The Front Desk by Worksmith 24 August 2018

Welcome to the The Front Desk by Worksmith
A weekly wrap up of what is happening in food, drinks and beyond.

Collated by Michael Bascetta 
Worksmith, Bar Liberty, Capitano & Grow Assembly

Worksmith Events: CAPI Connecting China Gin Immersion

Worksmith in partnership with CAPI Sparkling are pleased to invite you to an afternoon of gin, mingling with trade and enhancing your appreciation of this amazing spirit. Sample the delicious distillates with our all-star line up that includes:

Melbourne Gin Company, Archie Rose, Remedy Gin, Four Pillars, Patient Wolf Gin, Luke Whearty, (Operation Dagger) and Orlando Marzo, (Lûmé.)

CAPI believe in simple drinks done well, and there’s no better example than a good G&T. Their place as the T in that equation is brought to life with Australia’s best gins so this is an opportunity to taste them, understand them, and come together to better know their nuances and differences. It also happens that CAPI will be hosting 12 of China’s leading bartenders and F&B leaders during this week. They’ll be there with insights from their world and ready to have their minds blown by what we do so well here.

This is a trade and members-only event, please RSVP by clicking HERE by the 30th of August.

When: 4:00 pm— 6:00 pm Wednesday, September 5, 2018
Where: Worksmith 450 Smith Street, Collingwood

Podcast: Joe Beddia, Pizzeria Beddia — The Unberable Lightness of Being Hungry

Joe Beddia makes “America’s best pizza”, according to Bon Appétit magazine. The chef/owner of Philadelphia’s Pizzeria Beddia has also been referred to as Pizza Jesus and the Jiro of Pizza. He shrugs off what he does as “just pizza”, but people would line up many hours (sometimes even arriving before Joe got to work!) just to try his pies. He only made 40 pizzas a night — and he produced each one from scratch over the restaurant’s five-year run.

Watch: On Authenticity by Jonathan Gold at MAD3

In his talk at MAD3, the Pulitzer Prize-winning writer Jonathan Gold takes on the question of culinary authenticity. At a time when chefs like Andy Ricker are delving into the cuisines of countries they weren’t born in, and others, like Roy Choi, are reinterpreting the cooking of their ancestors, many have begun to debate what makes a style of cooking authentic. Watch the presentation to see how a layover in the transit zone of Moscow’s airport, where Edward Snowden was stuck for weeks, got Gold thinking about the topic.

Source: Mad Feed —

Melbourne Job Wrap by Scout
This week’s job wrap from Scout includes jobs from Giant Steps, Bacash Restaurant & Gin Palace.

Find out more about the positions here.