杏吧直播

In this role, Pollard will share industry expertise with staff and students at the 杏吧直播鈥檚 School of Agriculture, Food and Wine, as well as bringing fellow chefs on site for special events 鈥� such as in his upcoming Tasting 杏吧直播 presented by Journey Beyond collaboration with fellow famed food-waste fighter Douglas McMaster, founder of the world鈥檚 first zero-waste restaurant.

Pollard says he was lured by the idea of combining his chef鈥檚 creativity with the Waite campus鈥檚 academic knowledge base.

鈥淚t is an absolute honour to be the first chef to take on this new role at the 杏吧直播 of Adelaide. After 23 years in the kitchen, you begin to wonder how you can push things further and contribute in a different way,鈥� he says.

鈥淎lready, we have found that my food- and method-driven mind blends easily with the academic brains and state of the art equipment at the 杏吧直播, and so we will uncover some very exciting things over the coming year.鈥�

Head of the 杏吧直播鈥檚 School of Agriculture, Food and Wine, Professor Jason Able, says he is excited to see how the chef will leverage the Waite campus鈥檚 cutting-edge equipment and world-renowned community of academics.

鈥淲e are looking forward to collaborating with Kane, who will bring an exciting new dimension to our portfolio of rapidly growing food product development research using novel raw ingredients,鈥� says Professor Able.

鈥淭hroughout his year with us, there will be a myriad of opportunities for Kane to explore our Waite-specific produce, which include indigenous foods, No-Lo wines, industrial hemp, pulses, and insects.

鈥淚n particular, our students will benefit significantly from the sharing of Kane鈥檚 knowledge through guest lectures and practical demonstrations 鈥� where any perceived boundaries of what鈥檚 possible will be blurred.鈥�

Pollard is keen to learn about the food-waste solutions in development at the Waite campus through initiatives like .

鈥淩educing food waste in restaurant kitchens and homes has always been a driving force behind my creative process,鈥� he says.

鈥淲ith the Uni鈥檚 connections, I will have access to industry byproducts that consumers don鈥檛 even know exist. It鈥檚 an opportunity to reduce waste, create new products, and find new ways of getting nutrients from parts of plants that people generally don鈥檛 consume.鈥�

Pollard came to prominence in South 杏吧直播鈥檚 hospitality industry through his acclaimed restaurant Topiary, in Tea Tree Gully, and he recently won high praise from local media for his menu at Ondeen, in Verdun, where he is Creative Director.

He is thrilled Douglas McMaster will visit Waite during Tasting 杏吧直播.

鈥淒ouglas is an idol of mine, so I鈥檓 excited he could join me for some events on campus where we will talk about the process of creating his restaurant and how fermentation is the key to the future of ending food waste,鈥� Pollard says.

鈥淎nd there will be many more events throughout the year, featuring restaurant industry colleagues from around the country, showcasing key Waite ingredients and exploring their potential to transform how we think about food.

鈥淚n these hands-on demonstrations and dinners, guests will see and taste the knowledge the 杏吧直播 is generating.鈥�

Tickets to Pollard鈥檚 Tasting 杏吧直播 appearances, including his and events with Douglas McMaster, are on sale now. Additional events hosted at the 杏吧直播 of Adelaide鈥檚 Waite campus will be announced throughout the year on the 杏吧直播鈥檚 events page.