George Hill (chef)

Last updated

George Everard Hill
Born (1942-05-20) 20 May 1942 (age 81)
Bangalore, India
NationalityAustralian
OccupationChef
Years active1957–present
Known forCulinary arts and education
Website auschef.com

George Everard Hill (born 20 May 1942) is an Australian chef, educator, and author. Hill is one of seven living Black Hat Chefs in Australia [1] [2] [3] and is a "2004 Pioneer" amongst Les Toques Blanches (lit. "The White Hats") Executive Chefs of Australia. [4]

Contents

Career

George Hill's professional career has borne a range of industrial titles, including these: chef de partie, chef de cuisine, executive chef, cookery teacher, commercial cookery educational manager, hospitality consultant, and business owner-operator.

Hill started his cookery career in 1956 as an apprentice cook in the Cumberland Hotel London. In 1966, he immigrated to Australia [5] and became an Australian citizen in 1979. His first job in Australia was as a chef at the Royal Automobile Club of Victoria (RACV) Club in Melbourne. Following that, he was employed by the William Angliss Institute of TAFE in Melbourne as a commercial cookery teacher in 1971, [5] where he eventually lead a teaching staff numbering more than thirty personnel in the foods department. Subsequently, Hill was promoted to one of the four program managers of the college. [6]

In 1983, he received the Australian Foodservice Manufacturers Association Award, which is conferred to those "seen to have done the most for the Foodservice industry". [7] 1994 saw Hill's induction into the National Association of Foodservice Equipment Suppliers Hall of Fame, where he was "acknowledged for contribution as an educator" within the hospitality industry. [8] In 1986, Hill moved to the new Chisholm Institute in Victoria to head the Tourism and Hospitality Faculty.

Hill was the owner-operator of Rosehill Lodge, an externally rated five-star bed and breakfast for "foodies" [9] which was twice acknowledged as a finalist in the 1999 and 2000 Victorian Tourism Awards.

Hill was awarded a Churchill Fellowship in 1988, [10] and has coauthored the only technical book on the topic of margarine and butter sculpture. [11] [12] He was also Director of the World Championships in Commercial Cookery in Melbourne and represented Australia in the 1980 Culinary Olympics winning gold for Australia. [13] [14] He was appointed to represent Australia as a cookery judge in the first Worldskills 1983 [15] and has internationally judged in New Zealand and Fiji.

In 2000, Hill was bestowed [3] the Sidney Taylor Memorial Black Hat Award. [2] The award's selection panel's guidelines describe the title of Black Hat Chef [1] as the following:

The honour is considered by professional chefs in Australia to be the highest industry achievement possible. The award acknowledges the holder of a Black Hat's pursuit of excellence, contribution to industry, professional standards, industry standing and commitments, which must be measurably and significantly beyond that, would be expected in a normal career of a commercial chef. The award is conferred following: an industry nomination, investigation and a secret ballot requiring unanimous support of a convened selection committee and must finally have complete endorsement by all member chefs.

Hill has worked for the education and training of chefs, creating the Australian chefs' portal web site, SalonCulinaire.com, [16] AusChef.com, Chefpedia.org, and initiating the Australian Culinary Code of Practices for Australian Commercial chefs. [16] [17] These codes have been adopted by every professional chefs association in Australia. [18]

When George Hill created salonculinaire.com two years ago it soon became popular as a tool assisting with the preservation of culinary standards and encouraging debate on culinary issues between the 450 registered chefs. Many projects have been achieved, but the most significant was the creation of the Australian Culinary Codes of Practice.”

— James Mussak, Executive Chef, author, past founding president NSW Chefs Association [19]

Acknowledgements

TitleIssuerYearSource
Chairman of Jury"Australian Chef of the Year", Foodservice Australia2010–2012 [20] [21] [22]
National Award for ExcellenceFoodservice Suppliers Association of Australia2010 [23] [24]
Life MemberAustralian Culinary Federation2005 [25]
PioneerLes Toques Blanches, The Executive Chef Association of Australia2004 [26]
Black HatAustralian Culinary Federation Victoria2001 [1] [2] [3]
Australian Hall of FameNational Association of Food Equipment SuppliersInducted in 1994 [27]
For Contribution to the Hospitality IndustryAustralia Food Service Manufacturers Association1983 [28] [29]
Gold MedalistNational Team Member, Culinary Olympics in Frankfurt, Germany1980 [30]

Bibliography

Further reading

Related Research Articles

Technical and further education or simply TAFE is the common name in English-speaking countries in Oceania for vocational education, as a subset of tertiary education. TAFE institutions provide a wide range of predominantly vocational courses.

<span class="mw-page-title-main">Toque</span> Type of hat with narrow or no brim

A toque is a type of hat with a narrow brim or no brim at all.

<span class="mw-page-title-main">The Culinary Institute of America</span> American private culinary school

The Culinary Institute of America (CIA) is an American private college and culinary school specializing in culinary, baking, and pastry arts education. The school's primary campus is located in Hyde Park, New York, with branch campuses in St. Helena and Napa, California; San Antonio, Texas; and Singapore. The college, which was the first to teach culinary arts in the United States, offers associate, bachelor's, and master's degrees, and has the largest staff of American Culinary Federation Certified Master Chefs. The CIA also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services. The college additionally offers recreational classes for non-professionals. The college operates student-run restaurants on its four U.S. campuses.

<span class="mw-page-title-main">Cook (profession)</span> Occupation involving cooking food

A cook is a professional individual who prepares items for consumption in the food industry, especially in settings such as restaurants. A cook is sometimes referred to as a chef, although in the culinary world, the terms are not interchangeable. Cooks' responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chefs. Restaurants will give a title to the cooks according to their designated stations. Examples are broiler cooks, fry cooks, pantry cooks, and sauce cooks.

<span class="mw-page-title-main">Darina Allen</span>

Darina Hilda Allen is an Irish chef, food writer, TV personality and founder of Ballymaloe Cookery School.

Melbourne Polytechnic, formerly NMIT, is an institute of higher education and vocational education (TAFE) located in Melbourne, Australia that has been operating since around 1910.

<span class="mw-page-title-main">Brian Turner (chef)</span> British chef, based in London (born 1946)

Brian James Turner is a British chef, writer and TV personality based in London. He appeared as a cook on BBC2's Ready Steady Cook from 1994, has appeared on numerous occasions on Saturday Kitchen and has also presented various other cookery programmes.

<span class="mw-page-title-main">Box Hill Institute</span>

Box Hill Institute is a provider of vocational and higher education located in the eastern suburbs of Melbourne in Victoria. The Box Hill Institute has three locations in Box Hill, two in Lilydale, and one in Melbourne CBD, where it is co-located with the Centre for Adult Education.

Ching-He Huang (Chinese: 黃瀞億; pinyin: Huáng Jìngyì; Wade–Giles: Huang2 Ching4-i4;, often known in English-language merely as Ching, is a Taiwanese-born British food writer and TV chef. She has appeared in a variety of television cooking programmes, and is the author of nine best-selling cookbooks. Ching is recognized as a foodie entrepreneur, having created her own food businesses. She has become known for Chinese cookery internationally through her TV programmes, books, noodle range, tableware range, and involvement in many campaigns and causes.

Damien Pignolet is an Australian chef who created the Josephine Pignolet Young Chef of the Year Award. Pignolet was born in Melbourne, Victoria. He is a second-generation Australian of French descent. He studied at the William Angliss College of Catering from 1966.

William Angliss Institute of TAFE is a TAFE institute located in the Melbourne central business district, Victoria, Australia, providing training and vocational education in Hospitality, Tourism and Culinary Arts. It is the oldest and largest provider of hospitality training in Victoria, with the capacity to train up to 1400 chefs and pâtissiers a year.

<span class="mw-page-title-main">William Angliss</span> Australian politician and businessman

Sir William Charles Angliss was a butcher, pastoralist, pioneering meat exporter, businessman, and politician in Melbourne, Australia.

<span class="mw-page-title-main">Irena Chalmers</span>

Irena Chalmers-Taylor was an author and food commentator/essayist, teacher and culinary mentor. Named "the culinary oracle of 100 cookbooks" by noted American restaurant critic and journalist, Gael Greene, Chalmers was recognized as the pioneer of the single subject cookbook. Her life story revealed an unlikely journey to becoming a James Beard Foundation "Who's Who" of Food and Beverage in America 1988 Award Recipient.

<span class="mw-page-title-main">George Calombaris</span> Australian chef and restaurateur

George Dimitrios Calombaris is a Greek Australian chef and restaurateur and television personality. Calombaris was one of the judges of the Network 10 series MasterChef Australia from 2009 to 2019. Prior to his role on MasterChef Australia, Calombaris appeared regularly on the daytime Network Ten cooking show Ready Steady Cook.

<span class="mw-page-title-main">Myrtle Allen</span> Irish chef (1924 - 2018)

Myrtle Allen was an Irish Michelin star-winning head chef and co-owner of the restaurant The Yeats Room at Ballymaloe House in Shanagarry, County Cork. Besides her career in cooking, she had also been a writer, hotelier and teacher.

David Foskett, MBE is a professor at the University of West London, England. Foskett is a member of the Academy of Culinary Arts and the Craft Guild of Chefs.

<span class="mw-page-title-main">Tony Karim</span> Bangladeshi chef

Tony Alal Karim Khan is a Bangladeshi chef and hotelier. He has received awards and nominations as a chef. He has appeared as a celebrity cook on television shows. He is previously general manager and director of food and beverages, executive chef for Grand Sultan Tea Resort and Golf since 2013.

Simon Boyle is a British chef, author and social entrepreneur working in Britain. Boyle became a Fellow of the Royal Academy of Culinary Arts in 2017. In 2020 he was awarded special recognition by the Basque Culinary World Prize for his relief work in London during the COVID-19 crisis.

<span class="mw-page-title-main">Les Toques Blanches Lyonnaises</span>

Les Toques Blanches Lyonnaises is an organization that was founded in 1936 by 7 renowned chefs from the Lyon area, including the founder and first president of the organization, Marius Vettard. The organization's goals are to unite cooks and pastry chefs to preserve and maintain the culinary history and traditions of Lyon, including the mâchon, the Mères Lyonnaises, bouchons, and Lyon's Michelin-Starred restaurants. It also aims to promote Lyonnais gastronomy and regional products.

Zackary Leon Furst is an Australian chef based in Melbourne, Australia.

References

  1. 1 2 3 "The Origins of Black Hat". Australian Culinary Federation. Retrieved 5 March 2013.
  2. 1 2 3 "THE SIDNEY TAYLOR MEMORIAL BLACK HAT AWARD: 1980". Chefpedia.org. Retrieved 5 March 2013.
  3. 1 2 3 "Sidney Taylor Memorial Black Hat Award". World Association of Chefs Societies. 26 October 2006. Retrieved 5 March 2013.
  4. ↑ Les Toques Blanches Australia, The Executive Chef Association of Australia. "Pioneers".
  5. 1 2 "A Legend Remembers" (36). December 2006: 1–5. Archived from the original on 4 March 2016.{{cite journal}}: Cite journal requires |journal= (help) Alt URL
  6. ↑ Nunn, Kathy (1990). National Library of Australia.William Angliss College. The First Fifty Years. Hargreen Publishing, 1990. pp. 92–110, 115–130. ISBN   0-949905-51-8.
  7. ↑ "The Australian Foodservice Manufacturers Award Associations Award for Services to the Food Industry". La Cuisine (12): 9. 18 October 1984.
  8. ↑ "National Association of Foodservice Equipment Suppliers Hall of Fame". Hospitality. August 1994.
  9. ↑ "Rosehill Lodge – Weekend affairs". The Age Newspaper. 10 January 1988.
  10. ↑ "Fellowship First for Two TAFE Staff". Victorian Tafe Magazine: 13. October 1987.
  11. ↑ Hill, George; Hill, Jean (1988). Margarine Modelling (Book). Melbourne: Hospitality Press. p. 152. ISBN   1862504067. OCLC   19133810 . Retrieved 27 February 2013.
  12. ↑ Margarine Modelling, Book Review. Angus & Robertson. 1988. ISBN   1862504067.
  13. ↑ Australasian Guild of Professional Cooks (1981). Australian gold : Australian recipes and awards 1980 culinary olympics : official summary journal of the Australasian Guild of Professional Cooks Ltd (Book). Melbourne: The Guild. OCLC   220204206 . Retrieved 27 February 2013.
  14. ↑ Australian Gold. The Australasian Guild of Professional Cooks. 1981. OCLC   220204206.
  15. ↑ Linz Austria – Commercial Cookery Judge 1983. "World Skills Australia".{{cite web}}: CS1 maint: numeric names: authors list (link)
  16. 1 2 Dodgshun, Graham; Peters, Michel; O'Dea, David (2012) [1995]. Cookery for the Hospitality Industry (6th ed.). Cambridge, New York: Cambridge University Press. p. 702. ISBN   978-0-521-15632-5.
  17. ↑ "Australian Culinary Codes of Practice".
  18. ↑ Mussak, James (2009). Great Chefs of Australia. Sydney: Pro-Chef International (Australian Culinary Book Publishing Division). pp. 105–106.
  19. ↑ Mussak, James (2009). Great Chefs of Australia – Cooking with Wine. Mussak, James. p. 106. ISBN   978-0-9805405-0-5.
  20. ↑ Sydney Commercial Kitchens. "Sydney commercial Kitchens website".
  21. ↑ National Professional Chef Competition. "Foodservice Service Australia".
  22. ↑ "CFT International".
  23. ↑ "FSAA National awards 2010".
  24. ↑ Chairman Terry Randall with George Hill(Right). "FSAA Awards 2010".
  25. ↑ Life member 2005. "Australian Culinary Federation".{{cite web}}: CS1 maint: numeric names: authors list (link)
  26. ↑ Pioneers. "2004 Awards LesToques Blanches".
  27. ↑ "Industry four recognised by NAFES". Hospitality Magazine (481): 3.
  28. ↑ "George hill honoured at trade fair". La Cuisine. 1 (3): 2. October 1984.
  29. ↑ "George Hill Wins AFMA award". Host National Magazine: 9. July 1984.
  30. ↑ "Australian Gold,Australian recipes and awards 1980 culinary olympics". Australasian Guild of Professional Cooks, 1981 – Melbourne.
  31. ↑ Hill, George (December 2015) [2014]. Am I Chef?: Back to basics with the "SAKE" Philosophy. Patrick Varney, photographer. Melbourne, Australia. ISBN   9780646918525. OCLC   878664748.{{cite book}}: CS1 maint: location missing publisher (link)
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.