chef weekend



The 3rd annual Chef Weekend to be held in Adelaide February 24th  - 27th 

Everybody has an opinion about education & training, the only way to be heard is to be part of the forum at the 3rd annual Chef Weekend to be held in Adelaide from the 24th to 27th of February. 

This conference will develop the pathway for the future advancement of our industry & will form the basis of how the ACF will lobby to protect OUR INDUSTRY.

So why don't you join us, voice your opinion & be part of the solution

With a range of honourable guest speakers, panels, and networking opportunities,  you do not want to miss out!

Saturday 24th February ALL DAY Delegates Fly in    
  8.00 Board Meeting Meridian College level 2 west /50 Grenfell Street
  13.00 ACF committee meetings Meridian College level 2 west /50 Grenfell Street
  17.00 Registration Adelaide Oval Phil Ridings Bar
  18.00 Welcome Cocktail Party Adelaide Oval Phil Ridings Bar
Sunday 25th February 7.30 Arrival Coffee & Pastries Adelaide Oval  William Magarey Room West
  8.00  Conference Commences Welcome Lachlan Bowtell  
  8.15 ACF Education Committee Presentation Andrew McKenzie  
  8.45 Skills, Education, Training, Discussion Panel    
  8.45 Luke Mangan, Peter Burrows, Karen Doyle, Andrew McKenzie, Neil Abrahams    
  11.00 Morning Tea    
  11.30 Women in the Culinary Industry, Karen Doyle, Abbey Wendland     
  12.15 Lunch    
  13.30 Australian Culinary Federation The Beginning Craig Birchall   
  14.00 Australian Culinary Federation The Future Neil Abrahams  



Gluten Free Facts & Fads your Practical Guide to Gluten Free

MAGGI Natural Mash

Karen Kingham

Mark Clayton

  15.30 Afternoon Tea    
  16.00 Sacha La Forgia -Adelaide Distillery to talk Gin  
  16.45 Conference Conclusion    
  17.00 Happy Hour with Gin Cocktails    
  18.30 Pre Dinner Drinks Adelaide Oval  Cathederal Room
  19.00 Dinner    
Monday 26th February 8.30 Buses Depart for tour of Adelaide Hills & McLaren Vale  
  22.00 Return from Tour    


Pick up around 8:30ish and go to Penfolds Magill for tasting and light breakfast then off to Applewood Distillery Gummeracha  from there we head to Udder Delights for masterclass with Sheree in Hahndorf then to Prancing Pony with pizza and beer tasting then through th hills to go to Goolwa Pipies  then we have booked the Victory Hotel for Dinner. Drinks watching the sunset over the ocean, food will be served in the underground cellar



Luke  is a leading Australian restaurateur and chef, whose influence on the food and wine industry can be found across four countries, 21 different restaurants, in the air on Virgin Australia Business Class, the carriages of the Eastern Oriental Express, and at sea, on board five P&O Cruise ships.

“Being a chef, the hospitality industry has been a big part of my life, so I think it’s important to give something back to the industry that has given me so much. In 2015 I created The Inspired Series program to help educate and support our up- and-coming chefs, waiters and hospitality students”



In 2015 Sacha launched his first product, 78˚ Gin, a London Dry style gin sourced using many native Australian ingredients, some from our own backyard in The Adelaide Hills, quickly earning him a reputation for producing exceptional small batch spirits.“I saw the briefest window for creating a small batch gin here in Adelaide,” says Sacha, “So I had to move fast.” In 2017 78 Degrees Gin was named Best Gin In the World

CRAIG BIRCHALL Founding President ACF

Craig has over thirty years’ experience in the food industry. He has extensive food safety HACCP training and a formal qualification in food, beverage business management and commercial cooking.  Trained in Sydney Australia Craig completed a Management Degree before travelling overseas to the UK and Europe where he worked for several years in the UK and Europe gaining diverse experience in world leading hotels and Switzerland.


MARK CLAYTON Nestle Professional Executive Chef

Mark was Executive Chef at the Union Club, Sydney and Head Chef at Eastwell manor, U.K. Having worked with the top end of the catering industry, both in the U.K. and Australia for over 30 years, and with a philosophy of ‘quality first’ Mark knows what chefs want and need in the way of convenient high end culinary ingredients that won’t compromise the dining experience.


KAREN KINGHAM Nestlé Professional Brand Nutritionist. 

Karen has a Bachelor of Science and Masters of Nutrition and Dietetics from the University of Sydney, and has worked as a clinical dietitian both in public and private hospital systems. Karen has consulted widely to the food industry and also writes regularly for food media in both print and online mediums.

Karen supports product development and manages nutrition education and communication for Nestlé Professional in Australia and New Zealand.



Abbey is from a rural South Australia paddock to plate is very close to her heart. Ensuring the hours of labour on the land don’t go to waste in the kitchen. She is a recently qualified chef, & has worked at Platia the restaurant and Adelaide oval during my apprenticeship. I’m passionate about learning and taking every opportunity thrown my way



Now a Chef for more than 30 years, Peter commenced training at TAFE SA in 1984. Peter has worked in many of Adelaide’s leading hospitality establishments as a Chef and Restaurateur and has over a decade of business experience including as previous owner of award winning Restaurant, COS Leigh St. in the heart of Adelaide until 2013.Since 2009, Peter has undertaken a career as a Cookery Lecturer and programmer at TAFE SA’s Regency International Centre for Hospitality, Tourism and Food Studies.



One of Australia’s foremost chefs, Neil was the founding President of the ACF ACT Chapter. Neil is renowned for his leadership across culinary programs, master classes, cooking schools and charity work & currently consults for the industry nationally & internationally

His proudest professional moments have been in the competition arena, competing for his country on many occasions and holding a position on the Australian National Culinary Team for 6 years. Neil co-captained the 2008 Culinary Olympic Team.


KAREN DOYLE President NSW ACT & Regions

Heading up the culinary program at the prestigious Le Cordon Bleu, Sydney Culinary Arts Institute for the past 9 years, Karen leads a team of international chefs that have worked across the globe.

Both in her role with Le Cordon Bleu and her position as President of the Australian Culinary Federation, NSW, ACT & Regions, Karen believes in fostering education and training in young apprentices, culinary students and chefs through both formal education and competition.


ANDREW MCKENZIE Vice Chair Education Committee

Andrew balanced his career working in Restaurants, Hotels and Resorts in Victoria, NSW, Queensland and Rarotonga in the Cook Islands. These included the Regent of Melbourne, the Sydney Opera House, and opening the Sheraton Mirage Gold Coast and Executive Chef of the Rarotongan Resort Hotel in Rarotonga. This prompted a move to Management running a large Industrial catering company based in Brisbane specialising in Boarding schools and large Industrial catering requirements, extending from northern NSW to Far North Queensland for ten years. Andrew is now a teacher with TAFE Queensland delivering Certificate IV in Commercial Cookery. 


LACHLAN BOWTELL Treasurer ACF & Master of ceremonies

Lachlan Bowtell is well-respected industry professional that started life as a chef with a long history is sales and marketing in the food industry.  Lachlan has had a long association with the ACF and predecessor organisations as a member, competitor and an industry advocate for Chefs and Cooks whilst being passionate in areas focussed on the young and upcoming cooks and believes it is time that cooks and chefs should be recognised as food industry professionals, not just back of house employees. 




24th February 4.30 - 5.30pm Registration Venue TBC

6pm Welcome Cocktail Party Phill Ridings Bar Adelaide Oval with Skillogalee Wines

25th February 8am Full day Conference William Magarey Room Adelaide Oval

                       5pm Happy Hour 

                       6.30pm Gala Dinner Cathedral Room Adelaide Oval with Tomich Wines

26th February 9am Full day Tour Adelaide Hills & McLaren Vale including various Wineries, Distilleries, or Breweries, produce tastings, lunch & finishing with a Food Fete at the renown Coriole Winery. Pick up & return Venue TBC



Includes all the above except the Conference & Happy Hour


24th February 6pm - 8pm  Phill Ridings Bar Adelaide Oval


25th February 8am - 5.30pm Full Day William Magarey Room Adelaide Oval & Happy Hour


25th February 6.30pm  - 10.30pm Cathedral Room Adelaide Oval

                        Canapes on arrival, 3 course menu, Tomich Wines


25th February 8am - 10.30pm Full Day Conference William Magarey Room, Happy Hour & Gala Dinner Cathedral Room Adelaide Oval                     


There are a large selection of hotels & apartments all with in walking distance of The Adelaide Oval. The Board will be staying at Holiday Inn Express, 30 Blyth St Adelaide   CLICK HERE

We have contacted a selection of hotels & obtained group booking rates for the conference & these can be booked via our WOTIF Booking page     CLICK HERE


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