Talking Food Stage presented by Silver Chef

Come and listen to a line-up of industry insiders as they share their experience and knowledge and provide great new ideas for you to take back to your own business. The Talking Food Stage presented by Silver Chef is free to attend and no bookings are required.

Monday 10 September

A social entrepreneur with the simple belief that food is too valuable to waste. Having always been linked to food from family moments in the kitchen to managing the largest entertainment complex during the 2008 Olympics in Beijing, Maxime is now on a mission to reduce food waste with Winnow.


Australia's aged care sector is booming and it's more important than ever to know how the industry is changing. Join a panel of experts as they discuss the latest changes to take place within the aged care industry, trends happening in the sector and the concept of dining with dignity.


Explore the story behind Tasmania's quality artisan produce and the new and emerging products to look out for. The idea is to explore the story from three different perspectives; local, national, and international.

From the local perspective - A Tasmanian chef / restaurateur actively sourcing seasonal, local produce that is a key feature of the business and menu. Someone who has incorporated this food ethos into their production and business, and why it works in Tasmania.

From the national perspective - An interstate chef / restaurateur that is passionate about Tasmanian produce and actively sources it for their menu.

From an international perspective - An internationally recognised chef that actively sources and promotes Tasmanian produce.


Watch live as Chef Adam Moore discusses topics that are purely chef-to-chef with some of the biggest names in the industry. Find out the inspirations, their careers up until now and how to tackle the daily challenges that anyone who works in stressful and high paced kitchens face.

Depression & mental health has become an all too familiar talking point in the foodservice industry. With chef suicide a huge concern, we are going to look at the causes, and discuss how to identify the signs, and the ways to approach friends, colleagues and loved ones to help them out from under this very black cloud.


Tuesday 11 September

A hosted panel discussion between three industry experts from a top Melbourne chef, a nutritionist and a market research professional looking at the latest trends in the foodservice industry, and what we can expect in 2019. Find out how chefs develop menus to stay ahead of trends and how nutrition has become a hot trend.


Industry experts will discuss the importance of staffing. Explore training techniques, and what to look for in potential employees, and how to keep the right staff. Make sure you know your obligations and changes to visas.


A panel discussion exploring key design components that influence a great hospitality space, and how to consider these elements when designing your venue. Hear from leading fit out and design professionals giving advice on layout, lighting, sound, colour palettes, functionality of design and budget. Consider what's worth the extra expense and where to seek efficiency.


Come along to the Talking Food Stage and see for the first time in Melbourne, Fine Food Australia is opening up the floor to hear from aspiring businesses and start-ups. Take your chance to pitch your business idea to Fine Food Australia’s line up of industry-leading, expert Lions to win money-can't-buy industry defining awards.


Wednesday 12 September

In this fireside chat style session, discuss how to embrace your competition by finding your USP. From creating your marketing strategy to understanding the role that music plays in building your brand, learn how to thrive on competition rather than fearing it.


Knowing how to expand your business can be a tricky task - especially when you’re making the move into an international market. Johnny Di Francesco owner of 400 Gradi has in countries, while Mimmo Lubrano of Sandhurst Fine Foods has been exporting products for years. Hear from Johnny, Mimmo and owner of Numberic 8, Trudi Yip as they discuss the logistics to making your brand international.


In the age of a digital media takeover, find out why its imperative that your businesses utilises digital platforms and new techniques to attract the right audience. Learn about your
customers and connect with your audience effectively, explore affordable ways to raise your brand awareness and above all, stand out from the crowd.


The very real issues of depression and substance abuse are faced by hospitality workers and managers on a daily basis. Although seldom discussed in a public forum, these issues have the potential to destroy not only businesses, but lives. Join this very important panel discussion to learn not only how to spot the signs, but how to support those who may be struggling.


Watch live as Chef Adam Moore discusses topics that are purely chef-to-chef with some of the biggest names in the industry. Find out the inspirations, their careers up until now and how to tackle the daily challenges that anyone who works in stressful and high paced kitchens face.

Starting out in a foodservice business can be a nerve wracking experience. It’s extremely demanding, high-risk, and highly competitive in today’s market. In this session we look at ways to safe-guard yourself and ensure your venture has the best opportunity for success. Talk to some people who have done exactly this, and can impart some solid advice to help smoothen your journey.


Thursday 13 September

Having your products stocked on the shelves of the big supermarkets significantly impacts your brand's exposure and sales. Hear from a panel of industry experts as they discuss how to create products that appeal to a larger audience and sell well in supermarkets.


A hosted panel discussion about the use of social media in the food industry and how to utilise each platform. Learn from industry experts about quick implementable techniques, how to respond to reviews, how to work effectively with influencers and the media, and what to look out for in the future.


The foodeservice industry is constantly changing, and those within it need to innovate or fall behind. So what's new and what's next? Learn which disruptive technologies are on the horizon and what to expect from the future of food.


Watch live as Chef Adam Moore discusses topics that are purely chef-to-chef with some of the biggest names in the industry. Find out the inspirations, their careers up until now and how to tackle the daily challenges that anyone who works in stressful and high paced kitchens face.

So you’ve been slogging it out in the kitchen for 10 years, only to have finally hit a wall. Your passion for food still smoulders, but your drive in the kitchen has all but gone. You find yourself feeling like it’s time to turn your back on food and go do something else. You aren’t the only one – and before you finally choose to hang up your chefs jacket, perhaps come and listen to these guys who all share the same story; There IS life in foodservice after the pans.


Where To Next

About the Show

Read More

What’s On

Read More
Your browser is out-of-date!

Update your browser to view this website correctly. Update my browser now

×