We've spoken before about the pressing need to bring honour and passion back to the hospitality industry-something that needs to be a joint effort by industry bodies and workers. Well, here's some promising news.

Two upcoming industry events that should help the cause are the Chefs of Queensland Cultural Culinary Challenge in April (part of the Queensland Hospitality Industry Conference and Expo) and the recently launched Lexus Young Chef and Young Waiter awards.

Chefs of Queensland Cultural Culinary Challenge

Whether you're a senior chef, apprentice chef, or high school student, there's a challenge to suit your level of experience at this event, which takes place on 15, 16, and 17 April 2007 in Brisbane (entries close in March). Categories span Asian cuisine, signature dishes (using three pre-specified special ingredients), chocolate desserts, and static food.

But the grand daddy of challenges is the Jimmy Sawyer Trophy "The Battle of the Giants" for teams comprising one senior chef, one apprentice or qualified chef under 22, and 1 maitre d'. The challenge is to prepare and serve a three-course meal (entrée, main, dessert), 10 serves of each, within a time limit of four hours. Judging criteria are mise en place and cleanliness; correct professional preparation; arrangement and presentation; taste; and table service.

The organisers are Les Toques Blanches' Queensland chapter, whose president chef is Romain Bapst. Just so you know, Les Toques Blanches is:

... an association of executive chefs dedicated to the dissemination of knowledge of professional cookery, the professional attitude between chefs and cooks, while assisting in the education and training of apprentices and trainees and promotion of the culinary arts.

For more information, visit www.clickonchefs.com

Lexus Young Chef and Young Waiter Awards

The Lexus Young Chef Award was founded in 2005 to "inspire, nurture and educate Australia's young restaurant talent". This year sees the introduction of an equivalent award for front-of-house staff, the Lexus Young Waiter Award.

The awards are open to chefs and waiters under 30 who are currently working professionally within the food catering business in Australia.

Chefs are required to submit a seasonal three-course menu (entrée, main, dessert).

Waiters are required to submit answers to questions testing their customer service, food and wine, and team leadership skills.

Finalists from each state will be flown to Sydney; the cooks will take part in a "cook-off", while the waiters will participate in a day of skills assessment.

Co-founder Luke Mangan (owner/chef, Glass, Hilton Sydney) articulates the importance of recognising talented individuals within the industry:

Australian food and service is well regarded around the world and the future of our industry is the most important thing we can cultivate. Young chefs and young waiters are our industry's future and without such awards the standards within our industry will not improve. We must continue to motivate, innovate and educate."

For more information, visit www.youngchef.com.au