A SPECIAL food forum and trade event is coming to the Border next month.
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The Border Food Forum will feature live cooking demonstrations, product samples and guest speakers on February 28 at BeanStation Cafe in Wodonga.
The first event of its type is the brainchild of Wodonga apprentice chef Ben Warhurst, 17.
Warhurst said the forum was a public and trade event set along the historic railway platform outside BeanStation Cafe.
“There will be guest speakers, live cooking demonstrations and a showcase of products,” he said.
“It will appeal to a wide range of people interested in food, nutrition and their health.”
Guest speakers will include Adam Moore (TV presenter, culinary judge, corporate executive chef); David Kapay (Miss Amelie owner/head chef); Lauren McRae (Miss Naked Foods founder, health and wellness coach); Louisa Morris (Lou'Mar's Preserving Company and Louisa Morris' Cakes owner); and Ben Warhurst (Ben’s Food Diary founder, apprentice chef).
Among the topics will be organic food, the ketogenic diet, kombucha and gut-health, healthy cooking, meal planning and healthy mindset.
A former Catholic College Wodonga student, Warhurst started his chef apprenticeship with BeanStation Cafe last year.
He said his desire to become a chef developed during his secondary schooling.
“Back in school I did a catering event and it was the reaction on the people’s faces when it went over well,” he said.
“It was that feeling I wanted to be able to recreate through my work.”
Warhurst has since developed his own personal brand and business, known as Ben’s Food Diary.
“This social media business has focused on sharing local hospitality with my community so as to allow fellow food lovers to be more engaged and involved in their local area,” Warhurst said.
“It’s about creating awareness of the industry, which sometimes comes across in a negative light as being long hours for not much reward but there’s a really good side to it too.”
The Border Food Forum will run from 6pm to 9pm.
The ticket price includes canapes, champagne on arrival and a take-home bag.
Tickets are available from Eventbrite.
