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Chefs and hairdressers will top the list of most sought-after jobs as Australia emerges from the wake of the global financial crisis. It is thought that the highly transient nature of these jobs, with a high turnover and burnout rate, contributes to the skills shortage in these areas and the inability of supply to meet demand.

Other in-demand occupations will include health-care workers, educators, automotive and metal tradespeople, and IT professionals. The accounting and IT sectors are expected to experience high demand because of industry growth over the next two years.

Not so lucky are those in advertising, public relations and finance, as yet further job cuts are expected in these industries in the next couple of years. Those in marketing have been particularly hard-hit as companies slash marketing budgets in an attempt to stay afloat.

The construction industry has also been struggling as many building and development projects ground to a halt, leaving many construction workers out of work. However, with the Federal Government expected to fund new projects with its stimulus package until 2011, things could start looking up in the near future for the building industry. Industry insiders predict an impending resurgence and consequent shortage of construction workers and apprentices.
 
Some projections anticipate that unemployment will peak at around 7.5 per cent in mid-2010 to early 2011, but those sectors benefiting from public funding and the stimulus package – such as the health sector, education and infrastructure – should be well-protected and enjoy sustained demand.

Jobs such as chef, cook, hairdresser, automotive electrician, panelbeater, metal machinist, welder, bricklayer, carpenter, electrician, plumber, accountant, computing professionals and a variety of health care professionals (dentists, GPs, nurses and many others) all appear on the current Migration Occupations in Demand List (MODL) as the government attempts to fill in some of the gaps through skilled migration.

Not surprisingly given this outlook, enrolment in vocational courses in hospitality, hairdressing, automative trades and IT are up as students and job-seekers attempt to find work and fill the skills shortage gap. If you are at a career crossroads, trying to decide what to study or just trying to find a job, perhaps you, too, should consider jumping on the skills shortage bandwagon – and land yourself a job in the process.

Source  :  www.careerfaqs.com.au

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WITH a new manager running a very tight ship, and a new chef in the kitchen armed with a new menu, Oceanus on the Beach in City Beach has undergone something of a renaissance in recent months.

Since moving to Perth from his native Scotland, chef John Martin has run kitchens at the likes of the old Campo De’fiori in Applecross and the Royal Perth Golf Club as well as his own Wembley restaurant, ultimately selling the business to spend more time with his growing family.

Martin said the first thing he did was change the Oceanus’ menu to something more in tune with the beachside restaurant’s oceanic surrounds.

“The last chef went sort of 90 per cent meat on the menu, and I thought, we’re surrounded by water here, so I went back to about 80 per cent seafood, 20 per cent meat,” he said.

“There’s nothing on the menu that I’m not proud of.” Martin – who was originally trained in French cooking – said simplicity was an important part of his culinary ethos.

 “I go for the good taste and the flavour and I tell the staff in the kitchen to keep it simple ,” he said.

 “You get a lot of chefs that put too many flavours in; complex flavours, and you end up with this mish-mash on your plate.

” Another recent addition to Oceanus is manager Paul Fox, brought in by owner Tom Galopoulos. Fox said he arrived at the restaurant shortly after Martin.

“All I’ve done is just streamline the staff to make sure the service is at a level where it should be, that all the staff are fully professional and really compatible with the industry,” he said.

“I’m teaching my staff the three things I find lacking most in the industry – complex flavours, and you end up with this mish-mash on your plate and, to let people know that the menus are suggestions.

“If you like the sound of the fish of the day, but you don’t want the mashed potatoes with it, we will ask what would you like with it?

“Products in the fridge are there to be used and the chef is there to cook the food that you want to eat.”

Oceanus is also introducing some dinner shows later in the year, with pub-rock legends Mental as Anything dropping in as part of their 30th anniversary tour, as well as a show by Richard Clapton.

Source  :  www.inmycommunity.com.au

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FOUL-mouthed chef Gordon Ramsay has shocked a public audience by vilifying high profile Australian journalist Tracy Grimshaw in an obscene, sexist rant.

The putrid tirade, which included references to Grimshaw’s looks, sexuality and depictions of her as a pig, shocked audiences who went to see the celebrity chef at the Good Food and Wine Show in Melbourne.

Ramsay told an audience of several thousand people that Grimshaw was “a lesbian”, the Sunday Herald Sun reports.

When the crowd reacted with gasps, he said: “What? I’m not saying she’s a …”

The phrase that Ramsay used was a highly derogatory term often used to describe lesbians.

Ramsay also showed a picture of a woman – who appeared to be naked – on her hands and knees with the features of a pig and multiple breasts. 

Tracy Grimshaw,” he told the audience. “I had an interview with her yesterday – holy crap.

“She needs to see Simon Cowell’s Botox doctor.”

Ramsay – who later dismissed the comments as a joke – went on with more innuendos about Grimshaw’s sexual preference and activities.

The crude remarks did not impress Channel Nine chief executive David Gyngell, who phoned Ramsay to tell him they were inappropriate and that he had gone too far.

Just a year ago, the celebrity chef had been lauded as the network’s saviour, with his programs Hell’s Kitchen and Kitchen Nightmares rating highly.

Mandy Saunders was at the food expo with her two children and elderly mother.                                          gorden

“I couldn’t believe what I was seeing and hearing – it was disgusting,” Ms Saunders said.

“The show is meant for families. That was way out of order.”

Anthony Kavroulas was also in the audience at Ramsay’s performance.

“What can I say? It was totally sexist,” Mr Kavroulas said.

Women’s groups also expressed their disgust, saying it was wrong that Ramsay was making money by comparing women with animals.

Melinda Tankard Reist, from Women’s Forum Australia, said Ramsay’s sponsors should dump him and he should leave Australia.

“Ramsay’s sexist and demeaning actions are offensive to every Australian woman,” Ms Reist said.
“Why should he get paid for depicting a woman as an animal and publicly deriding her looks?

“He shouldn’t be making money through the verbal abuse of women.

“Gordon Ramsay is no longer welcome here. The sponsors of his trip should immediately remove their support and send him packing.”

LG, a major sponsor of the Good Food and Wine Show, said it did not want to comment on the incident.

Ramsay appeared on Nine’s A Current Affair and was interviewed by Tracy Grimshaw on Friday night.

During the interview, he commented on Grimshaw’s facial mole, asking: “Is that a wart? It looks like your little sister’s on your lip.”

Grimshaw appeared to take that remark well.

But A Current Affair executive producer Grant Williams said yesterday the chef had gone too far and should stick to cooking and lay off the comedy.

“We know Gordon Ramsay sets out to shock, but if what we’re being told is true, we’re very surprised,” Williams said.

“Frankly, although it’s plainly a joke, it’s out of order.

“Gordon has proved here that he doesn’t need to be in the kitchen to create a nightmare.

“As a comedian, he makes a pretty good cook. Maybe he’d be better off at The Chaser.”

A spokeswoman for Ramsay said the stunt was just a joke and should have been taken as one.

“He really respects Tracy Grimshaw as a journalist. It was just a joke,” Sarah Armstrong said.

“She interviews him every time he comes to Australia. They have a great relationship.”

Source www.news.com.au

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George Calombaris has been awarded more accolades for his work than most receive in a lifetime, and this exuberant chef is still just 30 years of age.  george

George’s molecular gastronomy has seen him become a much talked about chef in the international cooking circuit.

In 2004, the Global Food and Wine Magazine voted George one of the Top 40 Chefs of Influence in the World. An internationally successful restaurateur, George owns three restaurants in Melbourne and one in Mykonos, Greece. His flagship Melbourne restaurant, The Press Club, was recently awarded The Age Good Food Guide ‘Best New Restaurant 2008’ with George named ‘Chef of the Year 2008’.

Fiery, passionate and outspoken, George does not mince his words and will push the contestants to grow, improve and strive for excellence in their cooking.

“MasterChef Australia is the first reality prime-time cooking show that not only depicts the highs and lows of the hospitality industry, but the passion that each person on the show has for food. It is real. Real food and real people. I am a living example for all the cooks on MasterChef Australia and I hope I can give them the full reality of what this hard but beautiful industry is all about. I am fair and understanding, but I will not accept rubbish.” – George Calombaris

www.masterchef.com.au

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