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George Hill |
Status:
Pioneer
- Inaugurated 2004 |
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Cookery consultant |
Websites: |
Chefs Forum |
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2 Archer Close, |
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Salon Culinaire |
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Lilydale, |
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Auschef.com |
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Victoria
3140 |
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Telephone:
9723 0880 |
Members Login |
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Email George |
Current Roll |
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George’s first memory of wishing to be a cook was at the age of nine
when he won a competition in a fancy dress party dressed as a cook in competition aboard a ship crossing the date line. So started a lifelong love of all things associated with the chefs’ hat that has contributed to an unfinished working career of 52 years in the industry.
Apprentice, cook, chef de partie, executive chef, cookery teacher, commercial cookery educational manager, owner operator of a
5 star "Foodie" B&B and a hospitality consultant have all
contributed to a sparkling and exciting career. During which he has been responsible for the training of some 28,000 people in cookery and hospitality programs, authored a number of books and
videos, directed many salon culinaires including the World Championships in Commercial Cookery and won over 18 salon culinaire medals
including gold at the Culinary Olympics. |
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Over his career he has experienced huge changes in the way cooks and chefs have been trained, seen tremendous changes in styles of food presentation. But the biggest change that I have experienced would have to be on the plate. Who can be so lucky to have enjoyed a career in an era of the greatest changes in global cuisine? Who can be lucky to both love cookery and had a lifelong job, which is in fact their hobby.
George has experienced the most unbelievable and mind-boggling revolution the world has ever seen in food preparation. A career that spans from the closing stages of the philosophy of the classical kitchen and the utter worship of all things stated in the bible of a
"Le Repertoire de La Cuisine" or "Larousse Gastronomic", enjoyed all the fads and fashion in-between, to the current freedom of expression, artistic license, with menus that draw upon many food cultures
which the contemporary chef enjoys and calls fusion.
Throughout the many changes in food styles fads and fashions George has always
leaned towards aspects of food art. Having taught ice carving, margarine and
butter sculpture, bees wax , pulled sugar work, pastillage and food plate
presentation, with each era changing the way his food is presented.
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currently operates as a semi retired consultant and is still in in constant
demand for management of projects or as a guest chef, particularly in the Yarra
Valley. George also directs the Nestle Golden Chefs Hat award nationally.
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"Cooking, as a career is an amazing contradiction, a good cook knows that they can never reach perfection, but is constantly driven to try to do so. And that is as it should be and I love it". |
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Among his latest adventures, and being a computer
hobbyist, George has developed the worlds first net driven "Salon Culinaire"
that has attracted hundreds of thousands of visitors to his “salonculinaire.com”
website, aimed to particularly assist geographically remote cooks and chefs
participate in an international salon culinaire arena. He is currently updating
this site and a new vision will appear in 2008.
Other projects include the design, and management of his own web driven chefs
forum at
www.salonculinaire.com/community.htm
aimed to explore professional issues in the cookery industry in Australia. The
“Salon Culinaire community of chefs” has attracted in eighteen months, over 300
Australian chefs to become Australia's largest forum for
chefs on the net.
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Memberships, awards
and achievements: |
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- Committee Member - World Association
Chef Societies Education Committee representing Australia.
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Life Member - Australian Culinary Federation
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Pioneer - Les Toques Blanches
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Black Hat - Australian Culinary Federation Victorian
Chapter
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National Association of Foodservice Equipment Suppliers
for "Excellence as a Hospitality Educator".
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Australian Foodservice Manufacturers Association for
"Contribution to the Hospitality Industry".
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1988 Churchill Fellowship. - "The study of hospitality training in USA and Canada."
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18 Medals in National and International competition
including gold from the Culinary Olympics.
- Over 25 years has judged
in every state in Australia and invited twice
as an international judge.
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Training Kitchen named after George In Wagga Wagga ( Mt Austin High School. NSW)
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Training Bar and Beverage studies facility named after George (Chisholm Tafe) |
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