Jason Ford is a Chef and Hospitality Teacher with Southern Queensland Institute of TAFE, Kingaroy Campus. He has over 20 years of extensive experience in the food service industry. He spent many years working in award winning a la carte restaurants and International Hotels, eventually establishing himself as a specialist pastry chef. He now lives and works in the South Burnett region of Queensland and is heavily involved in food writing, national culinary competitions and the promotion of the South Burnett wine and food tourism industry.

Mark Zelman is a Chef of 15 years experience and is a Hospitality Teacher for NMIT and WAI’s Commercial Cookery Programs. He has worked in both Queensland and Victoria in various award-winning fine dining restaurants and has run several Melbourne restaurants as Head Chef. Awards include the Restaurant and Catering Association, Queensland Branch, Excellence in Fine Dining in 1999 and 2000.

Theory and recipes are presented in a clear, student-friendly manner, and employability skills are integrated throughout.

Profiles and recipes from well-known Australian chefs are included to inspire and engage students.

Assessment of knowledge and understanding questions at the end of each chapter allow students to test themselves, and lecturers can use these questions to gauge student progress.

Can be packaged with the new Australian ‘Virtual Kitchen’ website for a comprehensive interactive approach.

Chefs featured include: Toby Puttock, George Calombaris, Curtis Stone, Nicole de Garis, David Coomer, Jacqui Gowan, Warren Flanagan, Daniel Alps and Spencer Clements.