Chef talk: André Kropp sails a monster ship at Wrest Point
Monsters are as monsters do, and they need a firm hand. Executive chef André Kropp has big skills and a firm hand. Double whammy.
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Monsters are as monsters do, and they need a firm hand. Executive chef André Kropp has big skills and a firm hand. Double whammy.
Michelin chef Nic Vanderbeeken does things his way in Bali. He is happy in paradise.
Andy Third is the good guy at the helm of Mr. Good Guy, and he's still at the tools. Ibis Styles are in the vanguard of new hotel restaurants that are - restaurants that just happen to be on the premises.
"That’s where I am now, building one step at a time, I want to touch one person at a time through my cooking, my travel tours, the lessons. For Sicilians, food is medicine, love, life... where’s the roast dinners now? It was that smell of good food cooking that permeated the whole neighbourhood – it was an epic era that we need to awaken again"
Surrounded by his own vintages, and his chosen winemakers he represents, James happily tells his story, which took him around the world and into a wine network that for him, was a perfect fit.
Jam’s words to young people interested in a career in the industry? “You have to be dedicated, have a genuine interest in food and hospitality, be a people person, and most importantly? Cool headed!”
Keith Ancker originally posted this on a Facebook Group – Chef’s Circle, and I loved his full on story of what his life’s been behind the pass. Now he’s moving on, and giving bouquets and brickbats to those from his past. Keith is in the USA, so for those Australians among us, some of the terms will be strange. But it’s worth the read, trust me. And I haven’t taken out the language… it’s how it is.