Directory (Jan 07) 18/12/06 3:05 PM Page 1 CORPORATE DIRECTORY Chace Agencies Chanda Rice 8363 7881 ADVERTISING Advertiser Newspapers Malcolm Balcerak 8206 2000 Empire Liquor Brenton Quirini 8351 7666 Channel 9 Cameron Scott 8267 0134 Festival City Wines & Spirits Don Totino 8268 8066 Entertainment Publications Katie Falkenberg 8364 6115 Fine Wine Partners Susie Bishop 8333 9407 Foodservice News Anthony Huckstep 02 9281 2333 Fosters Australia Tom Parkin 0418 849 173 Ontime Publications Steve Moxey 0400 473 200 Harbottle on-Premise Stewart Ferguson 8152 8757 AUDIO VISUAL Hardy Wine Company Kane Stoddard 0417 865 466 Novatech Leko Novakovic 0411 718 252 Icon Brands Glenn Beale 0437 775 350 BANKING SERVICES Lion Nathan 8236 9444 American Express Call Centre 1300 363 614 Negociants Australia Margot Muir 8112 4210 ANZ Bank Call Centre 1300 366 988 Nepenthe Wines Paul Limpus 8389 5270 Bank SA Andrew Dallison 8424 4738 Pernod Ricard Australia Allan O'Neil 8208 2460 Commonwealth Bank Louisa Crowley 8206 4500 Peter Rumball Wines Peter Rumball 8332 2761 Diners Club Linda Lawson 0417 826 968 SA Brewing Melanie Towler 0439 810 674 NAB Call Centre 13 10 12 Samuel Smith & Son Susanna Brown 8231 3963 Westpac Bank Phil Couchman 8230 2291 Woodstock Winery Geoff Barker 8383 0156 BUSINESS ADVISORS MARKETING Clayton Hentschke Accountants Mark Clayton 8522 3964 Aust.Mushroom Growers Assoc. Pam Tobin 8234 8601 Defining Details Di Whicker 0408 812 203 Blue Nectar Brett Helgerson brett@ bluenectar.com.au George Pantahos & Co George Pantahos 8223 7649 SA Tourism Commission John Evans 8463 4500 Michael Corigliano Chartered Acc. Michael Corigliano 8400 6090 webmenu.com.au David Stocker 1800 609 255 Moore Stephens Brendan Connolly 8291 2500 MEDIA Profitable Hospitality Ken Burgin 02 93694558 Advertiser Malcolm Balcerak 8206 2000 CAR HIRE Channel 9 Cameron Scott 8267 0134 Budget Rent-a-Car 1300 362 848 POINT OF SALE CLEANING PRODUCTS H&L Australia Jason Nikolas 0439 889 130 Alsco Linen Gary Sywak 8346 1391 Possum IT Pat Hollis 8347 1151 Campbell’s Cleantec Dejan Balaban 8447 6600 PRINTING FOOD SERVICES Bowden Printing Ivan Bartholomew 8340 3588 Adelaide Produce Markets Rachel Fletcher 8349 4493 RISK MANAGEMENT AMJ Produce Margy Abbot 0418 833 351 Safework SA Indra Jury 0417 871 078 Angelakis Brothers Mitch Sperou 8400 1300 SHOP-FIT Bonland Dairies 8241 2277 Build Perspective Scott Langford 0438 795 343 Coca Cola Amatil Pat Carpenter 0419 873 387 SOLICITORS Cosmo Foods/King Is.Group Sean Kay/Matt Cooper 8359 1466 Norman Waterhouse Sathish Dasan 8210 1253 Goodman Fielder 8348 2711 SOUND & LIGHTING Holco Fine Meat Suppliers David Culbert 0407 604 853 Novatech Leko Novakovic 0411 718 252 International Oyster & Seafood Angie Del Medico 8231 6441 STAFFING Meat & Livestock Australia Stephen Edwards 0411 680 519 Complete Personnel Lynn Gill 8269 7400 Rio Coffee Michael Marin 8362 3376 SUPERANNUATION Tassal Group Richard Longden 0438 119 660 Host-Plus Scott Measday 0418 327 607 Vittoria Coffee Don Tucker 8346 2399 THEMING FOODSERVICE EQUIPMENT & SUPPLIES Chaircovers Over All Heather McQuade 8362 0772 Curtin Pty Ltd Steve Uppington 8340 1677 TRAINING Macmont Greg Cordingley 8245 6200 TAFE SA - Adelaide Sth Mark Slatter 0418 693 335 FURNITURE SUPPLIERS Business SA New Appren Centre Phil Methofer 8300 0015 Casual Living Commercial Con Koutsikas 8293 5966 Hospitality Group Training Peter Nolan 8223 6766 James Richardson Corporation Graham Bald 8211 8966 Int College of Hotel Management Michael Brearley 8348 4654 INSURANCE Le Cordon Bleu Sophie Davies 8348 3055 Aon Risk Services Kylie Storrie 8301 1130 TAFE SA - Adelaide Nth Kylie Gabell 8348 4447 LEISURE & LIFESTYLE Food,Tourism & Hospitality Skycity Casino Emily Ormsby 8218 4204 Skills Advisory Council SA Inc John Cassebohm 8232 0311 LICENSES SITE Academy Nevada Jones 8346 2788 APRA Gary Burrows 0418 857 039 William Angliss College of TAFE Sandra Lunn 0421 344 965 PPCA Christie Hayes 02 8569 1100 UTILITIES LIQUOR Envestra Peter Keogh 8217 5211 Coopers Brewery Penny Johnson 8440 1800 Power Direct David Eriksen 8357 7511 Directory (Jan 07) 18/12/06 3:05 PM Page 2 RECIPE FOR SUCCESS Brought to you by CHEF RESTAURATEUR Name: Brian Smith. Name: Rob Kermeen. Restaurant: Adelaide Entertainment Centre. Current Restaurant: Arnou Bistro @ The Earl. Claim to Fame: Survived 27 Years as a chef. Past operations you have owned: Proudest Achievements: Formerly Tantino in Hutt Street Having Trained some very fine chefs. Proudest Achievements: What made you want to become a chef? I HAVE 2 – (1)Conning a beautiful and intelligent woman (Sophie) into I simply loved cooking so I made my hobby my job. marrying me (2) Then becoming the father of a baby daughter on New Person you most admire and why? Years Day of 2006. Ferdinand Point, a true culinary visionary. What inspired you to become a restaurateur? Who was your best mentor and what did they teach you? I wish I knew? I’d go back to that bloke and slap him in the head! I never really had a mentor as such I just wandered around picking up Someone you admire? Why? knowledge where I found it. I admire business people who take a risk. Why? The people who take a What is your philosophy for success? risk and manage risk successfully are to be admired.To name an Don’t forget to enjoy yourself I Don’t see how any one could succeed at identity? The late Kerry Packer’s life was a very full life. some thing they didn’t like or why they would bother trying. Who was your best mentor and what did they teach you? Ingredient you most enjoy using? My father Bob. Work hard, play a straight bat and never compromise Today its dried limes. your self esteem. What is your favourite original recipe and why? What is your philosophy for success? Too hard, I generally cook em and forget em. Employ good people and empower them. Listen. Most rewarding part of being a chef? Favourite part of being a restaurateur? Making people happy just from cooking a meal. Simply anytime a guest compliments us on our work.They noticed our efforts. Worst part of being a chef? Worst part of being a restaurateur? Getting friends etc to understand the hours I keep are not really such Time away from my wife Sophie and daughter Lucy. an imposition and that while I’m at work I’m having fun without them. What was your biggest lesson? What, in your opinion, distinguishes an average chef from a The importance of developing the right culture in a business. Its hard to great chef? change a culture that stinks! Hard work and focus on the food not the image. What words of advice would you give prospective restaurateur? What advice would you give to your staff? Be passionate, progressive, perfect and manage your percentages. Focus on the food and quit when you don’t like cooking anymore. What is one of your most memorable dining experiences? What is one of your most memorable meals? With best friends in Ristorante ‘13 GOBBI’ in Firenze on 9/11/2001. Chicken Saag Waller in Madras (Chennai). They were on their honeymoon and we were courting…it could have been a bad omen but we are all still together! What’s hot at the moment? I really don’t care much for following food fashion. What’s hot is well If you could change one thing about our industry what would it be? cooked flavourful food. There’s nothing wrong with us! Canberra could change by eliminating FBT on entertainment expenses…oh well…it’s nice to have a What’s not? dream. A bit of a trade off for GST?? Maybe?… Bad food, there’s no reason for it. What is your vision for the future of our industry? An industry where training is given it’s given its rightful place and importance and where excellence is properly rewarded.