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After
completing
his apprenticeship in 1970 and being awarded the top apprentice in
each of
the 3 years and receiving Dux at William
Angliss for the outstanding Victorian
Apprentice of the year.
Reinhard trained at some of Melbourne's leading venues of the time
including;
McClure’s
restaurant, Victoria Club,
St.Kilda
Rd Travelodge,
Balzac restaurant
His passion for the hospitality trade saw him
heavily involved in Industry associations during the
1970’s and the 1980’s including;
1970 -1972 Committee member of the Australian Guild
of cooks
1978 -1987 Hon.
Secretary- Australasian Guild of professional cooks
ltd.
1979
-1981 Catering Industry services officer, State
Electricity commission of Victoria
1983 - Food service Industry
Association-Foundation member
1985 -1991 Food service
85,87,89,91 Exhibition steering committee member
1988 - Food service Industry
Association-Constitution steering committee
1995 - 2002-Channel manager
Hospitality Associations. SEC
1998 - World individual Cooking
Championship organising and management committee
member.
At one stage during the 1970’s Reinhard knew nearly every working
chef in Melbourne and most in country Victoria, due to his regular
visitation program with State Electricity Commission of Victoria.
His role was to liaise with the hospitality industry at the
coal
face and deliver training on effective use of
equipment and new initiatives in the Industry.
In addition his role as catering demonstrator for the Edible oil
industries-EOI saw him develop and deliver training packages for
Hospitality students and apprentice cooks.
Reinhard hosted annual demonstrations at William
Angliss,
Box hill TAFE, Gordon Institute and other Victorian training
colleges, imparting knowledge to students on the care and
maintenance of kitchen equipment, safety of deep frying, commercial
kitchen planning and health and safety in the kitchens.
In 1984 during a trip to Europe to investigate induction cooking he
stumbled upon a new and innovative product that would revolutionized
our industry.
On returning to Australia he held presentations
to chefs and equipment suppliers on the first available models.
Kevin Wood of
Comcater
and Brian Randall of FSM were impressed and imported the first few
models into the country.
This new product is now seen in almost
every commercial kitchen in Australia, the rational oven.
In Reinhards words “Many became rich on the
sale of these ovens, I only have the pleasure of
knowing that something good was achieved
to benefit cooking in Australia”
Fellow pioneer Bernd Uber stated that Reinhard is
“one of the most helpful colleagues one could have,
quietly spoken and extremely professional”
Congratulations
Reinhard Sass LTB Pioneer 2010
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