Nature wins again…
The latest Apps, digital services, advanced technology and speedy solutions…that’s the strong competition that we were up against at the Fine Food Show in Sydney, Australia just a month ago.
And from these very competitive and innovative 300 entrants, we were proudly awarded the 1st Runner Up in the NEW PRODUCT category for 2017.
Nature wins…. & comfort wins as the customer votes for their freedom from conventional, uncomfortable and restrictive uniforms.
For a growing, innovative & passionate business it’s wonderful to be acknowleged with this award and we thank the Hospitality industry for this. It means so much and encourages us to keep being innovative, creative and delivering a great service.
How can we help you to get better results from your team? Perhaps we should talk.
How is the fish you buy & serve, caught?
Does the fish you buy & serve have a fishy smell and fishy after- taste?
Perhaps you'd like to learn a bit from Mark Eather – a sustainable & ethical fisherman, activist, and ike-jime Master from New South Wales. Mark is driven to educate chefs & the public about the impact which mass-catch fishing has on the environment and fish stocks.
Mark was raised on a dairy and beef cattle farm in the Hunter Valley in New South Wales. His mother’s family were famers and his father’s were fishermen descended from the Second Fleet.
Whilst Mark began fishing as a small child, he was in his teens when he would join the family tuna fishing when he could. His family then used the poling method, where the fish are attracted to bait placed in the water and then hooked with a line on the end of a pole and the fish are poled out of the water. Mark’s family would then sell the tuna to the Heinz cannery for 50c per kilo.
On returning from one of these trips with the boat full to the gunwales with dead tuna, Mark encountered a man who would change his life. As Mark was helping tie up the boat to the wharf in Eden New South Wales, he noticed a Japanese man standing on the wharf, looking at the vessel’s catch and clearly upset, frowning and holding his hands up to his head. Mark ran along the wharf to catch up with the man. He asked the Japanese man why he looked so upset. The man said “In my country this fish is God and yet you treat it so poorly.”
Mark was intrigued to speak more with the man. Mark knew that the fishing method they had used wasn’t a method that they could be proud of, but at that time he, his family and the industry knew no better. He invited Mr Takenori Masuko, the ‘legendary Iki-jime Master’ to come stay at their farm and with that chance-meeting began his journey of learning Ike-jime methodology. The art of ‘catch it quick, kill it quick, chill it quick’.
Mr Masuko demonstrated how a fish killed using the ike-jime method had a clean-ocean flavour, with no fishy aftertaste. Over the subsequent years Mark travelled to Japan many times, learning more about ike-jime and eventually becoming an ike-jime Master himself.
From the 1980s to 1990s Mark was exporting his line-caught ike-jime fish because there was no market nor appreciation for such seafood in Australia at that time. He was better-known in Japan, Hong Kong, the US and Europe than he was in Australia.
One day Mark’s phone rang and a man recalled a story how he had recently been in (the famous Tokyo fish market) Tsukiji Market admiring some snapper which was on display. The man had remarked to the auctioneer that he wished he could purchase similar snapper back in Australia…to which the auctioneer replied “But this is Mark-San fish! From Sydney!”. That man was Neil Perry.
Mark was extremely busy when Neil phoned him but Mark invited Neil to come join him early next morning in Mark’s factory whilst Mark was packing tuna and he would be freer to chat. To his credit, not only did the immaculately-dressed Neil Perry join them early that following morning but he mucked in and helped with the packing.
Neil described how he wanted to give his diners a world-class seafood experience and asked for Mark’s help to make it happen. Neil also wanted his chefs and front of house to be informed about ethical and sustainable fishing and asked Mark to deliver talks to keep them informed.
Amongst Neil’s staff, Mark noticed there was a young Chinese lady who was always present and engaged in the talks…that young lady was Kylie Kwong. Kylie has gone on to become a successful restauranteur in her own right and a passionate proponent of sustainable and ethical produce, not just seafood, but all the produce she uses. Kylie and Mark have known each other for more than 25 years now, 16+ of those whilst she has been running her own restaurant Billy Kwong- which Mark supplies with seafood.
Mark is passionately driven to inform the public and the consumer about what traditional mass - catch fishing does to the environment and the impact on fish stocks. Mark describes how the average person has no idea where their fish comes from, nor how it was caught. “The average consumer has no idea of the Armageddon that happens daily in our oceans. All they see when they look out to sea is a fishing boat bobbing about with a couple of ropes trailing behind. How bad could it be? They’ve got no idea that at the end of these ropes could be a couple 1000+ kilos steel otterboards which keep the net open as it’s dragged savagely over the sea floor. I call it the indiscriminate-wall- of-death. Finally, the net is hauled up and emptied onto the deck of the boat where the catch might sit around for several more hours before it is sorted and refrigerated. These fish have been stressed to the max, then dead for hours and poorly handled. This is where your fishy smell and after-palate comes from. Many consumers consider that a normal part of preparing/cooking and eating fish. They shouldn’t.”
Mark is driven to educate the average consumer on just how dire the future of our oceans and seafood is. He describes a Unites States FDA paper, released in 2012 which predicts that in the following 50 years that mankind will consume more protein than we have in the whole history of mankind. Mark remarks that “with forecasts like that, it’s very clear we need to start getting real about our fishing industry. We’ve got to start managing our oceans properly, and moderate our demands for (cheap) fish. We need to start appreciating that everything taken from the ocean is valuable and finite.
There is no limitless supply. Mass-catching techniques deliver cheap fish, but at what cost to the planet? We, as consumers, are continuing the demand for cheap fish and thereby ensuring the mass-catch operators will continue their operations, to the detriment of the planet. At this rate, my son’s kids won’t know what wild fish is! What a disgrace!”
I'm sure you'd like to meet & connect with Mark. You can contact & find about more him here
Do you know this guy?
Chef extraordinaire. Mentor. Dad. Educator. Sustainable leader. TV presenter. Super stylish guy with zero ego.
100% good soul.
He's Jason Roberts.
He's got an addiction though, and that's where you come in, as he needs your support. He's addicted to cycling. As you read this he's pedaling 480 kms over the next 3 days in the CHEFS CYCLE endurance ride to raise funds for the NO KID HUNGRY campaign. Whats Chefs Cycle? Chefs Cycle is a fundraising endurance event featuring award-winning chefs and members of the culinary community fighting hunger outside the kitchen supporting NO KID HUNGRY. What's NO KID HUNGRY? NO KID HUNGRY is a campaign to stop Child hunger which is a problem that threatens our children and our future. We're in danger of losing an entire generation of leaders, innovators and problem-solvers. But we are ending child hunger today.
With your support and through a variety of child hunger solutions, No Kid Hungry works to ensure that every child in the United States has access to healthy food where they live, where they learn and where they play. Read about the amazing true stories of our success together.Jason has almost reached his fund raising target with just a bit to go until he reaches his full target, and if you could help, he'd truly appreciate it.
What do you aspire for in a work environment? Safe and fair opportunity? Ethical conduct and fair wages? Or just good work ethics?
We believe that just as you’d like to return home happy after a long work-day, so should the rest of the world. Unfortunately, that’s not the case. It’s not a happy ending for many striving to make a living. Many industries are still infiltrated with unethical work conditions and unfair labour practices – predominantly the fashion/ clothing world, and yes including hospitality uniform companies. How much did it cost people behind the scenes? And we’re not talking money, we’re talking dignity. That’s why we need to be Fashion Revolutionists.
So what is “Fashion Revolution”? On 24 April 2013 - 1,134 people were killed and over 2,500 were injured when the Rana Plaza complex collapsed in Dhaka, Bangladesh. That marked the birth of Fashion Revolution. These workers were working under inhumane conditions, they couldn’t escape the fire because they were locked within the building. It is our duty to ensure people behind the scenes, who sew and weave our garments to make a living, are doing so under fair and ethical labour conditions. Respect, ethics and fairness should not discriminate.
Solution? The Fashion Revolution believe the simple question ‘ who made my clothes?’ gets people thinking differently about what they wear. “We need to know that as consumers, our questions, our voices, our shopping habits can have the power to help change things for the better” says Fashion Revolution Org. With more pressure placed onto brands to answer ‘who made my clothes?’ companies will be pushed towards becoming more transparent.
Why do we need transparency? It’s simple. Lack of transparency costs lives. To protect human rights and respect environmental practices, companies must first establish where their products are made. They need to then communicate this to customers like you.
Why you should care as a consumer? Because each food service garment you purchase can have an impact. You just need to be Curious! Wouldn’t you like to know that your chef attire was made with a smile? So find out a little more about the chef attire brand and company you’re supporting. Simply get in contact with them to ask #whomademyclothes and you’ll discover the real people throughout the supply chain.
At cream Workwear, ethical labour and working conditions are at the core of our business. We don’t believe in “bagging a bargain” as along the way, it would have cost someone their dignity. Our talented artisans and skilled weavers create our premium products under ethical work conditions. We ensure they receive a fair wage, and not just a ‘living wage’. What’s the difference? A living wage is only adequate for sustaining a shelter, food and transport, whilst a fair wage ensures that in addition to that, workers can also afford education and save for the future. We believe people must be paid adequately to sustain a happy and dignified living. Sadly many companies only comply by the ‘living wage’ standard, which is unfair.
Who will you choose to support? Your choice in purchasing ethically made uniform contributes to a positive ripple effect. Thank you for purchasing ethically-made uniforms. Be a proud #FashionRevolutionist
‘It’s a space where interactions are encouraged, connections are nourished and new beginnings are formed. You might even refer to it as a chef’s workshop’, Creative Director, Pam Burnett.
Invigorating, hip n’ happening with an invisible imprint on the environment - that’s the vibe you feel upon stepping into the Cream Workwear Alexandria studio-store.
As we continue to move forward, connecting with customers from different paths and creating better kitchen experiences, a new door was opened on the 3rd of April to introduce hospitality professionals to an exclusive hub of their own. It’s the latest venture to make premium hospitality attire and unique custom designs only an arm’s reach away.
Whilst others may suspend chandeliers and curtains, we’ve suspended air plants from one side, and contemporary aprons to contrast from the other. Lively plants trace the studio refreshing the atmosphere, and just under them you’ll find our premium chef whites, all perfectly aligned. With every element used being nature-bound, our brand has accurately fashioned an ambiance which remains true to our ethos.
As it takes only 7 seconds for a customer to make a judgment of your restaurant, we’ve placed much emphasis on custom design. Centering the space is a crisp black workstation bench, waiting for you to rest your giant ideas and goals on. It’s then that we’ll custom design your establishment’s vision into reality. Why the emphasis? It’s essential that your front of house is reflecting the vibe you’re instilling into your establishment. There’s nothing worse than conflicting brand messages. No one wants to have a contradictory brand, that’s a guaranteed loss of credibility. No credibility means an increased sense of skepticism towards every other aspect in your restaurant - from your food to your hygiene practices. So bring along your gallery of inspiration pictures, your hopes, fears and desires. We’ll be ready to make you and your team look and feel incredible in the kitchen tomorrow. When will you be visiting our Alexandria studio-store?
Call or email us today to book your complimentary custom design consultation,
1300 84 62 63 | Priscilla@creamworkwear.com.au.
Alternatively find us at 65/20-28 Maddox St, Alexandria, Sydney to check our existing premium styles.
If Organic is so good for us, what’s stopping all chefs from supplying it at their restaurants?
Price and value continue to be the biggest obstacles in buying organic produce. It’s simple. Organic products typically cost 20 percent to 100 percent more than their conventionally produced equivalents.
As a chef or hospitality entrepreneur, food is so dear to your heart. Naturally, you’d be more knowledgeable of the difference between good and bad quality ingredients. You understand the significance of consuming quality food. Despite this, we understand that delivering organic food to your customers is at times easier said than done – it’s expensive. However, your efforts in persevering are guaranteed to reward your business in future. Why? Because the organic/whole foods industry is booming.
To begin, have you wondered why organic prices are high? Here are the top factors
Conventional farmers use toxic chemicals and synthetic pesticides, so they finish the job faster,and can therefore afford to reduce production costs. As Organic Farming Research Foundation describes it, it’s substituting labour and intensive management for chemicals, health and the environmental. Whereas organic farmers hire more workers to handle the weeding and cleanup of polluted water etc. Real farming isn’t easy or quick!
Organic farmland only accounts for 0.9 percent of total worldwide farmland. Naturally you’d understand why they produce less than conventional farms. This means conventional farming can keep the cost down by producing a product in larger quantities.
Unlike conventional farmers who use inexpensive sewage sludge and chemical fertilizers (not sure if you’d like that in your food), organic farmers avoid these by using natural compost and animal manure. These are more expensive to ship.
With the use of weed-killers and chemicals, crop rotation is much easier for conventional farmers. They can continuously use every acre of land to grow produce. Whereas organic farmers use sophisticated crop rotations to keep their soil healthy. They grow “cover crops” after their original crop has been harvested, which adds nitrogen to the soil to benefit succeeding crops. This results in a slower turn-over cycle (more time = more money).
After organic produce is harvested, it must still be separated from conventional produce to avoid cross-contamination. This means it’s shipped in smaller quantities which result in higher shipping costs than conventional products which are shipped in massive numbers. Also, organic farms are usually located farther from major cities, increasing the shipping cost.
Obtaining an organic certification means annual fees starting from $400 to $2,000 a year (depending on the agency and the size of the operation). Also, employees must be hired to maintain strict daily records that must be available for inspection at any time!
Higher standards for animal welfare also means more costs for organic farms - they can cost double that of conventional livestock feed.
What’s the good news for you as a chef?
The more you use organic products, the greater the demand, thus the lower the cost. And it’s already begun. According to Australian Organic, the demand for organics is outstripping supply by 40 per cent. It’s expected to continue on this growth path, which will create a greater affordability to drive this trajectory. Simultaneously, consumers are becoming increasingly aware of food and product labels/content. More than ever before, they’re now reading nutritional panels and seeking information about the ingredients in their food. Hence the significant increase in whole food and organic cafes and restaurants.
The call is out to you, consumers are looking for organics, can you help them?
The organic industry is now valued at over $1.72 billion, representing a 15.4 per cent compound annual growth rate (CAGR) since 2009. Australian Organic said the growth demonstrated that consumption of certified organic food, cosmetics and household products was at a “record high” in Australia.
Even those who aren’t green are subconsciously turning green because they know it’s better. Organic purchases by those who are not categorized as green or sustainable consumers also increased from 24 per cent in 2012 to 40 per cent in 2014, more info here. Meanwhile, according to the USDA ‘Consumer demand for organically produced goods continues to show double-digit growth, providing market incentives for U.S. farmers across a broad range of products.’
In few years when the boom is at it’s absolute peak, will your conventional method of food and kitchen choices still survive the green trend? The current price tag is worth it.
We all know by now that Plastic is one of the world's major crises of this century. According to National Geographic, ‘there are currently 5.25 trillion pieces of plastic debris in the world’s oceans with 269,000 tonnes of this floating on the surface’.
It’s detrimental to our eco-system and health. Wildlife is injured and poisoned due to the ingestion of debris and chemicals. As in the video, a major proportion of the sea fish now contain plastic. While chemicals such as phthalates found in plastic packaging (which is also found in vinyl flooring and wall coverings) are absorbed by human bodies through inhaling or ingesting. It can alter hormones and lead to other possible health effects. Eight out of every ten babies, and nearly all adults, have extensive levels of phthalates in their bodies. Whilst biphenyl A (BPA), found in polycarbonate bottles and the linings of food and beverage cans, can also leach into food and drinks. Find more info here.
Why is it vital for chefs to know this? Your day to day practices and products used in the kitchen have a profound impact on our eco-system and people’s health.
Yes of course some kitchen products just need to be made from plastic, that’s fine. But if it has to be made from plastic, then choose a biodegradable, a re-useable or recyclable brand.
Make Conscious Choices:
It’s important to be aware of the domino effect created by daily kitchen practices and products usage. Yet it’s encouraging to know of the endless eco-kitchen alternatives available - it's the minor things which lead to a profound difference. Just think long-term. Think eco-alternatives.
That's all the time you have to make a great first-impression. That's also the same impression your customer reflects on before recommending your establishment.
Sure, your food is award winning, but it's not everything. From the first glimpse while entering, to the ambiance felt once stepping inside and the presentation of your front of house staff - that's what your creates a lasting impression.
Every single encounter of your restaurant counts.
Feeling the pressure? Relax. The great news is, if you look superb all the time, you've impressed your patrons in the first 7 seconds.
Presentation is a power-tool of influence. Take advantage & custom design your team's gear to wow them with your awesome impression. Chat to us Here Now.
Most teams work in confined, busy and hot environments with many employees scuffling around each other. So it's best to feel in control, cool & comfortable. What then is the best fabric to choose to ensure this?
The most vital step is selecting the fabric for your uniforms. There are three basic options: 100% cotton, 100% polyester, or a polyester/cotton blend.
Cotton is the best of these options. It’s flame resistant, promotes better body ventilation than the other synthetic materials and is kinder on the skin which guarantees comfort all shift long.
The most premium of the cotton options is 100% organic cotton. It’s robust, comfortable and is renowned for encouraging body ventilation. It’s the only sustainable option, as it’s free from any chemicals, pesticides, toxins or heavy metals which irritate the skin particularly in hot and busy environments.
Thes fabrics below are the unfriendly fabrics: They trap heat, causing the your body to overheat and perspire more. Their high chemical and toxin presence can also create health issues.
1. Polyester is made from synthetic polymers which are made from esters of dihydric alcohol and terpthalic acid. 100% polyester is usually the cheapest fabric choice, and your comfort is not worth the sacrifice. Chefs who spend their lives in a hot kitchens rarely have interest in wearing a 100% poly chef garments.
2. Acrylic fabrics are polycrylonitriles and according to the EPA, (Environment Protection Agency) can create cancers.
3. Rayon is recycled wood pulp which is unfortunately treated with high amounts of chemicals like caustic soda, ammonia, acetone and sulphuric acid to survive regular washing and wearing.
4. Acetate and Triacetate: Although made from wood fibers called cellulose, this undergoes extensive chemical processing to produce the finished product.
5. Nylon is made from petroleum and is often given a permanent chemical finish that can be harmful.
6. Anything static resistant, stain resistant, permanent press, wrinkle-free, stain proof or moth repellent. Many of the stain resistant and wrinkle-free fabrics are treated with perfluorinated chemicals (PFCs), like Teflon.
- Now that you have learnt what's best for you and the environment, try to choose wisely when selecting your next uniform. Premium quality chef attire is one of the most crucial factors to ensuring your performance will be at it's best.
And restaurant owners - wouldn't you want a peak performing team?
Keep your teams happy, they'll perform brilliantly, and you'll all be rewarded.