What happens when you stop following the rules? Drawing on his French-inspired culinary training and his work at C’est Bon, where classic French fare meets local and seasonal Australian produce, Andy Ashby takes a familiar, low-cost ingredient and turns it into a savoury Sweetcorn Brûlé.

Starting with a core recipe that can be adapted and amplified, Andy explores how chefs can challenge convention while balancing creativity, technique, consistency and commercial reality. He’ll share how a strong point of view can turn a simple ingredient into a dish that resonates with customers, gets people talking and reflects who you are as a chef and a business.

Along the way, Andy will also explore the people and relationships behind great food, from building resilient kitchen teams and mentoring young chefs to creating a culture where people want to stay, and investing in suppliers, industry connections and the wider hospitality community.

A practical and personal session about challenging convention, finding your own voice and creating food that people remember.