In this episode, Inspired by Australian Pork’s Venessa Barnes is the guest. She’s interviewed by Australian Pork Limited’s Mitch Edwards as she prepares to leave pork and begin her next adventure. Our host-turned-guest, Venessa, shares her culinary journey, from her family owned Pub in the Hunter Valley, which provided the foundation for her career. From her apprenticeship at the Branxton Inn, to her role as Executive Chef at the Macquarie Graduate School of Management, then onto the supply chain with roles at the likes of Top Cut Foods. In 2016 and with more than 20 years of experience and plenty of passion, Venessa joined APL to establish the volume foodservice program, Inspired by Australian Pork. The program has inspired and educated chefs from airlines and cruise ships, pubs and clubs, plus everything in between on how to use pork, its cuts and its versatility. Finally, the episode will consider what COVID-19 has meant for the industry and for Venessa herself. For Venessa, this pandemic helped her identify an opportunity and she has established her own business, to bridge the gap between supply chain and the end user. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.