Milligan predicts vegetarian revolution in Australia
Over the last three decades Milligan has worked with internationally renowned chefs such as Raymond Blanc, Terry Laybourne, Michael Quinn, Stephanie Alexander and Cheong Liew in some of the world’s most renowned restaurants and hotels.
“With the food industry on the cusp of innovation and change, this is a perfect time for me to take on the role of Australian technical director at Le Cordon Bleu,” he said.
“There are so many facets to the industry now, and the fact that you no longer have to be locked into a commercial kitchen, means great opportunities also exist for food writers, bloggers and food stylists.”
Having worked all over the world, he believes Australian chefs are more innovative than their overseas counterparts as they are not restricted by a particular heritage.
“In Europe you want to push forward but are ultimately restrained by tradition, whereas in Australia, our chefs come from a melting pot of different nationalities, so they tend to be more freestyle,” he said.
He also believes the key opportunities within the food industry are the trend towards plant based diets and sustainability.
“Plant based dishes have become hugely popular within Australia with more foodies adopting a vegetarian diet or embracing sustainable options.”