Adrian Richardson might be one of Australia’s most famous and successful chefs, but he never stops learning.
The Melbourne restaurateur (La Luna Bistro, Bouvier Bar & Grill), author (The Good Life, Meat) and TV host (Good Chef, Bad Chef) says industry events like Fine Food Australia are crucial for staying informed.
“For a salty old dog like me, there’s always something new and clever to discover at Fine Food,” Adrian says. “Just when I think I’ve seen everything, there’s always a new piece of equipment or a new product.
“I also enjoy having a look at the chef competitions at Fine Food. It’s so important for chefs to encourage up and coming talent. They’re the future of this industry.
“Training has always been important, but it’s never been more important than now. We need more young people in the business.”
Adrian is also looking forward to reuniting with friends and colleagues in the industry after several tough years.
“In hospitality, everyone’s focused on their own business and their own venues,” Adrian says. “It’s not often we get the chance to catch up with your comrades. I always bump into someone and have a drink and a bite to eat.
“Fine Food brings the hospitality community together, and it’s perfect timing to celebrate things getting back to normal. We survived. A lot of us got through it. That’s a good reason to celebrate.”
If you’d like to see Adrian, head to The Source Kitchen at Fine Food Australia on 6 September from 11.30am-12.30pm.
Adrian will be the chief tasting judge at a unique cooking competition featuring the humble onion, with dishes plated up by Tonka’s Kay-Lene Tan, Nomad Melbourne’s Brendan Katich, Loti’s Elijah Holland, Australian Venue Co’s Telina Menzies and MCG chef Rhys Blackley.