Stephanie Kaparos, CEO of Clamms Seafood, captivated 87 members at tonight’s General Meeting. She explained the 30 year history of this innovative business which has embraced sustainability … and provided real support to the Melbournians who found themselves instantly unemployed in the restaurant industry during the Covid crisis.
Date: Wednesday, 3rd March
Time: 7.00 p.m. (Bar open from 6 p.m.)
Place: The Club.
The bar will be open, and normal refreshments provided.
All members, including Provisional Members, are welcome to attend.
(A tip for new members: The General Meeting is held on the 1st Wednesday of every month except January. It is a great way to meet other members.)
Our guest speaker for the evening is:
APYAC is a proud supporter of women working, volunteering, and participating in all aspects of fishing.
Stephanie is the CEO of Clamms Seafood.
Deakin University :
MBA – Master of Business Administration
Graduate Diploma Human Nutrition
Bachelor Degree Science
Cape Town University:
Bachelor of Science, Human Physiology, Microbiology
Steph is also a new APYAC member, who is extremely keen to help with the next Reef restoration program.
What is Clamms?
Where does their Seafood come from?
What goes on at the fish market?
How do they pick their produce?
What are they looking for?
How long from the time the fish are caught, to the table?
Best seasons i.e.: Oysters, etc.
How were Clamms, and their hospitality customers affected by COVID, and what Clamms did to help them!
George Kaparos, Steph’s father, started off selling fish alongside our very own Club legend ‘Michael Briffa’ at Station Pier.