What might you say to a chef wanting to create his own theatre, so he may strut his own stage? First, as with all would be business owners: do your homework!
A life spent on the tools in a kitchen might seem a life misspent, but I loved every minute, and lived (survived) to tell the tales. Lucky me.
Breaking down every transaction in any business from the point of view of trust, might yield some surprising revelations.
Why do we need to cure chef stress? Because if we don’t – and act really fast, we won’t have an industry at all. It’s chaos now. Let’s fix it.
With a few key strategies and a change in approach, a better workplace will evolve if you use the tools you have at your disposal. Sometimes, it takes just looking at things differently.
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.
Still with the distillery ticking away, Kylie and Phil do their Wild Thyme Kitchen at the Farmgate Markets, the seafood BBQ tent at Franko in summer, in Franklin Square, and continue to work up recipes together.
“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”
Possums Restaurant had its time in the sun, and I was always too busy to really enjoy it. But looking back, the stories are definitely worth telling.
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.