ACF WA

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ACF WA The Australian Culinary Federation is the Peak Industry Organisation representing Professional Chefs. This is the Western Australian Chapter

11/10/2026

Today is World Mental Health Day, but supporting one another is something our industry needs every day. Whether you're in a faced-paced kitchen, or on the floor or leading a team, taking the time to check in can make a real difference. Every conversation matters. 🖤

If you need support, our friends at The Burnt Chef Project offer free mental health resources and for hospitality professionals - access them at www.theburntchefproject.com

07/10/2026

THE KITCHEN BRIGADE — THE 130-YEAR-OLD SYSTEM STILL RUNNING YOUR SERVICE

Before kitchens had screens, KDS systems and digital tickets, there was a simpler idea:

Give every cook a job. Give every job a place. Make the whole kitchen move as one.

Much of the professional kitchen hierarchy we still recognise today was shaped by Auguste Escoffier, who organised large kitchens into specialised stations known as the brigade de cuisine.

Saucier.
Rôtisseur.
Poissonnier.
Garde-manger.
Pâtissier.
Chef de partie.
Sous-chef.

These weren't fancy titles created to make restaurants sound sophisticated.

They were operational positions.

The saucier handled sauces and sautéed dishes. The rôtisseur worked with roasts and grilled preparations. The garde-manger handled cold food and preparation, while pastry had its own specialised station.

The genius was not simply dividing the work.

It was coordination.

A serious service might require meat from one station, sauce from another, vegetables from another and dessert from pastry — all arriving at the pass at exactly the right moment.

The brigade created a system where everyone knew:

what was theirs,
what belonged to someone else,
who they answered to,
and when their work had to be ready.

More than a century later, the structure has changed.

Smaller restaurants combine positions. One chef may be saucier, grill cook and expediter during the same service. Labour shortages and modern restaurant economics have made the classical hierarchy much flatter.

But the principle survives:

specialisation + responsibility + communication + timing.

And that is why the brigade still matters.

Technology can organise tickets.
AI can optimise workflows.
A machine can repeat a movement.

But none of them automatically creates a kitchen team that understands responsibility.

That still comes from the people.

Escoffier didn't simply organise cooks.

He organised responsibility.

And perhaps that's why, more than a century later, professional kitchens are still speaking his language.

CHEFS — DO YOU STILL BELIEVE IN THE BRIGADE SYSTEM?

Book in! For a great cause!
07/10/2026

Book in! For a great cause!

Six chefs. One table. One shared purpose. 💛

Meet the chefs coming together for Plating for a Purpose 2026, Healthy Mind Menu’s 6th Annual Fundraising Dinner.

Jerry Fraser, Brian Cole, Larissa Goncalves, Dwight Alexander, Marcello and Blaze Young will join forces for an unforgettable evening celebrating WA hospitality while supporting the mental health and wellbeing of the people behind our industry.

🍽️ Exceptional food
🤝 Connection
💛 A cause that matters

📅 26 October 2026
📍 The Ritz-Carlton, Perth

The table is almost full. Secure your seat and join us for a night with purpose.

05/10/2026

🇦🇺🔥 TONIGHT’S PRACTICE DINNER — FULL COMPETITION RUN-THROUGH 🔥🇱🇺

Tonight, the WA O’Brien Culinary Academy is putting the full competition program to the test with a practice dinner and complete run-through ahead of the Culinary World Cup in Luxembourg.

This is our chance to recreate competition conditions — testing the food, timing, systems, teamwork and pressure from start to finish. 👨‍🍳⏱️

Every course. Every plate. Every movement. Every minute.

Tonight is about seeing what works, identifying what needs improving and sharpening every detail before we step onto the world stage.

The road to Luxembourg continues — and tonight is another important step. 🇦🇺➡️🇱🇺🔥

LET’S GET TO WORK!

🇦🇺 FULL TIME LIMITS. FULL MENU. FULL PRESSURE. 🇱🇺🔥Every chef on their own section. Every component on the clock. The bri...
05/10/2026

🇦🇺 FULL TIME LIMITS. FULL MENU. FULL PRESSURE. 🇱🇺🔥

Every chef on their own section. Every component on the clock. The brigade working as one.

No shortcuts. No second chances.

Tonight is about putting our full Luxembourg menu through a complete competition-style run-through — testing timing, systems, communication and consistency under pressure.

This is where the real learning happens.

We find out what works.
What needs tightening.
Where minutes can be saved.
Where communication needs to improve.
And how the entire brigade responds when the clock is running. ⏱️👨‍🍳👩‍🍳

Every rehearsal makes the next one sharper.

We’re incredibly proud of the commitment these young chefs continue to show while balancing their training, work and study.

A huge thank you to our mentors, sponsors, partners and North Metropolitan TAFE for helping create opportunities like this and supporting the team on this journey. 🙏

The WA O’Brien Culinary Academy was created to give WA young chefs opportunities to develop and compete internationally — and Luxembourg is getting closer.

🇦🇺 The Road to Luxembourg continues. 🇱🇺

05/10/2026

Check out these prizes! 🎁

We've put together an amazing line-up of raffle prizes to support the WA O'Brien Culinary Academy team on their road to the RAK Porcelain Culinary World Cup in Luxembourg this November. 🇦🇺🇱🇺

A huge thank you to the generous businesses and supporters who donated. Your backing helps send these young WA chefs to compete on the world stage, and we couldn't do it without you.

05/10/2026

Practice makes progress 🔥

A quick walk through one of our training sessions as the WA O'Brien Culinary Academy team prepares for the RAK Porcelain Culinary World Cup at Expogast Luxembourg this November.

Behind every plate on competition day are hours like these: refining timings, tasting and adjusting, tightening the workflow, and building the trust a brigade needs to perform under pressure. Every practice is a chance to learn, push a little further, and lift each other up.

We're incredibly proud of the commitment these young WA chefs are showing, and grateful to the mentors, partners and sponsors who make this journey possible. 🇦🇺

Road to Luxembourg, one session at a time.

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Perth, WA

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