The Olive Wellness Institute is a science repository on the nutrition,
health and wellness benefits of olives and olive products, which is
all subject to extensive peer review.

Karen Purcell

Karen Purcell

Qualifications: Qualified chef who holds Double Diplomas in Training and Assessment, Food Safety Specialist and Auditor. Currently completing Graduate Certificate in Culinary Nutrition Science

About: With over 25 years’ experience in the culinary world, Karen began her career as an apprentice chef at the Hyatt Kingsgate. For the following 10 years she held head chef and leadership roles before moving into teaching commercial cookery and management at TAFE NSW.  On returning to Sydney, she worked as a Head Chef at the Sydney Opera House. A key highlight was hosting over 8,000 guests for the New Year’s Eve millennium celebration. Karen then went onto opening Radisson Plaza Hotel during the Sydney Olympics and ran her own successful café/catering business for many years.

Currently Karen is a regulations and Accreditation Manager, providing leadership, support and specialist advice in food safety.

Research/Areas of Interest: Throughout Karen’s career, she has continued to be an advocate for women in non-traditional industries through lecturing, training and mentoring to support and show women the benefits of working in trades. Another strong interest of Karen’s is the reduction of food waste.

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