship
                            through the Hospitality Training Association.
                                                                             Gambaro’s, as well as overseeing the set-up
                                                                             of the newly renovated Coronation Hotel’s
boasting a highly                                                            Lure restaurant.
                            She was instantly attracted to the industry
respected career within     and upon completion of her traineeship,          Lisa has since started her own hospitality
the hospitality industry.   was offered a waitressing position at the        consulting practice, Lisa Parker Event
                            prestigious Brisbane Club. Parker spent          Management, attracting such high profile
                            three years at the Hilton’s fine dining          clients as the Mercedes Benz Fashion Festival.
                            restaurant, learning full silver service and
                                                                             Lisa Parker is a confirmed ‘foodie’ and
                            gueridon table service.
                                                                             loves to spend her spare time travelling and
                            In 1993, Parker returned to her initial          relaxing through yoga.
                            interest, teaching, with lecturing roles
                            in hospitality at both the Lorraine Martin
                            College and the Hospitality Training
                            Association. During this time she taught
                            specialised hospitality courses for
                            underprivileged groups, disadvantaged
                            children and the long-term unemployed.

                            After five years in teaching she returned
                            front of house as the restaurant manager for
                            Rosati’s, before becoming event manager for
                            the New Farm Carnival in 1999. Over the next


                                                                                                                     CONVICTION KITCHEN
JEAN-VITAL SYVERIN
SOUS CHEF

Jean-Vital Syverin is set   Born in Haiti as one of 12 children, Syverin
                            was brought up to believe (in traditional West
                                                                             Syverin became the Head Chef for Red
                                                                             Rock Leisure, running the kitchens of
to bring some muscle to     Indies fashion) that only women could rule       restaurant BearBrass and, later, Chapel
CONVICTION KITCHEN as       the kitchen.                                     Street’s Temperance Hotel, for seven years.
                                                                             He currently operates his own catering
Ian Curley’s right hand     It wasn’t until he relocated to his sister’s
                                                                             company, Soul Provider.
                            home in Toronto in 1989 that he started
man with the pans.          dabble in cooking. After graduating from
                            Georges Vanier Secondary School, Syverin
                            studied Culinary Management at the George
                            Brown College and gained work in a variety
                            of Canadian kitchens.

                            One memorable experience was Syverin’s
                            work at Caribbean restaurant Solo Grill,
                            where he worked with chefs of Caribbean,
                            Indian and Asian backgrounds. As a result,
                            Syverin learnt how to create a variety of
                            mouth-watering dishes using indigenous
                            flavours and spices.

                            After leaving Canada to travel the world,
                            Syverin found himself in Melbourne working
                            alongside Curley, who was so impressed
                            with the former’s cooking abilities, he
                            sponsored his stay in Australia.



                                                                                                                   CONVICTION KITCHEN
CONVICTION
THE RESTAURANT

Located in the Bistro Three space in
Brisbane’s prestigious Emporium complex,
Conviction was a high-end, a la carte
restaurant boasting a menu based on The          Appetisers
                                                 Freshly shucked oysters, shallot & red wine vinegar ........................................................... 4.00
European’s elegant, continental fare.            Kefalograviera saganaki, fennel & red onion salad ........................................................... 17.00
                                                 Truffled duck liver & foie gras parfait with ginger pear chutney ...................................... 17.00
                                                 Steak tartare (100g) with traditional condiments............................................................... 25.50

Conviction had a capacity for approximately      Zucchini & butterbean salad with goat’s curd.................................................................... 20.00
                                                 Cos lettuce, egg & anchovy ................................................................................................ 20.00
                                                 Crispy shell prawns with romesco sauce ........................................................................... 15.50
80 people in the restaurant area, as well        Vannella Mozzarella, heirloom tomato & basil .................................................................. 24.50
                                                 Italian Mozzarella, heirloom tomato & basil ...................................................................... 26.50
as a separate bar and waiting area seating
approximately 30 more.                            THE BEEF WE USE IS SOURCED BY AA CO & IS 100% QUEENSLAND STEERS,
                                                     DRY AGED FOR A MINIMUM OF 28 DAYS IN A CONTROLLED, CHILLED
                                                                            ENVIRONMENT.
Outfitted in warm, dark tones in an art-deco
                                                 1824 CHATEAUBRIAND OF 36 MONTH DRY AGE
style, Conviction had the style of a five-star   FILLET OF PRIME QLD STEER FOR TWO PERSONS ............................................................ 72.00


restaurant and the functionality of a studio.    1824 GRAIN FED TOMAHAWK RIB STEAK FOR
                                                 2 PERSONS.......................................................................................................................... 88.00

Lighting rigs were fitted to suit filming        DARLING DOWNS WAGYU, MARBLE SCORE 6,
                                                 STRIPLOIN ........................................................................................................................... 39.00
purposes; static cameras were mounted to
                                                 TAKUMI WAGYU, MARBLE SCORE 8 RUMP STEAK ......................................................... 36.00
catch all the action while roaming camera                         ALL SERVED WITH CELERAIC REMOULADE, PEAR SALAD,

crews followed staff and diners alike.                          BONE MARROW, BLACK VINEGAR & EXTRA VIRGIN OLIVE OIL



                                                 Greek lamb, moussaka with feta & spring roll of braised shoulder ......                                                          35.00
Conviction was open five days a week for         Cotoletta of free range Western Plain Pork with Italian coleslaw ........                                                        33.50
                                                 Fillet of kingfish with oyster & mussel escabeche .............................                                                  34.50
lunch and two settings a night for dinner,       Seasonal mushroom risotto with truffle oil .......................................
                                                 Beef Wellington, petit pois, foie gras with madeira sauce ..................
                                                                                                                                                                                  27.00
                                                                                                                                                                                  38.50

taking bookings and off-the-street walk-ins.     Black & white linguine, fresh crab, tomato & bottarga .......................
                                                 Seafood Paella: saffron rice, roasted shellfish for two persons ..........
                                                                                                                                                                                  28.00
                                                                                                                                                                                  60.00

                                                 Accompaniments
                                                 Hand cut French fries ............................................................................................................ 9.50
                                                 Green Salad......................................................................................................................... 10.00
                                                 Kipfler potatoes & confit garlic........................................................................................... 11.50
                                                 Baby beans & almond ......................................................................................................... 10.00

                                                 Desserts
                                                 Chocolate salty caramel, peanuts and sour cream ice cream ............................................ 16.00
                                                 Tiramisu & chocolate crisp bread ....................................................................................... 16.00
                                                 Crème Brulee with green apple sorbet & old fashioned tea cake ..................................... 16.00
                                                 Cheese (50g) served with fruit & bread .........................................................................Market $
                                                 Lemon tart with clotted cream............................................................................................ 12.00
                                                 Carrot, crunchy walnut & ricotta trifle ................................................................................ 14.00


                                                                                                                                                                                               CONVICTION KITCHEN
FOR FURTHER INFORMATION PLEASE CONTACT
JAYDE WALKER
CHANNEL SEVEN PUBLICITY MELBOURNE
T: 03 9697 7764
E: JWALKER@SEVEN.COM.AU                         COMING SOON
                                         CONVICTION KITCHEN

				
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