abw questnews.com.au richard richard quick bites cooksup … · 2014. 4. 6. · teaching industrial...

CONTACT DETAILS

AddressPO Box 1339, Caloundra QLD 4551

Mobile0411 118 400

[email protected]

RICHARD LIVINGSTONEwww.richardlivingstone.com.au

RESUME

CAREER HISTORY

2012 - NOW OSTWALD BROS ACCOMMODATION SERVICES Camp Boss & Head Cook

Heading up a small crew responsible for all aspects of servicing a remote area camp of up to 36 workers. Providing all meals service, cleaning and servicing of rooms, laundry, kitchen and all common areas of camp as a whole. Ordering of all store and supplies and ensuring quality service and smooth running of entire camp operation.

2011 - 2012 TREHEN CAMP MANAGEMENT SERVICES Camp Boss & Head Cook

Heading up a small crew responsible for all aspects of servicing a remote area camp for coal seam gas exploration rig workers and all associated companies and personnel. Providing 24hr meals service, cleaning and servicing of rooms, laundry, kitchen and all common areas of camp as a whole. Ordering of all store and supplies and ensuring quality service and smooth running of entire camp operation.

2008 - 2011 ANTHEA’S KITCHEN ACCOUTREMENTS Store Owner/Operator

Managing all aspects of a retail and commercial kitchenware supply business. Selling to all manner restaurants, hotels and clubs on the Sunshine Coast as well as to the public

2003 - 2008 ACCLAIM APPRENTICES & TRAINEES Employment & Training Coordinator

Facilitating Apprenticeships and Traineeships for mainly young people and school leavers in the tourism and hospitality industry. Formulating their general training programs, coordinating on the job and off the job training, sourcing workplace positions, pastoral care, mediating conflict and other workplace issues for up to 85 hospitality Apprentices and Trainees, at any one time. Working with restaurateurs, hotel and club management all over the Sunshine Coast and Brisbane north interacting to ensure their needs were met and high quality training and service was delivered.

QUALIFICATIONS & EDUCATION

PERSONAL INFO

REFEREES

• Richard John Livingstone • Came to Australia in 1977• Happily married with four grown-up children • Currently living on the Sunshine Coast• Excellent health

Mr Todd Barnsley (Operations Manager)Acclaim Apprentices and TraineesPhone: 0428 735 835

Pastor Dan O’FarrellCaloundra City Christian Outreach CentrePhone: 0466 152 567

Mr Clive Mordey (Area Manager)Trehen Camp Management ServicesPhone: 0408 865 129

Mr Darcy Pidskalny (Area Manager)Trehen Camp Management ServicesPhone: 0427 928 815

• Completed year 12 higher school certificate in 1972

• Completed City & Guilds Certificate 706/1 in General Catering in 1973

• Completed City & Guilds Certificate 706/2 Cookery for the Catering Industry in 1974

• Licensed trade Catering Diploma 1974

• Royal society of Health Certificate in Hygiene of food retailing 1974

• BSZ 40198 Certificate IV in Assessment and Workplace Training Completed 2001

• PMASUP236B – Operate 4WD vehicles in the field

• HLTFA301B First Aid

• HLTCPR201A Perform CPR

• HLTFA201A Provide Basic Emergency Life Support

Phone 5456 6555 www.questnews.com.au CALOUNDRA JOURNAL, FRIDAY, NOVEMBER 12, 2010 31

KYLIE JACKESSEAREDSALMONSUPREMEONSQUIDINK LINGUINI

INGREDIENTS250g (dry weight) pack squid inklinguini4 x 180g supremes (slice from a fillet)Atlantic Salmon100g fresh butter cut into pieces½ tbsp finely chopped parsley½ tbsp finely chopped French shallotpinch saffronquarter cup fresh lime juicepinch salt and cracked pepperFor the Salsa1 bunch watercress , c leaned ,trimmed and picked into sprigs1 Lebanese cucumber shavedlengthwisesqueeze of lemon juice1 tsp olive oilcracked pepper

MethodMake up the salsa by lightly tossingall the ingredients together in abowl. Bring a large pot of water tothe boil. Immerse the linguini in thewater to cook for about fourminutesuntil it is slightly firm, then drain.Season the salmonwith salt andpepper. Heat a ribbed griddle panuntil quite hot. Place the salmon onthe pan and cook for about oneminute. Rotate the supremes by 90degrees and cook for anotherminute. Turn them over and repeatprocess. Remove from pan and keepwarm. Tomake the beurre blanc,melt the butter in a small frypan. Assoon as it starts to sizzle add theshallots, saffron and parsley. Cook infor a few seconds and add the lime.To ServeArrange the linguini in nests on fourplates, place one supreme on top ofeach. Spoon over the beurre blanc,garnishwith a side of the salsa.

Richardcooks upa seafoodpasta feast

HARDTOTOP: Richard Livingstone cooks up a feast at his friendBarry’s house in Caloundra.

FOR more than 30 yearsRichard Livingstone’s lifehas revolved around food.

Growing up in chillyEdinburgh, Richard admitsit was the warmth of thekitchen which first luredhim in, yet it wasn’t longbefore he realised he had anatural flair for cooking.

Qualifying as a chef afterschool, he gained experienceworking in Switzerland forseveral years then, ‘‘out ofcuriosity’’ headed to Aus-tralia.

‘‘I landed in Sydney at8.30pm and before I went tobed that night I had a job,’’Richard says of his first ap-pointment at GovernmentHouse in Melbourne in the70s, where he worked as chefto the Governor of Victoria.

Highlights included cook-ing for Prince Phillip, for-m e r P r i m e M i n i s t e rMalcolm Fraser and QueenElizabeth II at a state lunch-eon in celebration of theQueen’s silver jubilee in1977.

Venturing north to work asa chef on some of Queens-land’s most idyllic islands,R i c h a r d m e t h i s w i f eA n t h e a , a l s o a n a c -complished chef, on DunkIsland.

After settling on the Coastthe pair ran Tivolis Res-taurant – which was re-nowned for its seafooddishes – in Caloundra for adecade.

‘‘In the restaurant we fo-cused on fresh local prod-uct,’’ Richard explains.

‘‘I was very hands on so for10 years I spent every day inthe kitchen cooking andtraining apprentices.’’

T h e s e d a y s t h o u g h ,

Richard cooks up a storm athome, often inspired by in-gredients from their herband vegetable garden.

‘‘Because of my Scottishheritage I like cooking a lotof traditional dishes liketongue and offal, and haggiswith mash potatoes and tur-nips,’’ he says.

With their own kitchen-ware store, aptly namedAnthea’s Kitchen & Accou-

trements, food and how tocook it well is a constanttopic of conversation be-tween the couple.

‘‘I am more enthusiasticabout cooking than ever be-fore,’’ Richard says.

‘‘Anthea and I have differ-ent strengths which comp-lement one another in thekitchen and we’re alwaysexperimenting.

‘‘A few years ago our sonJames paid us the best com-pliment.

‘‘When asked by someonewhat it was like to live withtwo qualified chefs he said:‘I’m 26 years old and I stillget served up food that I’venever had before’.

‘‘When we ran the res-taurant we constantly cre-ated new dishes so we havea treasure trove of our ownrecipes and are currentlyworking on a compendium ofour favourites,’’ Richardsays.

ABW questnews.com.au

QUICKBITES

DANCEONTHEBAYADD some spice to your lifewith Latin dancing atMontego’s on the Bay everyThursday night from 6pm. Forpeoplewho don’t know themoves, professional Sasha isavailable to teach. Entry isfree. Tapas is available from6pmuntil late while you canpurchase paella for just $18a plate between 6.30pm and7.30pm. Sangria is alsoavailable. For moreinformation or to book a tablephone 5493 2611.

COOKING CLASSESCHEFMartin Nel has takenover at Manson’s Restaurantand Bar in the CaloundraCentral Apartments buildingon the corner of NicklinWayand Browning Blvd. Originallyfrom South Africa, Nel spent13 years working in Europeankitchens and came to theCoast to join the Rydges OasisResort before opening hisown seafood restaurant. Hewill offer practical andtheoretical cooking classesfor adults and children, withsessions running for threeand a half hours and coveringbeginner, intermediate andadvanced cooks. Adults’classeswill runMondays andTuesdays from 10am,withchildren’s classes onSaturdays and Sundays. Thecost is $100 a class. Forbookings, call 5499 7744 or0429 261 415.

Because you deserve it!Flair Jewellery on Kawana

278 Nicklin Way Warana ph 54939199fax: 5437 6699

email sales@fl airjewellery.com.au

Flair Jewellery on BribieBribie Island Shopping CentreGoodwin Drive, Bribie Island

ph 07 34081350fax 3410 1362

email bribie@fl airjewellery.com.au

Flair Jewellery on BeerwahShop 5, Beerwah Shopping Village Arcade

7 Turner Street, Beerwahph 07 34081350

fax 5494 6923email beerwah@fl airjewellery.com.au

On-Site ExperiencedJewellers

Free Jewellery DesignConsultation & Quotation

Unique Hand CraftedJewellery

Remodelling & Repairs

LC40627-V7wkm

RESUME

CAREER HISTORY

2002 - 2008 INSTITUTE OF TAFE, COOLOOLA Casual Teacher/Tutor

Teaching Industrial cookery (Practical and Theory) to Apprentices (Certificate III), Certificate II Hospitality Operations and Catering Diploma students. Conducting restaurant service in a trainingenvironment with up to 14 students.

1992 - 2002 TIVOLI’S RESTAURANT, CALOUNDRA Restaurateur

Responsible for all aspects of the successful running and functioning of an exclusive restaurant namely Tivoli’s including the initial set up, marketing, staff training and management, menu planning, costing, ordering, food presentation and preparation, all bar and beverage operations, wine list planning, matching wine and other beverages with food and menu items and stock control. Operating to standards of excellence.

1990 - 1992 ROLLING SURF RESORT, CALOUNDRA Executive Chef

I was responsible to the manager for all aspects of the catering in this very large buffet style restaurant, catering for up to 500 covers per service. Responsible for staff training and management, menu planning, costing, ordering, food presentation and preparation, and stock control. During my time at the Rolling Surf we seen, for a time, trading records break on an almost weekly basis. I was also involved in the opening of a ski resort at Lake Crackenback in the Snowy Mountains, which was managed by the same company as the rolling surf. *I have enclosed aletter of appreciation sent to me by the owner of the Rolling Surf from Lake Crackenback.

1986 - 1990 BEDARRA ISLAND AND HIDEAWAY RESORTS (AUSTRALIAN AIRLINES) Executive Chef, then Assistant Manager

I was employed by CoastalConstructions as head cook on the construction camp, providing allmeals for up to 120 construction workers at the height of the job. I was then employed by the airline and was involved in the opening and launching of both these resorts, one in the capacity of executive chef and the other as assistant manager.

I was also responsible for all thepurchasing for the island, (which due to the remote location of the resorts, involved extensive forward planning) staff training and management, menu planning, costing, ordering, food presentation andpreparation, all bar and beverage operations, wine list planning and stockcontrol. For reference please contact the then resort manager, currently manager of Lilianfels Blue Mountains Resort, Robyn Pontynen phone (02) 4780 1200.

1984 - 1986 TULLY COUNTRY CLUB, FNQ Executive Chef

Responsible to the manager for the entire catering operation of the club. Staff training and management, menu planning, costing, ordering, food presentation and preparation and function coordinating.

1981 - 1984 HAYMAN ISLAND RESORT, FNQ Sous Chef, then Executive Chef

Responsible to the executive chef in a very large kitchen of 52-55 staff, catering for up to 2500 meals per day consisting of breakfast, lunch and dinner for up to 450 house guests, 250 resort staff and 800 day visitors. Responsibilities included staff rostering, training and management, menuplanning, costing, ordering, food presentation and preparation. Onboard catering for cruises around the Whitsunday Islands for up to 200 guests.

1979 - 1981 DUNK ISLAND RESORT, FNQ Sous Chef

My duties on Dunk Island were much similar to Hayman but in a somewhatsmaller situation, catering for up to 150 houseguests and 50 staff. The day visitor component did not exist on Dunk Island.

1978 MT. COOK, NEW ZEALAND I worked as a casual Cocktail Waiter as part of a tour of New Zealand.

1977 - 1978 GOVERNMENT HOUSE, MELBOURNE Head Cook

Cooking for the Governor of Victoria, his family, friends, staff and a largearray of visiting overseas heads of state and dignitaries, including QueenElizabeth on her Silver Jubilee tour in March of that year.

NOTE: Prior to coming to Australia in 1977 I trained for two years full time in college. I then went to live and work in Switzerland. I will provide all the necessary documentation to support this Resume.

Website www.richardlivingstone.com.au

Mobile0411 118 400

[email protected]


Mobile0411 118 400

[email protected]

QUALIFICATIONS


Mobile0411 118 400

[email protected]


Mobile0411 118 400

[email protected]

Narbil Training & Consulting ServicesRegistered Training Organisation Number 31890

Student ID number 000000211871 / Induction Card Number 1615741

STATEMENT OF ATTAINMENTA Statement of Attainment is issued by a Registered Training Organisation when an individual hascompleted one or more units of competency from nationally recognised qualification(s)/course(s)

CPCCOHS1001A

Work safely in the construction industryRichard John Livingstone

HAS SUCCESSFULLY COMPLETED THE

CPCCOHS1001A: Work safely in the construction industryAnd has been assessed as having satisfied the following course

elements as required by the AQTF.

Element 1: Identify OHS Legislative Requirements.

Element 2. Identify Construction Hazards and Control Measures.

Element 3. Identify OHS Communication and Reporting Procedures.

Element 4. Identify OHS Incident Response Procedures.

Date: 12th of September, 2012

Signed:

Bill Guinea, DirectorNarbil Training & ConsultingServices

RTO Number 31890

This Statement of Attainment certified herein is recognised within theAustralian Qualifications Framework

Narbil Training & Consulting Services. PO Box 8024, Gladstone South, QLD 4680GEPLCPCCOHS1001A Rev 0 010709 www.NarbilTraining.edu.au

QUALIFICATIONS


Mobile0411 118 400

[email protected]


Mobile0411 118 400

[email protected]

QUALIFICATIONS


Mobile0411 118 400

[email protected]


Mobile0411 118 400

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REFERENCES & SUPPORTING MATERIAL


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Phone 5456 6555 www.questnews.com.au CALOUNDRA JOURNAL, FRIDAY, NOVEMBER 12, 2010 31

KYLIE JACKESSEAREDSALMONSUPREMEONSQUIDINK LINGUINI

INGREDIENTS250g (dry weight) pack squid inklinguini4 x 180g supremes (slice from a fillet)Atlantic Salmon100g fresh butter cut into pieces½ tbsp finely chopped parsley½ tbsp finely chopped French shallotpinch saffronquarter cup fresh lime juicepinch salt and cracked pepperFor the Salsa1 bunch watercress , c leaned ,trimmed and picked into sprigs1 Lebanese cucumber shavedlengthwisesqueeze of lemon juice1 tsp olive oilcracked pepper

MethodMake up the salsa by lightly tossingall the ingredients together in abowl. Bring a large pot of water tothe boil. Immerse the linguini in thewater to cook for about fourminutesuntil it is slightly firm, then drain.Season the salmonwith salt andpepper. Heat a ribbed griddle panuntil quite hot. Place the salmon onthe pan and cook for about oneminute. Rotate the supremes by 90degrees and cook for anotherminute. Turn them over and repeatprocess. Remove from pan and keepwarm. Tomake the beurre blanc,melt the butter in a small frypan. Assoon as it starts to sizzle add theshallots, saffron and parsley. Cook infor a few seconds and add the lime.To ServeArrange the linguini in nests on fourplates, place one supreme on top ofeach. Spoon over the beurre blanc,garnishwith a side of the salsa.

Richardcooks upa seafoodpasta feast

HARDTOTOP: Richard Livingstone cooks up a feast at his friendBarry’s house in Caloundra.

FOR more than 30 yearsRichard Livingstone’s lifehas revolved around food.

Growing up in chillyEdinburgh, Richard admitsit was the warmth of thekitchen which first luredhim in, yet it wasn’t longbefore he realised he had anatural flair for cooking.

Qualifying as a chef afterschool, he gained experienceworking in Switzerland forseveral years then, ‘‘out ofcuriosity’’ headed to Aus-tralia.

‘‘I landed in Sydney at8.30pm and before I went tobed that night I had a job,’’Richard says of his first ap-pointment at GovernmentHouse in Melbourne in the70s, where he worked as chefto the Governor of Victoria.

Highlights included cook-ing for Prince Phillip, for-m e r P r i m e M i n i s t e rMalcolm Fraser and QueenElizabeth II at a state lunch-eon in celebration of theQueen’s silver jubilee in1977.

Venturing north to work asa chef on some of Queens-land’s most idyllic islands,R i c h a r d m e t h i s w i f eA n t h e a , a l s o a n a c -complished chef, on DunkIsland.

After settling on the Coastthe pair ran Tivolis Res-taurant – which was re-nowned for its seafooddishes – in Caloundra for adecade.

‘‘In the restaurant we fo-cused on fresh local prod-uct,’’ Richard explains.

‘‘I was very hands on so for10 years I spent every day inthe kitchen cooking andtraining apprentices.’’

T h e s e d a y s t h o u g h ,

Richard cooks up a storm athome, often inspired by in-gredients from their herband vegetable garden.

‘‘Because of my Scottishheritage I like cooking a lotof traditional dishes liketongue and offal, and haggiswith mash potatoes and tur-nips,’’ he says.

With their own kitchen-ware store, aptly namedAnthea’s Kitchen & Accou-

trements, food and how tocook it well is a constanttopic of conversation be-tween the couple.

‘‘I am more enthusiasticabout cooking than ever be-fore,’’ Richard says.

‘‘Anthea and I have differ-ent strengths which comp-lement one another in thekitchen and we’re alwaysexperimenting.

‘‘A few years ago our sonJames paid us the best com-pliment.

‘‘When asked by someonewhat it was like to live withtwo qualified chefs he said:‘I’m 26 years old and I stillget served up food that I’venever had before’.

‘‘When we ran the res-taurant we constantly cre-ated new dishes so we havea treasure trove of our ownrecipes and are currentlyworking on a compendium ofour favourites,’’ Richardsays.

ABW questnews.com.au

QUICKBITES

DANCEONTHEBAYADD some spice to your lifewith Latin dancing atMontego’s on the Bay everyThursday night from 6pm. Forpeoplewho don’t know themoves, professional Sasha isavailable to teach. Entry isfree. Tapas is available from6pmuntil late while you canpurchase paella for just $18a plate between 6.30pm and7.30pm. Sangria is alsoavailable. For moreinformation or to book a tablephone 5493 2611.

COOKING CLASSESCHEFMartin Nel has takenover at Manson’s Restaurantand Bar in the CaloundraCentral Apartments buildingon the corner of NicklinWayand Browning Blvd. Originallyfrom South Africa, Nel spent13 years working in Europeankitchens and came to theCoast to join the Rydges OasisResort before opening hisown seafood restaurant. Hewill offer practical andtheoretical cooking classesfor adults and children, withsessions running for threeand a half hours and coveringbeginner, intermediate andadvanced cooks. Adults’classeswill runMondays andTuesdays from 10am,withchildren’s classes onSaturdays and Sundays. Thecost is $100 a class. Forbookings, call 5499 7744 or0429 261 415.

Because you deserve it!Flair Jewellery on Kawana

278 Nicklin Way Warana ph 54939199fax: 5437 6699

email sales@fl airjewellery.com.au

Flair Jewellery on BribieBribie Island Shopping CentreGoodwin Drive, Bribie Island

ph 07 34081350fax 3410 1362

email bribie@fl airjewellery.com.au

Flair Jewellery on BeerwahShop 5, Beerwah Shopping Village Arcade

7 Turner Street, Beerwahph 07 34081350

fax 5494 6923email beerwah@fl airjewellery.com.au

On-Site ExperiencedJewellers

Free Jewellery DesignConsultation & Quotation

Unique Hand CraftedJewellery

Remodelling & Repairs

LC40627-V7wkm



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of 1Weekender, June 9th 2010

16/10/2011http://digitaledition.theweekender.com.au/global/print.asp?path=/djvu/FPC/Weekende...



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SUNSHINE COAST DAILY, Monday, March 8, 2004. Page 21www.sunshinecoastdaily.com.au

2IS

P0

07

The right staff,ready right now!✔

✔

Which one of these candidatesis likely to fit right in to your workplace?

They are job ready, have an interest in their selected industry and arecarefully prepared to ensure that they fit right in. And remember, our services are free.

To find out more please call Jennifer on 5451 7600ZakSeeking a sales or customer service position. Has 5 starexperience.Own transport. Knowledge of Sunshine Coast.

✔BronwynSeeking work in real estate reception. Has experience inConsole Gateway. Excellent customer service andcommunication skills.

Apprentices cooking up a storm

WorkforcepostponingretirementA HUGE percentage of the Austra-lian workforce say they expect toretire at a later age due to the in-creased costs of living.

This latest information was re-vealed in a recent survey byHuman resource company Tal-ent2.

The company surveyed 1100people by in a nation-wide study.

Results revealed that 87% ofthose interviewed are planning topostpone their retirement.

A total of 59% of those surveyedalso said they are unable to savemoney from their work earningsbecause of rising debts.

Around 39% of workers saidthey face heavy debt and are un-able to save at the end of the weekand a further 29% said they don’tearn enough to even pay theirbills, let alone save money.

Chief executive officer of Tal-ent2 Mark Brayan said many Aus-tralians are too busy trying tomanage their current debts toproperly prepare for their re-tirement.

This troubling information wasreiterated in the survey results as

70% of all respondents said theydidn’t not believe they will haveenough money to comfortably re-tire.

‘‘The results show a decline inoptimism as employees grow old-er, with 72% of employees over theage of 55 saying they are worriedabout their financial securityafter retirement, as opposed toonly 60% of employees betweenthe ages of 19 and 24.’’

Brayan says a number of Aus-tralians could face a rude awaken-ing when they reach retirementage, particularly women.

‘‘Despite having longer life ex-pectancies, women were twice aslikely to be unprepared for retire-ment than men, with one in fouradmitting they’ve taken no stepstowards ensuring their financialsecurity after retirement.

‘‘Perhaps it is time for employ-ers to consider offering bettersuperannuation packages to em-ployees to help offset retirementobstacles,’’ he said. E M P L O Y M E N T

R E T I R E M E N T A P P R E N T I C E S H I P

By INGRID SANDERS [email protected] is plenty of work out therefor burgeoning chefs especially onthe Sunshine Coast.

So much so that Richard Liv-ingstone, an employment trainingconsultant with Acclaim Appren-tices and Trainees, recently placed11 apprentice chefs in just oneweek.

Aged from 16 to their early 40’s,the aspiring chefs have beensnapped up by cafes, restaurantsand clubs in the region.

Over the next four years theywill work towards gaining a formalqualification in certificate III com-mercial cookery.

Mr Livingstone said Februaryhad been an excellent month forplacing workers in the hospitalityindustry. In fact he placed 19apprentice chefs which equates toalmost one for every working dayof the month.

‘‘It has been a very good resultfor us. Traditionally February is amonth where we see a downturnafter the busy Christmas period

but this year has been huge,’’ MrLivingstone said.

‘‘I think things are going mark-edly better for the restaurant in-dustry than the same time 12months ago.

‘‘The Coast is continuing togrow and because of the lifestyle,more people are choosing to eatout.

‘‘There is loads of activity in thehospitality industry at themoment. With chefing being a skillshortage area this is a coup forAcclaim,’’ he said.

EDITORIALIngrid SandersPh 5430 1005Fax 5443 5150 Email [email protected]

ADVERTISINGSue Elliott Ph 5430 [email protected] McIntyrePh 5430 [email protected]

SUNSHINE Coast residents chas-ing a holiday which could open a whole new career path could find what they’re after at the other Sunshine Coast, in Southern Africa.

Youth travel specialists Over-seas Working Holidays is offering a Game and Lion Park volunteer package where participants can get in touch with their wild side.

The park is a renowned animal

sanctuary which successfully re-habilitates sick and injured ani-mals including birdlife.

Volunteers will help feed the animals, hand-rear and bottle-feed lion cubs, conduct guided tours of the lion enclosures and help maintain the park, which is set in 120 hectares of scenic bush and grassland.

Guests will get up close and per-sonal with more than 40 species of

wildlife including lions and cubs,giraffes, zebras, wildebeests, im-palas, crocodiles, jackals, mon-keys and baboons.

The program duration is two tofour weeks with departures yearround.

For details contact OverseasWorking Holidays on 1300 651 639or visit www.owh.com.au

Take a walk on the wild side in Africa

127345

ASPIRING CHEFS: Acclaim employment training consultant Richard Livingstone with newly appointed apprentice chefs Crystal Nilsson, Ashleigh Stainforth, Karl Dittmer and Phillip Taylor . Photo:Barry Leddicoat



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abw questnews.com.au richard richard quick bites cooksup … · 2014. 4. 6. · teaching industrial...

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