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FOODSERVICE CONSULTANT ASIA PACIFIC EDITION


FOODSERVICE CONSULTANT


THE BRIEFING


68 SCHOOL IS COOL Culinary education is growing in popularity in Asia, as demand for qualified staff is fuelled by the boom in tourism


72 COOKING WITH STYLE Jacques Reymond tells Jacklyn Lloyd how opening his own restaurant in Melbourne enabled the French trained chef to create his own style


77 INSPIRED WORLD OF DESSERTS The imagination of Janice Wong has made her Singapore establishment 2am:dessertbar a destination for foodies and lovers of the bizarre and the delicious


80 FOOD QUALITY Tim Neesham investigates how Chinese farming standards are being raised


Editor Michael Jones Contributing editor Amelia Levin Group chief sub Martin Cloake Chief sub-editor Jacquetta Picton Subs Nina Bryant, Francesca Cotton Online writer Ellie Clayton editorial@foodserviceconsultant.org


Design director Ewan Buck Group art editor Ian Hart Senior designer Henrik Pettersson Designer Emily Black Picture editor John Kilpatrick


Senior account manager Tina Paw Production manager Rob Manning


Publisher Stuart Charlton Group advertising director Alex Segger Senior sales executive Naomi Jones sales@foodserviceconsultant.org


PCP 80


82 LAST BITE Dylan Murray of UK firm Drake & Morgan gives us two minutes of his time to tell us about his career in foodservice


77 DIGITAL UPDATES


A wealth of extra content is waiting on the Foodservice Consultant website. Go to foodserviceconsultant. org for digital-only interviews, regular blogs, event coverage and expert analysis of the


latest industry news. You can also sign up to the Foodservice Consultant monthly newsletter, a comprehensive round-up of the stories affecting the global food and beverage industry. The Foodservice Consultant app is now available on Apple and Android devices. Top online stories include… Michael Jones blogs


from this year’s FCSI EAME CONFERENCE


where harnessing the potential of the sector’s young people took centre stage. BILL MAIN FCSI


of the WORLD’S BEST RESTAURANTS is announced, and with more entries than ever before, the growth of the US fine-dining scene is cemented.


AWARDS: Eddie and Ozzie Awards 2014 winner: Association/Non-Profit (B-to-B), full issue


The Content Council Pearl Awards 2014: silvers for Best New Launch or Re-Launch and Best Overall Editorial (B2B)


6


argues that the $15 minimum wage goes too far and the ELITE 100 LIST


Managing director Dan Davey Production director Angela Derbyshire


FCSI


Executive administrator Nick Vaccaro, nick@fcsi.org


FCSI board of directors: The members listed below are the board for 2015 Officers: President Jonathan Doughty FCSI, Secretary/treasurer James H Petersen Jr FCSI, Special projects Clara Pi FCSI Directors: Toni Clarke FCSI, Martin Rahmann FCSI, William P Taunton FCSI


Immediate past president Edwin Norman FCSI


Allied representatives: Greg O’Connell, Eric Von Kaenel, Martin Ubl


Foodservice Consultant is published by Progressive Customer Publishing progressivecp.com Printed in the UK by Stephens & George Subscriptions: foodserviceconsultant.org/editions ISSN 2052-0220


© Progressive Customer Publishing 2015. All rights reserved. The views expressed herein are not necessarily shared by FCSI. If you want to reproduce or redistribute any of the material in this publication, you should first get PCP’s permission in writing. No responsibility for loss occasioned to any person acting or refraining from action as a result of any material in this publication can be accepted by FCSI, the publishers or the author(s). While every care is taken to ensure accuracy, FCSI, the publishers and author(s) cannot accept liability for errors or omissions. Details correct at time of going to press.


editorial@foodserviceconsultant.org twitter.com/FS_Consultant Foodservice Consultant Foodservice Consultant


ALAMY


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