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Leading Australian chef Neil Perry to visit Coffs Harbour Education Campus2 September 2004Neil Perry, one of Australia's leading and most influential chefs, is delivering a presentation to the Tourism and Hospitality students studying Commercial Cookery at the North Coast Institute’s Coffs Harbour Education Campus. The presentation will be at 11 am, Monday, 30 August, with an opportunity for interviews and photography afterwards. Mr Perry’s accomplishments as a chef, entrepreneur and ambassador encompass an extraordinary 20 year journey from the kitchen to the boardroom. Mr Perry says that he is looking forward to presenting his story to TAFE NSW students in regional Australia. “I think it is important that the students be shown just what is possible in today’s global gastronomic society”, Mr Perry says. “It will serve both as extra motivation and also a great learning experience.” He will also offer advice and inspiration on how they can maximise the opportunities available to them. Mr Perry’s visit to regional TAFE Campuses is part of the Qantas Sharing the Spirit initiative - a series of programs and events designed to put Australians in touch with their heroes and their dreams. Sharing the Spirit also aims to connect the city with regional Australia. Mr Perry has managed several quality restaurants in Sydney and today concentrates on his flagship brands, Rockpool for which he became famous and Rockpool Consulting - which is comprised of a team of eight who consult to Qantas and Woolworth's on menu development, staff training, image and presentation. He is also an author of two books, 4 Classical/ recipe CDs, creator of a range of Neil Perry food products and a television presenter on The Lifestyle Channel's - Food Source. Geoff Baldry, the manager of the Tourism and Hospitality faculty at TAFE NSW’s North Coast Institute, says that it is fantastic for the North Coast Institute students to hear from Neil Perry. “His passion for perfection, his insistence on hiring and training the very best staff, and also sourcing the very best suppliers, all these qualities are the outcomes that we are driving for at the International School for Hotel, Catering and Tourism Management.” Mr Baldry also says that Neil Perry’s experience in working with chefs like Damien Pignolet, Gay Bilson, Stephanie Alexander, Steve Manfredi and David Thompson should add valuable personal insights to his presentation to the students.
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