Home' Hospitality Business : HB SPT 2016 Contents APERO’SWINNING STREAK
As a member based organisation we often
find ourselves as the sounding board and
sometimes the shoulder to cry on for our
members. The greatest cries for help (and
of indignation) come from members who
are doing everything they can to ensure they
comply with, well... pretty much everything.
None however is more worrying for publicans
or bar owners than compliance with the Sale
and Supply of Alcohol Act 2012 (SASAA).
As a licensee, the pressure is hardest felt with
the scrutiny they get from police, licensing
inspectors, public health and sometimes the
general public. The list of do’s and don’ts
on how to serve an alcoholic beverage is
comprehensive and regardless of how well
managed and professional we are in this space
the fingers are often pointed in our direction
when it comes to alcohol-related harm.
Obligations over the past several years
have increased considerably. As a result,
the industry has taken on more and more
responsibility and this has been embraced.
One of the many tools enforcement agencies
use to monitor establishments that serve or
sell alcohol is called a Controlled Purchase
Operation (CPO). CPOs are a planned police
initiative to check if an establishment is doing
everything right around the sale and supply of
alcohol. CPOs involve supervised volunteers
under the age of 18 years attempting to buy
alcohol. If a volunteer manages to purchase
alcohol successfully then that establishment’s
operator, manager and licensee is in trouble
and likely facing prosecution.
CPOs are not designed to trick licensees and
operators into non-compliance. However, previous
experience suggests that regulatory agencies tend
to take a targeted approach and will pursue what
appears to be the weakest link on the team.
To help our members, Hospitality NZ has
developed a workshop aimed at staff working
at the coalface to provide knowledge and
skills on how to say yes and more importantly
when to say no! It includes, amongst other
good stuff, information on the SASAA, how to
identify minors and intoxication, and provides
great tools like ServeWise that can be utilised
back in the workplace. This workshop is
aptly named “To Serve or not to Serve” and is
currently rolling out nationally. Keep an eye out
for details on www.hospitalitynz.org.nz or call
0800 500 503 to find out more.
TO SERVE OR NOT TO SERVE
GM Operations and Advocacy
There have been two major wins for Leslie Hottiaux, chef/co-owner of
Apero, Auckland over as many months. She took out the S.Pellegrino
Young Chef competition in Australia recently and last month Leslie,
along with fellow co-owner and partner Ismo Koski, took out the Best
Wine Experience for their popular Karangahape Road restaurant at the
Cuisine 2016 Good Food Awards held in Auckland.
Entering the S. Pellegrino competition was a game changer
for Leslie. Not only was this her first competition, she was the
only woman, and scooped the big prize knocking out four New
Zealanders and five Australians on the way. And she’s off to Milan in
October with mentor Peter Gilmore of Quay Restaurant, Sydney, as
she represents the Pacific region in the competition’s grand finale.
Leslie’s winning dish, the Gnocchi Tortellini, is her version of one
she learnt working under Ben Bayly at The Grove, “I have made it
my own with my own garnish, but I fell in love with the recipe for
the Tortellini using Gnocchi dough – I felt it was very creative and
original. I wanted to make something special for my parents when
they came to Apero for the first time. The response was pretty
good so I figured this is the dish I should enter in the competition.”
Gilmore said her dish was pretty on point,with Hottiaux
commenting, "he's a legend and it will be great picking his brain.
October is mushroom season in Italy and Peter seemed excited about
maybe adding white truffles. I’m pretty happy with the dish as it is, so
if there are any changes it will purely be to improve the flavour.”
Life has been a whirlwind for Leslie, taking everything in while
keeping up with Apero, “To be honoured by the judges who are all
amazing chefs was such an amazing feeling. Their response to my
dish really made me feel proud and I’m stoked to represent this
part of the world in the finals. Bring on Milan!”
Celebrer et Apero
Leslie Hottiaux, chef and co-owner of Apero along with
Ismo Koski, wins S. Pelligrino Young Chef award.
8 | September 2016 | Hospitality BUSINESS
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