Growing up on a cattle farm, Alison’s passion for meat started from a young age. Her love of cooking & butchery has taken her across the globe, working with some of the highest regarded names in the industry.
A trade fair held in autumn annually since 2018 in Shanghai, China. It is the world's first import-themed national-level expo. It featured exhibitions of multiple countries and businesses at the Hongqiao International Economic and Trade Forum. CIIE was proposed and announced by Xi Jinping, General Secretary of the Communist Party of China. Here Alison conducted cooking demonstrations and engaged with the public educating them on the branded beef on show.
I would conduct in house trainings for the Sales Team at Elders China. New products would be introduced and general training around beef cuts, yield management, difference between dry age and wet age, Feeding program education, Brand Story Education, cooking demonstrations, cutting demonstrations.
Is one of Chinas largest supermarket chains. Here I carried out a instore tasting for their new store opening in Shenzhen and I helped educate the consumers and staff on Australian Beef.
One of Ningbo Chinas finest restaurants. I conducted a Promotional Event, I was the brand ambassador for Robbins Island beef, I touched tables to greet guests and promote the Robbins Island Brand.
A sleek steakhouse at Hotel Indigo on The Bund Shanghai. I conducted many guests Promotional Events, I was a guest presenter at Promotional Dinners, I also carried out inhouse training to chefs, waiting staff and Food and Beverage Directors.
Robbins Island and Cape Grim Beef secondary cut training and promotion along with Media Launch.
Chefs Table/ Butchers Club Presentations/ International Women’s day guest presenter. Ambassador for Killara, Cape Grim Beef and Robbins Island beef. Internal Staff trainings on a quarterly basis. Carried out Guest Butchers Club dinners where I was given the opportunity to speak with the guests at the Steak House Restaurant for the Swire Group
Conducted BBQs and Australian Beef Tasting for their member events to promote Australia beef brands.
One of the worlds best Hotel Chains. I conducted Promotions and Trainings, Beef Master Class presentations for the public who purchased tickets, Media launch followed by promotional dinner. I also helped create their menu for the promotional/ media events.
Large Promotional Events and Media Launch for Australian beef here I was the Australian Beef Ambassador and Spokes woman for the beef brands on the Menu.
Trainings and Beef Promotion, secondary and primary cut training, followed by a three night product launch and beef promotion with me being the guest presenter. Here I showcased and presented secondary cuts for the clientele of the inhouse Restaurant.
I was the guest Butcher, I carried out a carving station where I was calving beef to promote the beef brands to GM’s, Hotel Managers, Marketing Managers and F and B directors of large Hotel Groups from all over the world.
Media launch of new Beef Brand, Customer were invited to a Master Butcher Class here I conducted cut training and brand awareness. Recipe Development for new menu using the new beef brand.
Staff trainings on Beef Cuts and Brand Stories. I conducted Promotional Events and dinners where I was the guest Butcher. Menu development. Media Launches of the Beef Brands for the Hotel.
Secondary Cut Promotion, here a trolley was presented to all customers of a high end Bund Location restaurant, I developed several secondary cuts for the customers to select from for their dinner. I presented the cuts and talked through the cuts and helped the client select a cut.
Restaurant Beijing, staff training and promotional dinners
Opening, launch on Cape Grim Beef Brand. Media Launch. Staff Trainings. Here I was the ambassador for the Cape Grim Beef Brand.
Two years of promotion in Shanghai’s best Steak house at the Jing An Shangri-La at 1515 West Steak House. Here the menu consisted of over 40 different beef brands and cuts. I was the guest butcher here I would help the discerning clientele select the cuts of beef for their dinner, educate the consumer on the brand story, feeding programs, and dry age wet age tenderisation methods. I also helped manage the stunning Dry Age cabinet within the hotel. Constant staff training was held by me to educate the waiting staff and chefs on cuts of beef and the story behind it.
With a management that has a combined 60+ years of experience in the local Hong Kong food market, international trade, handling and distribution of fresh and frozen food product, Saison Food Service Limited is at the forefront of food distribution and logistics. Here I conducted staff training on how to break down Secondary cuts and Primary cuts. I also assisted the sales team in client visits to help promote their food service company.
They are at the forefront of the food and beverage industry, dedicated to sourcing the finest the world has to offer and serving it to you. With a fully operational butchery department, they offer value-added services such as meat and seafood value adding and portion control. Here I helped train and educate the butchering department on beef, cutting training and presentation for retail. I also conducted secondary cuts beef training to several Indoguna beef clients throughout Cambodia. Conducted Chefs tables for clients of the brand I was promoting.
Indoguna Vina Food Service is a firmly established player in Food distribution business having been around since 2012. They specialize in the distribution under temperature-controlled and value-added international brands of high quality meat, seafood, poultry, potato, dairy, pastry products. In Hochimin and Hanoi I conducted Educational Presentations/ Butchery Class for Guests for the food service company, guests came to see me demonstrate how to break down beef primal cuts and secondary cuts, I conducted a master Butcher class. I was also the guest speaker for their Chefs dinners and client visits.
Are the major Food Halls and Supermarket Chains around Thailand. I conducted Secondary Cut Presentations and Training. Brand Story Education. Yield Management Training, presentation techniques.
The company was a pioneer in Indonesia, specializing in the storage and distribution of various temperature-sensitive food products. including extensive wines from around the world, beverages, kitchen equipment and appliances, frozen dessert equipment & ingredients, chef apparel, glassware as well as spa ingredients catering to the growing needs of the Indonesian hospitality industry for quality products and services. Here I was invited to be the Guest Butcher to do a demonstration to the media and clients of Lotus Food Indonesia. I also attended Wine Dinners working alongside one of Australia’s finest Wine Companies YALUMBA. I also conducted an internal staff training.
A one-stop provider of integrated food solutions, they offer a wide variety of products – from premium Wagyu beef to gourmet seafood – that are recognised for their superior quality by the most discerning producers, distributors, and consumers worldwide. I worked along side their head butcher of their 16 retail outlets throughout to come up with cut and develop competitive cuts and implemented new brands for there stores, along with helping there sales staff gain more knowledge around Australian Beef.