Alex at Osaka Izakaya wants to survive. That’s a great goal, and one hopes that he thrives as well.
In spite of big physical challenges now, Bret Hanson is still in there, swinging for a better deal for chefs, and a better training ground for apprentices. You have to love that.
Vocational education is a subject dear to her, and no doubt Kirsten has seen many students benefit from her long and extensive experience and passion for passing on the skills and wisdom.
One of the hardest pieces I’ve had to write. Because my puny words just can’t do this incredible place justice. You will have to see it for yourself.
Even with the debilitating Crohn’s Disease and 40 hospital visits, Ross finds time to work, mentor, and play a big part in a new organisation called Technical Chef, aimed at raising the standards and standing of chefs around Australia. One word: wow!
Ruben Koopman always appears calm and relaxed. But underneath, there must be a brain and imagination that never stops. And the detail at The Lounge, always amazes.
And as always, Rockwall is as alive as Donald Trump’s sex drive. So I take my hat off to those guys slamming out food like line cooks at an American county fair.
Pierre Khodja knows that being a mentor, and passing on his knowledge, is the most precious gift he can bestow on an industry that almost killed him. He bounced back. Resilience? His second name.
For Sarah Maric, finding her love of training young chefs was somehow meant to be. Funny that.
Mr Good Guy is another example of a restaurant in Hobart where the kitchen really has its act together, while the floor staff don’t dance as much as stumble.