SOPBiz # 4 June 07

Andrew Johns supports 'Women in League' Luncheon

'Rugby League is man's game but without us (women) the sport wouldn' t survive,' said Elizabeth Kingston, one of 200 guests at the Harvey Norman Women in League Lunch in Sydney on 10th May.

Elizabeth's view summed up the sentiments of NRL stars, administrators, and hundreds of female grassroots volunteers invited to the inaugural Women in League Lunches held at the Waterview convention centre in Sydney, and Customs House in Brisbane.

The lunches, a joint initiative of Harvey Norman and Rugby League's One Community, paid tribute to the many women involved in senior and junior Rugby League and acknowledged the crucial role they play in the game.

One of the highlights of the lunches was an all star panel featuring NRL players and their partners.

In Sydney, Andrew Johns and his fiancee Catherine Mahoney took to the stage alongside Roosters coach Chris Anderson and his wife Lynne. The recently retired Knight talked about the important influence of his mother on his career.

'My mother really loves the game', said Andrew. As a kid, she was always doing canteen duty, washing our jumpers and breaking up fights between me and Matthew'.

' Whenever I spat the dummy, or decided I'd had enough of the game, mum was always there to give me a cuddle and tell me it's alright '.

Andrew also gave Catherine credit for being one of his most vocal supporters. ' I actually heard her cheering once while I was on the field at Suncorp Stadium, I had to look up at her and put my finger on my lips'.

Catherine said she is looking forward to being a footy mum, ' but the role of washing the kits can go to Andrew, ' she said. ' I'm the one who works '.

Acknowledging the role that women play in rugby league in the bush is one of the goals of the Women in League initiative. With this in mind, Harvey Norman flew twenty women from Dubbo to the Sydney lunch, for what turned out to be a very special day.

'This is long overdue but brilliant' said Jane Prosser, Canteen Coordinator at the Narromine Jets JRLC.

'The fact that we are getting thanked by the NRL and people like Andrew Johns means so much. One of the ladies here with us, Mrs Kelly, has been involved in her club for over 30 years. She deserves this recognition'.

The lunches are just the beginning of Harvey Norman's mission to recognise and reward women in the game.

The NRL sponsor is a pink visor to every fan who attends a game in Round 9, and a luxury trip to Byron Bay for two people seen wearing the visor at each game.

At the end of the 2007 season, two deserving women will also be awarded the Harvey Norman Women in League Achievement Award at the One Community Awards Night.

NRL CEO David Gallop reminded guests at the Sydney lunch of the crucial role played by the NRL' s only female board member. 'The lunches have been driven in no small part by NRL Board Member and Harvey Norman Managing Director Katie Page'.

'They are the start of a program that will gather more profile in the years ahead'.

Given the tremendous amount of positive feedback, the Harvey Norman Women in League Lunches look set to be a permanent fixture on the NRL calendar.

Image: Catherine Mahoney, fiancee of Andrew Johns, and the man himself were special guests at the Luncheon.

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Bel Parco Chef, John Marchand

Chef John Marchand has undertaken over 15 years of successful experience in culinary operations in large restaurants, hotels and catering venues. With over 7 major achievements during his profound career, John is now looking to successfully lead the team here at Bel Parco Ristorante to greater levels of finer foods. John's skills include extensive experience in kitchen planning and organising, menu design and meal creation, special events planning and most importantly expertise in hiring and training staff at all levels.

John's past working history perfectly defines his expertise. He began his tertiary studies to further his passion for cooking at the College of Catering where he gained skills in Commercial Cooking and Pates & Croutes, Sauce Preparation and Production. After this John pursued his interest to another level and undertook studies at the Restaurant & Catering Institute NSW where he became certified with skills in customer service and safe food handling.

John then gained practical experience and valuable knowledge throughout a variety of venues. From June 1988 to Jun 1992, he worked with Spotless Catering, who specialises in event catering and management expertise. During his time with Spotless Catering, John worked as an apprentice Chef for the Sydney Football Stadium, Coca-Cola Amatil, the University of NSW and the famous Taronga Zoo. After Spotless, John moved onto Alfredo's Restaurant in Sydney NSW as Second Chef in-charge. Here, John served the finest Italian Cuisine in a 120-seated restaurant.

After gaining a significant amount of experience in fine cuisine, John then served as Head Chef in Bel Paese Restaurant in Sydney NSW. In March 1996, John then pursued his personal dream of owning his own restaurant, when he established Sausalito, a 60 seat modern Italian and mediterranean restaurant in Balmain, Sydney.

From December 2000 until October 2003 Chef John Marchand then joined the well known Stonefish restaurant as Head Chef where he served modern Australian foods at an elite level. Since 2003, John then furthered his skills with Menangle House, Dante Restaurant and Transistor Cafe in Sydney NSW.

John has received endless awards for his work and contributions within the food and beverage industry.

1990- 4th Year Class Gold Medal Winner: Guild of Cooks and Golden Chefs Hat Awards for the National Apprentice Competition

1989 - 3rd Year Class Bronze awards for the Catering Institute of Australia and the Guild of Cooks and 3rd Year Class GOLD Medal for Spotless NSW Apprentice Cook Off.

Chef John Marchand has proven to be one of Sydney's finest Chefs, now serving first-class food at the Bel Parco Ristorante, to a level well above and beyond average. John is known for his dedication in serving dishes that are perfect right down to the finest detail. He focuses on delivering the finest texture and flavour, promising to leave a lasting impression on all who choose to dine at our fine Italian Restaurant.

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WatervieW Corporate Offer

WatervieW - Book an event before 31 July worth $8000 and receive $300 worth of Myer vouchers**
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