WOHO presents... Pivoting through the Pandemic
Event description
We are very excited to bring you a virtual speaker session!
Join Women in Hospitality and Porkstar as we discuss the challenges faced during COVID-19, both professionally and personally with our expert panel of female producers & chefs. In the uncertain times of recent months, we hear how they have adapted their businesses and what the future of the industry looks like, as we all work towards the new "normal".
Hosted by Mitch Edwards, Porkstar, and our panel of speakers:
- Judy Croagh – Western Plains Pork, VIC
- Jade Schultz – Schultz’s Family Farm, QLD
- Jacqui Challinor – Nomad, NSW
- Melissa Palinkas & Susan Whelan – Young George, & Ethos Deli & Dining Room, WA
Register now to secure your place. Please note that this session will be hosted on Zoom, and the link will be emailed to those who have registered prior to the date.
Meet Our Panel...
Judy Croagh
Judy is a Founder, and Marketing Director for Western Plains Pork, a company she began with her husband Tim and a group of likeminded people in 1997 who all believe that consistent, high quality products and service result from a long-term commitment to clients, staff, animal welfare and the environment that sustains them all. The farm have been selling directly to restaurants and food service since 2000.
Western Plains Pork source their breeding stock through the Pig Improvement Company (PIC Australia) - a worldwide pig breeding franchise that has developed a pig based on the Large White, Landrace and Duroc breeds. It is the quality of the pigs plus an ethical and humane farming program that forms the foundation stone of Western Plains Pork quality. The result? Western Plains pigs are among the healthiest pigs in Australia.
Jade Schultz
Jade is a small Business Owner and mother of two children (aged 11 and 6). She is a passionate and proud Pig Farm-Her in Toowoomba.
With her husband, they use traditional and non intensive methods with an emphasis on self sufficiency and sustainable use of land and water, and most importantly respect for their animals. They raise Large White and Landrace, and heritage breeds including Berkshire, Wessex Saddleback, Duroc, Tamworth in an outdoor forested area with access to pasture and the freedom to express natural behaviours.
Schultz Family Farms specializes in award winning, high quality presentation whole Suckling Pig. State Winner in 2017, 2018, & 2019 in the delicious. Produce Awards. We also provide Spit Pigs and a custom charcuterie and pork service. Direct wholesale from farm to restaurant.
Jade is a passionate foodie, avid gardener and lover of the farm wife life.
Jacqui Challinor
Jacqui's food career began as an apprentice at About Life, before she joined the ranks at Sydney hospitality group, Merivale. She spent the next few years working under Christopher Whitehead at Mad Cow and Lauren Murdoch and Sebastien Lutaud at Felix, before she gained her first Head Chef role at Xanthi working alongside David Tsirekas. After a short break from the kitchen, Jacqui joined the newly opened NOMAD in 2013. She was drawn to hands-on processes of cheese, charcuterie and bread making as well as working with the heart of NOMAD’s kitchen, the wood-fired oven. Jacqui now oversees the menu which focuses on Mediterranean-style share dishes and house-made produce.
Melissa Palinkas & Susan Whelan
At East Fremantle restaurant, Young George, and the soon-to-open Ethos Deli & Dining Room, Melissa Palinkas is Executive Chef and wife Susan runs front of house. Meliss’ first kitchen job was at the Brass Monkey, a pub in Perth. Then she worked overseas in London and Dublin, where she met Susan, before taking the Head Chef role at The Cabin in Mt Hawthorn for 4 years, after which they set up Young George 5 years ago.
Melissa is known for being a champion of sustainable, seasonal produce; a passionate advocate for zero waste and her 'nose to tail, root to shoot' food style. Susan’s wine knowledge and ability to create unique cocktails and drinks lists to complement Meliss’ food philosophy is highly regarded by diners and critics alike. The duos shared enthusiasm for zero waste and sustainability has seen them eliminate more than 95% of single use plastics from Young George, whilst Ethos is set to be a 100% single use plastic-free venue.