Convivium leader – Jo Cook is a qualified chef and local food curator who has been working in the food industry for 23 years, 20 of those in Hobart. Her work spans from growing food and the education of taste in schools to curating large scale events such as Dark MOFO’s Winter Feast.
Secretary – key organiser and stylist extra-ordinaire. Pam’s endless energy and ideas are pivotal to the success of our convivium’s many events.
Jenny is the invaluable driving force in our Convivium. Sustainability educator & grower of export-quality cherries (with husband Mick at Stonecrest Cherries) in her work life, visionary for Slow Food Hobart.
No bio to hand.
Tasmanian food industry Royalty! Owner of Truckle & Co – providore, wholesaler & cooking school.
Peter was a member of Slow Food in Sydney and was pleased to join SFH when he moved to Hobart in 2015. He is a keen cook is interested in Sous Vide cookery and making Charcuterie. He is passionate about the quality and sustainability of our food. Peter is the Treasurer of SFH.
Will is a locally trained chef working at The MACq 01 Old Wharf restaurant. In 2016 Will won the SFH scholarship to attend Terra Madre Salone del Gusto in Italy. Will joins the committee with the desire to promote Slow Food and to encourage more young chefs to become involved.
Jessica is a lover of food, sustainability and Tasmania in equal measure. She joins the Slow Food after a decade working on island sustainability issues globally in New York City and Fiji with the Global Island Partnership and United Nations. She has returned to Tasmania eager to reconnect with nature and contribute to helping Tasmania becoming a beacon for sustainability internationally.
Owner/operator of Harvest Feast, with her partner Paul. Michelle sources the best of local and Australian organic/biodynamic produce for their Salamanca Market stall. Michelle brings to the committee her great knowledge of local producers and her lively spirit.