Travel: Inside Penang – slowly
While the food and eating is always high on everyone’s agenda, there’s much more inside Penang than just satisfying hunger of the physical kind.
Travel: 12 Hobart Highlights from our US Foodies
Writing Hobart highlights was easy, the hard part was choosing which ones!
Wine talk: How to order wine at a restaurant
Stick to these five steps every time you order wine and it will go from what once felt like shooting darts with your eyes closed to hitting the ball out of the park and into another stratosphere. Your dinner companions will be chanting your name as you make your way around the bases.
Travel: Penang market food
In Penang highlights, there’s a lot of take aways for western business in these lessons from a hot steamy place far from home.
Chef Talk: Henry Anderson – ahoy at marine catering services
“During all the trials and challenges I pushed myself through, so you as a leader must pull your staff through. To do that you give them the right piece of the puzzle to succeed and get to the next level of enhancement. It just takes time.”
Chef Talk: Christian Heidenreich – a chef with no regrets
Meeting Bill Clinton is a highlight in a career full of them. Christian’s story unfolds as a massive journey, with no regrets. Cheers!
Chef Talk: Paul Rifkin leads our future leaders
Advice? There’s always something that’s going to happen – that’s not right, every day, but you have to make sure that you know why you’re in it, and you have to know where you’re going with it.
Travel: Penang highlights and cheap eats
In Penang highlights, there’s a lot of take aways for western business in these lessons from a hot steamy place far from home.
Chef Talk: We go Straight To The Source with Tawnya Bahr
“Collaboration underpins it all. Life is relationship based, the soul of any business”
Review: Urban Greek, yassou!
Poseidon rules here, a benevolent dictator, so it just makes sense that to put extra effort into training your floor staff to move quickly with authority, turning tables.