Profile

After completing his apprenticeship in 1970 and being awarded the top apprentice in each of the 3 years and receiving Dux at William Angliss for the outstanding Victorian Apprentice of the year. Reinhard trained at some of Melbourne’s leading venues of the time including;  McClure’s restaurant, Victoria Club, St.Kilda Rd Travelodge, Balzac restaurant. His passion for the hospitality trade saw him heavily involved in Industry associations during the 1970’s and the 1980’s including;

• 1970 -1972 Committee member of the Australian Guild of cooks
• 1978 -1987 Hon. Secretary- Australasian Guild of professional cooks ltd.
• 1979 -1981 Catering Industry services officer, State Electricity commission of Victoria
• 1983 – Food service Industry Association-Foundation member
• 1985 -1991 Food service 85,87,89,91 Exhibition steering committee member
• 1988 – Food service Industry Association-Constitution steering committee
• 1995 – 2002-Channel manager Hospitality Associations. SEC
• 1998 – World individual Cooking Championship organising and management committee member.

At one stage during the 1970’s Reinhard knew nearly every working chef in Melbourne and most in country Victoria, due to his regular visitation program with State Electricity Commission of Victoria. His role was to liaise with the hospitality industry at the coal face and deliver training on effective use of equipment and new initiatives in the Industry. In addition his role as catering demonstrator for the Edible oil industries-EOI saw him develop and deliver training packages for Hospitality students and apprentice cooks. Reinhard hosted annual demonstrations at William Angliss, Box hill TAFE, Gordon Institute and other Victorian training colleges, imparting knowledge to students on the care and maintenance of kitchen equipment, safety of deep frying, commercial kitchen planning and health and safety in the kitchens. In 1984 during a trip to Europe to investigate induction cooking he stumbled upon a new and innovative product that would revolutionized our industry. On returning to Australia he held presentations to chefs and equipment suppliers on the first available models. Kevin Wood of Comcater and Brian Randall of FSM were impressed and imported the first few models into the country. This new product is now seen in almost every commercial kitchen in Australia, the rational oven. In Reinhards words “Many became rich on the sale of these ovens, I only have the pleasure of knowing that something good was achieved to benefit cooking in Australia” Fellow pioneer Bernd Uber stated that Reinhard is “one of the most helpful colleagues one could have, quietly spoken and extremely professional” Congratulations Reinhard Sass LTB Pioneer 2010